Marthas Chocolate Cake With Mrs Staples Icing Recipes

SENSATIONAL CHOCOLATE BUTTERCREAM FROSTING RECIPE MARTHA STEWART

Steps:

• Step One: Melt Chocolate
• Melt the chocolate by placing it in the microwave at medium power, microwaving in thirty-second intervals until the chocolate is melted. Set aside melted chocolate to allow it to cool.
• Step Two: Beat the Butter, Sugar, Vanilla, and Salt
• In a large bowl, combine the butter, sugar, vanilla and salt. With the paddle mixer, beat the ingredients on low speed, increasing to high for two minutes. Scrap the bowl occasionally to make sure the ingredients are getting fully mixed.
• Step Three: Add in Melted Chocolate
• Stir in the melted chocolate until it is thoroughly mixed. The frosting should be a fluffy consistency.
• This buttercream turns out a light chocolate color. It goes great with chocolate, white or marble cakes. It is also amazing when added to brownies and cookies.

MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

CHOCOLATE LITTLE LAYER CAKE

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
• Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
• Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
• Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn our cakes onto racks; remove parchment, and reinvert. Let cool completely.
• Place 1 cake layer on a serving platter or cake stand. Spread 1 1/2 cups frosting over top. Add second cake layer, and spread 1 1/2 cups frosting over top. Top with third cake layer. Spread remaining 3 cups frosting over top and sides of assembled cake. Cake can be covered with a cake dome or plastic wrap, and stored at room temperature up to 3 days.

CHOCOLATE ICING

Steps:

• Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.

DARK CHOCOLATE FROSTING (MARTHA STEWART)

Steps:

• 1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again. Read more at Marthastewart.com: Dark Chocolate Frosting - Martha Stewart Recipes

DARN GOOD CHOCOLATE CAKE WITH MARTHA'S ICING

Steps:

• Pre-heat oven to 350 degrees.
• Lightly mist a 12 Bundt pan with PAM and dust with flour.
• Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
• Blend with electric beaters on low speed for 1 minute.
• Stop and scrape down bowl.
• Increase speed to medium and beat 2-3 minutes more.
• Fold in chips.
• Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
• Place on wire rack and cool for 20 minutes.
• I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
• Meanwhile make icing.
• Place sugar, butter and milk in medium saucepan over medium-high heat.
• Stir until it comes to a boil- about 3-4 minutes.
• Still stirring let mixture boil for 1 minute.
• Remove from heat.
• Stir in chips and stir until smooth.
• Pour and drizzle over bundt cake.

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
• Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
• Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
• In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
• Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
• Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
• For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
• Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
• Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
• Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
• Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.

MARTHA'S CHOCOLATE CAKE WITH "MRS STAPLES ICING"

Steps:

• for the cake: mix in with eggs and beat for 2min. grease and flour pans bake @ 375 deg. for 35 min. (2 9inch round for 30 min.) (11x9 35 min) for the icing: combine flour and milk in small sauce pan and bring to boil stirring constantly. cool completely. beat sugar and butter till foamy. add salt and vanilla. Then combine both parts and beat till fluffy.