Ina Gartens Chocolate Buttercream Recipes

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CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)



Chocolate Buttercream Cake (Ina Garten) image

This is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. The recipe comes from Larry Hayden, pastry chef at Union Square Cafi. It was printed in "The Barefoot Contessa Cookbook". If you like, you can use yogurt rather than the sour cream. It also works well as cupcakes.

Provided by blucoat

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 23

1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon espresso powder
2 tablespoons milk
10 ounces bittersweet chocolate
8 ounces semisweet chocolate
1/2 cup egg white, at room temperature (from 3 extra-large eggs)
1 cup granulated sugar
1 pinch cream of tartar
1/2 teaspoon salt
1 lb unsalted butter, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tsp water
2 tablespoons dark rum (optional)

Steps:

  • Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
  • To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
  • Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
  • To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.

INA GARTENS CHOCOLATE BUTTERCREAM FROSTING



Ina Gartens Chocolate Buttercream Frosting image

Saw Ina making this for her 39th wedding anniversary and the frosting looked great! I also thought it would be better than the average buttercream since all i can taste is butter from that. hope u enjoy as much as i will.

Provided by sweetdelicates

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 10

1 lb bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg white, at room temperature (4 to 5 extra-large eggs)
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 lbs unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum (optional)

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.

Nutrition Facts : Calories 1981.9, Fat 183.7, SaturatedFat 115.6, Cholesterol 366, Sodium 443.7, Carbohydrate 102.2, Fiber 14.4, Sugar 76.5, Protein 17.7

TIERED CHOCOLATE BUTTERCREAM CAKE



Tiered Chocolate Buttercream Cake image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

3 1/2 cups all-purpose flour
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee
Chocolate Buttercream Frosting, recipe follows
1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
  • Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
  • Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.
  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE BUTTERCREAM CAKE



Chocolate Buttercream Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 18 to 20 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • 2 cups sugar
  • 2/3 cup water
  • 6 extra-large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons Triple Sec or other orange liqueur
  • 1 tablespoon orange food coloring
  • Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
  • Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
  • With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
  • Yield: 6 cups

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