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.
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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
Chocolate Cake with Rich Chocolate Ganache—Christmas Special Easy Cake Recipe
As we bring the 2018 Christmas celebrations on this channel to a close, we leave you with a perfect dessert to ring in the new year. Our rich chocolate cake is constructed in two tiers. The sponge is moist and delicate, and melts in your mouth. Sandwiched between the sponges and smothered around them is a silky, decadent dark-chocolate ganache. This is a cake for birthdays and special occasions. But let's be real, you (and we) would eat this any day of the week.
LIST OF INGREDIENTS: at
The tender crumb structure of the sponges comes largely from emulsifying the fat in the other liquids. Also unusual is this recipe's use of boiling hot water, which apart from reducing gluten (which tends to make cakes chewy) also helps with the emulsion. Here, we'd be remiss if we didn't credit ChefSteps' chocolate cake recipe (linked below). Can't thank them enough for turning us on to the hot-water technique. We've made several chocolate cakes in our day, and this was by far the best we've had.
Source credit--
CHEFSTEPS' ULTIMATE CHOCOLATE CAKE:
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Golden Chiffon Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Golden Chiffon Cake with Marshmallow Frosting. A Chiffon Cake is a type of Foam Cake and it belongs in the same category as Sponge Cakes and Angel Food Cakes. It's a little different than other foam cakes as it contains baking powder, uses both egg yolks and egg whites, and contains a liquid fat. This produces a moist and tender cake that is wonderfully light and spongy. It is excellent plain, but for this recipe we are covering it with a delicious billowy sweet Marshmallow Frosting and toasted coconut. It is sure to become a favorite.
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Just 10 Minute Chocolate Cold Cake Recipe Without Oven | No Baking | Huma In The Kitchen
Learn how to make 10 Minutes Chocolate Cold Cake.
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All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.
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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Lock-Down No Bake Chocolate Cake Recipe | Chef Sanjyot Keer | #StayHome
full recipe for Lock down no bake chocolate cake
Prep time:
Cooking time:
Serves:
Ingredients:
• Sugar 3-6 tbsp (as per taste) (powdered)
• Glucose biscuit 20-15 no.
• Cocoa powder 4 tbsp
• Walnuts ½ cup (roasted and crushed)
• Butter 150 gm
Method:
• Take a zip lock bag and add the glucose biscuits, crush them with a rolling pin. You can prefer any kind of biscuit they can be chocolate biscuit or any tea time biscuits.
• In a bowl add the crushed biscuits, cocoa powder, powdered sugar, walnuts and butter, mix well. Its better if you use soft butter that will save you your effort and time in mixing the mixture evenly and well.
• Line a bowl with butter paper or just simply grease the bowl with butter and pour in the mixture, press the mixture with a spatula and set it in the fridge for 10-15 minutes.
• take it from the fridge and demould the cake, decorate the cake with either cocoa powder, chocolate shavings, chocolate syrup, any fruit jam or anything that suits your palate.
• You cake is ready to be served.
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