Hello, I am planning to bake a cake for a friend of mine. Its for her birthday and she absolutely loves chocolate so i'll be baking a chocolate cake. However I have found two really good recipes for the cake and a few more good recipes for the Frosting.
Would you mind taking a look at them and suggest which one I should bake and what Frosting I should use. Please keep in mind the fact that she LOVES chocolate.
Oh did I mention that I have never baked a cake 'from scratch' before nor have I ever used frosting on any cake I have ever made... so I would really appreciate if you could also give me some helpful hints and tips in that regard.
Thank you!
Hershey's Chocolate Cake
1/2 cup unsalted butter, melted and cooled or vegetable oil, plus more for pans
3/4 cup cocoa powder, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate Frosting, recipe follows
Place rack in center of oven and heat to 350 degrees F. Lightly butter 2 (9-inch) round cake pans. Line with parchment paper, and dust sides with cocoa; tapping out excess. Set aside.
In a large bowl, combine 3/4 cup cocoa, the sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a hand-held electric mixer on medium speed, beat for 2 minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between prepared pans.
Bake until cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pan. Invert on to a wire rack to cool completely.
Place 1 layer, top-side up, onto a serving plate. Using an offset spatula, spread with 1 cup of frosting. Top with remaining layer, bottom-side up and frost with remaining frosting.
Chocolate Frosting:
1 cup (2 sticks) unsalted butter
1 1/3 cups cocoa powder
6 cups confectioners' sugar, sifted, more if needed
2/3 cup milk, more if needed
2 teaspoons pure vanilla extract
In a medium saucepan, melt butter. Add cocoa and beat with a hand-held electric mixer to combine.
Alternately add confectioners' sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla and beat to combine. Add additional milk or sugar as needed to achieve desired consistency.
Yield: about 4 cups
Here are the two alternate frostings I am also considering
CREAMY CHOCOLATE FROSTING
9 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 8-ounce package cream cheese, room temperature
1 teaspoon vanilla extract
2 1/4 cups powdered sugar
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth. Gradually add powdered sugar, beating until well blended.
CHOCOLATE SOUR CREAM FROSTING
Active time: 15 min Start to finish: 30 min
1 1/4 lb fine-quality milk chocolate, finely chopped
10 oz fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla
Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
And here is the second recipe
Chocolate Raspberry Bavarian Cake
Raspberry Syrup
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
Chocolate Filling:
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into 1/4-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Raspberry Bavarian:
Two 10-ounce packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy whipping cream
One 9-inch round Chocolate Genoise, baked and cooled (recipe below)
Finishing:
1 cup heavy whipping cream
Chocolate shavings
1/2-pint basket raspberries
Confectioners' sugar
You will need 1 10-inch springform pan.
For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
CHOCOLATE GENOISE
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa powder
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch salt
Directions:
One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep
Would you mind taking a look at them and suggest which one I should bake and what Frosting I should use. Please keep in mind the fact that she LOVES chocolate.
Oh did I mention that I have never baked a cake 'from scratch' before nor have I ever used frosting on any cake I have ever made... so I would really appreciate if you could also give me some helpful hints and tips in that regard.
Thank you!
Hershey's Chocolate Cake
1/2 cup unsalted butter, melted and cooled or vegetable oil, plus more for pans
3/4 cup cocoa powder, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate Frosting, recipe follows
Place rack in center of oven and heat to 350 degrees F. Lightly butter 2 (9-inch) round cake pans. Line with parchment paper, and dust sides with cocoa; tapping out excess. Set aside.
In a large bowl, combine 3/4 cup cocoa, the sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a hand-held electric mixer on medium speed, beat for 2 minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between prepared pans.
Bake until cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pan. Invert on to a wire rack to cool completely.
Place 1 layer, top-side up, onto a serving plate. Using an offset spatula, spread with 1 cup of frosting. Top with remaining layer, bottom-side up and frost with remaining frosting.
Chocolate Frosting:
1 cup (2 sticks) unsalted butter
1 1/3 cups cocoa powder
6 cups confectioners' sugar, sifted, more if needed
2/3 cup milk, more if needed
2 teaspoons pure vanilla extract
In a medium saucepan, melt butter. Add cocoa and beat with a hand-held electric mixer to combine.
Alternately add confectioners' sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla and beat to combine. Add additional milk or sugar as needed to achieve desired consistency.
Yield: about 4 cups
Here are the two alternate frostings I am also considering
CREAMY CHOCOLATE FROSTING
9 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 8-ounce package cream cheese, room temperature
1 teaspoon vanilla extract
2 1/4 cups powdered sugar
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth. Gradually add powdered sugar, beating until well blended.
CHOCOLATE SOUR CREAM FROSTING
Active time: 15 min Start to finish: 30 min
1 1/4 lb fine-quality milk chocolate, finely chopped
10 oz fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla
Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
And here is the second recipe
Chocolate Raspberry Bavarian Cake
Raspberry Syrup
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
Chocolate Filling:
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into 1/4-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Raspberry Bavarian:
Two 10-ounce packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy whipping cream
One 9-inch round Chocolate Genoise, baked and cooled (recipe below)
Finishing:
1 cup heavy whipping cream
Chocolate shavings
1/2-pint basket raspberries
Confectioners' sugar
You will need 1 10-inch springform pan.
For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
CHOCOLATE GENOISE
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa powder
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch salt
Directions:
One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep
