CAKE CHOCOLATE ICING RECIPE RECIPES

NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | ALLRECIPES

No-Bake Chocolate Eclair Cake Recipe | Allrecipes image

Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!

Provided by Linda Rex

Categories Chocolate Desserts

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 3 minutes

Yield 1 9x13 pan

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutrition Facts : Calories 413.7 calories, CarbohydrateContent 65.2 g, CholesterolContent 10.4 mg, FatContent 15.4 g, FiberContent 2 g, ProteinContent 4.8 g, SaturatedFatContent 10.4 g, SodiumContent 385.3 mg, SugarContent 49.7 g

DOUBLE CHOCOLATE LAYER CAKE RECIPE | EPICURIOUS

Double Chocolate Layer Cake Recipe | Epicurious image

In old-fashioned chocolate cake recipe, Ed Kasky uses Callebaut for the cake & Guittard for the frosting, but any fine-quality semisweet chocolate will work.

Provided by Ed Kasky

Yield Serves 12 to 14

Number Of Ingredients 18

Ingredients

3 oz. fine-quality semisweet chocolate such as Callebaut
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder (not Dutch process)
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups well-shaken buttermilk
¾ tsp. vanilla extract
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 Tbsp. sugar
2 Tbsp. light corn syrup
½ stick (¼ cup) unsalted butter
two 10- by 2-inch round cake pans

Steps:

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.
Finely chop chocolate. In a 1½- 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.

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CHOCOLATE DRIP CAKE RECIPE | BBC GOOD FOOD

This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion
From bbcgoodfood.com
Total Time 3 hours
Category Afternoon tea, Dessert, Treat
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Calories 676 calories per serving

Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

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BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK

Beatty's Chocolate Cake recipe from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist. Everyone's going to love this cake.
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Reviews 4.6
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Category dessert

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
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Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | ALLRECIPES

Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
From allrecipes.com
Reviews 4.5
Total Time 2 hours 25 minutes
Category Chocolate Desserts
Calories 413.7 calories per serving

Pour sauce over graham cracker layer and refrigerate until set; serve.

See details

DOUBLE CHOCOLATE LAYER CAKE RECIPE | EPICURIOUS

In old-fashioned chocolate cake recipe, Ed Kasky uses Callebaut for the cake & Guittard for the frosting, but any fine-quality semisweet chocolate will work.
From epicurious.com
Reviews 3.8

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

See details

CHOCOLATE DRIP CAKE RECIPE | BBC GOOD FOOD

Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

See details

BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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EASY CHOCOLATE CAKE RECIPE | BBC GOOD FOOD

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Calories 523 calories per serving

Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

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CHOCOLATE MAYONNAISE CAKE RECIPE: HOW TO MAKE IT

Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. —Deborah Amrine, Grand Haven, Michigan
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Reviews 4.3
Total Time 45 minutes
Category Desserts
Calories 416 calories per serving

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Total Time 45 minutes
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Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

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CHOCOLATE FUDGE CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…

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Just made the perfect chocolate cake. Amazing Recipe. I always adore Nigella's baking. I wish I could share a picture. I increased cocoa for 50g and add full cream yogurt as I didn't have sour cream. Also added expresso (half a teaspoon) instead of hot water in the icing and some chocolate chips into the batter as well as on the top of the cake.
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GERMAN CHOCOLATE CAKE FROSTING II RECIPE | ALLRECIPES

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Oct 28, 2021 · FIFTH STEP: Cool cake for 10-15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.. SIXTH STEP: When the cake is cooled, prepare the ganache.. SEVENTH STEP: Heat heavy cream in a small saucepan or a microwave-safe container until steaming.. EIGHTH STEP: Pour cream over chocolate …
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