Chocolate Cake With Vanilla Buttercream Recipes

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MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to balance this version flavorwise while still making it look delicious. The base is a chocolate cake we use regularly at the bakery; we filled it with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate glaze that drips down the sides.

Provided by Matt Lewis

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Birthday     Chill     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 servings

Number Of Ingredients 30



Mile-High Chocolate Cake With Vanilla Buttercream image

Steps:

  • For cake:
  • Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
  • Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
  • Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
  • For vanilla buttercream:
  • Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
  • Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
  • Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
  • Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
  • Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
  • Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
  • For chocolate glaze:
  • Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
  • Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.

Cake:
1 1/4 cups hot water
3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
1 1/2 cups sugar
1 cup (packed) dark brown sugar
3 large eggs
1 tablespoon vanilla extract
Vanilla buttercream:
5 large egg whites
1 2/3 cups sugar, divided
1 vanilla bean, split lengthwise
1/3 cup water
1 pound (4 sticks) unsalted butter, diced, room temperature
Chocolate glaze:
5 ounces high-quality milk chocolate (such as Lindt), chopped
5 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 1/4 cups heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Special Equipment
Candy thermometer
Instant-read thermometer
Offset spatula

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Categories     Cake     Chocolate     Egg     Dessert     Bake     Easter     Kid-Friendly     Wedding     Vanilla     Spring     Winter     Birthday     Gourmet     Small Plates

Yield Makes 10 to 14 servings

Number Of Ingredients 14



Chocolate Cake with Vanilla Buttercream image

Steps:

  • Make cake layers:
  • Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
  • Whisk together flour, baking soda, and salt in another bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  • Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
  • Assemble cake:
  • Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
  • Decorate cake:
  • For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
  • Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
  • *Wilton Paste Food Coloring available at wilton.com.

1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Various food colorings*
Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
Garnish: vanilla mini cupcakes

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Provided by Food Network

Categories     dessert

Time 1h1m

Yield 6 servings

Number Of Ingredients 18



Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze image

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
  • In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
  • In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
  • To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
  • To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
  • Serve the cake cold or allow it to come to room temperature before serving.

3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy cream

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Provided by Duff Goldman

Categories     dessert

Time 1h35m

Yield One 2-layer, 9-inch round cake

Number Of Ingredients 16



Chocolate Cake with American Buttercream Frosting image

Steps:

  • Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
  • In a big bowl, mix the flour, sugar, baking soda, and salt.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
  • In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
  • Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
  • Frost with buttercream frosting
  • In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
  • Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
  • Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) butter
1/2 cup brewed coffee
1/3 cup unsweetened natural cocoa powder
3 extra-large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Buttercream Frosting, recipe follows
4 sticks (1 pound) butter, softened
6 cups powdered sugar
1 to 2 teaspoons pure vanilla extract (or any other flavor you want, or none)
Pinch of kosher salt
1/4 cup whole milk

CHOCOLATE & VANILLA CELEBRATION CAKE

Round off the Easter weekend with this stunning showstopper cake. The sponges taste even better after a day or two, so it's a great get-ahead recipe

Provided by Cassie Best

Categories     Dessert

Time 1h5m

Number Of Ingredients 17



Chocolate & vanilla celebration cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil three 20cm cake tins and line with baking parchment. Weigh out the flour, cocoa powder, baking powder, bicarb and sugar into a large bowl, add a pinch of salt and whisk gently to combine. Shake the bowl to bring any lumps of sugar to the surface and squeeze these with your fingertips.
  • Measure the oil, milk, vinegar, coffee and vanilla into a jug, then add the eggs and whisk to combine. Pour the wet ingredients into the dry and stir with a whisk until smooth, making sure there are no pockets of flour at the bottom of the bowl - the mixture will be quite runny. Divide the batter evenly between the prepared tins, then bake on the middle shelf of the oven (or middle and top if they don't all fit on one shelf) for 25 mins. Swap the tins around and bake 5 mins more.
  • Check the cakes are cooked by inserting a skewer into the centre of each - if any wet batter clings to the skewer, return the tins to the oven for another 5 mins, then check again. Leave to cool in the tins for 30 mins, then turn the sponges out onto wire racks to cool completely. If making ahead, wrap the cooled sponges well and store in an airtight container for up to three days, or the freezer for up to two months.
  • For the buttercream, beat the butter using an electric whisk or in a stand mixer for a few minutes until smooth and creamy. Add half the icing sugar and beat again to combine. Add the remaining icing sugar, the vanilla and 4 tbsp milk and beat again to combine, adding a splash more milk if needed to make a smooth, fluffy buttercream. Divide between three bowls. Add a few drops of different food colouring paste to each bowl, then mix well - we used pastel pink, purple and yellow.
  • Spoon the coloured buttercream mixtures into three separate piping bags and snip off the tips. Pipe a dot of buttercream onto a cake stand or board and place a sponge on top to help keep it in place. Pipe small blobs of purple buttercream all over the top of the sponge by holding the piping bag directly above the cake, about ½cm from the surface, and squeezing the bag while pulling upwards to create a small peak.
  • Place the second sponge on top, then repeat the process with the pink buttercream. Add the third sponge on top, then neatly pipe blobs of yellow buttercream over the surface. Decorate with edible flowers, sugared almonds or mini chocolate eggs, if you like. Will keep in a tin at room temperature for up to five days.

Nutrition Facts : Calories 778 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 80 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

225ml vegetable oil, plus extra for the tins
300g plain flour
100g cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda
400g light brown soft sugar
300ml milk
2 tsp white wine vinegar
100ml strong coffee or espresso, cooled
2 tsp vanilla extract or paste
3 medium eggs
400g butter, at room temperature
800g icing sugar
2 tsp vanilla extract or paste
4-5 tbsp milk
food colouring pastes
edible flowers, pastel sugared almonds or chocolate eggs

BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Make and share this Birthday Cake With Chocolate Buttercream recipe from Food.com.

Provided by Honey Sweet

Categories     Dessert

Time 3h15m

Yield 1 2-layer 9-inch (23-cm) cake, 10 serving(s)

Number Of Ingredients 13



Birthday Cake With Chocolate Buttercream image

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of two 9-by-2-inch (23-by-5cm) round cake pans with parchment (baking) paper.
  • Sift the flour, baking powder, and salt together onto a sheet of waxed paper; set aside.
  • In a small bowl, combine the milk and vanilla; set aside.
  • Using a stand mixer, beat the butter with the paddle on medium speed until creamy. Add sugar and beat until mixture is pale and fluffy. Drizzle in the eggs beating each addition until incorporated before continuing (Stop frequently to let the batter absorb the egg. If the batter begins to look curdled , increase the mixer speed to high and beat until batter looks smooth again). Reduce the speed to medium low and add the dry ingredients in 3 additions alternately with the milk mixture in 2 additions, starting and ending with dry ingredients. Beat just until combined.
  • Pour the batter into prepared pans and spread it evenly. Bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 20-25 minutes. Let cool completely on a wire rack. Run a table knife around the edges of the pans and invert the cakes unto plates.
  • To make the frosting, chop the chocolate into small pieces and put it in a stainless-steel bowl. Set the bowl in a saucepan over, but not touching, barely simmering water. Heat until the chocolate melts, stirring occasionally. Do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. Or, chop the chocolate in large pieces, place in a microwave-safe dish, and microwave on low for 1 minute. Continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.
  • Using a stand mixer, beat the butter with the paddle on medium speed until it is the consistency of mayonnaise. It should not be melted. Transfer to another bowl and thoroughly wash and dry the mixer bowl.
  • In a saucepan over medium heat, heat the milk and 1/4 cup (2 oz./60 g) of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.
  • Using the stand mixer, beat the egg yolks and the remaining 1/2 cup (4 oz./100 g) sugar with the whisk on medium-high speed until the mixture is pale and thick, about 3 minutes. Reduce the speed to low and pour in the hot milk mixture in a thin stream. Return the mixture to the saucepan. Thoroughly wash and dry the mixer bowl and whisk.
  • Cook over medium heat, whisking constantly until it registers 170°F (77°C) on an instant read thermometer 5-7 minutes. Pour the mixture back into the mixer bowl and heat with the whisk on medium speed until cool, 5-10 minutes. Beat in the melted chocolate. Add the butter in 4 additions, incorporating each addition before adding another.
  • To frost the cake, put one layer, top side down, on a serving plate (To protect the plate, place paper strips under and along the edges of the bottom layer.). Peel off the parchment paper. Using a straight frosting spatula, spread evenly with about one third of the buttercream. Invert the other layer, top side down, on the first layer peel off the paper. Refrigerate the cake 30 minutes to firm the frosting; keep the remaining buttercream at room temperature. Spread the buttercream on the top and sides cake (Put the frosting in the center of the top of the cake and smooth it evenly. The frosting will cover the top in a thick layer. Evenly smooth the frosting from the top of the cake down the sides, turning the cake as you work. As you cover the side, hold the spatula almost perpendicular to the top of the cake. Holding the spatula almost horizontal to the cake's top, smooth the top with long strokes. Then run the spatula around the sides, making the frosting as smooth as possible. Using short strokes, remove excess frosting from the edge of the top. Discard the waxed paper strips.).
  • Refrigerate the cake until 30 minutes before serving to set the frosting.

