Mile High Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MILE-HIGH BLACK FOREST CAKE



Mile-High Black Forest Cake image

Featuring moist chocolate cake layers, a fresh cherry filling, and a light whipped cream frosting, my mile-high Black Forest cake is a total showstopper! Make it even more stunning by garnishing with mini chocolate chips pressed up the side of the cake, and chocolate shavings and fresh cherries on top. Beautiful, delicious, and surprisingly easy, this cake is sure to be the star of your dessert table!

Provided by Ashley Manila

Categories     Dessert

Time 2h45m

Number Of Ingredients 28

1 cup (198 grams) granulated sugar
1 cup (213 grams) light brown sugar, packed
1 and 3/4 cups (210 grams) all-purpose flour
1 cup (85 grams) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup (227 grams) sour cream, at room temperature
1/4 cup (57 grams) whole milk, at room temperature
1/2 cup (99 grams) canola oil
1 tablespoon (14 grams) vanilla extract
1 cup (227 grams) freshly brewed coffee
3 cups (480 grams) fresh or frozen cherries
3 tablespoons (42 grams) Kirsch liqueur
2 teaspoons sugar
2 teaspoons cornstarch
4 cups (680g) heavy cream
3/4 cup (82g) confectioners' sugar
1 teaspoon vanilla extract
1/2 cup (85 grams) mini chocolate chips, for decoration, optional
4 ounces dark chocolate, grated, for decoration, optional
1/2 cup (80 grams) fresh cherries, for decoration, optional
1 cup (170 grams) semi-sweet chocolate, finely chopped
1 teaspoon espresso powder (optional)
2/3 cup (152 grams) heavy cream
2 teaspoons kirsch (optional)

Steps:

  • Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
  • In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
  • Divide batter evenly into prepared pans.
  • Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  • Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
  • Combine all of the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes.
  • Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool completely before using.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners' sugar. Add in the vanilla. Then increase to medium-high speed and whip until stiff peaks form.
  • Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
  • Warm the cream over medium heat until it comes to a boil. Add in the espresso powder and whisk smooth.
  • Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the kirsch, if using. Cool for 5 minutes.
  • Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
  • Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the whipped cream on top of the cake, then top with 1/3 cup of the cherry filling. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top.
  • Spread all remaining whipped cream frosting over the top and sides of the cake. I
  • Slowly pour the glaze over the cake, letting it drip down the sides. Then sprinkle with mini chocolate chips.
  • Allow the cake to set in the fridge for 2o minutes before slicing. Then serve, or store, in the refrigerator, for up to 1 hour.
  • Right before serving, line the edge of the cake with fresh cherries, and top with chocolate shavings.

MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM



Mile-High Chocolate Cake With Vanilla Buttercream image

The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to balance this version flavorwise while still making it look delicious. The base is a chocolate cake we use regularly at the bakery; we filled it with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate glaze that drips down the sides.

Provided by Matt Lewis

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Birthday     Chill     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 servings

Number Of Ingredients 30

Cake:
1 1/4 cups hot water
3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
1 1/2 cups sugar
1 cup (packed) dark brown sugar
3 large eggs
1 tablespoon vanilla extract
Vanilla buttercream:
5 large egg whites
1 2/3 cups sugar, divided
1 vanilla bean, split lengthwise
1/3 cup water
1 pound (4 sticks) unsalted butter, diced, room temperature
Chocolate glaze:
5 ounces high-quality milk chocolate (such as Lindt), chopped
5 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 1/4 cups heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Special Equipment
Candy thermometer
Instant-read thermometer
Offset spatula

Steps:

  • For cake:
  • Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
  • Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
  • Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
  • For vanilla buttercream:
  • Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
  • Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
  • Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
  • Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
  • Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
  • Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
  • For chocolate glaze:
  • Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
  • Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.

