Chocolate Layer Cake
I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!
INGREDIENTS
Cake
½ Cup Shortening
2 Cups Sugar
4 Eggs
2 Teaspoons Vanilla Extract
2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)
2 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
1 ½ Cups Buttermilk
Frosting
½ Cup Softened Butter
1 (3 Ounce) Package Softened Cream Cheese
½ Teaspoon Vanilla Extract
2 Cups Confectioners’ Sugar
2 Tablespoons Milk
2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)
Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.
To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8
**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.
Chocolate Truffle Cake
If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!
INGREDIENTS
1 Cup Butter
14 Ounces Semisweet Chocolate
2 Ounces Unsweetened Chocolate
9 Large Separated Eggs
½ Cup Sugar
¼ Teaspoon Cream of Tartar
Almonds for Garnish (Optional)
Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings
Chocolate Cinnamon Cake
INGREDIENTS
2 Cups Unbleached Flour
1/3 Cup Unsweetened Cocoa Powder
1 ½ Teaspoons Baking Powder
¾ Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter
1 ¼ Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs
1 Cup Sour Cream
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Pecans
¼ Cup Sugar
1 Teaspoon Ground Cinnamon
Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14
German Chocolate Cake
INGEDIENTS
4 Ounces Chopped Sweet Baking Chocolate
1 ½ Cups Milk
1 Cup Butter
4 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
1 ¾ Cups Sugar
2 Teaspoons Vanilla Extract
Coconut Pecan Frosting
Combine chocolate and milk in a small saucepan. Cook over low heat until melted. Keep an eye on it and stir occasionally. Set aside to cool. Make sure that the eggs and butter sit at room temperature for a half an hour before using. Grease two 9×1 ½ inch round cake pans. Line the bottoms of the pans with parchment paper and set aside. In a medium bowl stir together the flour, baking powder, salt and baking soda and set aside. Preheat the oven to 350° F. In a large bowl beat the butter with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat after each addition. Beat for another minute. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Next add some of the flour mixture alternating with the chocolate mixture. Beat on the low speed while alternating the flour and chocolate mixtures. Do this until you have added all of the flour and chocolate. Pour the batter evenly into the two prepared pans. Bake for 35 minutes until done. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers and make sure to peel off the parchment paper. Cool thoroughly on the racks. Put on layer on a cake plate. Spread the coconut pecan frosting over the top the layer on the cake plate. Stack the second cake on top and spread the frosting on the top layer. Finish frosting. Serves 12
Coconut Pecan Frosting
INGREDIENTS
1 Egg
2/3 Cup Evaporated Milk
2/3 Cup Sugar
¼ Cup Butter
1 ½ Cups Flaked Coconut
½ Cup Chopped Pecans
In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, sugar and butter. Cook and stir over a medium heat for 7 minutes until thickened and bubbly. Remove from the heat and stir in coconut and pecans. Cover and cool thoroughly before using the frosting to frost the cake.
Chocolate Root Beer Cake
I love this cake. You can taste the root beer, but it isn’t overpowering.
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Sea Salt
1 Cup Softened Butter
½ Cup Unsweetened Cocoa Powder
2 Eggs
½ Cup Buttermilk or Sour Milk
2 Teaspoons Vanilla Extract
6 Tablespoons Root Beer Extract
Preheat the oven to 350° F and grease a bundt cake pan. Set aside. In a medium bowl mix together the flour, sugar, baking soda and salt and set aside. In a medium saucepan combine the butter, cocoa powder and 1 cup of water. Bring the mixture just to boiling and stir constantly. Remove from the heat and add the cocoa mixture to the flour mixture and beat with an electric mixer until combined. Add the eggs, butter, milk, vanilla and root beer extract. Beat for another minute until the batter is thin. Pour the batter into the prepared bundt cake pan. Bake for 30 minutes or until done. You can either sprinkle with powdered sugar or frost with Chocolate Buttermilk Frosting. Serves 8
Chocolate Buttermilk Frosting
In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons of buttermilk. Bring to a boil and then remove from the heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. Pour the warm frosting of the cake and spread evenly.
