Chocolate cake recipe
Claire H
4 years ago
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colleenoz
4 years agoUser
4 years agoRelated Discussions
Anna Olson's Ultimate Chocolate Cake recipe please
Comments (4)Anna Olson's Ultimate Chocolate Cake Cake 1/2 cup unsalted butter, room temperature 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 egg 2 tsp vanilla extract 1/2 cup water 4 oz unsweetened chocolate, chopped 2 tsp espresso powder 1 3/4 cups pastry flour 1/4 cup cocoa powder 1 tsp baking soda 1/4 tsp salt 1 cup sour cream Frosting 2 cups unsalted butter, room temperature 1 egg yolk, optional 12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature 2 tsp vanilla extract 1/4 tsp salt 2 1/2 cups icing sugar, sifted Directions: Cake Preheat oven to 350 F. Butter and flour 2 9-inch cake pans. Cream butter and sugars together until fluffy. Beat in eggs and vanilla. In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely. Frosting Beat butter on high speed, scraping sides frequently, until light and fluffy. Reduce speed and beat in egg yolk. Add melted chocolate and mix in. Add vanilla, salt and icing sugar and beat until smooth. To Assemble To ice the cake top one layer with icing and spread. Place second cake layer on top. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature (hence omitting egg yolk in frosting, if desired). Here is a link that might be useful: The recipe on the web that I copied here...See MoreWanted: T&T German Chocolate Cake Recipe
Comments (7)Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk, well shaken For the coconut frosting: 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 1/2 cups finely ground pecans, walnuts, or almonds Yields: 12 servings Preparation Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350F. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily. Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale  Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake....See MoreQuestions About Making Flourless Chocolate Cake
Comments (10)As Lascatx pointed out, the foil is there to keep the water from seeping into the cake. The hot-water bath (Bain Marie) is necessary in custard-type cakes, such as this one. It helps by protecting the cake from direct heat, and gently bakes it to creamy perfection. Most custard cakes do not freeze well. Meaning, the cake will not have the same creamy texture once it's thawed. It won't be inedible, just not as smooth. However, covered and refrigerated, a cake of this type will keep at least one week. Maybe two, though inconclusive. Being a hardcore chocoholic, I wouldn't know anything about that. Sol...See MoreWant to try a chocolate cake ice cream roll. Recipe please.
Comments (7)Some years ago I had to bake six chocolate jelly rolls for Christmas logs. Only owned one jelly roll pan so purchased the two in one package of aluminum ones at the grocery store to speed up the cooking process. Much to my surprise I discovered the cake cooked much better in these cheap aluminum pans than in my heavy, expensive one. Really made a difference. That's all I use now for jelly rolls. Grease the pan, cover bottom with wax paper and butter it. After baking turn the hot cake out on a bath towel (this gives you a thicker roll) covered with powdered sugar. Quickly remove wax paper, dust roll with more powdered sugar and roll. I allow mine to cool rolled in the towel and then continue the recipe. These inexpensive pans are what I use also when baking foccasia. Works well....See MoreUser
4 years agochloebud
4 years agoClaire H
4 years agocarolb_w_fl_coastal_9b
4 years agoSherry8aNorthAL
4 years agolast modified: 4 years ago
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Claire HOriginal Author