GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
- Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
- If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
GLAZED CHOCOLATE-SOUR CREAM CAKE
Make and share this Glazed Chocolate-Sour Cream Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h5m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Line bottoms of pans with wax paper.
- Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
- Stir in 2 tablespoons of the instant coffee.
- Spread batter into prepared pans.
- Bake as directed on package.
- Cool 10 min.; remove from pans.
- Immediately remove wax paper.
- Cool completely on wire racks.
- Dissolve remaining 1 tablespoons instant coffee in water.
- Melt dipping chocolate as directed on container.
- Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
- Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
- Place 1 cake layer on serving plate.
- Spread with whipped topping mixture.
- Top with second cake layer.
- Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
- Pile berries on top of cake.
- Refrigerate 30 minute or until chocolate glaze is set.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 357, Fat 23.8, SaturatedFat 8.5, Cholesterol 76.3, Sodium 407.4, Carbohydrate 34.5, Fiber 1.9, Sugar 18.2, Protein 5
CHOCOLATE SOUR CREAM CAKE
Found this recipe at SmittenKitchen. This cake just bowled me over! Super moist and flavorful, but really light. It's hands-down the best from-scratch cake I've ever made, so I posted here for safekeeping!
Provided by eknecht
Categories Dessert
Time 45m
Yield 1 three layer cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottoms and sides of three 8-inch round cakepans.
- Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
- Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
- Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
- Scrape down the sides of the bowl and be sure the batter is well mixed.
- Divide among the 3 prepared cake pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
- Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
- (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
- Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
Nutrition Facts : Calories 460.3, Fat 23.7, SaturatedFat 5.3, Cholesterol 41, Sodium 433.6, Carbohydrate 61.3, Fiber 2.4, Sugar 42.5, Protein 4.7
CHOCOLATE-GLAZED POUND CAKE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.
CHOCOLATE CREAM CAKE
On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
- Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
- Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
- Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
- In a separate bowl, whip the cream into peaks.
- Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
- Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.
CHOCOLATE CREAM CAKE
Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g
10-INGREDIENT CREAM CHEESE CHOCOLATE CAKE RECIPE BY TASTY
Cold brew coffee, cream cheese frosting, and extra chocolate chips turn boxed cake mix into something wonderful.
Provided by Alvin Zhou
Categories Desserts
Time 2m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C).
- Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
- In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
- Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
- Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
- Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
- Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.
- Slice and serve.
- Enjoy!
JAM-FILLED CAKE WITH CHOCOLATE GLAZE
We love this crown of glazed cream puffs, but the cake is also great without them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.
Nutrition Facts : Calories 522 g, Fat 24 g, Fiber 1 g, Protein 5 g
GLAZED SOUR CREAM-CHOCOLATE CAKE
Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
- Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
- Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
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 ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
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