MobiRecipe

How To make Frangelico Chocolate Cake with Frosting

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CAKE:

3 Eggs
3/4 c Granulated sugar
1/2 c Butter
1 c Lt. brown sugar; packed
2 1/4 c All purp flour
1/2 c Unsweet cocoa powder
1 1/2 ts Baking soda
3/4 c Strong cold coffee

FROSTING:

6 tb Butter
1 lb Sifted powdered sugar
3 tb Unsweet cocoa powder
3 tb Frangelico
2 tb Up to 3 T hot coffee
Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth.

How To make Frangelico Chocolate Cake with Frosting's Videos

ULTIMATE Ferrero Rocher Cake - Rich Chocolate Hazelnut Cake!!

FULL RECIPE HERE:
Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You'll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! It's a chocolate-lover's dream!

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Stained Glass Chocolate Truffle Cake with Italian Frangelico

#Italian #Christmas #dessert
Very unique cake recipe found in the CHOCOLATIER magazine vol. 1 No 4. in the year 1984, on page 56 and was called the Christmas Jewel Box Cake and was created by Megan Timothy, innkeeper, actress, and chef at La Maida House in California.
Her beautiful floral decorations are far beyond mine and better done and I left out the rolled fondant. I did include the full recipe below. and made mention of the things I did differently. The bottle of Frangelico was barely enough for two cakes. The second cake would have been moister if I had enough to Frangelico to soak into the cake sections, but I made it do. it was still delicious. Perfect comfort food for the Holidays.
CAKE:
2 3/4 cups sifted flour 2 1/2 tsp. baking powder 1/2 tsp salt 2 sticks unsalted butter at room temp. 1 1/4 cups granulated sugar 5 eggs rm temp. 1/2 C milk rm temp. 1/4 C Frangelico (FRANGELICO HAZELNUT LIQUEUR - Wine Chateau)
1 1/4 C grated semi-sweet chocolate
(I added a pinch of clear gelatin to make the truffle a little firm. The first time doing this recipe the truffle was extremely runny and made the cake soggy, possibly I did something wrong, like get some water in the chocolate :( or over cooked the mix IDK.

TRUFFLE FILLING:
1 pound coarsely chopped semi-sweet chocolate
1 1/2 C heavy cream at rm temp. 6 tblsp butter at rm temp 1/4 C gran sugar. 1/4 C Frangelico

BUTTERCREAM:
4 sticks of rm temp. butter
3 1/2 C. confectioners' sugar, sifted.

ROLLED FONDANT: (omitted from my cake.)
2 tsp. white CREAM De Cacao
2 tsp. warm water 1 tsp unflavored gelatin 1/2 C light corn syrup
1 tbsps glycerine 2 Tbsp white vegetable shortening 8 C. confectioners' sugar
1/3 C cornstarch.

DECORATIONS from 1984 was a variety of colors of decorating gel and melted bittersweet chocolate for the outlines.
I used royal icing of my own which was 3 Cups of Confectioners' sugar, 1-2 tsp of milk, 1-2 tsp of corn syrup, 1 tsp of Watkins vanilla extract. divided to make a variety of colors.

