Tag: chocolate frosting

Rich Chocolate Cake with Whipped Chocolate Frosting

Obviously I have no issues with excessive chocolate on this blog. Rich
chocolate cake with rich, whipped chocolate icing — bring it on. I’m
one of those odd people who doesn’t even need milk or ice cream to
balance it out. I just go for it. And though I didn’t keep this word in the title, this cake is incredibly moist, and that’s one of the main reasons I decided to make it after seeing it on other blogs. Funny how everyone (myself included) hates that word, yet it’s just about the top adjective I want to describe any baked good.

I first made this for round one of my family’s Christmas dinner. We had this before Christmas itself this year, and all of my step-siblings and brother/sister-in-laws were there. As I’ve mentioned before, I have a large family (this dinner was for 16), so whatever I choose has to feed a crowd. That’s where cakes are great. The only risk in trying out a new cake recipe for an occasion is that you will spend hours baking and perfectly decorating it only to discover after slicing into it that you don’t like it..at all. It’s happened to the best of us.

Thankfully this cake spared me that experience. Everyone loved it. In fact, everyone loved it so much that when I was debating what to make for my family’s Christmas dinner on Christmas day (a different large group), I decided I’d make it again. Points detracted for lack of originality, but no one complained.

I like my cake cold, so that’s how I served it. Because it’s such a moist cake, the longer you allow it to set in the fridge the better your slices will look. I had it in the fridge for 4-5 hours before serving, but it was even easier to cut the next day. With all of the cakes I’ve made I probably start to sound like a broken record on here with things I like in a cake, but I’ll say it again, every bite should be a good bite. This cake falls in that category. It’s my new favorite chocolate cake, and on a blog titled Chocolate Therapy I think that’s saying something!

Enjoy!



Rich Chocolate Cake

Recipe from Foodess
Ingredients

  • 1¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or
    substitute by putting 1 tbsp white vinegar in a cup then filling the
    rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Instructions
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl
    of a standing mixer, stir together flour, sugar, cocoa, baking soda, and
    salt. Add eggs, buttermilk, melted butter and vanilla extract and beat
    until smooth (about 3 minutes). Remove bowl from mixer and stir in hot
    coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly
    between the two pans and bake on middle rack of oven for about 35
    minutes, until toothpick inserted in centre comes out clean with just a
    few moist crumbs attached.
  4. Allow to cool 15
    minutes in pans, then run a butter knife around the edges of each cake.
    Place a wire cooling rack over top of each pan. Wearing oven mitts, use
    both hands to hold the racks in place while flipping the cakes over onto
    the racks. Set the racks down and gently thump on the bottom of the
    pans until the cakes release. Cool completely before handling or
    frosting.
Whipped Chocolate Frosting
Recipe from To Food With Love
  • 1½ cups butter (375g), softened
  • 1 cup cocoa
  • 4-5 cups confectioner’s sugar
  • ½ cup milk (approx)
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder (optional)
For the Chocolate Frosting:
  1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk
    to cocoa mixture by adding 1 cup of sugar followed by about a
    tablespoon of milk. After each addition has been combined, turn mixer
    onto a high speed for about a minute. Repeat until all sugar has been
    added. You may not use up all the milk if the consistency is right i.e.
    not too runny.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting
    appears too dry, add more milk, a tablespoon at a time until it reaches
    the right consistency. If it appears to wet and does not hold its form,
    add more confectioner’s sugar, a tablespoon at a time until it reaches
    the right consistency.

    Rich Chocolate Cake with Whipped Chocolate Frosting

    Obviously I have no issues with excessive chocolate on this blog. Rich
    chocolate cake with rich, whipped chocolate icing — bring it on. I’m
    one of those odd people who doesn’t even need milk or ice cream to
    balance it out. I just go for it. And though I didn’t keep this word in the title, this cake is incredibly moist, and that’s one of the main reasons I decided to make it after seeing it on other blogs. Funny how everyone (myself included) hates that word, yet it’s just about the top adjective I want to describe any baked good.

    I first made this for round one of my family’s Christmas dinner. We had this before Christmas itself this year, and all of my step-siblings and brother/sister-in-laws were there. As I’ve mentioned before, I have a large family (this dinner was for 16), so whatever I choose has to feed a crowd. That’s where cakes are great. The only risk in trying out a new cake recipe for an occasion is that you will spend hours baking and perfectly decorating it only to discover after slicing into it that you don’t like it..at all. It’s happened to the best of us.

    Thankfully this cake spared me that experience. Everyone loved it. In fact, everyone loved it so much that when I was debating what to make for my family’s Christmas dinner on Christmas day (a different large group), I decided I’d make it again. Points detracted for lack of originality, but no one complained.

    I like my cake cold, so that’s how I served it. Because it’s such a moist cake, the longer you allow it to set in the fridge the better your slices will look. I had it in the fridge for 4-5 hours before serving, but it was even easier to cut the next day. With all of the cakes I’ve made I probably start to sound like a broken record on here with things I like in a cake, but I’ll say it again, every bite should be a good bite. This cake falls in that category. It’s my new favorite chocolate cake, and on a blog titled Chocolate Therapy I think that’s saying something!

    Enjoy!



