Chocolate Cake With Hot Chocolate Icing Recipes

CHOCOLATE ICING

Steps:

• In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
• Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
• Spread Quickly over cooled cake, as frosting will set up very fast.

THE BEST CHOCOLATE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

HOT CHOCOLATE CUPCAKES

Steps:

• HOT COCOA CUPCAKES 1. Line cupcake pan with Bake Bright cupcake liners. 2. In a mixing bowl, combine cake mix, cocoa mix, pudding mix, eggs, sour cream, oil, and milk at low speed. Once all ingredients are incorporated, beat cake batter medium/high for a full minute. 3. Add 3-4 tbsp of cake batter to each cupcake liner. Bake for 20-22 minutes at 350F, or until toothpick comes out clean. HOT COCOA FROSTING 4. While cupcakes are cooling it's time to make the hot cocoa frosting! In a large mixing bowl cream butter at medium speed until smooth. Add extract and mix until combined. Add in powdered sugar one cup at a time then add cocoa beating slightly between each addition. Add whipping cream 1 Tbsp. at a time beating in between additions until you reach your desired consistency. WHIPPING CREAM 5. Place metal mixing bowl and metal whisk of electric mixer in freezer for 10 minutes. Once cold beat whipping cream in cold bowl with cold whisk until stiff peaks form. 6. Beat in powdered sugar. 7. Frost cooled hot cocoa cupcakes with hot cocoa frosting and finish with a little ruffle of whipped cream on top. Add sprinkles and trimmed straw for extra cuteness.

CHOCOLATE SHEET CAKE & ICING

Steps:

• For cake, sift together flour and sugar; set aside.
• In saucepan, mix oleo, cocoa and water; bring to a boil.
• Pour over flour and sugar mixture; blend.
• Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
• Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
• Frost while hot!
• For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
• Remove from heat and add powdered sugar; stir until blended.
• If needed, gradually add more milk a few drops at a time as needed for consistency.
• Add vanilla and nuts.
• Beat well and spread on hot cake.

HOT COCOA CAKE WITH WHIPPED MARSHMALLOW

Steps:

• Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it's the kind that has the flour in the spray!
• In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
• In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
• Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
• I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
• When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
• Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you're ready!
• We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
• In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
• To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
• Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
• Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
• Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
• Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
• Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
• Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
• Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
• In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
• The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
• Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).

HOT CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar and hot cocoa mix together in a small bowl. Mix in water.

CHOCOLATE CAKE WITH HOT CHOCOLATE ICING

Steps:

• heat oven to 350 degrees For chocolate cake: cram butter and sugar, add eggs one at a time till smooth. Add remaining indredients and blend until smooth. Butter and line two 8 inch cake pans with parchment paper and dust with flour. Bake cakes for 40 minutes or until toothpick comes out dry. Hot chocolate Icing: In saucepan on stove over medium flame, mix sugar, cornstarch. Add chocolate, salt and water. Cook until thick and remove from heat. Stir in Butter and vanilla. Pour icing over cake whilst icing is still hot beginning with Ist layer as you would normally frost a cake. Place second layer on top and pour over top, letter icing slowly cover top and help guide it down the sides with knife. Best if served warm with coffee or ice cold milk!