CHOCOLATE CAKE WITH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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



Beatty's Chocolate Cake Recipe | Ina Garten | Food Network image

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.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • 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.

SANDY'S CHOCOLATE CAKE RECIPE: HOW TO MAKE IT



Sandy's Chocolate Cake Recipe: How to Make It image

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer batter to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 685 calories, FatContent 29g fat (18g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 505mg sodium, CarbohydrateContent 102g carbohydrate (81g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

More about "chocolate cake with recipes"

CLASSIC CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. —Betty Follas, Morgan Hill, California
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 257 calories per serving
  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
See details


EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
From bbc.co.uk
Reviews 3.7
Calories 477kcal per serving
  • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
See details


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.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
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.
See details


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
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 636 calories per serving
  • 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.
See details


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
Cuisine British
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.
See details


SANDY'S CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 685 calories per serving
  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer batter to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
See details


EASY VEGAN CHOCOLATE CAKE RECIPE - BBC GOOD FOOD
This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 452 calories per serving
  • Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
See details


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
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 636 calories per serving
  • 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.
See details


CHOCOLATE TRUFFLE CAKE RECIPE: HOW TO MAKE IT
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. —JoAnn Koerkenmeier, Damiansville, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 676 calories per serving
  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
See details


DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE | RECIPES
Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle. Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate …
From barefootcontessa.com
See details


BAREFOOT CONTESSA | BEATTY'S CHOCOLATE CAKE | RECIPES
Beatty's Chocolate Cake from Barefoot Contessa. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour …
From barefootcontessa.com
See details


BAREFOOT CONTESSA | MOCHA CHOCOLATE ICEBOX CAKE | RECIP…
Mocha Chocolate Icebox Cake from Barefoot Contessa. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa …
From barefootcontessa.com
See details


FLOURLESS CHOCOLATE CAKE - KING ARTHUR BAKING
This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A thick icing of chocolate ganache glaze takes it over the top. Depending on how you observe Passover, this cake can …
From kingarthurbaking.com
See details


MERINGUE GELATO CAKE WITH CHOCOLATE SAUCE | NIGELLA'S ...
For the Chocolate Sauce: Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate …
From nigella.com
See details


CHOCOLATE SOUR CREAM CAKE | RECIPES - HERSHEYLAND
It's the sour cream in the recipe that creates this cake's extra moist texture. And it’s the HERSHEY’S Cocoa in the fudge frosting that gives this cake its extra kick. Help the kids make the icing and let them help you frost the cake …
From hersheyland.com
See details


CHOCOLATE CHOCOLATE-CHIP CAKE RECIPE | MYRECIPES
Whisk cake and pudding mixes in a large bowl. In another large bowl, with an electric mixer on medium speed, beat sour cream until lightened, about 3 minutes. Beat in eggs until well combined. Add oil and 1/2 cup warm water; beat until smooth. Reduce speed to low. Beat in cake …
From myrecipes.com
See details


CHOCOLATE FUDGE CAKE | RECIPES | DELIA ONLINE
Delia's Chocolate Fudge Cake recipe. This recipe was born in the Seventies, when there was a sudden surge of partiality for all things healthy and 'whole'. The problem was, 'whole' sometimes meant heavy. Not so with this one, though, as the wholemeal flour gives an extra special moistness to the cake.
From deliaonline.com
See details


NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com
See details