Chocolate Celebration Cake Recipes

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CHOCOLATE-STRAWBERRY CELEBRATION CAKE



Chocolate-Strawberry Celebration Cake image

Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. -Nora Fitzgerald, Sevierville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
FROSTING:
2 cups butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup 2% milk
GARNISHES:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 pound fresh strawberries, hulled
Seedless strawberry jam, warmed, optional

Steps:

  • Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

Nutrition Facts : Calories 666 calories, Fat 40g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CELEBRATION CAKE



Chocolate celebration cake image

Every household needs a blooming good chocolate cake in their repertoire, whether it's just for the hell of maintaining your chocolate quota or, of course, for those special occasions where you need a freshly baked cake, or need to arrive somewhere with a showstopper in hand. Regardless, this chocolate celebration cake will reset everyone's expectations of what a chocolate cake should be - it's delicious, it has incredible texture, it looks absolutely amazing, and it's a pleasure to make and watch people enjoying.

Provided by Jamie Oliver

Categories     Desserts     Jamie's Comfort Food     Baking

Time 2h

Yield 16

Number Of Ingredients 20

For the sponge:
250 g unsalted butter, plus extra for greasing
150 g quality dark chocolate (70%)
2 tablespoons olive oil
300 g caster sugar
6 large free-range eggs
150 g self-raising flour
4 tablespoons quality cocoa powder
For the chocolate rice layer:
300 g quality dark chocolate (70%), plus extra to serve
1 large knob of butter
1 splash of double cream
100 g puffed rice cereal
For the nougat frosting:
2 large free-range egg whites
3 tablespoons runny honey
200 g caster sugar
½ teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon orange blossom, or rose water, or natural pink food colouring (all optional)

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Grease a deep 23cm loose-bottomed cake tin and line the base and sides with a double layer of greaseproof paper.
  • For the sponge, smash up the chocolate and melt in a large heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and glossy.
  • Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, one-by-one beat in the eggs until combined.
  • Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined.
  • Pour into the prepared tin and bake for around 50 minutes, or until an inserted skewer comes out ever so slightly gooey (the top of the cake will rise up and crack slightly, but don't worry, it'll end up covered by all your lovely toppings).
  • Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
  • Place on a cake stand, use a long knife to carefully slice the sponge into 3 equal rounds and remove the top two sponges to separate plates (scroll down to watch the how-to video below).
  • For your mega-crispy chocolatey rice layer, smash up the chocolate and melt with the butter and cream in a large heatproof bowl over a pan of gently simmering water until smooth and glossy.
  • Leave to cool for 5 minutes (to avoid soggy cereal!), then stir in the puffed rice until evenly coated. Divide the mixture onto the 3 cooled sponge layers and spread out evenly across the tops, going right to the edges.
  • To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of tartar, a good pinch of salt and a splash of water.
  • Place over a pan of gently simmering water, turn up the heat and, with an electric hand whisk, beat for 6 to 7 minutes or until it starts to form peaks.
  • Remove the bowl from the heat, add the vanilla extract, orange blossom or rose water and a dot of food colouring (if using), then carry on beating the mixture until thick.
  • Leave to cool for 5 to 10 minutes, then evenly top each sponge and stack them up nicely.
  • To finish the cake off, use a large knife to shave some extra chocolate, then sprinkle it over the top (scroll down for a video to show you how to do this). Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven.

Nutrition Facts : Calories 524 calories, Fat 33.7 g fat, SaturatedFat 18.8 g saturated fat, Protein 6.1 g protein, Carbohydrate 55.6 g carbohydrate, Sugar 42.8 g sugar, Sodium 0.4 g salt, Fiber 2.5 g fibre

CHOCOLATE CELEBRATION CAKE



Chocolate Celebration Cake image

This recipe was featured in an email today from the www.lifescript.com website. I just wish there was a picture! :-)

Provided by senseicheryl

Categories     Dessert

Time 1h10m

Yield 1 10 inch tube pan, 14 serving(s)