Nutrition Facts : Calories 745.8, Fat 51.2, SaturatedFat 31.1, Cholesterol 291.1, Sodium 181, Carbohydrate 66, Fiber 0.7, Sugar 46.5, Protein 7.7

2 cups unbleached all-purpose flour, plain (9 oz./250 g)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature (4 fl.ozs. /110 ml)
2 teaspoons vanilla extract (essence)
1 cup unsalted butter, at room temperature (8 oz./225 g)
1 1/2 cups sugar (10 1/2 oz./300 g)
4 large eggs, at room temperature (lightly beaten)
1 1/2 cups unsalted butter, at room temperature (12 oz./335 g)
1/2 cup whole milk (4 fl.ozs. /110 ml)
3/4 cup sugar (6 oz./160 g)
5 large egg yolks
4 ounces bittersweet chocolate (110 g)

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

I hear this is Delicious! This is the chocolate version of the white angel food cake I posted from the Rose's cookbook.

Provided by skwurt25

Categories     Dessert

Time 2h

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 15



Chocolate Angel Food Cake With Chocolate Buttercream Frosting image

Steps:

  • CAKE:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Sift flour, cocoa and 1/3 cup sugar 5 times.
  • Add salt to egg whites and beat until stiff.
  • Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
  • Add vanilla.
  • Fold in the flour mixture a little at a time.
  • Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
  • Reduce heat to 300 degrees Fahrenheit to finish baking.
  • Total baking time is about 1 hour.
  • FROSTING:
  • Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
  • Mix well, beat over heat until mixture stands up in peaks.
  • If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
  • Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
  • Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
  • Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
  • Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
  • Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
  • Frost top and sides of cake.

Nutrition Facts : Calories 1086.5, Fat 47.5, SaturatedFat 29.2, Cholesterol 122, Sodium 332.5, Carbohydrate 151, Fiber 2.6, Sugar 117.6, Protein 17

1 cup sifted cake flour
4 tablespoons cocoa
1 1/3 cups sugar, divided
1/8 teaspoon salt
11 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
2 egg whites
3 tablespoons water
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweet butter
1/4 cup sifted cocoa
1/8 teaspoon salt

CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING

This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11



Chocolate Cake with Vanilla-Buttercream Frosting image

Steps:

  • Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
  • In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
  • Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
  • Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
  • To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
  • Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

1 cup Valrhona cocoa powder, plus more for dusting
3/4 cup boiling, strong coffee
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Vanilla-Buttercream Frosting

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM

Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 14



Chocolate Sheet Cake with Vanilla Buttercream image

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
  • Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
  • Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/2 cup boiling water
1/3 cup natural cocoa powder
3 ounces semisweet chocolate, finely chopped (1/2 cup)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 recipe Vanilla Swiss-Meringue Buttercream
Chocolate curls, for serving (optional; see note, above)

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CHOCOLATE-BUTTERMILK LAYER CAKE WITH VANILLA BUTTERCREAM ...

From foodandwine.com
1/5 (548)
Total Time 4 hrs
Servings 2
Published 2013-12-07
  • Preheat the oven to 350°. Butter and flour two 10-inch round cake pans. In a large bowl, sift the flour with the cocoa, baking powder, baking soda and salt. Stir in the sugar.
  • In a medium bowl, mix the eggs with the vanilla until blended, then whisk in the buttermilk, melted butter and coffee. Whisk the liquid ingredients into the flour mixture. Scrape the batter into the prepared pans and bake for 1 hour and 5 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to a rack and let cool for about 30 minutes. Run a knife around the edge of each cake; invert the cakes onto the rack and let cool completely, about 2 hours.
  • Set 1 of the cakes on a cake circle. Using a serrated knife, cut the cake in half horizontally; set the top aside. Spread a 1/3-inch-thick layer of Vanilla Buttercream over the cake bottom; be sure to spread it all the way to the edge of the cake. Sprinkle the Skor bits over the buttercream and cover with the top cake layer. Frost the top and side of the cake with a thin, even layer of Vanilla Buttercream. Refrigerate the cake for 1 hour.


CHOCOLATE CAKE WITH VANILLA BUTTERCREAM — MOLLY YEH
clues. for the cake: preheat the oven to 350 ºf. grease and line the bottoms of two 8-inch cake pans with parchment paper.. in a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. in a medium bowl, whisk together the eggs, buttermilk, vanilla, and oil. add the wet ingredients to the dry ingredients and stir to combine. whisk in the …
From mynameisyeh.com
Estimated Reading Time 2 mins


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