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Chocolate Frosted Banana Cake - This country style, homemade banana cake recipe is suoer moist and dense from the banana puree. We even included a second recipe for luscious choclate frosting, because the only thing that make this banana cake recipe better is chocolate!
Prep Time: 10 mins
Cook Time: 40-45 mins
Servings: 6-8
Main Ingredient: Banana, Chocolate
Difficulty Level: 1 |
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Ingredients to make Chocolate Frosted Banana Cake
2/3 cup Milk (I used almond)
1 tbsp Vinegar
1 cup softened Butter
1 1/3 cup Demerara Sugar
2 Eggs, beaten
1 1/2 cups Banana, pureed
2 tsp Vanilla Extract
2 cups All Purpose Flour
1 cup Cocoa
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Optional chopped walnuts can be folded in at the end
FROSTING:
1/2 cup Cocoa
1/4 cup melted Butter
1/4 cup Banana, pureed
2 tbsp + Milk (the recipe calls for 2 tbsp but I needed much more to bring this icing together where it was still thick and smooth. Use your eyes!)
1 tsp Vanilla Extract
3 cups Icing Sugar
Directions to make Chocolate Frosted Banana Cake
Step 1:
Preheat oven to 350Πand oil a bundt pan really well.
Step 2:
In a separate bowl, combine all the dry ingredients. Slowly add the dry ingredients to the wet. Donft overmix! It should be a bit lumpy. Spoon batter into the well oiled bundt pan.
Step 3:
Bake for 40-45 minutes until a knife comes out clean.
Step 4:
FROSTING: In a medium bowl or food processor, whisk or mix together the cocoa, butter, banana, milk and vanilla. While whisking add the icing sugar until combined and smooth.
Image Source:
Tags: Baking, Banana, Cake, Chocolate, Cocoa, Fancy, Frosting, Icing, Kid Friendly, Quick, Simple, Sweet, Vanilla
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So Moist Chocolate Cake - This unbelievably moist, chocolate cake recipe is made with 3 eggs and sour cream, how could it not be moist? Made into old fashioned layer cake, we snuck a little raspberry jam into the homemade frosting for an added subtle flavor. Definately a “Chocolate Lovers” dream come true!
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2 |
Ingredients to make So Moist Chocolate Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make So Moist Chocolate Cake
Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Image Source: foooooey
Tags: Baking, Birthday, Butter, Cake, Chocolate, Chocolate Chips, Creamy, Devils Food Cake Mix, Egg, Frosting, Icing, Kid Friendly, Moist, Party, Quick, Raspberry Jam, Rich, Simple, Sour Cream, Sugar, Vanilla
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Amaretto-Amaretti Chocolate Cheesecake - While this tantalizing chocolate cheesecake may be a bit of a tongue-twister, that will be the only complaint from your tongue. This rich blend of flavors, baked into cheesecake, is almost too much, almost, but not quite!
Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3 |
Ingredients to make Amaretto-Amaretti Chocolate Cheesecake
CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter
FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream
Directions to make Amaretto-Amaretti Chocolate Cheesecake
Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.
Image Source: Flirty Kitty
Tags: Amaretti, Amaretto, Cheesecake, Chocolate, Cream, Cream Cheese, Creamy, Egg, Fancy, Italian, Sugar
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Berries and Boston Cream - The fabulous light texture of the cake, the rich sweetness of the chocolate, and the luscious fresh berries, all combine to create this chocolate cake recipe! The perfect Holiday dessert, What more can we say? No doubt, this is a “must try”.
Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4 |
Ingredients to make Berries and Boston Cream
WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter
GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar
GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water
Directions to make Berries and Boston Cream
Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.
Image Source: Charles Haynes
