In a stand mixer, or a large bowl, beat together your Butter and Sugar until light and fluffy and lovely! Cream your room temperature butter with your sugar until it's pale, light and fluffy. Divide the batter evenly between the cakes pans and bake for about 32-34 minutes, or until a toothpick comes out with a few crumbs. Grease two 8 cake rounds, dust with cocoa powder and line bottoms with parchment. Add the melted and cooled white chocolate and beat again. Grease and flour three 6" cake rounds and line with parchment. Grease and line 3 6-inch cake pans with parchment paper. Wrap it tightly in 2-3 layers of plastic wrap. A star rating of 5 out of 5. Simply make the chocolate cake mixture, divide into four, and sandwich together with shiny chocolate icing. Melanie @ Just Some Salt and Pepper says. 1. To help you create flawless bakes, read our guide to the best stand mixers. Pour batter into greased/floured cake pans. Increase the speed to High and beat for one minute. Add the self-raising flour (240g) and bicarbonate of soda ( tsp) and fold into the other ingredients. 2 ratings. Preheat the oven to 180C. Bake at 350F (177C) for 17-20 minutes. Grease 2 (9-inch) round baking pans with oil or butter and lightly coat with flour. Then place the next cake round top down on top of the frosted round. Spread a generous amount of chocolate frosting on top of the cake round. Then increase the speed to medium-high speed and beat for 5-7 minutes until light and fluffy. Line bottoms with rounds of parchment paper (this is a sticky cake). Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Mix until they form a thick paste. In a medium bowl, whisk flour, baking powder, and salt until well combined. Chocolate Buttercream Frosting 2 cups (or 4 sticks) unsalted butter, room temperature (452g) 1 cup unsweetened baking cocoa, sifted (80g) 1/2 tsp salt (3g) 6 cups powdered sugar (750g) 1/2 cup heavy cream (120ml) 1 1/3 cups of melted dark chocolate, cooled (232g) Instructions Chocolate Cake Layers Begin by preheating the oven to 350 F / 175 C. Heat milk and chocolate until melted and combined, cool to room temperature.*. Step 2. 7-Layer Ice Cream Cake. Combine 1 1/3 cups all-purpose flour, 1 1/3 cups sugar, 1/2 cup baking cocoa, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp of salt in a large bowl. Heat the oven to 180C (gas mark 4). Stir in boiling water. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Melt the white chocolate until smooth, and leave to cool whilst doing the rest. Add in the icing sugar and beat well until smooth and fluffy. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. 4: Mix the wet ingredients into the dry and stir to combine. 1- Pre heat the oven to 180C. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. 3 hrs 20 mins. Divide your cake mixture between the two prepared tins. Cream the butter and sugar until light and fluffy. 30g cocoa powder 5 large eggs 280g golden caster sugar 300ml soured cream 4 tbsp milk Ganache Buttercream 150g dark chocolate (70-75% cocoa), finely chopped 150ml double cream 100g unsalted butter, softened 100g icing sugar Icing 100g dark chocolate (70-75% cocoa) 1 tbsp golden syrup 60g icing sugar, sifted Shop this recipe In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened butter until smooth. Split the mixture between three bowls, and to each bowl add one of the melted chocolates - mix till smooth. Add vanilla and eggs, one at a time, and mix until well combined. Beat the eggs and sugar in a bowl until well combined then beat in the chocolate and butter mix. Add the eggs, orange extract and milk, and whisk until fully incorporated. Stage 1. Next, mix in the eggs, one at a time, beating really well after each egg. Whisk together until combined. Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. Stir in chocolate chips. Turn to low speed and continue beating until. To make this triple layer chocolate cake, preheat the oven to 180C/350F/Gas Mark 4. 5. Amygdalopita. Add the cooled chocolate, vanilla and salt; beat until thoroughly combined. Reply. Greece. 2) Place a shelf in the centre of the oven, and preheat the oven to 180C/Gas 4. Don't worry if it starts to look a bit curdled, it'll all come good. