SANDY'S CHOCOLATE CAKE
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
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.
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
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