Indulge in a delightful culinary journey with Ann's Chocolate Cake, a timeless classic that has captivated hearts and taste buds for generations. This delectable masterpiece is not just any ordinary cake; it's an experience that tantalizes the senses and leaves you craving for more. From the moment you sink your teeth into its rich, velvety texture, you'll be transported to a realm of pure chocolate bliss. Discover the secrets behind this legendary cake and embark on a baking adventure that will turn you into a true master of chocolate artistry.
This article presents a comprehensive guide to Ann's Chocolate Cake, featuring three irresistible variations that cater to every palate. Dive into the classic recipe, a symphony of rich chocolate flavor that has stood the test of time. Elevate your baking skills with the gluten-free version, a delectable treat that caters to those with dietary restrictions. And for a truly decadent experience, explore the chocolate sour cream cake, a masterpiece that combines the richness of chocolate with the tangy zest of sour cream. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve perfection.
MOLTEN CHOCOLATE CAKE WITH CRUSHED CANDY CANES
Steps:
- Preheat the oven to 425 degrees F.
- Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.
- Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.
- Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.
- Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.
- Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.
- HOHOHOHOHO!!!
ANN'S CHOCOLATE CAKE
This was my mom's go to chocolate cake recipe growing up. It's fast, easy & so YUMMY(especially warm)!
Provided by Lynelle Caldwell
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 2. In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat.
- 3. Add sugar, flour, soda, buttermilk, eggs, cinnamon and vanilla. Mix well and pour into prepared 9x13 inch pan.
- 4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
- 5. To make the icing: In cleaned out sauce pan from cake, (ALL ABOUT LESS DISHES) combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup butter or margarine. Melt & mix together. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
- 6. Pour over cake & spread out. Enjoy!!
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Ann Sayegh
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
- Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
- Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
CHOCOLATE MUG CAKE
If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.
Provided by Margaux Laskey
Categories easy, snack, cakes, one pot, dessert
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams
CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Time 50m
Yield 2 (9-inch) cake layers
Number Of Ingredients 11
Steps:
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
QUEEN ANNE CAKE
Make and share this Queen Anne Cake recipe from Food.com.
Provided by CatNoire
Categories < 4 Hours
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
- For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
- Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.
ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE
This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!
Provided by Harley Seashell Pri
Categories Dessert
Time 52m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the cake:.
- Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
- Depending on the power of your microwave you may need more or less time.
- Be sure to watch carefully so that the white chocolate doesn't burn.
- Cool the white chocolate slightly.
- Add to the remainder of the cake ingredients and mix well.
- Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
- Bake 28 to 32 minutes or until a cake tester comes out clean.
- Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
- For the frosting:.
- Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
- Let cool slightly.
- Meanwhile combine the rest of the ingredients.
- Add the melted white chocolate.
- Beat with a mixer until fluffy.
- For the assembly:.
- Spread one of the cooled cakes with lemon curd.
- Place the second cake on top.
- Frost the top and the sides of the cake.
- I prefer to keep this cake refrigerated due to the cream cheese frosting.
Nutrition Facts : Calories 949.3, Fat 47.5, SaturatedFat 21, Cholesterol 131.7, Sodium 642.6, Carbohydrate 123.1, Fiber 0.7, Sugar 105.6, Protein 11
CHOCOLATE-ALMOND MARY ANN CAKE
Laced with semisweet chocolate chips, this luscious cake is topped with ganache, a rich smooth mixture of melted chocolate and cream. A sprinkling of toasted almonds adds the finishing touch. The cake will keep at room temperature for up to 4 days, store under a covered cake dome. The "Mary Ann Pan" was first introduced in the United States in 1921. The "Mary Ann's Cake Shell Pans" were designed to bake light cake shells to hold everything from fresh fruit to rich custards. Said pan produces one round cake with fluted sides and an inverted well for spooning in whipped cream, fruit curds, custard, fresh fruit or even ice cream. Willimas-Sonoma no longer carry the Mary Ann cake pans but you can find them at Amazon. com or Crate and Barrel. Williams Sonoma Kitchens, April 12, 2005 &/or Diana's Desserts. There is a cooling time of about 2 hrs.
Provided by Manami
Categories < 4 Hours
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of an oven and preheat to 350°F
- Grease a Mary Ann cake pan and dust with cocoa powder.
- TO MAKE THE CAKE:.
- Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
- In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
- Set aside.
- In a small bowl, whisk together the butter, eggs and vanilla.
- Pour into the cocoa mixture and whisk to combine.
- Whisk in the flour mixture in two additions.
- Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
- Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- Transfer the pan to a wire rack and let cool for 15 minutes.
- Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
- Let cool completely, about 1 hour.
- TO MAKE THE GANACHE:.
- Put the chocolate in a small bowl.
- In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
- Pour the cream over the chocolate.
- Let stand for 1 minute, then slowly whisk until smooth.
- Let cool for 10 minutes before using.
- Pour the ganache into the well of the cake.
- Using an offset spatula, spread evenly.
- Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
- Refrigerate the cake for at least 30 minutes to set the ganache.
Nutrition Facts : Calories 524, Fat 27, SaturatedFat 14.7, Cholesterol 92.5, Sodium 501.5, Carbohydrate 70.8, Fiber 5.1, Sugar 45.8, Protein 8
Tips
1. Measuring Ingredients Accurately:Conclusion
The provided collection of cake frosting techniques offers a versatile range of options for creating visually appealing and delectable cakes. From classic chocolate frosting to decadent ganache and cream cheese frosting, each recipe caters to different flavors and textures, allowing you to customize your cake to suit any occasion or personal taste.
Experiment with various frosting techniques to create unique designs and patterns, adding a touch of artistry to your cakes. Take your time, be patient, and allow your creative side to flourish. With the right techniques and a bit of practice, you'll be able to impress your friends and family with beautifully decorated and mouth-watering cakes that are sure to be the centerpiece of any special occasion.
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