RUTH'S CHOCOLATE CAKE
Make and share this Ruth's Chocolate Cake recipe from Food.com.
Provided by Kerriedoll
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For cake, mix flour, sugar, and baking soda.
- Melt butter on low heat and add cocoa and water until melted.
- Add to dry ingredients.
- Allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs.
- Bake at 375° for 30 minutes.
- For frosting, melt butter and cocoa until ALMOST boiling.
- Add powdered sugar and cook on low heat, stirring constantly, until sugar has melted. It will be slightly lumpy.
- Pour over warm, not hot, cake.
Nutrition Facts : Calories 614.5, Fat 31.3, SaturatedFat 19.2, Cholesterol 130.8, Sodium 401.3, Carbohydrate 80.4, Fiber 2.1, Sugar 53.8, Protein 6.6
RUTH'S CHOCOLATE CAKE
Make and share this Ruth's Chocolate Cake recipe from Food.com.
Provided by Fair Mar
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add eggs and mix well.
- Alternate sour milk and flour to butter mixture, starting with milk.
- Beat well after each addition.
- Melt squares of chocolate in water.
- Add baking soda to chocolate, stirring until soda is mixed.
- Pour chocolate into batter and mix well.
- Add vanilla.
- Pour into 2 greased and floured layer pans.
- Bake at 350 Degrees for 30 to 40 minutes.
- Cake is done when sides pull away from the pan.
Nutrition Facts :
RUTH REICHL'S GIANT CHOCOLATE CAKE
In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.
Provided by Kim Severson
Categories cakes, dessert
Time 1h30m
Yield 20 to 25 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
- Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
- Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
- Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
- Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners' sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 26 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 260 milligrams, Sugar 42 grams, TransFat 1 gram
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
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