CHOCOLATE LAYER CAKE
Provided by Ron Ben-Israel
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
- Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin.
- Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight.
- Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.
- Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets.
- Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set.
- Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes.
- Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
- Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.)
- Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake.
- Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary.
CHOCOLATE LAYER CAKE
Steps:
- Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
- Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.
CHOCOLATE TWEED LAYER CAKE
This is a very delicious cake! Most people haven't heard of a Tweed Cake, but it's basically a white cake with finely grated chocolate folded into the batter to give it a "tweed fabric" appearance. The cake is frosted with a buttercream frosting, and then drizzled with thinned semi-sweet chocolate to give it a shadowed affect. I make this every year for my Dad's birthday, and the entire cake is gone within 2 days. I hope you will try it; You wont be disappointed!
Provided by Cooking to Perfecti
Categories Dessert
Time 35m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 (F).
- Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
- Cream butter and 1/2 cup sugar.
- Beat in vanilla.
- Sift together flour, baking powder and salt.
- Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Stir chocolate into batter.
- In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
- Fold into cake batter.
- Pour batter into prepared pans and bake for 20-25 minutes.
- (Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
- Prepare your favorite buttercream frosting and frost when cakes are cool.
- For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
- Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
- Drizzle thinned chocolate over frosting.
- Chill cake for at least an hour, or until ready to serve.
Nutrition Facts : Calories 338.1, Fat 16.7, SaturatedFat 10.2, Cholesterol 23.2, Sodium 185.7, Carbohydrate 46.9, Fiber 2.4, Sugar 24.6, Protein 5
MOIST CHOCOLATE LAYER CAKE
I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.
Provided by Jovy
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
- Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g
CHOCOLATE LAYER TWEED CAKE
Steps:
- For cake: Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar. Add egg yolks one at a time. Beat in vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir chocolate into batter. Beat egg whites until foamy; gently fold into batter. Turn into 3 8-inch or 2 9-inch round cake pans, greased and lined with wax paper. Bake at 350 degrees for 20-25 minutes. Cool in pans for 5 minutes; turn onto wire racks to cool. For frosting: Beat together yolk and butter, gradually adding sugar. Spread between layers and frost cake. For chocolate shadow: Melt chocolate slowly in a saucepan over low heat. Add water to chocolate; stir until smooth. Drizzle over cake in a tweed or lattice pattern.
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THE BEST CHOCOLATE CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (41)Category Dessert
- Preheat oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
- Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Repeat with the second layer of cake. Place the third layer of cake on top and use the remaining frosting to frost the top and sides of the cake.
MOIST AND FUDGY CHOCOLATE LAYER CAKE - PRETTY. SIMPLE.
From prettysimplesweet.com
4.9/5 (48)Total Time 1 hr 20 mins
- Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
- In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
- In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That's ok.
- Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
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