COCOA CAKE RECIPE RECIPES
COCOA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 39g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BEST HOT COCOA POKE CAKE RECIPE - HOW TO MAKE HOT COC…
Hot Cocoa Poke Cake from Delish.com is the perfect cake when the weather calls for staying inside.
Provided by Lena Abraham
Categories dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 350º and grease a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke cake all over with the bottom of a wooden spoon. In a small bowl, microwave marshmallow crème and water for 10 seconds, then stir until smooth. Pour all over cake, making sure to fill the poked holes. Make whipped topping: in a large bowl, combine heavy cream and hot cocoa mix. Using a hand mixer, beat until stiff peaks form, 3 to 4 minutes. Frost cake with the whipped cream and garnish with marshmallow bits and chocolate shavings. Serve.
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Reviews 4.4
Total Time 2 hours 10 minutes
Category dessert
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Total Time 2 hours 10 minutes
Category dessert
- Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.
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COCOA FROSTING YULE LOG RECIPE: HOW TO MAKE IT
Here is a holly-trimmed version of the traditional yule log cake that is sure to cause murmurs of appreciation. It is one of my most requested Christmas recipes.—Jane Birch, Edison, New Jersey
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Reviews 3
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Reviews 3
Total Time 01 hours 05 minutes
Category Desserts
Calories 594 calories per serving
- Line 2 greased 15x10x1-in. baking pans with parchment. Grease parchment and set aside. In a bowl, combine the walnuts, flour and cocoa; set aside., In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 2/3 cup sugar, beating until mixture is thick and light yellow, about 10 minutes. Beat in vanilla. Add cocoa mixture; stir until combined. , In another large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold a third of the meringue into cocoa mixture until thoroughly incorporated; fold in remaining meringue in 2 additions., Spread batter into prepared pans. Bake at 350° for 18-20 minutes or until cake springs back when lightly touched. Cool cakes in pans for 5 minutes. Turn each onto a kitchen towel dusted with additional cocoa. Gently peel off parchment. Working quickly, roll up each cake in a towel, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Unroll cakes and spread evenly with cream mixture to within 1/2 in. of edges. Roll up each cake again., Place 1 cake roll seam side down on a serving plate. Use second cake roll for the branches. Arrange cake roll with a long side parallel to edge of counter. From the top right corner, measure 3 in. toward the center; cut at an angle from that point to the bottom right corner. From the top left corner, measure 3 in. toward the center; cut at an angle from that point to the bottom left corner. Save these end pieces for another use. From the top right corner, measure and mark 3 in. toward the center. From the bottom right corner, measure and mark 3 in. toward the center; cut between the 2 marks. Arrange the 2 cut cake sections along sides of full cake roll for branches., For frosting, sift confectioners' sugar and cocoa together into a large bowl. In a another large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Frost top and sides of cake with cocoa frosting. Using an offset spatula, make short strokes in frosting to create bark pattern. If desired, dust with confectioners' sugar and garnish with fresh raspberries.
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