    Rich Chocolate Cake

    Recipe from Foodess
    Ingredients

    • 1¾ cups all purpose flour
    • 2 cups granulated white sugar
    • ¾ cup unsweetened cocoa powder
    • 1½ tsp baking soda
    • ¾ teaspoon salt
    • 2 large eggs
    • 1 cup buttermilk (or
      substitute by putting 1 tbsp white vinegar in a cup then filling the
      rest up with milk; let stand 5 minutes until thickened)
    • ½ cup butter, melted
    • 1 tbsp vanilla extract
    • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
    Instructions
    1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
    2. In the large bowl
      of a standing mixer, stir together flour, sugar, cocoa, baking soda, and
      salt. Add eggs, buttermilk, melted butter and vanilla extract and beat
      until smooth (about 3 minutes). Remove bowl from mixer and stir in hot
      coffee with a rubber spatula. Batter will be very runny.
    3. Pour batter evenly
      between the two pans and bake on middle rack of oven for about 35
      minutes, until toothpick inserted in centre comes out clean with just a
      few moist crumbs attached.
    4. Allow to cool 15
      minutes in pans, then run a butter knife around the edges of each cake.
      Place a wire cooling rack over top of each pan. Wearing oven mitts, use
      both hands to hold the racks in place while flipping the cakes over onto
      the racks. Set the racks down and gently thump on the bottom of the
      pans until the cakes release. Cool completely before handling or
      frosting.
    Whipped Chocolate Frosting
    Recipe from To Food With Love
    • 1½ cups butter (375g), softened
    • 1 cup cocoa
    • 4-5 cups confectioner’s sugar
    • ½ cup milk (approx)
    • 2 teaspoons vanilla extract
    • ½ teaspoon espresso powder (optional)
    For the Chocolate Frosting:
    1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
    2. Cream together butter and cocoa powder until well-combined.
    3. Add sugar and milk
      to cocoa mixture by adding 1 cup of sugar followed by about a
      tablespoon of milk. After each addition has been combined, turn mixer
      onto a high speed for about a minute. Repeat until all sugar has been
      added. You may not use up all the milk if the consistency is right i.e.
      not too runny.
    4. Add vanilla extract and espresso powder and combine well.
    5. If frosting
      appears too dry, add more milk, a tablespoon at a time until it reaches
      the right consistency. If it appears to wet and does not hold its form,
      add more confectioner’s sugar, a tablespoon at a time until it reaches
      the right consistency.

      Chocolate Birthday Cake

      A few days ago, my husband celebrated his “quarter of a century” birthday. We celebrated by having dinner with a small group of friends, and with this chocolate mousse cake I made from scratch. I was nervous because after tweaking an old chocolate cake recipe many times, I was still making changes from notes from the last time. It never came out bad, but there was always something I wanted to do different for the next time. For example, last time I made it I thought it was a little too sweet, so this time I took out some sugar and hoped it wasn’t lacking too much sugar… This time I was 100% happy with my chocolate cake recipe! It came out moist, and not too sweet or rich, but had just the right amount of sweet chocolate flavor. My favorite kind of chocolate cake to bake is chocolate mousse cake. I won’t lie, this cake takes forever to make – so make sure you have a few hours to dedicate to it! The result, however, is very much worth the effort…

      Some time-saving tips are to use store-bought mousse and frosting (you can find both in the baking isle near the cake mixes), but if you have a little more time and are interested here are two recipes for both made from scratch:

      • regular chocolate mousse or low-fat chocolate mousse
      • chocolate frosting
      5.0 from 1 reviews
      Chocolate Birthday Cake
       
      Print
      Prep time
      2 hours
      Cook time
      30 mins
      Total
      2 hours 30 mins
       
      Type: Dessert
      Serves: 8
      Ingredients
      • 2 cups all-purpose flour, plus 2 tbsp for cake pans
      • ¾ cup unsweetened cocoa powder
      • 1¾ cups sugar
      • 2 tsp baking powder
      • 1 tsp baking soda
      • 1 tsp salt
      • 2 eggs
      • 1 cup milk
      • ½ cup vegetable oil
      • 2 tsp vanilla extract
      • 1 cup boiling water
      Instructions
      1. Grease two 9-inch cake pans with cooking spray or butter.
      2. Add 1 tbsp flour to each cake pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.
      3. Preheat oven to 350 degrees F.
      4. Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).
      5. Mix the dry ingredients on low speed for 30 seconds.
      6. Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.
      7. In the meantime, boil 1 cup of water.
      8. Turn off the mixer and add the boiling water.
      9. Beat on medium speed for 1 minute.
      10. Use a spatula to transfer the batter evenly between the two 9-inch cake pans.
      11. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
      12. Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.
      13. Cool for 30 minutes before frosting.
      14. While waiting for the cake to cool, prepare mousse and frosting (see recipes above, or use store-bought).
      15. Add the mousse to a cake decorating bag (or ziplock bag with a 1-inch hole in the corner) and chill in the freezer for 7 minutes.
      16. If the cake layers are not flat on each side, use a large serrated knife to cut a thin layer off. Tape a piece of parchment paper around one layer of cake (should be three times the height of one cake layer).
      17. Pipe the mousse over the cake layer in a circle, until it completely covers the layer and is about 1 to 1½ inches in height.
      18. Place in the refrigerator to chill for at least 1 hour.
      19. Place the other layer of cake on top of the mousse and carefully unwrap the parchment paper from the cake.
      20. Frost and decorate as desired.
      Makes one double layered 9-inch cake
        3.2.1753

      You Might Also Like:

      Chocolate Raspberry Cheesecake Bars
      Mini Strawberry Kiwi Tarts
      Baked Mini Powdered Donuts

      Proudly powered by WordPress

      By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

      The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

      Read more about data collection for ads personalisation our in our Cookies Policy page

      Close