Tuesday, October 9, 2012

Chocolate wedding cake recipes

wedding cake-filling-and-icing-recipes

Scratch made chocolate cake recipes
Dark chocolate fudge cake recipe
Ingredients
  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
German's Chocolate cake recipe
Ingredients
  • 4 (1 ounce) squares German sweet chocolate
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 egg whites
  • 12 fluid ounces evaporated milk
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 4 egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) package flaked coconut
  • 1 1/2 cups chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
  2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
  3. In a medium bowl, mix together flour, soda and salt. Set aside.
  4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
  5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
  7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
Easy mocha cake recipe
Ingredients
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
  • 4 eggs
  • 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/2 cup cooking oil
  • 1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
  • 1/2 cup water
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
  • 1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1 tablespoon water

Directions

  1. Heat oven to 350 degrees F.
  2. Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
  3. Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
  4. Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.
Easy one bowl chocolate cake recipe
Ingredients
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Hot lava chocolate cakes with raspberries recipe
Ingredients
  • 1 cup unsalted butter or unsalted margarine*
  • 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
  • 5 large eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
  • 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
  • Garnish:
  • 1 (6 ounce) container raspberries, barely moistened and rolled in about
  • 1/2 cup sugar right before serving

Directions

  1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  4. Top each with sugared raspberries and serve immediately.

This website has lots of traditional, modern, elegant, unique, topsy turvy, mad hatter and contemporary fondant and butter cream wedding cake design ideas and pictures to help you pick the perfect wedding, birthday, shower or Groom's cake style for your special day. Cakes in every shape and size, both tiered and sculpted. Elegant, romantic or fun whimsical fondant wedding cake designs. Included are cake pops and cupcake ideas. Birthday cakes of every description for adults and kids. You will also find unique fondant 3D, sculpted and traditional Groom's cakes. We have holiday cake designs for Christmas, Thanksgiving, Easter, Halloween, Valentines ca and St. Patrick's day Designs are from the most talented cake decorators so you can find the best cake decorator and bakery for your specialty cake. There are also, tips, videos and recipes for those who would like to try decorating their own cake. We have also included wedding dresses, gowns, shoes, flowers and reception idea pictures.

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