Recipe for Chocolate layer cake Please?!
Answers:
Here you go !.!.!.!.!.!.!. = )
Wolfgang's 16-layer Chocolate Cake
Chocolate Cake:
10 eggs, separated
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup almond meal
1/2 teaspoon salt
Coffee Syrup:
1 cup water
1 cup sugar
1 tablespoon instant espresso
Chocolate Mousse:
1 cup water
1 cup sugar
9 egg yolks
1 pound bittersweet chocolate, melted
2 cups heavy cream, whipped
Chocolate Ganache, recipe follows
Cocoa powder
To prepare the chocolate cake: preheat the oven to 375 degrees F!.
Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper!.
In a mixing bowl, combine the egg yolks and granulated sugar!. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F!.
In another mixing bowl, beat the egg whites until soft peaks!. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny!. Whisk 1/4 of the meringue into the egg yolk mixture!. Gently fold the remaining meringue into the mixture!.
Combine the flour, cocoa, almond meal and salt!. Sift and gently fold into the egg mixture, a little at a time!. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly!. Bake for 10 to 12 minutes or spongy and cooked!. Reserve and allow to cool completely!.
To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes!. Turn off heat and stir in instant espresso!. Reserve until needed!.
To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil!. Lower to a simmer and reserve!. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony!. Lower the speed and whisk in the hot syrup!. Continue to beat until slightly cool!. Fold in the melted chocolate and lastly, fold in the whipped cream!. Reserve until needed!.
To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally!. Place the first layer on a piece of cardboard!. Brush with some of the coffee simple syrup!. Spread 1/8 of the chocolate mousse evenly over the cake!. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse!. Chill for 2 hours!.
Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water!. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake!. Refrigerate for 20 minutes, or until the chocolate hardens!. Dust the top with cocoa powder!.
Chocolate Ganache:
2 cups heavy cream
10 ounces bittersweet chocolate, chopped
Bring the cream to a simmer in a heavy saucepan!. Place the chocolate in a heatproof bowl!. Pour the cream over the chocolate and whisk until the mixture is smooth!. Cool slightly!.Www@FoodAQ@Com
Wolfgang's 16-layer Chocolate Cake
Chocolate Cake:
10 eggs, separated
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup almond meal
1/2 teaspoon salt
Coffee Syrup:
1 cup water
1 cup sugar
1 tablespoon instant espresso
Chocolate Mousse:
1 cup water
1 cup sugar
9 egg yolks
1 pound bittersweet chocolate, melted
2 cups heavy cream, whipped
Chocolate Ganache, recipe follows
Cocoa powder
To prepare the chocolate cake: preheat the oven to 375 degrees F!.
Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper!.
In a mixing bowl, combine the egg yolks and granulated sugar!. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F!.
In another mixing bowl, beat the egg whites until soft peaks!. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny!. Whisk 1/4 of the meringue into the egg yolk mixture!. Gently fold the remaining meringue into the mixture!.
Combine the flour, cocoa, almond meal and salt!. Sift and gently fold into the egg mixture, a little at a time!. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly!. Bake for 10 to 12 minutes or spongy and cooked!. Reserve and allow to cool completely!.
To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes!. Turn off heat and stir in instant espresso!. Reserve until needed!.
To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil!. Lower to a simmer and reserve!. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony!. Lower the speed and whisk in the hot syrup!. Continue to beat until slightly cool!. Fold in the melted chocolate and lastly, fold in the whipped cream!. Reserve until needed!.
To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally!. Place the first layer on a piece of cardboard!. Brush with some of the coffee simple syrup!. Spread 1/8 of the chocolate mousse evenly over the cake!. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse!. Chill for 2 hours!.
Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water!. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake!. Refrigerate for 20 minutes, or until the chocolate hardens!. Dust the top with cocoa powder!.
Chocolate Ganache:
2 cups heavy cream
10 ounces bittersweet chocolate, chopped
Bring the cream to a simmer in a heavy saucepan!. Place the chocolate in a heatproof bowl!. Pour the cream over the chocolate and whisk until the mixture is smooth!. Cool slightly!.Www@FoodAQ@Com
8 tablespoons (1 stick) unsalted butter, softened; more for greasing pans
2 cups (9 ounces) cake or all-purpose flour; more for dusting pans
3 ounces high-quality unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
2 teaspoons baking powder
? teaspoon baking soda
? teaspoon salt
1? cups milk
2 cups sweetened whipped cream!.
1!. Heat oven to 350 degrees!. Butter bottom and sides of two 9-inch layer-cake pans!. Cut rounds of parchment or waxed paper to fit bottom of pans!. Butter paper, and dust flour over pans; invert to remove excess!.
2!. Melt chocolate in saucepan or double boiler, stirring occasionally!. When just about melted, remove from heat; stir until smooth!.
