CHOCOLATE CREME CAKE RECIPE RECIPES

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CHOCOLATE CREAM CAKE RECIPE - FOOD NETWORK



Chocolate Cream Cake Recipe - Food Network image

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 9

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides. 
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably. 
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie. 
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes. 
  • In a separate bowl, whip the cream into peaks. 
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan. 
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

CHOCOLATE CREME CAKES RECIPE: HOW TO MAKE IT



Chocolate Creme Cakes Recipe: How to Make It image

Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12-18 servings.

Number Of Ingredients 12

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
FILLING:
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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