Number Of Ingredients 17 Steps:
Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly. Preheat the oven to 375º Fahrenheit. Combine the cake flour, baking powder and salt in a small bowl. In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed. Add the eggs and vanilla extract and mix well. Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth. Divide the batter evenly between the two cake pans. Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it. Turn the cakes out to a wire rack to cool completely. Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved. Remove the pan from the heat and cover with foil to keep it warm. Whisk together the remaining milk and cornstarch in a bowl. Add the eggs and whisk again until smooth. Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time. Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth. Once the mixture is thick, remove from the heat. Mix in the vanilla extract and cool to room temperature. Heat the heavy cream in the microwave until it is hot, but not boiling. Place the chocolate chips in a bowl, then pour the hot cream over top. Cover the bowl with a plate and allow it to sit for 3-5 minutes. Stir the chocolate chips and cream until they are completely combined, smooth and shiny. Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don’t want it to totally run off. Place one cake layer upside down on a cake plate. Spread the cooled custard on top of the cake. Place the second cake (also upside down) on top. Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down. Store in an airtight container in the refrigerator.
Time 40m Yield 12 servings. Number Of Ingredients 8 Steps:
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Time 1h25m Yield 8-10 serving(s) Number Of Ingredients 17 Steps:
Set oven to 350°F. Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly. For the cake; in a large bowl combine the flour and sugar; set aside. In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently. Pour the chocolate mixture over the flour mixture; whisk to combine completely. Whisk in the eggs, buttermilk, baking soda and vanilla until combined. Divide the batter evenly between the cake pans. Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center. Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely. For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes). Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes). For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy). Place 1 cake round upside down onto a cake platter or large plate. Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that’s the best part lol!). Place the second layer over the top of the pudding mixture. Allow the glaze to cool just slightly until a thick pourable texture is achieved. Slowly pour the glaze over the cooled cake, allowing it to run down the sides. Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
Time 4h10m Yield 8 to 10 servings Number Of Ingredients 21 Steps:
For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour. For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth. Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour. For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes. To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.
Yield Makes one 9-inch cake Number Of Ingredients 15 Steps:
To make cake: Heat oven to 350 degrees. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside. Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes. Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan. Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely. To make filling: Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat. Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract. Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use. To make glaze and assemble cake: Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside. In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes. Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
Yield 12 Number Of Ingredients 21 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Time 3h Yield 12 Number Of Ingredients 21 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix. Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool. To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time. To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
Time 1h25m Yield 1 cake, 8 serving(s) Number Of Ingredients 17 Steps:
Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out. For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside. In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside. Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans. Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.). While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended. When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature. Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened. To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.
Time 2h35m Yield 8 Number Of Ingredients 19 Steps:
Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe. Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour. In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread. To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Yield Makes about 1 1/4 cups Number Of Ingredients 3 Steps:
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
