Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChocolateCake
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
SUBSCRIBE ►
WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
Facebook Page:
Online Cake Tutorial School:
Instagram:
Pumpkin Cake #shorts
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe:
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
2 8” round cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
Add oil and beat to combine.
Stir in pumpkin.
Add eggs, stirring well after each addition, and then add vanilla extract.
Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
In KitchenAid (or with hand mixer) cream together butter and cream cheese.
Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
Gradually add powdered sugar to mixture until well-combined.
Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy 100% pumpkin and not pumpkin pie filling **This cake was frosted in a semi-naked style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
Facebook:
Instagram:
Pinterest:
Email List:
Pumpkin Chocolate Cake with Chocolate Ganache
This pumpkin chocolate layer cake is the perfect fall dessert :)
Chocolate Cake Ingredients
3/4 cup plus 2 Tablespoons A.P. flour
1 cup sugar
1/4 cup plus 2 Tablespoons cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 egg
1/2 cup boiling water
Pumpkin Cake ingredients
1 cup plus 2 Tablespoons A.P. Flour
2 teaspoons pumpkin spice mixture
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup pumpkin puree
2 Tablespoons molasses
Frosting
12 ounces cream cheese
1 1/2 sticks butter
1 teaspoon vanilla
1 1/2 pounds powdered sugar
In this video, I'm collaborating with one of my fellow YouTubers, Julie. Her channel is Cooking with Julie Steindel -
Make sure to go check out her delicious chocolate, pumpkin brownies :) They look so yummy!
This is where to get my awesome new mixer -
Subscribe to my channel here -
♫Music in this video includes♪
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!
Produced with CyberLink PowerDirector 14
The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Are you looking for thanksgiving desserts that aren't pie? Thanksgiving cake recipes that use pumpkin pie spice? This Pumpkin Spice Layer Cake features an easy browned butter frosting, but could easily be paired with any cream cheese frosting. So if you are looking for Thanksgiving dessert ideas / Thanksgiving dessert recipes, watch Glen cook and show you how to make pumpkin spice cake.
Here is the link to the frosting:
Pumpkin Spice Layer Cake With Browned Butter Frosting
Cake Ingredients:
250 mL (1 cup) butter
375 mL (1½ cups) packed brown sugar
4 large eggs
One 425g (15-ounce) can pumpkin puree
750 mL (3 cups) all-purpose flour
25 mL (1½ Tbsp) ground cinnamon
25 mL (1½ Tbsp) ground ginger
2 mL (½ tsp) ground allspice
2 mL (½ tsp) ground nutmeg
1 mL (1/8 tsp) ground cloves
1 mL (1/8 tsp) ground mace
7 mL (1½ tsp) baking soda
5 mL (1 tsp) baking powder
7 mL (1½ tsp) coarse salt
Method:
Preheat the oven to 180ºC (350°F).
Butter two 9” cake pans and line the bottoms with parchment paper.
Cream together the butter and sugar until light and fluffy, then beat in eggs one at a time.
Beat in the pumpkin.
In a medium bowl combine flour, cinnamon, ginger, allspice, nutmeg, cloves, mace, baking soda, baking powder and salt.
At low speed, beat in the dry ingredients.
Divide the batter into the pans and bake for about 30-40 minutes, just until a tester comes out clean.
Let the cakes cool in the pans for 20 minutes, then invert onto a rack to cool completely.
Frost.
Easy Browned Butter Frosting:
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: