George Clooney Cake Chocolate Recipes

PERFECT CHOCOLATE SPONGE CAKE

Steps:

• Gather your ingredients and measure them before starting. Sift the 3/4 cup flour, 1/4 cup cocoa powder, and tbsps of butter.
• Prep: For easy cleanup and removal of the cake, line an 8"x2"-inch baking pan (Note 1) with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.Preheat oven to 350°F with the rack in the center of the oven.
• Whip eggs: Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
• Fold in flour: Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Do not over-mix or the cake will be dense.
• Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.
• Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth couple of times to even out the batter.
• Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
• Cool: Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.Then, remove it from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.

GEORGE CLOONEY CAKE (CHOCOLATE)

Steps:

• Heat oven to 425 F degrees Grease bottom of 8-inch springform pan.
• In medium saucepan over low heat, melt butter.
• Add cocoa and 1 cup sugar, stirring until well blended.
• Remove from heat; cool slightly.
• Stir in flour and vanilla.
• Add egg yolks, one at a time, beating well after each addition.
• In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
• Spoon batter into prepared pan.
• Bake 16 to 18 minutes or until edges are firm (center will be soft).
• Cool completely on wire rack (cake will sink slightly in center as it cools).
• Remove side of pan.
• Refrigerate cake at least 6 hours.
• In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake.
• Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving.
• Garnish with chocolate curls, if desired.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

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.