How To make Deep Chocolate Torte with Coffee Buttercream
Cake layers: 14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
- and cooled Buttercream: 1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n 1 tb Hot water
Ganache: 1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine Assembly: 3/4 c Apricot preserves, heated to
-ukewarm Chocolate coffee beans for d -coration Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite
How To make Deep Chocolate Torte with Coffee Buttercream's Videos
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
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Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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HOW TO COVER A CAKE WITH DARK CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! CAKES BY MK
In today's video I'll be showing you guys how to flawlessly cover a cake with dark chocolate ganache! What I love about this technique I share with you guys is that you don't need to use any special equipment like acrylic disks or cake cards to achieve those perfectly sharp edges and smooth sides. Enjoy :)
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Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):
Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream
In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.
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- Vanilla sponge cake recipe:
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Thanks for watching!
How to Make Hershey's Perfectly Chocolate Chocolate Cake
Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.
Find the recipe at:
Ingredients For the Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Frosting
1/2 cup butter (*see note)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
Alex elevates basic chocolate cake with tangy sour cream in the batter, a touch of bourbon and decadent buttercream frosting!
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Chocolate Cake with Chocolate Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 50 min (includes cooling time)
Active: 50 min
Yield: 8 to 10 servings
Ingredients
Cake:
3 sticks unsalted butter, plus 1 tablespoon for greasing the pans, at room temperature
1 1/2 cups cocoa powder, plus 1 tablespoon for dusting the pans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
5 teaspoons vanilla extract
6 large eggs, at room temperature
2 teaspoons kosher salt
1 cup sour cream, at room temperature
12 ounces semisweet chocolate chips
1/4 cup bourbon
1/4 cup simple syrup
Frosting:
2 cups heavy cream
14 ounces bittersweet chocolate, cut into small pieces
1 1/2 cups sugar
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, cut into thin slices, at room temperature
Directions
For the cake:
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with the 1 tablespoon softened butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
Mix together the bourbon and the simple syrup in a bowl. Set aside.
For the frosting:
In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
Cook’s Note: I love what the combination of tangy sour cream and cocoa powder do together in this cake recipe. The tangy richness of the cream links up with the bitter cocoa notes and the floral vanilla. The result? A luscious cake that needs only a buttery frosting to complete the picture. This is a quickie buttercream that starts out like a melted chocolate and cream glaze that you whip butter into.
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Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
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