Milk Chocolate Loaf Cake

2

Milk Chocolate Loaf Cake

Yield:  9″  X 5″

INGREDIENTS:

  • 200g self-raising flour
  • 30g cocoa powder, sieved
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 250g granulated sugar
  • 2 large eggs
  • 5 tablespoons evaporated milk
  • 5 tablespoons water
  • 1 teaspoon vanilla extract
  • 100g chocolate chips
For the Chocolate Glaze
  • 60g unsalted butter, softened
  • 1 tablespoon cocoa powder
  • 250g icing sugar
  • 3 tablespoons hot milk
  • 1 teaspoon vanilla extract
  • Chocolate chips (optional)
Instructions
  1. Preheat the oven to 350F/176C. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, and salt together until combined.
  3. Using a handheld or stand mixer, beat the butter, and sugar together until combined. Beat in the eggs, milk, water, and vanilla. Fold in the chocolate chips.
  4. Pour the wet ingredients into the dry ingredients and gently mix together until combined.
  5. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
For the Chocolate Glaze
  1. Using a handheld or stand mixer, beat the butter cocoa powder, icing sugar, milk, and vanilla until smooth and is your desired thickness.
  2. Pour or spoon over the cake loaf, and sprinkle with chocolate chips if desired.

source :  marshasbakingaddiction

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Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

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Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

Yield: 9″  X 13″

INGREDIENTS:

  • 340g self-raising flour
  • 1 teaspoon baking soda
  • 40g cocoa powder
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 450g caster sugar
  • 240ml vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 240ml buttermilk
For the Frosting
  • 180g cream cheese, softened
  • 100g icing sugar
  • 2 – 4 tablespoons cocoa powder
  • 2 – 3 tablespoons milk (or more for drizzling consistency)
  • 1 teaspoon vanilla extract
  • A handle of chocolate chips (optional)
DIRECTIONS:
  1. Preheat the oven to 350F/176C. Spray and flour a 10″ bundt pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.
  5. Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Frosting
  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar, cocoa powder, milk, and vanilla extract until smooth, and at the desired thickness. If the frosting is too thick, add more milk to loosen to drizzle consistency.
  2. Pour, or spoon over the cake, then sprinkle with chocolate chips.

source :  marshasbakingaddiction

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 Velvet Cake

chocolate velvet cake AP

Chocolate Velvet Cake

Chocolate Velvet Cake with Chocolate Heritage Frosting gives a nod to the traditional Southern velvet cakes we all know and love while giving them a bit of an update. Full of rich, delicious chocolate flavor with that unmistakable velvet cake texture.

INGREDIENTS:

½ cup butter, softened

1½ cups granulated sugar

2 eggs, room temperature

2½ cups all-purpose flour

3 tablespoons unsweetened cocoa powder 1 teaspoon salt

½ teaspoon espresso powder

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

1 teaspoon baking soda

1 tablespoon distilled white vinegar

 

Chocolate Frosting:

Use any Chocolate frosting you want (see chocolate heritage frosting , chocolate ganache, chocolate buttercream, chocolate frostings)

DIRECTIONS:

  1. Preheat oven to 350o F. Prepare three 8-inch cake pans with butter and flour, taking care to remove any excess flour.
  2. Cream butter and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
  3. Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
  4. Pour buttermilk and vanilla into a measuring cup, set aside.
  5. Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning
  6. and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
  7. Reduced speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to overmix.
  8. Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean.
  9. Remove from oven and allow to cool. Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.

source:  addapinch

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

 Yields:  8.5″x4.5″

Prep Time : 15 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

Nonstick vegetable oil spray

¼ cup unsweetened cocoa powder

1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

½ cup olive oil

1 teaspoon kosher salt

¾ cup granulated sugar, divided

4 large eggs, separated

¼ teaspoon cream of tartar

1 tablespoon raw sugar

DIRECTIONS:

  • Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
  • Microwave chocolate and ¼ cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
  • Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
  • Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

source:  Chris Morocco @ bonappetit

Chocolate Guinness Cake

13

Chocolate Guinness Cake

Yield: one 8″ or 9″

INGREDIENTS:

  • 1 cup stout or porter beer, such as Guinness extra stout
  • 10 tablespoons unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1 1/2 cups superfine sugar
  • 1/2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cream cheese frosting recipe 

DIRECTIONS:

1 Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.

2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

4 In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

5 Spread frosting on the cooled cake and serve.

 

source :  simplyrecipes

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

Chocolate Birthday Cake with Milk Chocolate Ganache

 

Four-Layer Chocolate Birthday Cake

Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream

 Yields:  8.5″x4.5″

Prep Time : 15 mins

Baking time: 11-13 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

½ cup (1 stick) unsalted butter, room temperature, plus more for pan

2cupsall-purpose flour, plus more for pan

6ouncesbittersweet chocolate, chopped

1cupbrewed coffee

⅔cupunsweetened cocoa powder (not Dutch process)

3large eggs, room temperature

1cupbuttermilk, room temperature

2teaspoonsvanilla extract

1¾teaspoonskosher salt

1½teaspoonsbaking powder

1½teaspoonsbaking soda

2½cups(packed) light brown sugar

¼cupvegetable oil

Ganache

8ouncesbittersweet chocolate, chopped

1cupheavy cream

¼teaspoonkosher salt

¼cup(½ stick) unsalted butter, cut into pieces, room temperature

Buttercream

3large egg yolks, room temperature

1large egg, room temperature

½teaspoonkosher salt

¾cupsugar

1¼cups(2½ sticks) unsalted butter, room temperature, cut into pieces

1cupNutella

1teaspoonvanilla extract

Sprinkles (for decorating; optional)

Special Equipment

A candy thermometer

 

 

DIRECTIONS:

Cake

  • Preheat oven to 350˚. Butter two 9″-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
  • Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
  • Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.

Ganache

  • Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30–45 minutes.
  • Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes.
  • Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1–8 hour.

Buttercream

  • While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes.
  • Meanwhile, bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚. Immediately remove from heat.
  • Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5–8 minutes.
  • Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous.
  • Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.
  • Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

 

source:  Claire Saffitz @ bonappetit