foodlikecake

Tag: Chocolate Frosting

Halloween Cake [Pumpkin-Marshmallow-Chocolate]

I know this cake isn’t nearly as “elegant” as the previous one I posted, but I promise you it’s just as good. Three layers of dense, spiced pumpkin cake filled with fluffy homemade marshmallow cream (!) and chocolate frosting. Perfect for Halloween and all other occasions.

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Ingredients: Pumpkin Cake (adapted from here)

1 (15-0unce) can pumpkin puree

4 large eggs

1 cup vegetable oil

2/3 cup water

1/2 teaspoon vanilla extract

3 cups granulated sugar

3 and 1/2 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon ginger

Homemade Marshmallow Fluff

Two Batches of this Chocolate Frosting

Recipe: Pumpkin Cake

Preheat oven to 350F.

Grease and flour three 8-inch round cake pans.

In a large bowl, combine first 6 ingredients.

In a separate bowl, whisk together the next 6 ingredients.

Pour the dry mixture into the wet batter and mix until barely combined.

Pour evenly into prepared pans. Bake about 40 minutes, or until a toothpick comes out clean.

Let cool on wire rack.

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Enjoy!

Chocolate Brown Butter Apricot Cake

This cake is amazing. It’s a brown butter buttermilk apricot cake with creamy chocolate frosting. I baked it in a springform pan instead of a smaller cake pan so it’s very thick.

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Ingredients: Apricot Cake (adapted from here)

2 large eggs, room temperature

1 large egg yolk, room temperature

1/2 cup + 2 tablespoons buttermilk, shaken

1 teaspoon vanilla extract

1 and 1/2 cups cake flour, sifted

1 cup granulated sugar

1 and 3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, cold and diced into small pieces

1 cup diced fresh apricots

Chocolate Frosting (from here)

1/2 cup butter, softened

1/4 cup cocoa powder

1 teaspoon vanilla extract

2 tablespoons whole milk

1 and 1/2 cups powdered sugar

Dried Apricots *optional- for decoration

Recipe: Apricot Cake

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and let cool.

Begin by preparing the buttermilk cake.  Preheat the oven to 350 degrees F, and position a rack in the middle of the oven.  Lightly spray a spring-form pan with nonstick spray and line the bottoms with wax paper. Lightly spray the pan again and flour, making sure to tap out the excess.

In a large measuring cup, whisk together the eggs, egg yolk, 2 tablespoons of the buttermilk, and vanilla extract.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, baking soda, and salt on low speed, just to combine.

With the mixer running on low speed, add the cold butter to the mixer bowl, one piece at a time, about 10 seconds apart.  It seems a little tedious, but trust me, this works. Once all the butter has been added, continue mixing until the butter has been blended and there are no clumps, about another minute and a half to two minutes.  The mixture will have a very fine, crumbly, cornmeal-like texture.

Add the remaining 1/2 cup of buttermilk to the dry ingredients and mix on medium speed for 4 minutes, making sure to scrape down the sides and bottom of the bowl at the end to ensure that all the ingredients were incorporated.

Reduce the mixer speed to low, and slowly pour in the egg mixture; once the egg mixture has been added, increase the speed to medium and beat for 1 more minute.  Gently fold the batter once or twice to ensure that the egg mixture has been fully incorporated. Then mix in the diced apricots.

Place the cake pan in the oven, and bake until a toothpick inserted into the center comes out clean , about 40 minutes.  Set the cake on a wire rack and let them cool for 10 minutes.  Use an offset spatula to loosen the cake from the baking pans and then invert it onto the wire rack.  Carefully peel off the wax paper liner, and let the cake cool completely.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk. Beat in powdered sugar until smooth.

Frost the top of the cake. *Optional- decorate with dried apricots

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Enjoy!

Triple Chocolate Cake

I now acclaim this the best chocolate cake in the world. It’s dark, rich, and fudgy, and you will want to eat more and more of it. The frosting is creamy and delicious, and obviously super chocolaty. Make this cake for every special occasion and event you can think of.

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Ingredients: Chocolate Cake

2 cups granulated sugar

1 and 3/4 cup all-purpose flour

3/4 cup natural cocoa powder (I used Hershey’s Special Dark)

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling coffee

Chocolate Frosting (adapted from here)

1 cup butter, softened

1/2 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 teaspoon vanilla

1/4 cup whole milk

3 cups powdered sugar

Chocolate Chips (for decoration)

Recipe: Chocolate Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling coffee. Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before frosting.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake and decorate with chocolate chips.

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Enjoy!

Chocolate Banana Cream Pecan Cake

I know, I know, another cake recipe, but this one was too good to not post! This cake is seriously amazing. The banana cake is fluffy and moist, the pudding/filling is creamy, the chocolate frosting is the best chocolate frosting I’ve ever had, and the candied pecans just top it all off. My family loved it.

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Ingredients: Banana Cake (from here, adapted very slightly)

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 and 1/2 cup granulated sugar

2 large eggs, room temperature

1 cup sour cream

1 teaspoon vanilla extract

1 cup mashed very ripe bananas (3 bananas)

Banana Cream Filling (from here)

1/4 cup plus 1 tablespoon granulated sugar

2 tablespoons cornstarch

1/16 teaspoon table salt

1/4 cup half-and-half (or heavy cream)

2 and 1/2 large egg yolks, lightly beaten

1 cup milk, I used whole

1 teaspoon vanilla extract

1 tablespoon butter

1 medium banana, sliced and layered below the pudding

Chocolate Frosting (from here)

1 cup butter, softened

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla

1/4 cup whole milk

3 cups powdered sugar

Candied Pecans

1 pound pecans

1 egg white

1 tablespoon water

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

Recipe: Banana Cake

Preheat oven to 350F. Grease two 8×8 pans and line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract. Mix in the mashed bananas.

Slowly add the dry ingredients and mix until flour disappears.

Spread cake batter evenly into the  two prepared pan.

Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before filling and frosting.

Banana Cream Filling

Whisk the sugar, cornstarch, and salt together in a medium saucepan on low heat. Whisk in the half-and-half, followed by the egg yolks and milk until the mixture is smooth.

Bring the mixture to a simmer over medium-low heat, whisking constantly, until the mixture thickens and becomes smooth. This can take between 5 and 10 minutes. The finished texture should be like not quite set pudding, very thick but not gelatinous.

Remove the pan from heat and strain. Whisk in butter and vanilla.

Let the mixture cool.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake.

Candied Pecans

Preheat oven to 250F.

Mix cinnamon, sugar, and salt together in a bowl.

Whip egg white and water, in a separate bowl, until foamy.  Toss pecans in egg white mixture.

Pour cinnamon/sugar mixture over the pecans and toss until evenly coated.

Spread on cookie sheet and bake for 1 hour, stirring every 15 minutes.

Garnish cake with them.

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Enjoy!

Chocolate Peanut Butter Cake

A moist, fluffy peanut butter cake. Frosted with chocolate buttercream. Peanut butter and chocolate, a match made in heaven.

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Ingredients: Cake (adapted from here)

2 cups granulated sugar

2 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/4  cup vegetable oil

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup boiling water

Frosting

1/2 cup (1 stick) butter, cold

2 cups powdered sugar

1/4 cup cocoa powder

1 tablespoon plus 1 teaspoon milk

Recipe: Cake

Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.

Stir together sugar, flour,  baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil, peanut butter, almond and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth.  Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

Whip butter until very pale and fluffy. Add powdered sugar and cocoa powder. Mix until slightly crumbly. Blend in the milk until smooth. Frost!

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Enjoy!