Do you have a great chocolate cake recipe? With filling/frosting?

Hi!


I'm having my birthday in a couple of weeks and is planing to make a chocolate cake. I usually bake, so I'm not a beginner, but it's not very often I make chocolate cakes.


I want a layered cake, with some kind of frosting. The thing is that I'm looking for a filling that is not the same as the frosting, maybe some kind of vanilla tasting filling and a fluffy chocolate frosting.. or just something completely different. Give me some advice!


Thanks!Do you have a great chocolate cake recipe? With filling/frosting?
I have a great ';show stopper'; for you.


It may look complicated with a lot of steps but it is easy.


Scrumptious Chocolate Torte


CAKE:


1 1/3 Cups all purpose flour


1 1/3 Cups sugar


1 1/4 tsp baking soda


1/2 tsp salt


1/4 tsp baking powder


2/3 Cup butter


4 Squares unsweetened chocolate, melted and cooled. (4 ounces)


1 1/4 Cup water


1 tsp vanilla


3 eggs


FILLING:


8 ounces sweet or semisweet chocolate(Can use Bakers Sweet Chocolate bars)


3/4 Cup butter


1/2 Cup chopped, toasted almonds


2 Cups whipping cream





Cake:


Preheat oven to 350 degrees.


Grease 2 9 inch pans, line with parchment then grease and flour.


In a large bowl of mixer, combine flour, sugar, the baking soda, salt, baking powder, butter, the melted chocolate, water, and vanilla. Beat on low speed to blend; then beat 2 minutes on medium speed, scrape the sides and bottom of the bowl often. Add eggs; beat 2 minutes longer.


Pour batter into pans and bake 30 to 35 minutes. Cool slightly in pans then remove from pans and finish cooling on racks. Split the cooled layers so you have 4 thin cake layers.





Filling:


Melt 6 ounces of the sweet or semisweet chocolate over hot water. Cool, blend in the 3/4 Cup of butter and the almonds.


Make chocolate curls or chocolate shavings from the other 2 ounces of chocolate.


Set chocolate mixture aside. You want this petty thick so allow it to cool a bit if it is thin.





Whip the whipping cream. You want nice peaks but don't over whip.





To Assemble:


Place 1 cake layer on serving platter.


Top with half the chocolate mixture.


Top with second cake layer.


Top with half the whipped cream.


Repeat layers ending with whipped cream.


Do not frost the sides.


Sprinkle the top with chocolate curls or chocolate shavings.





Store cake covered in the refrigerator.





This is a very tasty cake, easy but it looks like it took forever.


Happy Birthday!Do you have a great chocolate cake recipe? With filling/frosting?
This is the best chocolate cake I have ever had. Here's a link to the recipe at allrecipes.com. http://allrecipes.com/Recipe/Chocolate-C鈥?/a>





My husband likes a chocolate cake that Emeril makes. It's called chocolate cake with chocolate ganache, or something like that. I was going to search for it but can't seem to get it to load. It's got 4 layers of cake with chocolate pudding in between the layers then it's topped with chocolate ganache.





I found the Emeril recipe. Here's a link. http://www.emerils.com/recipe/2581/Choco鈥?/a>
Chocolate Layer Cake with Coconut Pecan Frosting


Ingredients:


鈥? ounces Baker's German's Sweet Chocolate, melted and cooled


鈥? 1/3 cup cake flour


鈥? 1/2 cups sugar


鈥? teaspoon baking soda


鈥?/2 teaspoon baking powder


鈥?/2 teaspoon salt


鈥?/3 cup butter, room temperature


鈥? cup buttermilk, divided


鈥? teaspoon vanilla


鈥? eggs


鈥oconut pecan frosting and filling, below


http://southernfood.about.com/od/chocola鈥?/a>


Coconut Pecan Frosting I


http://allrecipes.com/Recipe/Coconut-Pec鈥?/a>
CHOCOLATE LAVA CAKE





1/4 cup nuts, coarsely chopped


2/3 cup dark chocolate chips


1/4 cup Land O' Lakes Butter with Olive Oil


1 3 oz package of cream cheese, softened


1 teaspoon vanilla


1/3 cup firmly packed dark brown sugar


3 eggs


1/4 cup cake flour





Preheat oven to 400掳F.


Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.





Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.





Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.





In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.





At low speed, gradually mix in flour only until combined.





In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.





Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.





Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)








Whipped Topping:





1/3 cup Land O' Lakes Heavy Whipping Cream


1 teaspoon vanilla or 1 tablespoon rum


2 teaspoons powdered sugar





Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.


Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
This is a beautiful cake made here by ';Bakella';.


I would definitely say that it is for more experienced bakers.





*Fourteen Layer Cake*





Ingredients:Makes 16鈥?0 servings





4 1/2 cups all-purpose flour , sifted


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1 1/2 cups (3 sticks) unsalted butter , at room temperature


2 1/2 cups sugar


6 large eggs , at room temperature


3 cups milk


1 1/2 teaspoons vanilla extract


3 cups sugar


1/2 cup unsweetened cocoa powder , preferably Dutch process


1 cup (2 sticks) unsalted butter , cut up


1 can (12 ounces) evaporated milk


1 tablespoon vanilla extract


Pecan halves, for garnish





Position racks in the center and bottom third of the oven and preheat to 375掳. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.





To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.





Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.





Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.





To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.





Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)





Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!





*Dark Chocolate Cream Cheese Buttercream Frosting*


1/2 cup butter, softened to room temperature


8 oz. cream cheese, softened to room temperature


1/2 cup unsweetened cocoa powder ( I used Hershey鈥檚 Special Dark Cocoa)


1 box (1 lb) confectioner鈥檚 sugar


1 tsp vanilla


1-3 Tbsp milk





Cream the butter and cream cheese with a mixer.


Add the cocoa and vanilla.


Add the confectioner鈥檚 sugar in small batches and blend on low until combined. Scrape down sides with each addition.


Add 1 tablespoon of milk at a time until you get the consistency you desire.
Happy Birthday! %26lt;3





Heaven %26amp; Hell Cake


This rich multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced.





Ingredients:


Ganache:


2 lbs. milk chocolate, such as Valrhona, chopped


1 1/2 cups heavy cream





Angel Food Cake:


1 1/2 cups confectioners' sugar


1 cup cake flour


1 1/2 cups egg whites


1 tsp. cream of tartar


1/8 tsp. kosher salt


1 cup sugar


2 tsp. vanilla


1 tsp. almond extract





Devil's Food Cake:


1/2 cup vegetable shortening, plus more for pan


1 1/2 cups cake flour, plus more for pan


1 tsp. baking soda


3/4 tsp. kosher salt


1/4 tsp. baking powder


1 cup coffee


1/2 cup cocoa powder, sifted


1 1/2 cups sugar


1 tsp. vanilla


2 eggs





Peanut Butter Mousse:


1 1/2 lbs. cream cheese, at room temperature


4 cups smooth peanut butter, at room temperature


3 1/2 cups confectioners' sugar, sifted


1 1/2 cups heavy cream





Preparation:


Ganache:


Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.





Angel Food Cake:


Heat oven to 325掳. Line bottom of a 10'; round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar鈥揻lour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45鈥?0 minutes. Transfer cake to a rack and let cool.





Devil's Food Cake:


Heat oven to 350掳. Grease a 10'; round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30鈥?5 minutes; transfer to a rack and let cool completely.





Peanut Butter Mousse:


In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.





Assembly:


Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.
The best chocolate cake I've ever baked is a modified version (read ';homemade';) of the Hellmann's Chocolate Mayonnaise Cake





Put a layer of your favorite jam or curd or preserve between the two layers and then frost with my fool-proof chocolate frosting.





Ingredients


2 cups flour


2/3 cup unsweetened cocoa powder


1 1/4 teaspoon baking soda


1/4 teaspoon baking powder


3 large eggs


1 2/3 cups sugar


1 tsp. vanilla extract


1 cup Hellmann's 庐 or Best Foods 庐 Real Mayonnaise


1 1/3 cups water





Method


Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.





In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.





In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.





Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.








Fool-proof chocolate frosting





Frosting can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance.





For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.





Ingredients


2 1/2 sticks [20 tablespoons] unsalted butter, softened


4 ounces confectioner鈥檚 sugar


3/4 cup cocoa


pinch of fine table salt


3/4 cup light corn syrup


1 teaspoon pure vanilla extract


8 oz chocolate, melted and cooled





Method


In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.





Scrape the bowl as needed.





Add the syrup and vanilla and process until just combined, about 5-10 seconds.





Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.





Frosting can be used immediately or held.
his torte is so good i made it for my daughter and everyone reved about it it is toffe and mocha so you need coffe granules but believe me is out of the ordinary








Ingredients





* 1 cup butter, softened


* 2 cups sugar


* 2 eggs


* 1-1/2 teaspoons vanilla extract


* 2-2/3 cups all-purpose flour


* 3/4 cup baking cocoa


* 2 teaspoons baking soda


* 1/4 teaspoon salt


* 1 cup buttermilk


* 2 teaspoons instant coffee granules


* 1 cup boiling water


* TOPPING:


* 1/2 teaspoon instant coffee granules


* 1 teaspoon hot water


* 2 cups heavy whipping cream


* 3 tablespoons light brown sugar


* 6 Heath candy bars (1.4 ounces each), crushed, divided





Directions





* In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes.


* Pour into three greased and floured 9-in. round baking pans. Bake at 350掳 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


* For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. Yield: 12-14 servings.