Death by Chocolate Cake

death by choco cake TLE

Death by Chocolate Cake

 Yields:  2, 6″ cake
Baking time: 30  mins

INGREDIENTS:

Chocolate Fudge Cake:

3 oz unsweetened chocolate, chopped

1/3 cup unsweetened dark cocoa powder

1 cup water, boiling

3/4 cup (12 Tbsp) unsalted butter, room temperature

1 1/4 cup dark brown sugar, packed

2 large eggs, room temperature

1/3 cup sour cream, room temperature

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 cup cake flour

1 tsp baking powder

1/4 tsp fine sea salt

Simple Chocolate Buttercream:

1 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp fine sea salt

2 Tbsp milk, or heavy cream, or coconut milk

Chocolate Ganache:

3 oz dark chocolate (72%), finely chopped

3 oz heavy cream

Chocolate Toppings:

Brownie Batter Oreos

Rolled chocolate wafers

Fun-size chocolate bars

Mini Reese’s peanut butter cups

Hershey’s Kisses

death by choco cake TLE2

Directions:

Chocolate Fudge Cake:

  1. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.
  2. In a small bowl, combine unsweetened chocolate, cocoa powder and boiling water. Whisk until smooth. Set aside and allow to cool. It is ready to use when it is no longer hot, and just warm to the touch.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs and mix until incorporated. Add sour cream and vanilla and continue to mix.
  4. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder and salt. Add 1/3 of flour mixture into the bowl of stand mixer. Mix at low speed until almost combined. Pour in half of the cooled chocolate mixture and mix. Add another 1/3 of flour, followed by the remaining half of chocolate. End with the last 1/3 of flour. Mix between each addition and scrape down bowl as needed to ensure thorough mixing.
  5. Divide batter evenly between prepared cake pans. Bake for 30 minutes, rotating pans after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes. Run a knife or mini offset spatula around the perimeter of the cake to loosen it from the pan. Invert and let cake cool to room temperature on a wire rack.

Simple Chocolate Buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powdered sugar (up to 3/4 cup). Set aside until ready to use.

Chocolate Ganache:

  1. Place chopped chocolate in a large bowl.  Bring heavy cream to a simmer.  Pour hot cream over chopped chocolate and cover bowl with plastic wrap.  Let sit for 3 minutes.  Remove plastic wrap and stir ganache until homogenous. Allow to sit at room temperature for 8-10 minutes until ganache has slightly thickened.

Assembly:

  1. Level cake rounds. Slice each cake round into two layers, for a total of 4 layers of cake. Build cake and frost with buttercream. Allow to chill in the fridge while ganache thickens. Once ganache is ready, pour melted chocolate over chilled cake. Immediately decorate the top of the cake with you desired toppings (Oreos, chocolate wafers, chocolate bars, chocolate candies). Place in fridge for 10 minutes to allow chocolate to set up. Remove from fridge and serve immediately.
  2. death by choco cake TLE3

 

source: thelittleepicurean

Chocolate Cupcakes with Chocolate Buttercream Frosting

chocolate cupcakes with choco buttercream

Chocolate Cupcakes with Chocolate Buttercream Frosting

 Yields:  12 pcs

Prep Time : 30 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs

INGREDIENTS:

chocolate cupcakes:

100g plain flour

20g cocoa powder

140g caster sugar

1.5tsp baking powder

Pinch of salt

40g unsalted butter at room temperature

120ml whole milk

1 egg

¼tsp of vanilla extract

chocolate buttercream frosting:

600g icing sugar sifted

200g unsalted butter

80g cocoa powder

80ml whole milk

 

DIRECTIONS:

  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.
  3. Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins. Do not over mix.
  5. Spoon mixture into the 12 cases and cook for 20 mins.
  6. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx 5 mins and mixture is light and fluffy.
  7. Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
  8. Decorate with blueberries, edible gold stars and glitter. You could also try decorating these chocolate cupcakes with regal iced cut outs or lustre spray.

source:  goodtoknow.co.uk

White Chocolate Buttercream Frosting Recipe

 

