6 LAYER CHOCOLATE CAKE RECIPES
BEST CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE RECIPE ...
This grand, triple-layer, old-fashioned chocolate cake comes from “Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, proprietors of Back in the...
Provided by 177MILKSTREET.COM
Total Time 2 hours
Yield 16 to 20 Servings
Number Of Ingredients 15
CHOCOLATE LITTLE LAYER CAKE RECIPE - NYT COOKING
This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.
Provided by Martha Meadows
Total Time 2 hours 30 minutes
Yield One 12-layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
- Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
- When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
- Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
- When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
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LAYER CAKE RECIPES | BBC GOOD FOOD
Bake one of our spectacular layered sponges for a special occasion. Choose from rainbow and ombre cakes, chocolate tortes and more.
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Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Dessert, Treat
Calories 549 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Dessert, Treat
Calories 549 calories per serving
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GERMAN CHOCOLATE LAYER CAKE RECIPE - BETTYCROCKER.COM
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewers has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
From bettycrocker.com
Reviews 5
Total Time 2 hours 50 minutes
Cuisine German
Calories 582 per serving
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Reviews 5
Total Time 2 hours 50 minutes
Cuisine German
Calories 582 per serving
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
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Reviews 4
Total Time 1 hours 50 minutes
Category dessert
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Total Time 1 hours 50 minutes
Category dessert
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Reviews 4
Category Cakes
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6-LAYER CHOCOLATE SPRINKLE CAKE + A COOKBOOK ANNOUNCE…
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SIX-LAYER COCONUT CAKE RECIPE: HOW TO MAKE IT
"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 662 calories per serving
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Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 662 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
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6 LAYER CHOCOLATE CAKE - RECIPES | COOKS.COM
Note: If using cake flour, omit baking powder and ... or 9-inch round layer pans. Sift together into mixing ... vanilla and cooled chocolate . Add dry ingredients alternately ... 1 (2 layer ) cake .
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THALHIMERS' BAKERY SIX LAYER CHOCOLATE CAKE - RECIPE GOLD…
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SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING ...
Mar 25, 2013 · Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate …
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