Silky Chocolate Cake Recipes

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FRENCH SILK LAYER CAKE



French Silk Layer Cake image

We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O® chocolate-flavor instant pudding & pie filling mix (dry)
6 egg whites
1 1/2 cups sugar
1 1/2 cups butter, softened and cut into 1-inch pieces
2 teaspoons vanilla
2 oz bittersweet baking chocolate (from 4-oz bar), chopped
1 tablespoon shaved bittersweet baking chocolate (about 1/4 oz)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
  • Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
  • In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
  • Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
  • Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.

Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g

SILKY CHOCOLATE CAKE



Silky Chocolate Cake image

This silky chocolate cake is the perfect end to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7

Unsalted butter, room temperature
1 pound semisweet chocolate
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons dark rum
1/2 cup heavy cream, whipped to soft peaks

Steps:

  • Preheat oven to 350 degrees. Place the bottom of a 9-inch round springform pan upside-down (concave side down); secure sides of pan. Butter pan, line sides of pan with a long strip of waxed or parchment paper, and butter paper. Wrap bottom of pan securely in aluminum foil. Bring a kettle of water to a boil.
  • In a large heatproof bowl set over, not in, a pan of simmering water, melt chocolate; cool to room temperature.
  • Using an electric mixer on high, beat eggs, sugar, salt, and rum until thick and foamy and batter holds a trail, about 3 minutes.
  • Stir half of the egg mixture into cooled chocolate to lighten it. Fold in remaining egg mixture and whipped cream. Spoon batter into prepared pan and smooth top.
  • Place pan in a roasting pan and pour hot water to come halfway up the sides of the pan. Bake until set and firm to the touch, 30 to 35 minutes. (It will look like a cheesecake.) Transfer to a wire rack to cool to room temperature, then refrigerate until well chilled, about 3 hours.
  • To serve: Release sides of springform and, using a knife dipped in warm water, cut into thin slices.

CHOCOLATE-SILK MOUSSE CAKE



Chocolate-Silk Mousse Cake image

13

Categories     Cake     Eggs     Chocolate

Time 1h

Yield 1

Number Of Ingredients 16

semi-sweet chocolate
butter, unsalted
eggs
sugar
unbleached all-purpose flour
vanilla extract
heavy whipping cream
semi-sweet chocolate
semi-sweet chocolate
butter, unsalted
eggs
sugar
unbleached all-purpose flour
vanilla extract
heavy whipping cream
semi-sweet chocolate

Steps:

  • Preheat oven to 425 degrees F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl. Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg mixture into cooled chocolate. Fold chocolate back into remaining egg mixture. Pour into prepared pan. Place pan in deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the side of springform pan. Bake 15 minutes (mixture will still be soft in center). Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. Glaze.

Nutrition Facts :

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