Chocolate Cake Iv Recipe

Name: Chocolate Cake Iv
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; vegetable shortening; 1/2 (4 ounce) semisweet chocolate baking bar, chopped; 1/2 (4 ounce) bittersweet chocolate baking bar, chopped; 1/2 cup butter, softened; 2 cups firmly packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups cake flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/2 cup buttermilk; 1 cup boiling water; Garnish: chocolate curls

Servings: persons

cooking spray
vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Garnish: chocolate curls

1
Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
2
Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.
3
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4
Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.
5
Bake at 350u00b0 for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6
Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
7
If you don't want to use the chocolate liqueur in the glaze, you can substitute 2 tablespoons of sweetened coffee.

1853

kcal

Calories

122

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray, vegetable shortening, 1/2 (4 ounce) semisweet chocolate baking bar, chopped, 1/2 (4 ounce) bittersweet chocolate baking bar, chopped, and more.

Yes, Chocolate Cake Iv falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake Iv

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