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep) Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer. Leave to cool.Sift the flour with the baking powder, baking soda and salt, set aside. Turn off the mixer and add the powdered sugar, one cup at a time. Preheat the oven to 350 F/ 175 C. Line and grease three, six-inch cake pans. September 5, 2013 at 6:57 am. Alternately, you may use two 10x2 inch pan. Chocolate layered cake filled with chocolate, caramel and fondant cream. We have the recipe for the best ever chocolate layer cake and it's easier than you would expect. Divide the mixture between 2 of the pans and smooth the surfaces, making a slight dip in the centre to help achieve an even rise. In a large bowl, beat together the butter and sugar until pale. Take off the heat and pour it over the chocolate. Stir until combined. Place a generous amount of frosting on top and spread it evenly across the top until it hangs over the sides. Put the chocolate into a bowl. Warm Chocolate Cakes With Mascarpone Cream. Remove from heat; stir until completely melted. Pour over the cake, encouraging it to drip down the sides with the back of a spoon or pallette knife. Method. Set aside. White the cake cools, make the frosting. 2. United States. Getting started. Add flour mixture alternately with the cooled cocoa mixture, mixing only until combined. Place over a low heat and bring to the boil, stirring until the sugar is dissolved. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. The luscious buttercream with the moist cake reminds me of eating my grandmother, Nona's gorgeous chocolate layer cake =) Liz's recipe is a keeper! Add in sugar and continue mixing. Icebox cake, or fridge cake, is one of the easiest desserts you can make and this raspberry, whipped cream and ginger recipe is deliciously decadent. Step 3. Batter is thin. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. How To Make a Small Chocolate Cake To make a chocolate cake for two from scratch, first sift together your flour and cocoa powder then stir in your baking soda, espresso powder, and salt. In a large bowl, cream shortening and sugar until light and fluffy. Butter 2 round cake tins, line the bottoms with circles of greaseproof paper and butter the paper. Divide batter evenly between pans. Combine chocolate with hot coffee and stir until smooth. On medium speed, mix butter and shortening until combined and smooth. (We used this 5 layer Wilton cake pan set that I am absolutely obsessed with - but you can make it in as many or few layers as you prefer). Chocolate Cake Layers. Use an electric mixer on low speed to mix until just combined. Melt the 150g chocolate in a heatproof bowl set over a pan of simmering water. Mix until combined. Sift the flour, baking powder and salt, twice. Beat on low speed until combined. Pink Lemonade Stand Cake. United Kingdom [1] Sponge cake, cream, food colouring. 5: Pour the batter into the prepared pans and bake for 30-35 minutes or until an inserted skewer (or knife) comes out clean. Spray three 9 inch round cake pans with flour-added cooking spray. For the Decoration Split the two cakes into four layers in total. Use immediately or store in a container in the fridge for up to 5 days. Want to make fewer cupcakes? Add cocoa powder. In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. Beat to combine on low speed. Instructions. Using regular chocolate chips could lead to a clunky cake with too many large pockets of chocolate. To make the chocolate cake, preheat the oven to 170C/gas mark 3. Bake one of our spectacular layered sponges for a special occasion. It's so moist and fudgy and will keep well for 4-5 days. Classic and delicious! 10 Best Chocolate Layer Cake Recipes | Yummly Chocolate Layer Cake Recipes Chocolate Layer Cake Tin and Thyme coffee, chocolate, bicarbonate of soda, unsalted butter, unsalted butter and 15 more Mini egg ice cream chocolate layer cake Delicious Magazine whole milk, chocolate, double cream, cocoa powder, vanilla ice cream and 11 more STEP 1 Make the icing first (it takes a while to cool and thicken). Scrape down sides of bowl as needed. Fold in the 50g melted chocolate, 1 tbsp chocolate extract, 2 tsp vanilla bean paste/extract and the coffee extract. >>Cook's tip: don't overmix. Add cocoa powder, with mixer on low speed, and beat to combine. Prepare white chocolate frosting. Set aside. In a large bowl, cream the 350g butter with the golden caster sugar using an electric hand mixer until light and fluffy. Preheat oven to 350F. Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Beat your unsalted butter on its own for minute or two, to soften it and loosen it. Get the Warm Chocolate Cakes with Mascarpone Cream recipe. Level the top. Grease and line two 20cm/8in sandwich tins. