Tag Archives: frosting

Joys Chocolate Buttercream Frosting

The Best Chocolate Buttercream Icing

adapted from Delilah Bakery

Joys choc icing

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick.

Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.

Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.

As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.

In a 2 cup measuring glass, stir together heavy cream and Ovaltine.

Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  

You may not need the full amount of Ovaltine and cream. 

Top your cakes and cupcakes with this and sit back and listen to the appreciation! Yummy!

http://www.joythebaker.com/blog/2008/06/the-best-chocolate-buttercream-frosting/

Check out her recipe for the cupcakes! Sooo delicious!

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Devils Food Cake from Joy the Baker

Devils Food Cake makes a three layer 8-inch round cake or a two layer 9-inch round cake or a one layer 9×13-inch sheet cake adapted from The Gourmet Cookbook

devils food cake

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350 degrees F.

Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled). Divide batter among pans and smooth tops.

Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack.

Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20- 25 minutes. 25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake.

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Raspberries

 

 

 

 

 

 

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake.

Add another cup of frosting, fresh raspberries and the final cake later.

 

Add raspberries

Top with buttercream and frost the top and sides of the cake. If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost! Notes: These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.

 

The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving.

You will need chocolate icing (frosting) have a look at the next recipe for it – sooo yummy!

Nigellas Easy Victoria Sponge Recipe

I use this recipe for lots of different cakes! Yes you can do a Victoria sponge but you can also add different icing and add colours and cocoa if you want to change – just play around with it and you will see it so versatile and really delicious – and the best thing is that it is very easy to make!

 

 

 

 

Ingredients

275g each of self raising flour, castor sugar, butter (very, very soft)

5 eggs

2 tsps baking powder

2 tsp vanilla extract

2-3 tbsp milk

Preheat oven to 200*C

Add butter and sugar to mixer, cream.  Alternate a couple of spoonfuls of flour and 1 egg until all added. add baking powder.

Add vanilla extract and milk until consistency of a thick batter. It is very difficult to go wrong with this recipe – but just be aware it doesn’t rise that much, so don’t panic.

Pour into cake tin (silicone is best) and bake in oven @ 200*c for 15-20 mins. Then turn down oven to 180*c and bake for a further 35-45 mins. you will probably need to cover with foil near the end to stop the cake burning. the 1st time you make this in your be careful as we know how ovens differ! Keep an eye on it and reduce heat a little if you think it is too hot!

Leave to cool in cake tin for a while then turn out onto a wire rack. Leave until completely cool to ice however you choose.

You can do the traditional Victoria sponge (the way the WI would do it) with only jam in the middle and icing sugar sprinkled on top (as above). Or add jam and buttercream to the middle.

For chocolate cake you can add 2 tbsp cocoa powder mixed to a paste with 2 tbsp boiling water!

Add food colouring if you want to make a a girlie pink cake, cover with pink icing and top with dolly mixtures!

pink-cake-slice

One for the boys…

Add blue icing and decorate with monster or dinosaur shaped sweets! Or if you are feeling adventurous make 2 cakes and cut out the shape of their favourite character …

igglepiggle-cake

And if this is all to difficult cover with buttercream icing and add a cake topper! Easy! You can choose any character or even a photograph!

lola-cake-fixed

Original recipe from nigella lawson, How to be a domestic goddess! – this book is full of great recipes!

Rich Chocolate Cake Recipe

Ingredients

(serves 12) not if I get there 1st it won’t!

* 200g good-quality dark chocolate, chopped

* 200g butter, softened

* 1 cup dark brown sugar

* 1 teaspoon vanilla extract

* 3 eggs, at room temperature

* 1 1/2 cups self-raising flour

* 2 tablespoons cocoa powder

* 1/2 cup milk

* chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

* 200g good-quality dark chocolate, chopped

* 1/2 cup thickened cream

Serves 12? - no chance - serves me I think!

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Notes & tips

* To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

* Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.

Source

Super Food Ideas – May 2006, Page 76

Recipe by Alison Roberts

via Rich Chocolate Cake Recipe – Taste.com.au.

Chocolate Cake Recipe with Sour Cream Chocolate Frosting

A chocolate layer cake with sour cream and chocolate buttercream frosting.

chocolate to die for!

chocolate to die for!

Cook Time: 35 minutes

Ingredients:

* 3/4 cup unsweetened cocoa

* 1 3/4 cup sugar

* 4 large eggs

* 1/2 cup milk

* 1/2 cup butter or margarine

* 2 cups sifted all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 cup sour cream

* 1 teaspoon vanilla extract

Preparation:

In a saucepan over medium low heat, combine cocoa, 3/4 cup sugar, 1 egg yolk, and milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.

Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream.

Add vanilla and cocoa mixture.

Beat remaining (3) egg whites until stiff; fold into cake batter. Line bottoms of three 8-inch layer pans with wax paper. Pour batter evenly into the three pans.

Bake at 350° for 30 to 35 minutes. Turn out onto racks and peel off wax paper. Cool. Frost with Chocolate Butter Frosting or your favorite frosting.

Chocolate Butter Frosting

* 1/2 cup soft butter

* 1 pound sifted confectioners’ sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)

* dash salt

* 1 teaspoon vanilla extract

* 3 squares melted unsweetened chocolate

* 3 tablespoons heavy cream or half-and-half (more or less)

Cream soft butter; gradually add sifted confectioners’ sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until smooth and spreading consistency, adding more cream if necessary.

via Chocolate Cake Recipe with Chocolate Frosting – Recipes for Chocolate Sour Cream Cake and Chocolate Butter Frosting.

Three Vanilla Cupcakes.

20 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 stick) unsalted butter, room temperature

1-2/3 cups vanilla sugar

2 large eggs, room temperature

2-2/3 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup + 2 tablespoons milk

1 teaspoon vanilla extract

1/2 vanilla bean, seeds scraped out

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

2. Add eggs, one at a time, beating until well combined.

3. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.

4. Measure out the milk and vanilla and stir to combine.

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

6. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

scraping vanilla seeds

scraping the seeds

Vanilla Bean Frosting

2 sticks (1 cup) unsalted butter, room temperature

1 package (8 ounces) philly cream cheese

2 teaspoons vanilla extract

1/4 vanilla bean, seeds scraped out

-4-5 cups powdered sugar

1. Using an electric mixer, beat the butter at medium speed until creamy.

2. Add the cream cheese and beat until combined.

3. Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assemble

1. Frost each cooled cupcake with a healthy mound of frosting.

2. Top with vanilla seat salt or whatever you so desire.

filling frosting bag

filling the bag

frosting

frosting the cupcakes

I should mention… You should actually save the vanilla beans you scrape the beans out of and also use those to make vanilla sugar or reuse in some way as there is likely a lot of life left in them. Reminded by this post…

via Cupcake Bakeshop by Chockylit.