More about "mile high chocolate cake recipes"

MARTHA STEWART’S MILE HIGH CHOCOLATE CAKE ... - KITCHN
martha-stewarts-mile-high-chocolate-cake-kitchn image
2021-04-30 I would recommend this cake to everyone, and it makes plenty to share with your neighbors, too. Get the recipe: Martha Stewart’s Mile High Salted-Caramel Chocolate Cake. Credit: Meghan Splawn. USA Pan …
From thekitchn.com


MARTHA STEWART'S MILE HIGH SALTED-CARAMEL CHOCOLATE …
martha-stewarts-mile-high-salted-caramel-chocolate image
2020-10-13 Martha Stewart's Mile High Salted-Caramel Chocolate Cake. Oct. 13, 2020, 5:30 PM EST / Updated Jan. 25, 2021, 7:41 PM UTC. RATE THIS RECIPE (137) Courtesy Clarkson Potter. Martha Stewart. RATE ...
From today.com


MILE-HIGH WHITE CHOCOLATE HUMMINGBIRD CAKE RECIPE
2008-04-01 Recipes; Mile-High White Chocolate Hummingbird Cake; Mile-High White Chocolate Hummingbird Cake. Rating: 4.5 stars. 20 Ratings. 5 star values: 17 4 star values: 1 …
From myrecipes.com
5/5 (20)
Total Time 26 hrs 26 mins
Servings 16-24
  • Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
  • Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
  • Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.


MILE HIGH POUND CAKE > CALL ME PMC
2015-11-06 Mile High Pound Cake is most like the traditional pound cake than most other pound cakes that I’ve tested. I say this because traditional pound cakes used a pound of …
From callmepmc.com
4.8/5 (62)
Total Time 1 hr 55 mins
Category Dessert
Calories 749 per serving
  • Sift together flour, baking powder, and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.


RECIPE: MILE-HIGH VANILLA SPONGE CAKE WITH CHOCOLATE ...
Mile-High Vanilla Sponge Cake with Chocolate Topping, Desserts, Cakes. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . MILE-HIGH VANILLA SPONGE CAKE 7 large eggs 1 1/2 cups granulated sugar 3 tablespoons warm water 2 teaspoons pure vanilla extract 1/4 teaspoon table salt 1-1/2 cups all-purpose flour …
From recipelink.com
Category Desserts-Cakes
Reply to Recipe
From Betsy at Recipelink.com, 08-25-2006


MILE-HIGH CHOCOLATE CAKE RECIPE | EPICURIOUS
2007-12-08 Step 4. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then ...
From epicurious.com
3/5 (61)
Total Time 3 hrs 30 mins
Servings 10-12


MILE-HIGH CHOCOLATE CAKE RECIPE
1996-01-28 Bake in a preheated 350℉ (180℃) F oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting.
From recipeland.com
Servings 16
Calories 358 per serving
Total Time 1 hr


MILE HIGH BANANA CAKE WITH A CASCADING CHOCOLATE GANACHE ...
2017-03-09 Beat until smooth. Grease three 6x2-inch cake pans and divide batter among them. Bake at 350F degrees for 20-30 minutes or until a toothpick inserted in center of cake comes out with clean, or top bounces back when pressed. Cool. FROSTING: Beat cream cheese, 1 1/2 cups powdered sugar, butter, and vanilla.
From vickibensinger.com
Reviews 16
Estimated Reading Time 4 mins
Servings 6-8
Total Time 55 mins


MILE HIGH CHOCOLATE MOUSSE CAKE - A BAJILLIAN RECIPES
2015-02-09 To make the Cake. Preheat oven to 350F degrees. Line three 8-inch round cake pans with parchment paper and spray with cooking spray. In a double boiler,* combine the chocolate, cocoa powder, and hot water, stirring until smooth. Add 1/2 cup of the sugar to the chocolate mixture and stir until thick and glossy.
From abajillianrecipes.com
Estimated Reading Time 6 mins


MILE-HIGH CHOCOLATE CAKE : COOKINGRECIPESDAILY
7 members in the cookingrecipesdaily community. Daily Sharing of Cooking Recipes
From reddit.com