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Find and save ideas about chocolate layer cake on Pinterest. Evenly distribute the batter between all of the liners. Leave to melt for 1 min then gently mix together until the chocolate and cream are combined as a glossy ganache. Line the bottom with parchment paper. Allow to cool to room temperature. Go to Recipe. Stir in vanilla. Beat in egg and vanilla. 1 Terry's Chocolate Orange Instructions Grease 3 x 7 round sandwich tins (or 2 x 8). Remove cakes from oven and let them cool completely before decorating. Using a small cookie scoop(about 1 1/2 tbsp amount) scoop 15 balls onto a plate lined with wax paper. Set aside. Notes Frosting is best used within 30 minutes or so of making, when it is still easily spreadable. Add all the remaining sponge ingredients and beat together until well combined. Lightly grease and flour the 25cm round cake tins. Using a stand mixer or electric hand mixer and large bowl, beat the butter and sugars until light and fluffy. Preheat oven to 350F. Next cream together your butter and both sugars until smooth. Easy chocolate cake recipes - best chocolate cake recipes. Add the vanilla, cocoa, baking soda. Bake the cakes for 45 to 50 minutes or until a skewer inserted in the center of the cakes come out clean. Step 1. RavieNomNoms says. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Finally add roughly of the white chocolate chips and fold them into the cake mixture. Preheat the oven to gas 4, 180C, fan 160C. Raspberry & ginger fridge cake. Quentin Bacon/Food & Wine. Different Frosting Options Grease and line three 20cm (8in) cake tins and line the bases with baking paper. Cool, then chill, until really thick but spreadable. 2- Attach the Mixer bowl to the machine and fit the splash guard. Preheat the oven to 180C/160C Fan/Gas 4. round baking pan. Grease and flour three 8 cake rounds and line with parchment. STEP 2 Heat the oven to 180C/fan 160C/gas 4. Mix until well combined. Using an offset spatula, smooth the frosting into a thick, even layer. Boden's autumn range is so chic. 1- Add Ingredients 1 (eggs, flour, sugar, butter, baking powder) into the Mixer bowl. White Chocolate Cake: Heat milk and chocolate until melted and combined, cool to room temperature.*. 7. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add in your Eggs, Baking Powder, and Flour, and Milk and beat again till combined well. Grease and line the bases of two deep 6 inch/15cm cake tins with baking parchment and set aside 2 Place the cacao powder, vanilla bean paste, espresso and boiling water in a bowl and mix until completely combined 3 Add the sugar and eggs and mix until fluffy, about 3 minutes. If you love a moist and creamy cake, this one's for you. Drizzle in white chocolate and whisk for 1-2 minutes until smooth and fluffy. The airiness will help your cake rise with a tender crumb. Use just one batch of my chocolate frosting linked above. Preheat the oven 160C/140C . Beat for 2 minutes on medium speed, or until the mixture is smooth and lump-free. Easy Slow Cooker Chicken Curry. Add in the eggs, self raising flour, cocoa powder and vanilla extract and beat again until combined well. Let cool slightly while you prepare other ingredients. 7. Almond cake made with ground almonds, flour, butter, egg and pastry cream. Chocolate & caramel ombre cake 117 ratings Choose from rainbow and ombre cakes, chocolate tortes and more. Divide the mixture between the cake tins and smooth the tops. In another bowl, whisk the cocoa with 250ml boiling water until smooth, then whisk in the soured cream. For buttercream quantities, instead of ganache, use our cake calculator. Lauren Knoelke, Milwaukee, Wisconsin. Mix well. Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat Chocolate Swiss roll 9 ratings This nostalgic dessert can be made a day ahead. 1) In a small saucepan, bring the water to a boil, turn off the heat and whisk in the cocoa until smooth. We're declaring this the ultimate summer dessert. Lemon layer cake A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses. Angel food cake. Add 3 eggs, 175g margarine, 165g caster sugar, 115g self raising flour, 1 tsp baking powder and pinch table salt and mix until combined. Beat in the eggs, milk, oil, and vanilla. 2- Grease the round tins and line with parchment paper. 