Chocolate Cakes Batter, Pound, Layer, Cup Cakes, Frostings, Ganache

By MarieR

Ingredients

• Chocolate Velvet Batter
• 1 1/2 cups (9-ounces) semisweet Chocolate morsels
• 1 stick (4-ounces) butter, softened
• 1 Package (16-ounces) light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 carton (8-ounces; 1 cup) sour cream
• 1 cup (8-ounces) hot water
• 2 teaspoons vanilla extract
• Chocolate Velvet Pound Cake
• 1 recipe velvet cake batter
• 1/4 cup powdered sugar
• Chocolate Ganache (2 cups)
• 1 package (12-ounces) chocolate morsels
• 1/2 cup (4-ounces) heavy whipping cream
• 3 tablespoons butter
• Turtle Cake
• caramel filling
• 1 recipe chocolate velvet batter
• chocolate ganache
• 1 cup pecans, toasted, chopped
• Caramel Filling (about 3 cups)
• 1 cup (2 sticks; 8-ounces) butter
• 2 cups sugar
• 2 tablespoons corn syrup
• 1 cup (8-ounces) whipping cream
• Chocolate Peppermint Candy Cupcakes
• 1 package (12-ounces) white chocolate morsels
• 1/2 cup peppermint candy canes, crushed
• 1 recipe Vanilla Buttercream Frosting
• Vanilla Buttercream Frosting (about 6 cups)
• 1 cup (2 sticks; 8-ounces) butter, softened
• 2 packages (16-ounces or 1 32-ounce) powdered sugar
• 2/3 cup (6-ounces) milk
• 1 tablespoon vanilla extract

Details

Servings 1

Preparation

Step 1

CHOCOLATE VELVET CAKE BATTER
Makes about 81/2 CUPS; Prep: 15 min.
Important: the addition of hot water at the very end of this recipe makes for an exceptionally moist cake.
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MELT chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. BEAT butter and sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. SIFT together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at , low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. (MUST ADD HOT WATER AS DIRECTED) Stir in vanilla. Use immediately, following directions for desired cake.
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CHOCOLATE VELVET "POUND" CAKE
FREEZABLE
MAKES 12 TO 16 SERVINGS
Prep: 5 min.; Bake: I hr., 5 min. Ice cream and warm Chocolate Ganache go perfectly with this cake, (pictured )
Chocolate Velvet Cake Batter 1/4 cup powdered sugar
SPOON batter evenly into a greased and floured 10-inch tube pan. Bake at 350°
for 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
Sift powdered sugar over top of cake.
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CHOCOLATE GANACHE
Makes about 2 CUPS Prep: 10 min., Stand: 20 mm.
Ganache is a rich chocolate icing made by melting semisweet chocolate with whipping cream. (pictured on page 4)
MICROWAVE chocolate and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. WHISK until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.
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CHOCOLATE VELVET CAKE WITH VANILLA BUTTERCREAM FROSTING
MAKES 12 SERVINGS
Prep: 20 min., Bake: 45 min.
Will need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 11/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.

SPOON batter evenly into 2 greased and floured 9-inch round cakepans (pans must be 2 inches deep). BAKE at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
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TURTLE CAKE
MAKES 12 Servings Prep: 30 min.. Bake: 30 min.

SPOON batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. PLACE 1 cake layer on a serving platter; spread top with 1 cup Caramel Filling, and sprinkle with 1/3 cup chopped pecans. Repeat procedure with remaining cake layers. Spread Chocolate Ganache evenly around sides of cake.
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Caramel Filling:
MAKES ABOUT 3 CUPS
Prep: 5 min., Cook: 15 min., Chill: 2 hrs.
MELT butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, I to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency.
NOTE: Caramel Filling may be made up to three days ahead and refrigerated. Let stand at room temperature I hour or until spreading consistency.
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VANILLA BUTTERCREAM FROSTING

MAKES ABOUT 6 CUPS Prep: 10 min.
BEAT butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla.
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BOURBON BUTTERCREAM FROSTING:
Substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

CHOCOLATE-PEPPERMINT CANDY CUPCAKES
MAKES 36 CUPCAKES
Prep: 30 min.. Bake: 18 min.. Chill: 30 min.
Chocolate Velvet Cake Batter

PLACE 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. MELT chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
SPREAD cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
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