Chocolatier Classic Chocolate Cake And Creamy Chocolate Frosting Recipes

Steps:

• Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
• FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
• In large mixer bowl, beat together sugar, butter & vanilla extract.
• Add eggs to butter mixture, & beat 1 minute.
• To the butter mixture, add melted, cooled chocolate, & beat.
• Alternately beat flour mixture & milk into butter mixture.
• Spoon & spread into prepared baking pan(s).
• Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
• If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
• FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
• Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
• Cool to room temperature.
• Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
• Gradually beat in remaining powdered sugar alternately with milk until smooth.
• Frost the cake before serving.

Steps:

• Melt chocolate on low setting of microwave.
• Blend cream cheese with milk.
• Beat in sugar.
• Gradually blend in chocolate, vanilla, and salt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

Steps:

• Using a metal blade in a food processor.
• Mix sugar, cocoa, and salt give 3 pulses.
• Add the vanilla, butter and sour cream.
• Process for 5 seconds.
• If needed add more sour cream to make a creamy consistency.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.