THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
OLD SCHOOL VANILLA CAKE WITH CHOCOLATE FROSTING (OLD SCHOOL FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
RECIPE FOR THE CAKE:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cup granulated sugar
1 cup unsalted butter 2 sticks, softened, do not melt
2 eggs room temperature
2 yolks room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavoring optional
1 cup buttermilk room temperature
Instructions
Preheat oven to 325 F.
Line the bottom of two, round 9-inch cake pans with a parchment paper circle. Grease and lightly flour the pans. Set aside.
In a medium-size bowl, sift together flour baking powder, baking soda, and salt. Set aside.
In a large bowl cream together sugar and butter.
Mix in eggs and yolks, one at a time, mixing after each egg.
Mix in vanilla extract and butter flavoring.
Add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix until batter is fluffy, being sure to scrape down the sides of the bowl. (batter will be thick)
Let batter rest for 5 minutes.
Pour batter evenly into prepared pans and use an offset spatula to spread into an even layer.
Bake for 30-35 minutes (may need a tad bit longer) or until golden around the edges and moist crumbs cling to a toothpick inserted into the center.
Place on a cooling rack until pans are warm enough to touch and then carefully remove cake from pans and allow to cool completely.
RECIPE FOR CHOCOLATE FROSTING:
3/4 cup unsalted butter softened (do not melt)
3 cups powdered sugar sifted
1 cup unsweetened cocoa powder (sifted)
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon natural butter flavoring
pinch salt
Instructions
In a large bowl mix together butter, powdered sugar, and unsweetened cocoa powder. (mixture will be very grainy)
Mix in milk, vanilla extract, butter flavoring and salt, until creamy.
Notes
This frosting is thick but gets softer when stirred before spreading. If you prefer it thinner, add more milk but only a drop at a time. A little milk goes a long way.
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3 INGREDIENTS CHOCOLATE FROSTING CAKE COATING
CHOCOLATE FROSTING PERFECT FOR CAKE COATING VERY SHINY AND YUMMY. VERY SIMPLE RECIPE.
INGREDIENTS
CONDENSED MILK 1 CAN
COCOA POWDER ½ CUP
BUTTER 200 GRAMS
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Old-Fashioned Chocolate Depression Cake with Shiny Fudge Frosting
This is my go to chocolate cake! I use it as the base almost every time I need chocolate cake. It is so easy to make. You can do it with a mixing bowl and whisk, no fancy equipment or ingredients required! It is sure to win you over as well!
Cake Recipe:
Shiny Fudge Frosting:
Cake:
2 cups granulated sugar
½ cup cocoa powder
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
¾ cup oil
2 Tablespoons white vinegar
1 Tablespoon instant coffee granules
½ teaspoon vanilla extract
½ teaspoon almond extract
Frosting:
½ cup butter
1½ cups granulated sugar
1¼ cups cocoa powder
½ teaspoon salt
1¼ cups heavy whipping cream do not substitute
¼ cup sour cream
1 teaspoon instant coffee
1 teaspoon vanilla extract
How to make Yellow Butter Cake with Chocolate Frosting
New Orleans native Charlie Andrews demonstrates on how to make his delicious Yellow Butter Cake with Chocolate Frosting. This cake is perfect for any occasion like Birthdays, Holidays or Gatherings. It's basically a celebration cake. It calls for 15 or more individual servings depending on how you slice it, and it is absolutely delicious. Hope you all will give this classic cake a try.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten 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!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
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
Chocolate Frosting:
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
Directions
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.
Chocolate Frosting:
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.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network