White Chocolate Buttercream Frosting Recipe

INGREDIENTS:

½ cup white chocolate chip morsels

⅓ cup milk

1 cup butter, softened

5 cups confectioner’s sugar

¼ cup milk

2 teaspoons vanilla extract

DIRECTIONS:

  1. Add the white chocolate chips and ⅓ cup of milk to a glass, microwave safe bowl. Heat in the microwave at 50% in 30 second intervals, stirring each time, until the the white chocolate is smooth. Allow to cool.
  2. Cream butter until light and fluffy, about 3 minutes. Stir in melted and cooled white chocolate and then gradually add in confectioner’s sugar, about 1 cup at a time. Then add in milk, 1 tablespoon at a time, followed by vanilla. Beat on high for about 1 to 3 minutes until the buttercream frosting is smooth, fluffy and will hold a peak.

source:  addapinch

Chocolate Cake with Chocolate Buttercream Frosting

choco cake CC

Chocolate Cake with Chocolate Buttercream Frosting

Yield: two 9″ round cakes

INGREDIENTS:

1 1/2 cups granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1 cup boiling water

3/4 cup canola oil

2 large eggs

3 large egg yolks

1 Tbsp vanilla extract

2 cups all-purpose flour

1/3 cup milk

1/3 cup sour cream

Chocolate Buttercream Frosting

1 1/2 cups butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)

3 3/4 cups + 2 Tbsp powdered sugar

1/2 cup + 2 Tbsp cocoa powder

3 – 4 Tbsp heavy cream

1 tsp vanilla extract

choco cake CC2

DIRECTIONS

  • For the cake:
  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper and set aside.
  • In a large, heat proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well, about 15 – 20 seconds. Allow to cool 5 minutes.
  • Using an electric hand mixer set on low speed blend in canola oil until combined, about 10 seconds. Add eggs to cocoa mixture and blend on low speed just until combined, about 5 seconds. Add egg yolks and vanilla extract and blend just to combined. Then add flour and blend only until combined and finish by blending in milk and sour cream just until combined.
  • Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 29 – 34 minutes. Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely (after about 20 minutes of cooling, I placed the cakes into an airtight container to seal in moisture while they finished cooling).
  • Trim tops from cake to form an even layer (they are quite domed so you don’t need to make it completely level across – just add a little more frosting to the edges that aren’t as level so you don’t have to cut off so much cake). Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.
  • For the chocolate buttercream frosting:
  • In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 – 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 – 5 minutes, occasionally scraping down sides of the bowl.
  • Note that similar to whipped cream the frosting will lose some of its “fluff” after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it’s stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.

 

source:  cookingclassy

Yellow Cake with Chocolate Buttercream

yellow cake CC

 

Yellow Cake with Chocolate Buttercream

 Yields:  2layer 9″ cake

INGREDIENTS:

Cake

1 1/4 cups (176g) all-purpose flour

1 1/4 cups (150g) cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 2/3 cups (356g) granulated sugar

3/4 cup (6 oz) unsalted butter, softened

1/4 cup (2 oz) vegetable oil

3 large eggs

2 large egg yolks

2 tsp vanilla extract

1 cup (8 oz) buttermilk

Chocolate Buttercream

1 1/2 cups (12 oz) butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)

3 3/4 cups (448g) powdered sugar

2/3 cup (68g) unsweetened cocoa powder

3 – 5 Tbsp half and half

1 1/2 tsp vanilla extract

 yellow cake CC2

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment. Lightly dust pans with flour and shake out excess, set pans aside.
  • Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Blend in vegetable oil. Mix in eggs one at time then blend in egg yolks. Mix in vanilla. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of bowl with a rubber spatula.
  • Divide batter among prepared cake pans. Bake in preheated oven 25 – 29 minutes until toothpick inserted into center comes out clean. Cool in pans several minutes, run knife around edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool). Frost with chocolate buttercream once cool. Store in an airtight container.
  • For the frosting:
  • In a the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in powdered sugar, 3 Tbsp half and half, and the vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed. Mix in up to additional 2 Tbsp half and half to thin as needed. Increase mixer to medium-high speed and whip until fluffy.