3!. In mixer, cream butter until smooth, gradually adding sugar!. Beat until fluffy, 3 or 4 minutes!. Beat in egg yolks one at a time, then vanilla and chocolate!. In a bowl, mix 2 cups flour, baking powder, baking soda and salt!. Add to chocolate mixture a little at a time, alternating with milk!. Stir until smooth!.
4!. Beat egg whites until they hold soft peaks!. With rubber spatula, fold them gently into batter!. Turn batter into cake pans, and bake 30 minutes, or until a toothpick in center comes out clean!. Cool on a rack 5 minutes, invert and complete cooling!.
5!. Put one layer on a platter, rounded side down!. Spread with whipped cream!. Top with second layer, flat side down!. Spread cream over top and sides!. Serve in an hour or two!.
Yield: 8 to 12 servings!.Www@FoodAQ@Com
2 cups (9 ounces) cake or all-purpose flour; more for dusting pans
3 ounces high-quality unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
2 teaspoons baking powder
? teaspoon baking soda
? teaspoon salt
1? cups milk
2 cups sweetened whipped cream!.
1!. Heat oven to 350 degrees!. Butter bottom and sides of two 9-inch layer-cake pans!. Cut rounds of parchment or waxed paper to fit bottom of pans!. Butter paper, and dust flour over pans; invert to remove excess!.
2!. Melt chocolate in saucepan or double boiler, stirring occasionally!. When just about melted, remove from heat; stir until smooth!.
3!. In mixer, cream butter until smooth, gradually adding sugar!. Beat until fluffy, 3 or 4 minutes!. Beat in egg yolks one at a time, then vanilla and chocolate!. In a bowl, mix 2 cups flour, baking powder, baking soda and salt!. Add to chocolate mixture a little at a time, alternating with milk!. Stir until smooth!.
4!. Beat egg whites until they hold soft peaks!. With rubber spatula, fold them gently into batter!. Turn batter into cake pans, and bake 30 minutes, or until a toothpick in center comes out clean!. Cool on a rack 5 minutes, invert and complete cooling!.
5!. Put one layer on a platter, rounded side down!. Spread with whipped cream!. Top with second layer, flat side down!. Spread cream over top and sides!. Serve in an hour or two!.
Yield: 8 to 12 servings!.Www@FoodAQ@Com
I'm allergic to Chocolate so, i just searched and found:
http://search!.foodnetwork!.com/food/recip!.!.!.
and
http://food!.yahoo!.com/search!?p=Chocolate!.!.!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.
and
http://food!.yahoo!.com/search!?p=Chocolate!.!.!.Www@FoodAQ@Com
I was very impressed with this recipe!. Very good, just what your looking for ~http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
Mama's Hershey's Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1-1/2 tsp!. baking powder
1-1/2 tsp!. baking soda
1 tsp!. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp!. vanilla extract
1 cup boiling water
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans with cooking spray!.
2!. Combine flour, sugar, baking powder, baking soda, salt and cocoa in a large bowl using a fork or wire whisk to stir!.
3!. Add eggs, milk, oil and vanilla extract to flour mixture!.
4!. Beat on medium speed for 2 minutes!.
5!. Stir in boiling water (batter will be thin) and pour into prepared pans!.
6!. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean!.
7!. Cool for 10 minutes in pans before turning out onto a wire rack to cool completely!.
8!. Frost when cake is completely cooled and serve!.
Mama's Hershey Chocolate Frosting
1/2 cup butter or margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp!. vanilla extract
1!. Melt butter in a large bowl and stir in cocoa!.
2!. Alternately add powdered sugar and milk, while beating on medium speed to spreading consistency!.
3!. Add more milk if necessary!.
4!. Stir in vanilla extract and frost cooled cake!.
Makes about 2 cups
Devil's Food Cake
2/3 cup butter or margarine, softened
1-2/3 cups cake flour
1-1/4 cups sugar
1 tsp!. baking soda
3/4 tsp!. salt
1/2 cup cocoa
1 cup buttermilk or sour milk, divided
2 eggs
1 tsp!. vanilla extract
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 8" cake pans!.
2!. Combine flour, baking soda, cocoa and salt in a large bowl stirring with a wire whisk to mix!.
3!. Add butter along with ? cup of buttermilk and beat on medium speed until just combined!.
4!. Add eggs, vanilla extract as well as remaining buttermilk and beat for an additional 2 minutes on high speed!.
5!. Pour half of the batter into each of the prepared cake pans!.
6!. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean!.
7!. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely!.
GRANDMA'S CHOCOLATE MAYONNAISE CAKE
1 pkg!. chocolate cake mix (with pudding)
1 cup of mayonnaise (not salad dressing)
1 cup water
3 eggs
1!. Preheat oven to 350 degrease F!. and lightly grease a Bundt or
tube pan!.