PREHEAT OVEN TO 375 F
starting with the cake mixture:
line a 8 1/2 inch by 3 inch round pan with parchment paper . Sift together flour, salt, and baking powder set aside.
In mixer, cream together butter and sugar. Add egg, one at a time to mix well
in another bowl mix the milk and Frangelico with a wooden spoon. Then to the butter mix, add 1/3 of the flour mixture and the milk mixture, mixing just enough to blend but not beating the mix. continue until all the flour mixture and milk mixture are mixed in. Stir in the grated chocolate. Pour into the pan, REDUCE oven temp. to 325 F bake 50-55 minutes. Remove from oven, let cool 30 minutes in the pan, then remove from pan and cool for 2 hours, cover in suran wrap and refrigerate over night.
TRUFFLE;
In double boiler melt chocolate over hot, not boiling water.
in a saucepan combine cream, butter, granulated over low medium heat. Bring to a light boil stirring lightly just to disolve the ingredients. Remove from heat and gently stir in the chocolate, it will take a while to mix in, gently. when mixed add the Frangelico. (THEN I ADDED THE PINCH OF GELATIN) let cool and thicken, cover and refrigerate for 30 minutes to 2 hours. Too long and you will have trouble spreading the truffle.
BUTTERCREAM: cream together Butter and sugar.
You can trim cake if you want. I proceeded to leave as is. Cut cake in half. fill with Truffle and use remaining truffle as the crumb coat. refrigerate cake. After cake is chilled apply buttercream and chill again. (IF using Fondant, you would put over the cake after buttercream is chilled),
then proceed with decorations. ENJOY!
MUSIC TO VIDEO: Back to 1987
Musician: EnjoyMusic site:

AMAZING Tiramisu Cake Roll with Italian Mascarpone Frosting!!

FULL RECIPE HERE:
The BEST tiramisu cake roll recipe! It's made with moist sponge cake roll filled and topped with classic tiramisu filling, made with egg yolks and mascarpone! Plus, a decorating tutorial! This simple yet elegant dessert is perfect for a special occasion dinner!

SPONGE CAKE RECIPE HERE:
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network

From Chocolate Hazelnut Truffles to a Chocolate Banana Cream Pie, these are our favorite Ina Garten #chocolate recipe videos!
#BarefootContessa #FoodNetwork #InaGarten #ChocolateRecipes
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Subscribe to Food Network ▶

Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 - Intro
0:05 - Chocolate Cake with Mocha Frosting
3:30 - French Chocolate Bark
6:21 - Chocolate Pecan Scones
9:03 - Chocolate Hazelnut Truffles
12:22 - Chocolate Peanut Butter Globs
16:06 - Chocolate Cupcakes with Peanut Butter Icing
20:15 - Chocolate Ganache Cupcakes
24:27 - Chocolate Ganache Cake
28:30 - Chocolate Banana Cream Pie
34:37 - Beatty's Chocolate Cake

Get the recipes:
Chocolate Cake with Mocha Frosting -
French Chocolate Bark -
Chocolate Pecan Scones -
Chocolate Hazelnut Truffles -
Chocolate Peanut Butter Globs -
Chocolate Cupcakes with Peanut Butter Icing -
Chocolate Ganache Cupcakes -
Chocolate Ganache Cake -
Chocolate Banana Cream Pie -
Beatty's Chocolate Cake -

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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network

Swiss Hazelnut Cake

This was quite the experience. The one big lesson I learned is to exercise the gentlest of care when you are folding the egg whites into the batter for you see, it is the egg whites that give the cake its lift, sponge, and lightness. Better that than a Swiss brick. I looked at many recipes in books and on the Internet and tweaked and futzed (two of my favorite technical baking terms).

What you will need:
Equipment:
2 9in round cake pans
Parchment
Baking Spray
Rubber spatula/scraper
Food Processor or Nut Grinder
Stand Mixer
Vegetable Grater (large hole)
Offset Spatula
Cake Stand
Turntable
Small Baking Sheet
Metal Serving Spoon

For the Cake:
½ cup of hazelnuts
1 ¼ cup of cake flour
1 cup of sugar
1 ½ teaspoons of baking powder
½ teaspoon of salt
½ cup canola or vegetable oil (I prefer canola- lighter texture)
¼ water
3 larger egg yolks
5 large egg whites
3 teaspoons of vanilla extract
¼ teaspoon cream of tarter

For the Cream Frosting:
1½ cups of unsalted butter (3 US sticks) softened
¼ teaspoon salt
1½ cups confectioner’s sugar
1 13-Ounce jar of Kraft Jet-Puffed Marshmallow Crème
2 tablespoons of Hazelnut liqueur (Frangelico)
6-8 Ounces of bittersweet baking chocolate

THE CAKE
Step 1.
Preheat over to 350°

Step 2.
• Cut 2 pieces of parchment to fit the bottom of each pan.
• Then grease the parchment and the sides of each pan with baking spray.

