Cocoa And Cream Cake Recipes

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COCOA CAKE



Cocoa Cake image

THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

SOUR CREAM CHOCOLATE CAKE



Sour Cream Chocolate Cake image

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

Steps:

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.

SOUTHERN RED VELVET CAKE



Southern Red Velvet Cake image

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

COCOA CREAM CAKE



Cocoa Cream Cake image

This is a chocolate lover's dream cake, dense with a great filling and a whipped cream frosting. A great birthday cake.

Provided by Anita Hoffman

Categories     Cakes

Time 1h

Number Of Ingredients 19

1 c unsweetened cocoa powder
2 c water, boiling hot
3 c flour
2 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1 c butter, softened
2-1/2 c sugar
4 eggs
1-1/2 tsp vanilla
FILLING
1 c unsalted butter, softened
1 c powdered sugar
1/2 c unsweetened cocoa powder
2 eggs
FROSTING
2 c heavy cream
3/4 c powdered sugar
1 tsp vanilla

Steps:

  • 1. Cake: In a medium bowl, sift cocoa into boiling water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
  • 2. Sift together dry ingredients; set aside. In a large bowl, with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, until light and fluffy, about 5 minutes. At lowest speed, beat in alternately starting and ending with flour mixture in fourths and cooled cocoa mixture in thirds. Scrape the sides of the bowl after each addition. Do not over beat.
  • 3. Pour batter into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
  • 4. Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa; add eggs, and beat until filling is fluffy and smooth. Refrigerate until firmer.
  • 5. Frosting: In a medium bowl, combine cream, sifted powdered sugar, and vanilla; beat with mixer on high speed until stiff and and of spreading consistency. Refrigerate.
  • 6. Assembling cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling. Invert second cake layer on top of first cake layer, spread with remaining filling. Place the third cake layer, top side up, over the second cake layer. Frost the top and sides of cake with frosting. Refrigerate at least 1 hour before serving. Sprinkle top of cake with chocolate shavings or curls.

COCOA AND CREAM CAKE



Cocoa and Cream Cake image

This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!

Provided by Engrossed

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 18

1 cup unsweetened cocoa powder
2 cups water, boiling hot
3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 eggs
2 cups heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract (clear if possible)
chocolate shavings, and curls to sprinkle over top (optional)

Steps:

  • Cake:.
  • Preheat oven to 350°F.
  • In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
  • Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
  • In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
  • In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
  • At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
  • Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
  • Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
  • Chocolate Filling:.
  • In a small bowl with an electric mixer, cream butter until smooth.
  • Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
  • Refrigerate until needed and until firmer.
  • Frosting:.
  • In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
  • Refrigerate until needed.
  • To assemble cake:.
  • On a cake platter, place one layer of cake, top side up, spread with half of the filling.
  • Invert second cake layer on top of first layer and filling, spread with remaining filling.
  • Place the third cake layer top side up over the second layer and filling.
  • Frost the top and sides of cake with frosting.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 611.4, Fat 37.2, SaturatedFat 22.7, Cholesterol 181.1, Sodium 401.4, Carbohydrate 67.7, Fiber 3.3, Sugar 44.5, Protein 7.2

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Dark Cocoa Buttermilk Cake With Chocolate Cream Cheese Frosting image

This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!

Provided by Niki Z

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 16

3/4 cup butter
3 eggs
2 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 cups buttermilk
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar, sifted

Steps:

  • Cake:.
  • Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
  • In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
  • . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
  • Frosting:.
  • Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
  • Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
  • Enjoy!

Nutrition Facts : Calories 666.2, Fat 28.6, SaturatedFat 17.1, Cholesterol 119.4, Sodium 512.5, Carbohydrate 100.8, Fiber 3.6, Sugar 76, Protein 8.2

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