BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING
Make and share this Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting recipe from Food.com.
Provided by Oreoz724
Categories Dessert
Time 1h30m
Yield 1 triple layer cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- For cake: Preheat oven to 350°F.
- Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- Line bottom of pans with parchment paper.
- Whisk flour and next 4 ingredients in medium bowl.
- Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
- Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Beat in 1/2 cup lukewarm water.
- Stir in chocolate chips.
- Divide batter among prepared pans (about 2 1/3 cups for each).
- Smooth tops.
- Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
- Cool completely in pans on racks.
- Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
- Peel off parchment.
- For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
- Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
- Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
- Carefully and slowly add whipping cream (mixture will bubble vigorously).
- Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
- Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
- Chill chocolate-caramel frosting until completely cool, about 2 hours.
- Let stand 1 hour at room temperature before continuing.
- Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
- If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- Place 1 cake layer on platter, flat side up.
- Spread 1 cup frosting evenly over top.
- Top with second cake layer, flat side up, pressing slightly to adhere.
- Spread 1 cup frosting over top.
- Top with third cake layer, rounded side up, pressing slightly.
- Spread remaining frosting over top and sides of cake, swirling decoratively.
- (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).
MERINGUE-CRUSTED CHOCOLATE CAKE
Categories Cake Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Oscars Mother's Day Graduation Father's Day Spring Birthday Family Reunion Engagement Party Party Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Generously butter 9-inch-diameter springform pan with 2 3/4-inch-high sides; dust with flour. Sift first 4 ingredients into small bowl. Using electric mixer, beat 1 1/3 cups sugar, butter, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with buttermilk in 3 additions each. Mix in chocolate chips.
- Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff glossy peaks form, about 5 minutes. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan. Spoon batter into meringue-lined pan; top with remaining meringue. Using tip of knife, swirl top meringue and some of chocolate batter together.
- Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes. Cool 10 minutes on rack. Cut around pan sides; release pan sides. Cool completely.
MY KIND OF CHOCOLATE BIRTHDAY CAKE
Categories Cake Chocolate Citrus Nut Dessert Bake Birthday Hazelnut Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
- Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture. Fold in flour, then hazelnuts. Spread batter evenly on baking sheet. Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
- For filling:
- Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
- Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes. Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
- Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove parchment. Cut cake lengthwise in half. Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
- For glaze:
- Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
- Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Anniversary Birthday Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
- Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
- Make glaze:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING
I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?
Provided by greysangel
Categories Dessert
Time P2DT25m
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- For filling:.
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:.
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
Nutrition Facts : Calories 911.7, Fat 56.2, SaturatedFat 31.9, Cholesterol 224.7, Sodium 471.6, Carbohydrate 93.9, Fiber 1.7, Sugar 68, Protein 12
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
More about "bon appetits chocolate cake w recipes"
EASIEST CHOCOLATE BIRTHDAY CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (292)Servings 1
- Place a rack in center of oven; preheat to 325°. Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
- Whisk 1⅓ cups all-purpose flour, 1¼ cups granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, and 1¼ tsp. kosher salt in a large bowl. Sift ½ cup cocoa powder into bowl, then whisk to combine. (You can stop here and package these dry ingredients in an airtight container to create a sort of DIY cake mix if you want!)
- Whisk 2 large eggs, ¾ cup vegetable oil, and 1 tsp. vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, that’s okay!
- Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmer—make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.
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FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR - BON APPETIT
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Servings 12
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm.
- Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
- Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. DO AHEADCake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.
- Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
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