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Chocolate Cake

Mon, 03/03/2008 - 4:13PM by partysugar 4 Comments - 447 Views
Chocolate Cake From Gourmet magazine For cake layers 3 ounces fine-quality semisweet chocolate such as Callebaut 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder (not Dutch process) 2 tsp. baking soda 3/4 tsp. baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups well-shaken buttermilk 3/4 teaspoon vanilla For ganache frosting 1 pound fine-quality semisweet chocolate such as Callebaut 1 cup heavy cream 2 tbsp. sugar 2 tbsp. light corn syrup 1/2 stick (1/4 cup) unsalted butter Special equipment two 10- by 2-inch round cake pans Make cake layers: preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
  • Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
  • Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  • Make frosting: finely chop chocolate.
  • In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  • Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
  • Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
    • Serves 12-14.
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    Chocolate Orange Cake

    Wed, 02/27/2008 - 9:15AM by partysugar 1 Comment - 259 Views
    Chocolate Orange Cake From Elizabeth Falkner Cake: 4 ounces bittersweet or semisweet chocolate, chopped 1/3 cup (packed) dark brown sugar 2 tablespoons unsalted butter 1/2 teaspoon grated orange peel 1/2 teaspoon coarse kosher salt 2 large eggs 2 tablespoons sugar 1 tablespoon all purpose flour 1/2 cup hazelnuts, toasted, husked, chopped Filling 5 ounces bittersweet or semisweet chocolate, chopped 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped 1 1/2 cups chilled heavy whipping cream, divided 5 tablespoons unsalted butter, room temperature Glaze: 1/2 cup heavy whipping cream 1 tablespoon light corn syrup 4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate) Additional toasted husked hazelnuts Candied orange peel strips
    1. For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
    2. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
    3. Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
    4. Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
    5. Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
    6. For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
    7. Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
    8. Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
    9. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
    10. Cover 14x5-inch cardboard rectangle with foil.
    11. Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
    12. Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
    13. For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
    14. Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
    15. Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
    Serves 10-12.
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    Beginner Heart Cake

    Tue, 02/12/2008 - 11:00AM by partysugar 3 Comments - 78 Views
    Beginner Heart Cake From Kraft Foods 1 pkg. (2-layer size) cake mix, any flavor 2 cups thawed cool whip whipped topping 1-1/3 cups shredded coconut Red food coloring 2 tbsp. cinnamon red hot candies
    1. Prepare and bake cake mix as directed on package, dividing batter evenly between 8-inch square cake pan and 8-inch round cake pan. Cool completely.
    2. Cut round cake in half. Leave square cake whole.
    3. Place square cake on serving tray in diamond position. Using small amount of whipped topping to hold pieces together, place half circles against top two adjacent sides of square cake to resemble a heart.
    4. Frost cake with remaining whipped topping.
    5. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies. Store in refrigerator.
    Serves 12.
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    Expert Heart Cake

    Tue, 02/12/2008 - 11:00AM by partysugar 0 Comments - 81 Views
    Expert Heart Cake From Matt Lewis of Baked 1/4 cup cocoa powder 2 tbsp. red food coloring 6 tbsp. unsalted butter, , room temperature 1 tbsp. plus 1 1/2 teaspoons vegetable shortening, at room temperature 1 2/3 cups sugar 3 large eggs 1 cup buttermilk 1 tsp. pure vanilla extract 2 1/2 cups cake flour, (not self-rising) 1 tsp. salt 1 tbsp. cider vinegar 1 tsp. baking soda 1/4 cup melted dark chocolate, for decorating Speckled Cinnamon Frosting, recipe below
    1. Preheat oven to 325°F with a rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
    2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
    3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes.
    4. Add eggs, one at a time, beating well after each addition.
    5. Stir buttermilk and vanilla into cocoa mixture.
    6. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
    7. In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
    8. Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
    9. Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
    10. Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up.
    11. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
    12. Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
    13. Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.
    Makes six 4-inch heart-shaped cakes. Speckled Cinnamon Frosting From Matt Lewis of Baked 1 1/2 cups sugar 1/4 cup plus 2 tbsp. all-purpose flour 1 1/2 cups milk 1/4 cup plus 2 tbsp. heavy cream 1 1/2 cups (3 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes 1 tsp. pure vanilla extract 2 tsp. ground cinnamon Food coloring, in desired color
    1. Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes.
    2. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool.
    3. Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy.
    4. Add vanilla and cinnamon and continue mixing until combined.
    5. Add a couple drops of food coloring while continuing to mix, until desired color is reached.
    6. If frosting is too soft, chill slightly and then remix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and remix to proper consistency.
    Makes enough for six 4-inch cakes.
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    Chocolate Chip Cupcakes