source: Cooking Classy

Chocolate Cake

choco cake AP

Chocolate Cake

INGREDIENTS:

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Butter Cream Frosting:

1½ cups butter (3 sticks), softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

choco cake AP2

 DIRECTIONS:

For the cake:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Chocolate Butter Cream Frosting:

  1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

source:  addapinch

DEVIL’S FOOD CAKE

Devil's food cake CCM2

DEVIL’S FOOD CAKE

Yields: 2,  9-inch cake
Baking time: 30-35 mins

INGREDIENTS:

3/4 cup butter, room temperature

2 1/4 cups sugar

3/4 cups unsweetened cocoa powder

2 teaspoons vanilla extract

3 eggs

2 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder 3/4 teaspoon salt

1 1/4 cups brewed coffee

1/4 cup milk

Quick Chocolate Buttercream Frosting

1 1/2 cup butter, room temperature

1/2 cup shortening

1/4 teaspoon salt

1 cup unsweetened cocoa powder

2 teaspoon vanilla extract

11 1/2 cups powdered sugar

1 cup heavy cream

Chocolate Curls

8 ounces (1 cup) semi-sweet chocolate

2 tablespoons vegetable shortening

Devil's food cake CCM

DIRECTIONS:

    1. Prepare two 9 inch round baking pans by greasing them, then lining the bottoms with parchment paper. Grease parchment paper then dust the pans with flour. Set aside.
    2. Beat Butter on medium speed until fluffy, add in sugar and beat until lighter in color. Add in Cocoa powder and vanilla, beat well to combine. Add in eggs, one at a time beating well after each addition.
    3. Sift together flour, baking soda, baking powder and salt. Combine coffee and milk.
    4. Alternating, add flour and coffee to batter, starting and ending with flour, mixing just until each addition is combined in to batter. Make sure to scrape down sides of bowl occasionally.
    5. Divide batter evenly between the 2 prepared pans. Bake in a preheated 350 degree oven for 30-35 minutes. Test for doneness using a toothpick inserted in center.
    6. Let cakes cool in Pan for 30 minutes before turning out onto racks to cool completely.
for Chocolate Buttercream
    1. Cream together butter, shortening and salt until smooth and creamy. Add cocoa powder and vanilla extract, beat again. Add powdered sugar, 1 cup at a time, beating slowly to make sure sugar is fully incorporated. Slowly add cream until desired stiffness is reached.
for Chocolate Curls
    1. Place chocolate and shortening in a microwave safe dish, microwave on high for about 45 seconds. Remove from microwave and stir until chocolate is completely melted and no lumps remain. Using an offset spatula, spread chocolate in a thin layer on a cold metal baking sheet. Place in the freezer for about 5 minutes to harden. Using a flat metal spatula, scrap chocolate away from you to form curls. Refrigerate curls until ready to use.
To assemble the cake
  1. If doing 4 layers-Using a serrated knife, slice each of your 2 baked layers in halve horizontally. Place bottom layer on cake stand or serving plate. Using 1/4 of buttercream, spread evenly on top of layer, just to the edges. Repeat with next 2 layers.
  2. Place top layer on cake, Use remaining 1/4 buttercream and spread to edges of cake but create a small raised rim (by spreading butter cream thinner in the center) around the edge. This will help keep your chocolate curls on the cake. Gently pile on chocolate curls to cover top of cake.
  3. Keep cake refrigerated.

