THE BEST CHOCOLATE CAKE
This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
- Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, swirling decoratively.
CAJUN CAKE
This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.
Provided by Kitty
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
- Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
- To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
- When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 76.5 g, Cholesterol 35.6 mg, Fat 19 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 401.6 mg, Sugar 49.8 g
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
CAJUN GINGER CAKE
Another wonderful recipe from Betty Fussell's "I Hear America Cooking," this cake is rich with butter and dark molasses, but lightened with eggs and smoothed with sour cream. Cooking time does not include time for cake to cool.
Provided by Chef Kate
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream together butter and brown sugar.
- Beat in the molasses, the sour cream, the ginger and the egg yolks.
- Sift together the flour, baking powder and soda, salt and cinnamon.
- Stir gradually into molasses mixture until well blended.
- Beat egg whites until stiff but not dry, and fold into batter.
- Fold in nuts.
- Generously butter a 9 x 9 x 2" baking pan.
- Pour in batter and smooth top.
- Bake for 25 to 30 minutes or until tester comes out clean.
- Cool briefly in pan, then invert onto rack.
- Sieve powdered sugar on top of cake and enjoy.
CAJUN CAKE
I have no idea why this is called a Cajun cake, but I do know that my family has been making it for years and you just about have to knock someone away from the pan to get a bite before it is all gone.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Beat eggs and sugar.
- Sift dry ingredients and add to egg mixture, mixing well.
- Mix in pineapple.
- Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
- Icing:.
- Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
- Pour over cake as soon as you take cake from oven.
- Allow cake to cool before serving.
- Refrigerate leftovers (like you'll have any!).
BLACK GINGER CAKE (LOW FAT)
Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section. I like to eat it like candy!
Provided by Outta Here
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
- Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
- In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
- Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
- Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.
Nutrition Facts : Calories 270.6, Fat 1.9, SaturatedFat 0.2, Sodium 360, Carbohydrate 60.8, Fiber 1, Sugar 32, Protein 3.3
BOSCOBEL BEACH GINGER CAKE
This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.
Provided by Margorita Whyte
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 46 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 364.9 mg, Sugar 24.7 g
CAJUN CAKE
I have been making this for a while now and it is really good!The topping has a nice pecan flavor.Sometimes I add about 1/4 cup more pineapple.
Provided by Theresa Thunderbird
Categories Dessert
Time 55m
Yield 1 large cake
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda.
- Add eggs,pineapple and juice.
- Mix at low speed until blended.
- Pour into pan (I use a long square pan) and bake 30-35 minutes.
- Topping: In a medium sized pan combine the evaporated milk,sugar and butter.
- Bring to a low boil.
- Add pecans and coconut.
- Reduce heat and let simmer while cake is baking.
- Spoon over hot cake.
Nutrition Facts : Calories 6256, Fat 281.2, SaturatedFat 150.4, Cholesterol 721.8, Sodium 4153, Carbohydrate 890.2, Fiber 45.9, Sugar 547.1, Protein 86.3
CHOCOLATE GINGER CAKE
Moist, rich, very chocolaty . . . what is not to love about this cake?! Adapted from a recipe in Country Living UK, this cake tastes far better than it should considering how easy it is to make. My hubby and daughter declare they even prefer it to the store-bought local gourmet bakery chocolate cake. And we live in Quebec, where good French baking traditions thrive!
Provided by Elise and family
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
- Preheat oven to 300.
- Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
- Add flour, spices and baking soda to pot, and stir well.
- Add milk, egg and chocolate and stir until smooth.
- Pour into greased 9 inch square glass pan.
- Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!
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