Bon Appetits Chocolate Cake W Recipes

BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING

Steps:

• For cake: Preheat oven to 350°F.
• Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
• Line bottom of pans with parchment paper.
• Whisk flour and next 4 ingredients in medium bowl.
• Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
• Add eggs 1 at a time, beating well after each addition.
• Beat in vanilla.
• Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
• Beat in 1/2 cup lukewarm water.
• Stir in chocolate chips.
• Divide batter among prepared pans (about 2 1/3 cups for each).
• Smooth tops.
• Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
• Cool completely in pans on racks.
• Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
• Peel off parchment.
• For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
• Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
• Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
• Carefully and slowly add whipping cream (mixture will bubble vigorously).
• Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
• Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
• Chill chocolate-caramel frosting until completely cool, about 2 hours.
• Let stand 1 hour at room temperature before continuing.
• Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
• If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
• Place 1 cake layer on platter, flat side up.
• Spread 1 cup frosting evenly over top.
• Top with second cake layer, flat side up, pressing slightly to adhere.
• Spread 1 cup frosting over top.
• Top with third cake layer, rounded side up, pressing slightly.
• Spread remaining frosting over top and sides of cake, swirling decoratively.
• (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).

LA BETE NOIRE CHOCOLATE FLOURLESS CAKE

Steps:

• For Cake:.
• Preheat oven to 350°F Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
• Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
• Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
• For Ganache:.
• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.
• Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
• Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

ELODIE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.
• Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)
• Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.