Perfect Chocolate Cake Mccalls Cooking School Recipes

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"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL



My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake

Provided by Marcea Pfarner

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 17

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
6 ounces semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 1/2 cups unsifted confectioners' sugar
1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
  • Cool completely.
  • Sift flour with soda, salt and baking powder.
  • Preheat oven to 350°F.
  • Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
  • In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
  • At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
  • Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
  • Cool in pans 10 minutes.
  • Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
  • Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
  • Remove from heat.
  • With whisk, blend in 2 1/2 cups confectioners' sugar.
  • In bowl set over ice(I use ice cubes) beat until it holds shape.
  • 18. Filling: whip cream with sugar and vanilla;refrigerate.
  • To assemble cake: On plate place a layer, top side down;spread with half of cream.
  • Place second layer, top side down;spread with rest of cream.
  • Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
  • Refrigerate at least 1 hour before serving.
  • To cut, use a thin-edged sharp knife;slice with a sawing motion.
  • And forget the swirls.
  • I think it looks gourmet just to spread the frosting.
  • It dries really dark and looks cool.
  • Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL



Yule Log (Buche De Noel) Mccall's Cooking School image

I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.

Provided by Impera_Magna

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 14

6 egg whites, room temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 dash salt
confectioners' sugar
1 1/2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract
candied cherry
angelica

Steps:

  • Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
  • Preheat oven to 375.
  • In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
  • Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
  • With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
  • At low speed, beat in cocoa, vanilla, salt, just until smooth.
  • With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
  • Spread evenly in pan.
  • Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
  • Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
  • Turn cake out on sugar; lift off pan; peel paper off cake.
  • Roll up cake jelly-roll-fashion, starting with the short end towel and all.
  • Cool completely on rack, seam side down.
  • FILLING: Combine ingredients in medium bowl.
  • Beat with electric mixer until thick; chill.
  • TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
  • Place, seam side down, on plate.
  • Cover loosely with foil.
  • Chill at least 1 hour before serving.
  • TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
  • NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3

THE PERFECT CHOCOLATE CAKE



The Perfect Chocolate Cake image

This recipe comes from McCall's Cookbook and my mother made this cake for our family at Christmas time. She's had this recipe since 1982!! It's such a classic. It's wonderful for Christmas, but I think it's great anytime! : ) It's terrific for any special occasion and would make a fabulous Birthday cake for the chocolate lover. It's very chocolatey, but not overly sweet. The cake is made entirely from scratch, but it's really not that complicated. I made it last Christmas and it came out spectacular. NOTE: I have no idea what the exact preparation and cooking times are; it does not state it on the recipe. However, this is not something that can be done on spur of the moment. It's almost like artwork and cannot be rushed. : )

Provided by Sara in FL

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour (sift before measuring)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or 1 cup margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 (6 ounce) package semisweet chocolate pieces
1/2 cup light cream
1 cup butter or 1 cup regular margarine
2 1/2 cups unsifted confectioners' sugar
1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
  • Cool completely.
  • Sift flour with soda, salt and baking powder.
  • Preheat oven to 350F.
  • Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
  • In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
  • At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
  • Begin and end with flour mixture.
  • Do not overbeat.
  • Divide evenly into pans; smooth top with spatula.
  • Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
  • Cool in pans 10 minutes.
  • Carefully loosen sides with spatula.
  • Remove from pans; cool on racks.
  • Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
  • Remove from heat.
  • With wisk, blend in 2 1/2 cups confectioner's sugar.
  • Turn into bowl; place over ice set in a larger bowl.
  • Beat until frosting holds shape.
  • Make filling: Whip cream with sugar and vanilla.
  • To assemble: On plate, place a layer, top side down; spread with half of cream.
  • Place second layer, top side down; spread with rest of cream.
  • Place third layer, top side up.
  • To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
  • Refrigerate at least 1 hour before serving.
  • To cut, use a thin-edged sharp knife; slice with a sawing motion.

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