    Wed, 01/23/2008 - 9:15AM by partysugar 2 Comments - 214 Views
    Chocolate Chip Cupcakes From Betty Crocker 2 packages (3 oz each) cream cheese, softened 1/3 cup sugar 1 egg 1 1/2 cups miniature or regular semisweet chocolate chips 1 box devil's food cake mix 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 1 container vanilla frosting
    1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
    2. In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
    3. In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
    4. Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
    5. Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.
    Makes 24 cupcakes.
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    Molten Chocolate Cakes

    Mon, 01/21/2008 - 4:15PM by partysugar 2 Comments - 109 Views
    Molten Chocolate Cakes From Martha Stewart 4 tbsp. unsalted butter, room temperature, plus more for muffin tins 1/3 cup granulated sugar, plus more for muffin tins 3 large eggs 1/3 cup all-purpose flour 1/4 tsp. salt 8 ounces bittersweet chocolate, melted Confectioners' sugar, for dusting Whipped cream, for serving
    1. Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
    2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
    3. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
    4. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
    5. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
    Serves 6.
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    Beginner Coffee Cake

    Tue, 01/15/2008 - 11:00AM by partysugar 2 Comments - 50 Views
    Beginner Coffee Cake From Southern Living magazine 1 (11.5-oz.) frozen pecan coffee cake, thawed 4 oz. cream cheese, softened 1/4 cup firmly packed dark brown sugar
    1. Remove coffee cake from package; remove and discard plastic overwrap.
    2. Slice coffee cake in half horizontally.
    3. Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
    4. Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.
    Serves 8.
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    Roscón de Reyes

    Mon, 01/14/2008 - 4:15PM by partysugar 1 Comment - 67 Views
    Roscón de Reyes From The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea 1/2 cup sugar, plus extra for sprinkling Minced zest of 1/2 lemon Minced zest of 1/2 orange 2 1/2 tsp. (1 envelope) active dry yeast 2/3 cup milk, heated to lukewarm (90°F to 100°F) 1/2 cup unsalted butter, at room temperature 3 eggs 3 tablespoons orange-flower water 1/2 tsp. salt 3 cups unbleached all purpose flour, plus extra for dusting olive oil for preparing pan 1/2 cup candied fruits, finely chopped, optional whipped cream, chocolate whipped cream, meringue, or pastry cream optional for filling
    1. In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside.
    2. In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
    3. Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
    4. Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated.
    5. Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
    6. Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
    7. Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
    8. Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet.
    9. Fill an ovenproof bowl with water and place it at the rear of the oven.
    10. Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size.
    11. Remove the pan from the oven and increase the oven temperature to 400°F. Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
    12. Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan.
    13. Transfer to a serving plate and serve at room temperature.
    14. If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake.
    Makes 1 15-inch or 2 8-inch coil cakes.
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    New German Chocolate Cake