Victoria’s Boston Cream Pie Cupcakes
This recipe was inspired by my mother’s custard filled sponge cake. Pour yourself a big glass of super cold milk or a cup of dark coffee and enjoy one or two of these sinful delights.
INGREDIENTS
1 ½ Cups Unbleached Flour (plus more to coat the tins)
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Cup Buttermilk or Sour Milk
6 Tablespoons Unsalted Softened Butter (plus more to coat the tins)
3 Jumbo Organic Eggs
1 Cup Sugar
2 Teaspoons Vanilla Extract
Preheat the oven to 350° F. Butter and flour standard muffin tins. Whisk together flour, baking powder and salt in a small bowl. Warm the milk and butter in a saucepan over low heat. Beat the eggs and sugar with a mixer on high speed for 5 minutes until thick and pale. Beat in the dry ingredients. Bring the milk and butter to a boil and will the mixer on low speed add the milk mixture to the batter and beat until smooth. Add the vanilla. Divide the batter among the muffin cups making sure to fill each half way. Bake cupcakes for 15 minutes until light golden brown. Remove from oven and let cool for 10 minutes and ONLY 10 minutes or they will stick. Then transfer to wire racks and let cool. Using a serrated knife cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with the top. Spoon glaze over each and serve immediately.
CUSTARD INGREDIENTS
5 Tablespoons Sugar
4 Tablespoons Unbleached Flour
¼ Teaspoon Salt
1 ½ Cup Scalded Milk
1 Slightly Beaten Egg
1 ½ Teaspoon Butter
½ Teaspoon Vanilla
Combine the sugar, flour and salt in a small bowl. Scald the milk on medium heat (nearly boiling). Add the first three ingredients and stir over a medium heat until thick. Remove from the heat and add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook the egg which should be for about 1 minute. Stir the custard constantly. Add the butter and vanilla and stir. Remove from the heat, transfer to a bowl and cover with waxed paper directly on the surface of the custard to avoid a hard skin. Chill in the refrigerator. This can be made a day ahead.
CHOCOLATE GLAZE INGREDIENTS
¾ Cup Heavy Cream
4 Ounces Semisweet Chocolate
2 Ounces Bittersweet Chocolate Finely Chopped
1 Teaspoon Sugar
Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate and sugar. Let stand for 5 minutes and then whisk until smooth. Transfer to a bowl and let it cool slightly. Stir often. Drizzle over cupcakes immediately! Makes 12
Chocolate Soufflés
Everyone thinks that soufflés are difficult to make. They are easier than you think plus they make quite an impression. They are great as individual desserts and are beautiful as one large dessert.
INGREDIENTS
1 ¼ Cups plus 3 Tablespoons Sugar
¼ Cup Unbleached Flour
1 Teaspoon Instant Espresso Coffee Crystals
1 Cup Milk
5 Ounces Chopped Unsweetened Chocolate
3 Tablespoons Softened Butter
4 Large Separated Eggs
2 Large Egg Whites
2 Teaspoons Vanilla Extract
¼ Teaspoon Salt
Powdered Sugar
In a heavy 3 quart saucepan combine 1 ¼ cups sugar, the flour and the espresso powder. With a wire whisk, gradually stir in the milk until blended. Cook over medium heat for 1 minute until the mixture has thickened and boils. Remember to constantly stir. Remove from the heat when it hits the boiling point. Next, stir in the chocolate and butter until both are melted and smooth. With the whisk beat in the egg yolks until well blended. Stir in the vanilla and cool until the mixture is lukewarm. Preheat the oven to 350° F. Grease eight 6 ounce ramekins or custard cups or a 2 quart soufflé dish. Sprinkle lightly with the remaining 3 tablespoons of sugar. You will need a large bowl and a mixer on high speed for this next part. Beat the egg whites and salt just until stiff peaks form when the beaters are lifted. With a rubber spatula, gently fold one third of the beaten egg whites into the chocolate mixture. Fold back into the remaining egg whites JUST until blended. Spoon into the prepared ramekins or soufflé dish and bake for 25 minutes until the soufflés have puffed and centers are glossy. Bake 35 minutes for a large soufflé. Dust with powdered sugar and serve immediately. Serves 8