Notes

If you are against coffee, you can substitute with water

source:  chocolatechocolateandmore

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Chocolate Vanilla Tuxedo Cake PC3

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Prep time: 60 mins
Baking time: 60 min

Total Cooking Time:  25 mins

INGREDIENTS

For the Chocolate Cake:

3 cups all-purpose flour

2 cups granulated sugar

½ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

1 cup buttermilk

4 ounces dark chocolate melted and cooled (cooled for about 15 min)

½ cup plus 1 Tbsp boiling water

¾ cup olive oil

2 large eggs, room temp

2 tablespoons vinegar (not wine vinegar)

1 tablespoon vanilla

For the Vanilla Cake:

2¼ cups cake flour plus more for dusting the pans

1 cup buttermilk, room temperature

4 large egg whites plus 2 whole eggs, room temperature

2 teaspoon vanilla extract

1½ cups granulated sugar

4 teaspoons baking powder

½ tsp sea salt

12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into tablespoon sized pieces

For the Raspberry Filling:

1 – 12 ounce bag frozen raspberries, thawed

⅓ cup granulated sugar

1 tsp lemon juice

For the Raspberry White Chocolate Buttercream:

Makes 10 cups

¾ cup of cold water

3 cups granulated sugar

½ tsp salt

10 egg whites

2 lbs unsalted butter, cut into tbsp sized pieces, softened but still cool

½-3/4 c raspberry puree

4 ounces white chocolate melted and cooled

Ganache:

4 ounces bittersweet chocolate

4 ounces heavy cream

2 tsp honey

Chocolate Vanilla Tuxedo Cake PC

 

DIRECTIONS:

For the Chocolate Cake:

  1. Preheat oven to 350F with rack in the center.
  2. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  5. Add in the melted and cooled chocolate and whisk/beat until combined well
  6. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  7. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  8. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  9. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely

Chocolate Vanilla Tuxedo Cake PC2

For the Vanilla Cake:

  1. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  2. Combine the room temperature buttermilk, egg whites, whole eggs and vanilla extract in a measuring cup and stir well to combine.
  3. Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  4. Add all but ½ cup of milk mixture to the flour mixture and raise speed to medium speed for about 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  5. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  6. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  7. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  8. For the Raspberry Filling:
  9. Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  10. For the Raspberry Buttercream:
  11. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  12. Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  13. After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  14. For the Ganache:
  15. Chop the chocolate and place in a bowl.
  16. Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don’t want it to runny or to firm
  17. For assembly:
  18. Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  19. Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼” thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼’ thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn’t have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.

Notes

Notes: Chocolate Cake adapted from my best chocolate cupcakes ever
Vanilla Cake slightly adapted from i am baker
Raspberry Buttercream Adapted from Cake Love

This is a HUGE cake. You can halve it easily. Make two layers of chocolate only or two layers of vanilla only or halve each recipe for a layer of each. Cake batter freezes really well so if you want to make half the cakes but aren’t sure about halving a recipe, make the full recipe but save half the batter in a resealable freezer bag. When ready to use thaw to room temperature and its ready to bake.
The meringue buttercream is a more advanced buttercream. If you wish to make a more basic buttercream, I recommend using Martha Stewart’s fluffy vanilla buttercream and adding in the raspberry puree. Also the components to this cake can be made way ahead of time and kept frozen until ready to assemble because it is at least a two day project with baking and freezing and frosting and chilling etc

source:  pineappleandcoconut

Oreo Cake



13b

Oreo Cake

Yield:  two 9″ cake

A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!

INGREDIENTS:

Chocolate Layer Cake

  • 3/4 cup unsweetened cocoa powder (not dutch process)
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/4 cup vegetable or canola oil
  • 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate chips)
  • 1 15.25 ounce package Oreos

Oreo Cream Filling

  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup shortening3
  • 2 and 1/2 cups confectioners’ sugar
  • 2 Tablespoons milk or cream (cream preferred for best texture)
  • 2 teaspoons vanilla extract

Chocolate Buttercream

  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 1/4 cup milk or cream (cream preferred for best texture)
  • 16 additional Oreo cookies, pulsed into a fine crumb

13

13a

Directions:

  1. Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
  2. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
  3. Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
  4. Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
  5. While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners’ sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.
  6. While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners’ sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.
  7. Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
  8. Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
  9. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting and filling can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

Additional Notes:

  1. If you do not have cake flour, simply replace with all-purpose flour – remove 3 Tablespoons of all-purpose flour from the called for amount (1 and 1/2 cups), then add 3 Tablespoons of cornstarch. Sift the all-purpose flour and cornstarch together before using.
  2. Room temperature ingredients (egg, sour cream) are required for the cake recipe. Since using hot coffee/water, you do not want cold ingredients – cake will not bake properly with varying temperatures of ingredients.
  3. Shortening is required to replicate the taste an Oreo cream filling. If you want a thinner filling, that doesn’t quite taste like an Oreo cream filling – use 1/4 cup butter instead of shortening.