2!. In a large bowl, combine mayonnaise and water with cake mix
until just moistened!.
3!. Add egg, one at a time, beating well after each addition!.
4!. Pour batter into prepared pan and bake for 50 to 60 minutes or
until a toothpick inserted in center of cake comes out clean!.
5!. Cool in pan for 10 minutes before turning out onto a wire rack
to cool completely!.
6!. Frost or dust with powdered sugar!.
Marie's Fabulous Fudge Frosting
1/3 cup butter or margarine, softened
4-1/2 cup powdered sugar
1/2 cup cocoa
1 tsp!. vanilla extract
1/4 tsp!. salt
1/3 cup boiling water
1!. Combine sugar, coca, and salt in a large bowl, using a fork or wire whisk to mix!.
2!. Add boiling water and beat until just combined!.
3!. Beat in butter using a mixer on medium speed until smooth!.
4!. Add vanilla extract and continue to beat until spreading consistency, adding a few drops of hot water if necessary!.
5!. Frost two 8" layer or one 9" X 13" pan!.
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
3 eggs
2 Tbsp!. cocoa
3 (1 oz!.) bottles red food coloring
1 cup cold buttermilk (or sour milk*)
2 tsp!. vanilla extract
1? tsp!. white vinegar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1-1/2 tsp!. baking powder
1-1/2 tsp!. baking soda
1 tsp!. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp!. vanilla extract
1 cup boiling water
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans with cooking spray!.
2!. Combine flour, sugar, baking powder, baking soda, salt and cocoa in a large bowl using a fork or wire whisk to stir!.
3!. Add eggs, milk, oil and vanilla extract to flour mixture!.
4!. Beat on medium speed for 2 minutes!.
5!. Stir in boiling water (batter will be thin) and pour into prepared pans!.
6!. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean!.
7!. Cool for 10 minutes in pans before turning out onto a wire rack to cool completely!.
8!. Frost when cake is completely cooled and serve!.
Mama's Hershey Chocolate Frosting
1/2 cup butter or margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp!. vanilla extract
1!. Melt butter in a large bowl and stir in cocoa!.
2!. Alternately add powdered sugar and milk, while beating on medium speed to spreading consistency!.
3!. Add more milk if necessary!.
4!. Stir in vanilla extract and frost cooled cake!.
Makes about 2 cups
Devil's Food Cake
2/3 cup butter or margarine, softened
1-2/3 cups cake flour
1-1/4 cups sugar
1 tsp!. baking soda
3/4 tsp!. salt
1/2 cup cocoa
1 cup buttermilk or sour milk, divided
2 eggs
1 tsp!. vanilla extract
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 8" cake pans!.
2!. Combine flour, baking soda, cocoa and salt in a large bowl stirring with a wire whisk to mix!.
3!. Add butter along with ? cup of buttermilk and beat on medium speed until just combined!.
4!. Add eggs, vanilla extract as well as remaining buttermilk and beat for an additional 2 minutes on high speed!.
5!. Pour half of the batter into each of the prepared cake pans!.
6!. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean!.
7!. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely!.
GRANDMA'S CHOCOLATE MAYONNAISE CAKE
1 pkg!. chocolate cake mix (with pudding)
1 cup of mayonnaise (not salad dressing)
1 cup water
3 eggs
1!. Preheat oven to 350 degrease F!. and lightly grease a Bundt or
tube pan!.
2!. In a large bowl, combine mayonnaise and water with cake mix
until just moistened!.
3!. Add egg, one at a time, beating well after each addition!.
4!. Pour batter into prepared pan and bake for 50 to 60 minutes or
until a toothpick inserted in center of cake comes out clean!.
5!. Cool in pan for 10 minutes before turning out onto a wire rack
to cool completely!.
6!. Frost or dust with powdered sugar!.
Marie's Fabulous Fudge Frosting
1/3 cup butter or margarine, softened
4-1/2 cup powdered sugar
1/2 cup cocoa
1 tsp!. vanilla extract
1/4 tsp!. salt
1/3 cup boiling water
1!. Combine sugar, coca, and salt in a large bowl, using a fork or wire whisk to mix!.
2!. Add boiling water and beat until just combined!.
3!. Beat in butter using a mixer on medium speed until smooth!.
4!. Add vanilla extract and continue to beat until spreading consistency, adding a few drops of hot water if necessary!.
5!. Frost two 8" layer or one 9" X 13" pan!.
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
3 eggs
2 Tbsp!. cocoa
3 (1 oz!.) bottles red food coloring
1 cup cold buttermilk (or sour milk*)
2 tsp!. vanilla extract
1? tsp!. white vinegar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com