RECIPE: PERFECT MILE HIGH CHOCOLATE CAKE - MARITIMEMAMA.COM
2020-05-29 Mile high chocolate cake. You can have Mile high chocolate cake using 21 ingredients and 8 steps. Here is how you cook that. Ingredients of Mile high chocolate cake. You need 5 ounces of fine-quality unsweetened chocolate, chopped. Prepare 2 1/4 sticks of unsalted butter, softened. You need 2 3/4 cups of sifted cake flour (not self-rising; sift ...
From maritimemama.com


MILE HIGH SALSA PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Mile High Salsa Pie Recipe from Old El Paso - Old El Paso top www.oldelpaso.com. Preparation Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain.
From therecipes.info


MILE HIGH CHOCOLATE CAKE RECIPE BY ANGELAGORE - COOKPAD
Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with ...
From cookpad.com


MILE-HIGH CHOCOLATE CAKE RECIPE - FOOD NEWS
Mile-high Chocolate Cake Recipe. With a rubber spatula, fold in the nut and chocolate chip mixture. 2. Grease and flour a 10-inch tube or Bundt pan. Pour in the cake mix and bake at 350 degrees for one hour, or until cake tests done. Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper …
From foodnewsnews.com


MILE HIGH ALL BUTTER POUND CAKE - 500,000+ RECIPES, MEAL ...
Preheat oven to 325°. Grease and lightly flour bottom of tube pan. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time. Add dry ingredients.
From bigoven.com


52 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A BETTER WEEK
2022-02-01 Let's start our list of the best chocolate cake recipes with this beloved classic from Gourmet. The silky chocolate ganache frosting is not to be missed. See recipe. Sometimes you need a really deeply chocolatey chocolate cake, and you just don't want flour to get in the way. Let's start our list of the best chocolate cake recipes with this beloved classic from Gourmet. …
From ca.news.yahoo.com


MILE HIGH CHOCOLATE CAKE - GG'S RECIPES
Recipe Courtesy of: www.cooking.com Active Time: 30 Minutes Total Time: 3 Hours 5 Minutes Yield: Makes one 3-layer, 9-inch cake; serves 10 RECIPE INGR
From tapatalk.com


MILE-HIGH CHOCOLATE CAKE RECIPE - BAKERRECIPES.COM
The best delicious Mile-high Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mile-high Chocolate Cake recipe today! Hello my friends, this Mile-high Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mile-high Chocolate Cake is amazingly delicious, and addictive, everyone …
From bakerrecipes.com


MILE-HIGH CHOCOLATE CAKE - FOODBLOT - THE FOOD LAB BOOK
2020-12-29 Recipes Mile-High chocolate cake. By Eva 29 December 2020 January 16th, 2021 No Comments. Introduction. This is a recipe cake for all occasions. You can decorate it according to the occasion: birthdays, Christmas and in general any celebration! Everyone loves a …
From foodblot.com


52 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A BETTER WEEK
2022-02-01 Mile-High Chocolate Cake With Vanilla Buttercream The base here is a rich chocolate cake filled with a not-too-sweet buttercream. A cake this tall covered in frosting would be too sweet, so instead a chocolate glaze drips down the sides.
From ca.finance.yahoo.com


RECIPES > CAKE > HOW TO MAKE MILE HIGH CHOCOLATE CAKE
How To make Mile High Chocolate Cake. 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 t Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 t Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk COCOA FROSTING: 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 t Vanilla Extract …
From mobirecipe.com


RECIPE: PERFECT MILE HIGH CHOCOLATE CAKE | GOODRECIPE.INFO
Prepare of Equipment: 2 (8 by 2-inch) round cake pans. Mile high chocolate cake step by step. Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour ...
From goodrecipe.info


MILE-HIGH CHOCOLATE CAKE - BIGOVEN.COM
Mile-High Chocolate Cake recipe: Try this Mile-High Chocolate Cake recipe, or contribute your own.
From bigoven.com


52 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A …
2022-02-01 Mile-High Chocolate Cake With Vanilla Buttercream The base here is a rich chocolate cake filled with a not-too-sweet buttercream. A cake this tall covered in frosting would be too sweet, so ...
From msn.com


Related Search