4. Stir until the mixture is smooth. Angel cake. You can use my chocolate cupcake recipe here to make just 16 cupcakes. Baking time may vary slightly for larger cakes. Add the dry ingredients in 3 additions, alternating with the wet ingredients, mixing after each. 225g (8oz) dark chocolate (39 per cent cocoa solids), broken into pieces. Allow the cake to cool completely. Use the back of a spoon to spread the cake mixture evenly in the tins. 125ml (4 fl oz) double cream. Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. 6. Add the butter mixture. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. . Heat the cream in a small, heavy-based pan over a medium-low heat until just steaming then pour over the chocolate. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. 2- Melt the milk chocolate. How to Freeze a Single Layer Cake (Unfrosted) Freezing this single layer chocolate cake requires only a few steps. Pour 1/3 of the cake batter into each of the prepared pans, spreading evenly. In a large bowl (or the bowl of a stand mixer), whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. For the ganache icing. Preheat oven to 350F. In a medium bowl, whisk together the eggs, sour cream, and vanilla. Combine the boiling water with the cocoa powder and stir until smooth. Place the sugar, butter, cocoa powder, bicarbonate of soda and 500ml (16fl oz) of boiling water into a large saucepan. Mix well with an electric mixer (this will incorporate air into the mix and create a more bakery style cake. In the bowl of your mixer, add 40g cocoa powder, tsp instant coffee and 4 tbsp boiled water. Set aside. Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Mix until well-incorporated and no lumps of sugar remains. Sift the flour into the bowl and gently fold in until smooth and well combined. The GH team's all . In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer) cream the butter until smooth, a couple of minutes. You want it completely combined, but stir gently and don't beat it. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. Gently press each ball into a small disk shape about 1/2 an inch thick and place them in the fridge. Grease two 8" (or three 6") round cake pans. 1/2 cup white chocolate melted Instructions Preheat your oven to 350F. Add the heavy cream, and vanilla. Beat in the treacle, then add the eggs, a little at a time, with the mixer on a slow speed. 11 of the best autumn walks in the UK. Layer cake recipes 30 Recipes Magazine subscription - your first 5 issues for only 5! Place it in a freezer storage bag then into a flat part of your freezer. Crumb coating the cake isn't all that important here. For the Chocolate Buttercream 1 1/2 cups ( 336g) butter, room temperature 5 cups ( 575g) powdered sugar 1 tsp vanilla extract 1/2 cup ( 57g) natural unsweetened cocoa powder 2 - 3 tbsp (60-75ml) cream Instructions Make the Cake Layers Prepare three 6-inch cake pans with parchment paper circles in the bottom, and grease the sides. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on medium high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed. Reply. 500g (1lb 2oz) icing sugar, sifted. Preheat oven to 300F. Grease and line 2 x 20cm (8in) cake tins and set aside. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Into the bowl, sift the powdered sugar and then add in the melted chocolate, milk or heavy cream and vanilla extract. Easy. Pour the cream into a pan and heat until simmering. Each serving provides 477 kcal, 6.5g protein, 56g . In a medium bowl, whisk flour, baking powder, and salt until well combined. Add powdered sugar 1 cup at a time, alternating each addition with vanilla and whipping cream. In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you). The best part is you can customize it with any flavors that you fancy. Divide the batter evenly between the three tins. Pour into a greased and floured 9-in. Just spread the remainder of the chocolate buttercream frosting all around the top and sides of the cake, and get creative with your swirling. 3. Pour the batter into two well greased and floured cake tins of equal size. Advertisement. Homemade or store-bought pound cake holds up layer upon layer of raspberry sorbet, vanilla ice cream, and chopped chocolate wafer cookies. Split the mixture between the two tins. Spread a generous layer of frosting in between the chocolate sponges, but leave enough for frosting the outside of the cake. Cupcakes: Line cupcake or muffin pans with 32 cupcake liners. 3- Fit the K beater to the machine. Add eggs, one at a time, mixing well after each addition. Preheat oven to 350F/180C. Set aside.