CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE
Steps:
- Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
- Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
- Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
- Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.
CHOCOLATE VELVET CAKE
Make and share this Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).
Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9
RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE VELVET CHEESECAKE
Make and share this Chocolate Velvet Cheesecake recipe from Food.com.
Provided by Derf2440
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare chocolate crumb crust.
- Place oven rack in centre of oven, heat to 350 degrees.
- Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
- Cook over low heat just until chocolate is completely melted.
- Remove top of double boiler from water, stir chocolate mixture until smooth.
- Reserve at room temperature uncovered.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Gradually beat in chocolate mixture.
- Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
- Continue beating while gradually adding cream and vanilla, beat until blended.
- Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
- Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
- Gently rotate pan several quarter turns to settle batter.
- Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
- Turn oven off.
- Let cake stand in oven with door ajar 30 minutes.
- Transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered overnight or at least 8 hours.
- Cover cake loosely with plastic wrap, refrigerate until serving time.
- Just before serving, Sieve powdered sugar lightly over cake.
- Serve garnished with strawberries if desired.
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
More about "chocolate velvet cheese cake recipes"
CHOCOLATE CHIP CREAM CHEESE POUND CAKE RECIPE
From cookingwithmanuela.com
15 CHOCOLATE CAKE RECIPES NO ONE WILL BELIEVE ARE GLUTEN-FREE
From msn.com
INA GARTEN'S 1-INGREDIENT UPGRADE FOR BETTER CHOCOLATE CAKE
From simplyrecipes.com
HOW TO MAKE A CHOCOLATE VELVET CAKE - LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
CHOCOLATE CHIP RED VELVET CAKE - EATS DELIGHTFUL
From eatsdelightful.com
CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE VELVET CAKE - ROCK RECIPES
From rockrecipes.com
CHOCOLATE VELVET CAKE RECIPE - ADD A PINCH
From addapinch.com
CHOCOLATE VELVET CAKE WITH CREAM CHEESE-BUTTER PECAN FROSTING - MYRECIPES
From myrecipes.com
CHOCOLATE VELVET CAKE - MY CAKE SCHOOL
From mycakeschool.com
RED VELVET-WHITE CHOCOLATE CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
ONE-BOWL CHOCOLATE VELVET CAKE | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
DIVINE CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MINI RED VELVET CHEESECAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING (CHOCOLATE ...
From thecookierookie.com
STICKY CHOCOLATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
RED VELVET CHOCOLATE CHIP CHEESECAKE LAYER CAKE
From itsybitsykitchen.com
DELICIOUS RED VELVET POUND CAKE RECIPE FROM SCRATCH
From msn.com
4 INCH CHOCOLATE CHEESECAKE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
50 SHOW-STOPPING CAKE RECIPES THAT ARE GUARANTEED TO IMPRESS
From msn.com
RED VELVET-WHITE CHOCOLATE CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
DELICIOUS, EASY MUG CAKE RECIPES | JAMIE OLIVER
From jamieoliver.com
CHOCOLATE VELVET CAKE - THE FIRST YEAR
From thefirstyearblog.com
COSTCO FANS ARE CALLING ITS BRAND-NEW HOLIDAY DESSERT 'DIVINE' …
From allrecipes.com
CHOCOLATE VELVET CAKE WITH CREAM CHEESE ICING - SOUTHERN PLATE
From southernplate.com
You'll also love