    Wed, 12/19/2007 - 3:30PM by partysugar 0 Comments - 230 Views
    New German Chocolate Cake From Emily Luchetti 2 cups cake flour 1 cup all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons milk 1 tablespoon pure vanilla extract 1 stick (4 ounces) unsalted butter, softened 2 cups sugar 4 large eggs Coconut Pecan Filling, recipe below Chocolate Frosting, , recipe below
    1. Preheat the oven to 350°F and position 2 racks in the middle and lower thirds. Line the bottoms of three 9-inch round cake pans with parchment or wax paper.
    2. In a medium bowl, whisk the cake and all-purpose flours with the baking powder and salt. Combine the milk and vanilla in a small pitcher.
    3. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat until the mixture resembles moist sand, about 3 minutes. Beat in the flour mixture at low speed in 3 batches, alternating with the milk mixture; stop the mixer occasionally to scrape down the bowl. Add the eggs, 1 at a time, beating at medium speed between additions.
    4. Divide the batter evenly among the cake pans. Bake for about 25 minutes, or until the layers are light golden and a toothpick inserted into the center comes out clean.
    5. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
    6. Center a cake layer on a platter and spread one-third of the Coconut Pecan Filling over the top, leaving a 1/2 -inch border at the edge. Set a second cake layer on top of the first and spread another third of the filling on top. Cover with the third cake layer. Spread the top and side of the cake with the Chocolate Frosting. Spread the remaining Coconut Pecan Filling over the frosting on the top, leaving a 1-inch border.
    Serves 12-16. Make Ahead: the unfrosted cake layers can be wrapped in plastic and stored at room temperature for up to 1 day or frozen for up to 1 month. Coconut Pecan Filling 1 2/3 cups sweetened shredded coconut 2/3 cup coarsely chopped pecans (2 1/2 ounces) 6 large egg yolks 1/2 cup granulated sugar 1/2 cup (packed) dark brown sugar 1 cup evaporated milk 2 tablespoons cornstarch Pinch of salt 1 teaspoon pure vanilla extract 3/4 cup heavy cream 2/3 cup coarsely chopped semisweet chocolate (4 ounces)
    1. Preheat the oven to 350°. Spread the coconut and pecans on separate baking sheets and bake for about 7 minutes, or until golden and fragrant; let cool.
    2. In a large heavy saucepan, whisk the egg yolks with the granulated and dark brown sugars.
    3. Stir in the milk, cornstarch, salt and 1 cup of the coconut and cook over moderate heat, stirring constantly with a wooden spoon, until pudding-like, about 6 minutes. Strain the custard, pressing hard on the coconut. Discard the coconut and let the custard cool. Stir in the vanilla and refrigerate until cold.
    4. Whip the cream until it holds firm peaks. Fold the cream into the custard, then fold in the chocolate, pecans and the remaining coconut.
    Chocolate Frosting 1 cup heavy cream 8 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter, softened
    1. In a medium saucepan, heat the cream until bubbles appear around the edge; remove from the heat.
    2. Add the chocolate and stir until melted. Stir in the butter until smooth. Let the frosting cool, then beat with a wooden spoon until slightly thickened.
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    Ricotta Orange Poundcake

    Mon, 12/17/2007 - 4:15PM by partysugar 0 Comments - 300 Views
    Ricotta Orange Poundcake From Giada De Laurentiis 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan 1 1/2 cups whole milk ricotta cheese 1 1/2 cups sugar, plus 1 tablespoon 3 large eggs 1 teaspoon vanilla extract 1 orange, zested 2 tablespoons Amaretto Powdered sugar, for dusting 1 cup whipping cream 2 tablespoons sugar 1 tablespoon Amaretto 1 teaspoon vanilla extract, optional
    1. Preheat the oven to 350°F. Grease a 9-x-5-x-3-inch loaf pan with butter.
    2. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
    3. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time.
    4. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
    5. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
    6. Meanwhile, beat the heavy cream in a clean bowl until soft peaks form. Add the sugar, Amaretto, and vanilla if using. Beat until stiff peaks form. Transfer to a decorative serving bowl.
    7. To serve, slice the cake and serve with the whipped cream.
    Serves 8–10.
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