THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
CHOCOLATE GLAZE FOR CHOCOLATE BEET CAKE
To create pretty, slow drips down the side of a cake, let the glaze cool slightly so it thickens a bit. This glaze is shown on Chocolate Beet Cake, but would complement any cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.
GLAZED CHOCOLATE ANGEL FOOD CAKE
A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE BEET CAKE
The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.
Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
FUDGY CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
- Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
- Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
- Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
- Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
SPICY CHOCOLATE BEET CAKE WITH CHOCOLATE GLAZE
The beets give a nice tint to the batter and add alot of moisture to this cake. I got this recipe from "Best recipies from Timelife Books" This cake bakes up HUGE so don't worry if the top springs up alot. The top forms a crust and dosen't get ruined buy inverting to cool on a rack. I did have to pull off a couple of the edge pieces so I could get my knife around the pan to finally flip it. This is a REALLY filling cake so verry small pieces are reccomended. :)
Provided by sweetcakes
Categories Dessert
Time 2h5m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350*F.
- Grease and flour a 10-inch bundt pan or angel food cake pan.
- Puree' the beets, a small batch at a time, in food processor or blender.
- Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
- In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
- Gradually beat in both the sugars and the oil.
- Using a rubber spatula, fold the beet puree' into the egg mixture.
- Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
- Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
- Pour the batter into the prepared pan.
- Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
- Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
- Chocolate Glaze:.
- Melt the semisweet chocolate in the top of a double boiler over simmering water.
- Stir in the butter and corn syrup, then gradually mix in the cream.
- Continue stirring over simmering water for about one minute or until the mixture is well blended.
- Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
- Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
- Invert the pan and tap it gently until the cake is released and falls free from the pan.
- Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
- Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
- Chill the cake until the glaze is set-about 20 to 30 minutes.
Nutrition Facts : Calories 434.3, Fat 23.7, SaturatedFat 7.4, Cholesterol 64.3, Sodium 342.3, Carbohydrate 54.1, Fiber 3.5, Sugar 35.6, Protein 6
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
- Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
- For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
- For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
- In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
- Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
- Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
- Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
CHOCOLATE CAKE (WITH BEETS)
Created by Jessica Seinfeld From the book Deceptively Delicious A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!
Provided by Karen in MA
Categories Dessert
Time 50m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°. Coat a 9" baking pan with cooking spray.
- In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
- Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.
- Add the flour, baking soda and salt, and beat until smooth.
- Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes.
- Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
- Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth.
- Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
- Refrigerate in an airtight container for up to 4 days.
Nutrition Facts : Calories 429.3, Fat 17.1, SaturatedFat 7, Cholesterol 38.2, Sodium 334.2, Carbohydrate 64.1, Fiber 4.1, Sugar 35.3, Protein 9.8
CHOCOLATE GLAZE FOR CHOCOLATE LAYER CAKE
Use this recipe with our Glazed Chocolate Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- Place bittersweet chocolate, finelychopped, in a heatproof bowl. In a small saucepan,heat heavy cream over medium-high;when bubbling around edge, pour overchocolate. Let stand 5 minutes, then whiskuntil shiny and smooth.
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
CHOCOLATE GLAZE
Make and share this Chocolate Glaze recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine chocolate, butter and water in bowl.
- Microwave on high for 2-3 minutes, stirring once a minute until smooth.
Nutrition Facts : Calories 1904.4, Fat 160.2, SaturatedFat 98.6, Cholesterol 244, Sodium 837.2, Carbohydrate 145.2, Fiber 13.4, Sugar 123.9, Protein 10.5
BEST WACKY CAKE EVER WITH CHOCOLATE GLAZE
Every vegan has a Wacky Cake recipe up their sleeve. For those of you that don't know, WACKY CAKE is "wacky" becasue it's a chocolate cake, made without any milk or eggs. Recipes such as this one came to be during the Great Depression, where ingrediets such as milk and eggs were extremely had to come by, and often too expensive for the average family. The "lift" in this cake comes from the reaction between the baking soda and vinegar. I found this recipe burried in a random website, labled as the BEST CHOCOLATE CAKE EVER" and it just so happens to be vegan. The chocolate glaze totally makes this recipe, so do yourself a favor and try it at least once. Cake IS still amazing in its own, dusted with some powdered sugar. I added in the "optional" extracts that I use when making the cake too. They really add a great flavor.
Provided by Kozmic Blues
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- lightly spray a sqare cake pan (mine's 9x9) with nonstick cooking spray.
- In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well.
- In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine.
- Add wet ingredients to the dry and mix batter until blended together well.
- Use a spatula to scrape down the sides if necessary.
- Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.
- Cool on a rack completely.
- For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.
- Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.
- Remove from heat and stir for another 5 minutes.
- Add vanilla and almond, if using, stir, and immediately pour onto cake.
- The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries.
- If you like, top with sprinkles, and let cool for a hour.
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