Nitaschocolatecake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
• Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
• For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
• Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
• Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Steps:

• In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
• In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
• Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
• Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
• Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
• Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
• Cut the cold butter into ½-inch pieces. Let it come to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
• Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
• Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
• Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
• In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
• While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate large bowl, whisk together the sour cream and eggs.
• Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
• Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
• Frost the cake with the Dark Chocolate Pudding Buttercream.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
• Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
• Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
• Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
• Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
• Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
• Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
• Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
• Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.

Steps:

• Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)