Tag Archives: chocolate cake recipes

Chocolate Sponge Cake with Chocolate Whipped Cream

My grandmother had a birthday tradition – she would make a sponge cake and serve it with whipped cream or chocolate whipped cream depending on whose birthday it was and their favorite! I went through all my grandmother’s recipes and never found her sponge cake recipe. After trying many recipes, I finally stumbled on  this recipe from Cake Boss, it’s as close as I could get to grandma’s recipe, it’s delicious, especially with whipped cream. I made this version, this past July 17th in honor of my father for his birthday!  It was wonderful to relive those special food memories from my childhood!

From by the bay, wishing you whipped cream food memories!

Maryann

blog choco sponge

Chocolate Sponge Cake with Chocolate Whipped Cream

One recipe chocolate sponge cake, one recipe chocolate whipped cream, 1/2 cup crushed chocolate wafers to decorate the top of cake.

Directions

Ice cake with chilled chocolate whipped cream. Sprinkle crushed chocolate wafers one top of the cake and serve.

 

Chocolate Sponge Cake

Adapted from Cake Boss recipe

 

Ingredients
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk, less 2 tablespoons

2 tablespoons fresh brewed coffee
1/4 cup butter (lightly salted)
1 1/2 cups all-purpose flour

1/2 cup cocoa
2 tsp baking powder
1/4 tsp salt

Directions
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk, coffee and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them about 45 minutes

Chocolate Whipped Cream

Ingredients

2 cups chilled heavy cream

1/4 cup Hersey Chocolate Syrup

 Directions

In a medium metal mixing bowl add the cream and using an electric mixer beat until cream is in stiff peaks. Fold in chocolate syrup gently until chocolate is incorporated through out.

Very Cherry Chocolate Cake

 

When Neil Diamond released his Cherry Cherry Christmas song, I embraced that message with my cooking. I enhanced a recipe I had kept over the years from Bon Appetit Magazine. The recipe is for a dense Chocolate cake topped with a rich chocolate ganache, which I often  included during my holiday entertaining. This cake, though really became special  for that Cherry Cherry Christmas, by amping up the cherry flavors by using dried cherries and kirsch along with a little excessive decorating over the chocolate ganache. I think the desserts served at the end of your Christmas meal , should look spectacular and feel like magic. I have an arsenal of edible decorations I collect during the year to give that magic factor to my desserts. One of my favorites is edible glitter in multi colors. It’s so much fun to sprinkle this on top of your desserts. Why not try this terrific cake and create your own dessert magic this Christmas! 
From by the bay …………..
Just a very merry, cherry cherry Christmas.And if all of those who love you gather near,you’ll have a very merry, cherry cherry, holly holy,rock and rolly Christmas this year
Read more: NEIL DIAMOND – CHERRY CHERRY CHRISTMAS LYRICS http://www.metrolyrics.com/cherry-cherry-christmas-lyrics-neil-diamond.html#ixzz1guZA1SYr
Copied from MetroLyrics.com

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This recipe is adapted from a recipe by Rich Rodgers , originally printed in Bon Appetit  Magazine Dec 2003.   

Very Cherry Chocolate Cake

Serves 8-10

Cake

1 cup dried cherries

1/3 cup Kirsch ( cherry liquor)

1 cup ( sticks) unsalted butter, cut into pieces

12 oz. semisweet chocolate, chopped

1 ½ cup sugar

6 eggs, room temperature

2/3 cup flour

½ teaspoon salt

Glaze

1 cup heavy cream

10 oz semisweet chocolate, chopped

¼ cup Kirsch

Decoration

Edible glitter

Edible sugar flowers

Silver dragees

Directions for cake

Preheat oven to 350F. Butter and flour a 9 inch spring form pan. Line the bottom of the pan with a piece of parchment paper. In a small sauce pan add the dried cherries and kirsch. Bring to a low simmer for about 1 minute. Remove from heat and cool. Drain the cherries and keep the liquor  and cherries both in bowls separate to be used later. In another sauce pan melt the butter and then remove from heat. Add the chocolate pieces and let sit one minute. Whisk the chocolate until melted and smooth. Whisk in the sugar and then the eggs one at a time. Whisk in the reserved liquor.  Add the flour and salt and whisk again until blended. Stir in the dried cherries and then pour into the spring form pan. Place in the oven onto the center rack and bake for 1 hour. Use tester to make sure the center of the cake is done. Tester should come out moist but with no batter attached. Remove from oven and cool completely on a wire rack. ( Can be made one day ahead and kept covered at room temperature.)

Directions for glaze

Place cream in medium saucepan and bring to a simmer. Remove from heat and add chocolate. Whisk until chocolate is melted and smooth. Add Kirsch and whisk again until smooth. Allow glaze to cool and thicken for about two hours in saucepan stirring occasionally. At this point the glaze should be thick yet pourable. While glaze is thickening, turn cake out onto the wire rack and remove the bottom of the spring form pan as well as the parchment paper. Place cake with rack into a baking sheet lined with aluminum foil. When glaze is ready, pour half of the glaze onto the cake and use a spatula to smooth over the top and the sides of the cake. Place into the freezer to set for about ten minutes. Remove from freezer and pour the remaining glaze over the cake and smooth evenly again with the spatula. Place again in the freezer for another 15 minutes . Remove from freezer and decorate with edible sugar and sugar flowers. Keep in the refrigerator until 1 hour before serving. Cut into wedges and serve.

 

 

Chocolate Crumb Cake

blog choc crumb cake
Chocolate Crumb Cake
Serves 6-8
 
Topping
1 cup all purpose flour
1/3 cup sifted cocoa powder
1/4 cup granulated white sugar
1/3 cup dark brown sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
 
Cake
1/2 cup unsalted butter, room temperature
1/2 cup plus 1/3 cup dark brown sugar
1 egg
1/2 teaspoon vanilla
2 ounces bittersweet chocolate, melted and cooled
1/2 cup plus 1/3 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon coffee
 
1 ounce bittersweet chocolate , melted to drizzle on top
 
Directions
Preheat oven to 375 degrees F. Grease an 8″ square baking pan with butter. Line the bottom of the pan with parchment paper. Make topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and place in the refrigerator to cool for about 15 minutes, While topping is cooling place the 2 ounces chocolate and melt in microwave for 30 seconds, remove and stir. If not completely melted repeat again and stir , then set aside to cool. Use an electric mixer and cream butter and sugar together until fluffy. Add egg and mix well. Add vanilla and cooled chocolate and mix again. Alternate adding the flour and baking soda with the coffee . once combined pour batter into baking pan and spread out with spatula. Remove the crumb topping from the refrigerator and crumble the topping over the batter. Place in the oven to bake the on the center rack for 25 minutes, lower the oven temperature to 350 degrees F and bake for another 20-25 minutes until tester comes out clean. Remove from oven and cool on wire rack 15 minutes, Turn cake out onto rack remove parchment paper and turn upright onto plate. Microwave the remaining ounce of chocolate as before and use a spoon to splatter the melted chocolate across the top of the cake. let the chocolate cool and harden on the crumb cake for about 30 minutes and serve.