COLETTE'S CHOCOLATE BOURBON COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h35m
Yield about 20 servings
Number Of Ingredients 14
Steps:
- Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled.
- Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F.
- When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing.
- While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state.
- Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.
THE SILVER PALATE'S CHOCOLATE CAKE
This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Provided by Christine Muhlke
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams
ALL-IN-ONE CHOCOLATE CAKE
This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 113 milligrams, Sugar 47 grams, TransFat 1 gram
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- Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
- Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
- In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
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- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
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