Number Of Ingredients 12

1 cup cake flour (minus 2 tablespoons)
2 tablespoons cocoa powder
1 1/2 cups superfine sugar, divided
1 1/4 cups egg whites (about 10 large eggs)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract or 1/2 teaspoon rum extract
1 cup sweetened flaked coconut
4 oranges, peel and pith removed and cut into sections

Steps:

  • For the cake: Preheat the oven to 350°F
  • Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
  • With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
  • Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
  • Stir in the vanilla.
  • Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
  • Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. (This can be made in advance and stored in an airtight container for up to 5 days.)
  • For the icing and oranges: Whisk the sugar, milk and vanilla or rum extract together in a mixing bowl. Stir in the coconut.
  • Drizzle the icing over the cake.
  • Serve each slice of cake with orange sections arranged like a fan on the side of each piece.

Nutrition Facts : Calories 218.7, Fat 2.7, SaturatedFat 2.2, Cholesterol 0.2, Sodium 96.4, Carbohydrate 46, Fiber 1.6, Sugar 36.4, Protein 3.9

CHOCOLATE HAZELNUT CELEBRATION CAKE



Chocolate Hazelnut Celebration Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
  • Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
  • Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
  • Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
  • For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
  • Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
  • For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

CHOCOLATE & VANILLA CELEBRATION CAKE



Chocolate & vanilla celebration cake image

Round off the Easter weekend with this stunning showstopper cake. The sponges taste even better after a day or two, so it's a great get-ahead recipe

Provided by Cassie Best

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

225ml vegetable oil, plus extra for the tins
300g plain flour
100g cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda
400g light brown soft sugar
300ml milk
2 tsp white wine vinegar
100ml strong coffee or espresso, cooled
2 tsp vanilla extract or paste
3 medium eggs
400g butter, at room temperature
800g icing sugar
2 tsp vanilla extract or paste
4-5 tbsp milk
food colouring pastes
edible flowers, pastel sugared almonds or chocolate eggs

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil three 20cm cake tins and line with baking parchment. Weigh out the flour, cocoa powder, baking powder, bicarb and sugar into a large bowl, add a pinch of salt and whisk gently to combine. Shake the bowl to bring any lumps of sugar to the surface and squeeze these with your fingertips.
  • Measure the oil, milk, vinegar, coffee and vanilla into a jug, then add the eggs and whisk to combine. Pour the wet ingredients into the dry and stir with a whisk until smooth, making sure there are no pockets of flour at the bottom of the bowl - the mixture will be quite runny. Divide the batter evenly between the prepared tins, then bake on the middle shelf of the oven (or middle and top if they don't all fit on one shelf) for 25 mins. Swap the tins around and bake 5 mins more.
  • Check the cakes are cooked by inserting a skewer into the centre of each - if any wet batter clings to the skewer, return the tins to the oven for another 5 mins, then check again. Leave to cool in the tins for 30 mins, then turn the sponges out onto wire racks to cool completely. If making ahead, wrap the cooled sponges well and store in an airtight container for up to three days, or the freezer for up to two months.
  • For the buttercream, beat the butter using an electric whisk or in a stand mixer for a few minutes until smooth and creamy. Add half the icing sugar and beat again to combine. Add the remaining icing sugar, the vanilla and 4 tbsp milk and beat again to combine, adding a splash more milk if needed to make a smooth, fluffy buttercream. Divide between three bowls. Add a few drops of different food colouring paste to each bowl, then mix well - we used pastel pink, purple and yellow.
  • Spoon the coloured buttercream mixtures into three separate piping bags and snip off the tips. Pipe a dot of buttercream onto a cake stand or board and place a sponge on top to help keep it in place. Pipe small blobs of purple buttercream all over the top of the sponge by holding the piping bag directly above the cake, about ½cm from the surface, and squeezing the bag while pulling upwards to create a small peak.
  • Place the second sponge on top, then repeat the process with the pink buttercream. Add the third sponge on top, then neatly pipe blobs of yellow buttercream over the surface. Decorate with edible flowers, sugared almonds or mini chocolate eggs, if you like. Will keep in a tin at room temperature for up to five days.

Nutrition Facts : Calories 778 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 80 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

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