CONTEST-WINNING CHOCOLATE POTATO CAKE
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.
AWARD-WINNING CHOCOLATE CAKE RECIPE
"Last year, Ghiradelli created America's Most Intense Chocolate Recipe contest and Gigi Burton of Plainsboro, N.J. was declared the winner for her Triple Chocolate Truffle Cake, a three-chocolate cake featuring a semi-sweet cake, milk chocolate ganache and white chocolate garnish, served chilled. Burton won a family cruise to Hawaii and, of course, a lot of Ghirardelli Baking Chocolate for future use." (From www.chocolate.com) I just wanted to try this recipe and uploading it seemed like the easiest way to keep the recipe for future use.
Provided by daniel.a.schiaffo
Categories Dessert
Time P1DT1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
- Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
- Gently fold, in thirds, whipped eggs into melted chocolate.
- Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight.
- To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.
- To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly.
- Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.).
- Chill cake until ganache sets, about 30 minutes. To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake.
- * Note: It's recommended that the cake be refrigerated overnight before frosting.
Nutrition Facts : Calories 376.7, Fat 32, SaturatedFat 18.7, Cholesterol 196.5, Sodium 109.8, Carbohydrate 20.5, Fiber 1.6, Sugar 17.9, Protein 6.1
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE POTATO CAKE WITH COCONUT GANACHE #5FIX
5-Ingredient Fix Contest Entry. This is a very moist chocolate cake with an unusual combination of ingredients as it has potatoes and coconut milk. It is glazed with a rich ganache.
Provided by loannefw_12421886
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F . Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave. When Simply Potatoes are heated for 3 minutes, remove film and stir. Measure out 1 ½ cups and use remaining potatoes for other use.
- Meanwhile grease and flour a 12 cup Bundt pan. Beat egg whites in a small bowl until stiff. Set aside.
- Open can of coconut cream without shaking. Spoon off the top 1/4 cup thickest cream, and place in a large bowl with the 4 egg yolks. Beat until smooth. Add 1 ½ cups cooled, mashed potatoes and cake mix. Beat at medium speed for 1 minute, then at high speed for 2 minutes. By hand stir in 4 ounces chocolate chips, and then fold in beaten egg whites.
- Pour batter into Bundt pan. Bake about 50 minutes or until cake tester comes out clean. Let stand 10 minutes, then invert cake onto a wire rack. Let cool.
- While cake bakes, make ganache. Place 3/4 cup of the reserved, thick coconut cream in a 1 1/2 qt pan. Bring to a simmer until reduced to 2/3 cups. Place chocolate chips in a bowl. Pour hot coconut cream over chips. Let stand 5 minutes, then stir until smooth.
- Let cool 10 -15 minutes. Spoon over cake. Glaze hardens as it cools further. Place cake on round serving platter.
Nutrition Facts : Calories 459.5, Fat 22.1, SaturatedFat 11.9, Cholesterol 62, Sodium 394.7, Carbohydrate 66.9, Fiber 2.8, Sugar 48.6, Protein 6.2
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