 

source:  sallysbakingaddiction

Yellow Cupcakes & Chocolate Buttercream

yellow cupcakes SBC

Yellow Cupcakes & Chocolate Buttercream

Yield: 24 generously iced cupcakes
INGREDIENTS:
Yellow Cupcakes:
2 cups all-purpose flour
1 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup superfine sugar
1/2 cup unsalted butter, at room temperature
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup sour cream, at room temperature
4 Tbsp pure canola oil
3 tsp pure vanilla extract
2/3 cup heavy cream
Icing:
18 Tbsp butter, at room temp
3/4 cup unsweetened cocoa (I used half Special Dark blend)
3/4 tsp salt
4 – 4 1/2 cups powdered sugar
3 Tbsp milk
3 tsp vanilla extract
3/4 cup heavy cream
1/3 cup plus 5 Tbsp Rich Chocolate Ovaltine powder

DIRECTIONS:
Cupcakes:
Preheat your oven to 350°F and line cupcake pans then set aside. Measure your heavy cream out into a medium bowl and place it in the freezer with beater attachments to chill for about 5 minutes.
In the bowl of an electric stand mixer fitted with the paddle attachment, sift together both flours, baking powder, baking soda and salt. Attach the bowl to the mixer, add sugar and mix on low speed until evenly blended, about 30 seconds.
Add softened butter and beat on low speed for 1 minute. The mixture will become less dusty as the butter becomes coated with flour and broken down into small pieces. Increase speed to medium-low and continue to beat until the mixture resembles damp sand or fine bread crumbs, about 2 minutes.
In a medium bowl, whisk together egg, yolk, sour cream, canola oil and vanilla extract until smooth. Add it to the flour mixture and beat on medium-low speed until moistened, sticky and the batter begins to form webs along the sides of the bowl and the beater, about 20 seconds.
Remove cream and beaters from freezer and beat the cream just past the time soft peaks begin to form.
With mixer running on low, scoop about 1/3 of the cream into the bowl and beat on medium speed for 20 seconds. Stop the mixer to scrape down the sides and bottom of the bowl, add the remaining cream and fold in by hand. Be sure to scrape anything from the bottom or sides, but do not over-mix. The batter will be thick, smooth, satiny and creamy-looking.
Spoon or scoop the batter into lined muffin cups, filling them a little more then halfway full (these cupcakes will rise quite a bit). Bake until evenly browned on top, and a toothpick inserted into the center comes out clean, about 18-20 minutes. Transfer cakes to a wire rack to cool completely before icing.
Icing:
On medium high speed, cream the butter, cocoa, and salt for about 3 minutes. Scrape down the sides of the bowl and add almost 4 cups powdered sugar, milk, and vanilla.
Mix on low until just incorporated, then beat on medium-high for about 2 minutes, until smooth. Meanwhile, in a small bowl, whisk together the cream and ovaltine.
Scrape down the sides of the bowl, then turn mixer back on low and slowly add the cream mixture. After most of the liquid has been incorporated, slowly increase the speed of the mixer to medium high and beat for about 2-3 minutes, until light and fluffy.
If your frosting looks grainy, it’s either a little too warm in your kitchen or it wasn’t mixed on a high enough speed, for long enough. To solve, put the bowl in the fridge for 15 minutes and then remixed it until smooth.
Beat in additional powdered sugar if needed to achieve desired thickness. Pipe or spread onto your cakes, or just eat it with a spoon.
source: seebrookecook