Step 3.
• Place your ½ cup of hazelnuts on a baking sheet lined with foil and bake for 12 minutes at 350°.
• Remove them and let them cool for about 10 minutes.
• Once cooled place them in a kitchen towel, fold the towel over, and then roll the nuts in the towel to remove the skins.
• Then place in a food processor with blade and grind until fine.

Step 4.
In your first mixing bowl whisk together
• 1 ¼ cup of cake flour
• 1 cup of sugar
• 1 ½ teaspoons of baking powder
• ½ teaspoon of salt
and then after those ingredients are combined
• ½ cup of ground hazelnuts

Step 5.
In your second mixing bowl hand mix :
• ½ cup canola or vegetable oil (I prefer canola- lighter texture)
• ¼ water
• 3 larger egg yolks
• 3 teaspoons of vanilla extract

Step 6.
• Pour the liquid contents of bowl 2 into bowl one and stir until combined in a batter.

Step 7.
In your stand mixer using the whisk attachment whip:
• 5 large egg whites
• ¼ teaspoon of cream of tarter
• Whip until it forms stiff peaks

Step 8.
• Spoon 1/3 third of the egg whites into the batter then using whisk lightly mix.

Step 9.
• DANGER! Now you are going to carefully and lightly fold the remaining egg whites into the batter by hand using a spatula.
• Be gentle and do not over mix. If you over mix the cake will be dense- and you’ll feel dense for making the over mixing mistake!

Step 10.
• Divide the batter evenly between the two parchment-lined and greased cake pans.

Step 11.
• Bake at 350° in the center rack of the oven for 13 minutes and then rotate the pans and bake for 8-10 mins or until the cake springs back to the touch.
• Remove from the oven and let cool in the pans on the rack for at least 15 minutes.
• After that run an offset spatula around the edges and turn out on to the cooling racks and peel off the parchment. Let cakes cool completely!

Step 12.
• Line the small baking sheet with a piece of parchment. Put the lined baking sheet, the metal serving spoon the 6-8 Ounces of bittersweet baking chocolate, and the grater into the freezer.

THE FROSTING
Step 1.
• Prepare the stand mixer with the whisk attachment and whip the following on medium until it is smooth
• 1½ cups of unsalted butter (3 US sticks) softened
• ¼ teaspoon salt

Step 2.
• Reduce speed to slow and add
• 1½ cups confectioners sugar a little bit at a time once combined turn up the speed to medium and whip for 3 minutes until smooth.
• Stop every once and a while and scrape down the sides of the bowl with a rubber spatula.

Step 3.
• Turn the speed down to low and add
• 13 ounces of marshmallow cream. (this can get super sticky and messy but it will be worth it!)
• Turn up the speed to medium and whip until fluffy (5-6 minutes)

Step 4.
• The speed down to low and add
• 2 tablespoons of Hazelnut liqueur (Frangelico). Turn speed up to high for a quick mix in.

Step 5.
Ice the cake.
• Put the first layer on a cake stand and put the cake stand on the turntable (I use a simple Lazy Susan).
• Spin the cake and spread a medium layer of frosting in the top of the cake with the offset spatula all the way to the edge.
• Carefully place the top layer and press down LIGHTLY. Spin the cake and ice the top and the sides.

Step 6.
Time to grate the chocolate.
• Take everything out of the freezer and work quickly.
• Place the greater on top of the lined baking sheet and grate the chocolate.
• Once grated, use the cold metal serving spoon to sprinkle across the top and onto the sides. Your hands may melt the grated chocolate to press it into the sides of the cake lightly.

Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!

FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!

For sponge cake video recipe, click here:

For salted caramel frosting, click here:

For chocolate ganache filling, click here:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
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COOKBOOKS:
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