Best 2 Aunt Geraldines Chocolate Cake Recipes
Indulge in the heavenly goodness of Aunt Geraldine's Chocolate Cake, a classic dessert that has won hearts for generations. This moist and decadent cake boasts a rich chocolate flavor that perfectly complements the creamy chocolate frosting. But that's not all! This article presents a collection of irresistible chocolate cake recipes that will tantalize your taste buds and make your sweet cravings disappear. From the classic Aunt Geraldine's Chocolate Cake to the indulgent Chocolate Lava Cake and the delightful Chocolate Cupcakes, each recipe promises an explosion of chocolatey goodness. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide easy-to-follow instructions that guarantee success. So, grab your apron, gather your ingredients, and embark on a delightful baking journey that will leave you and your loved ones spellbound.
Here are our top 2 tried and tested recipes!
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
AUNT GERALDINE'S CHOCOLATE CAKE
Provided by Beth Harrison
Categories Cake Coffee Chocolate Dessert Bake Bon Appétit South Carolina
Yield Serves 16
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
- For frosting:
- Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
- Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)
Tips:
- Proper Ingredients: Use high-quality and fresh ingredients for the best flavor and texture. Ensure the baking powder and baking soda are fresh for optimal rising.
- Proper Measurements: Accurate measurements are essential for a successful cake. Use a kitchen scale for precise measurements, especially for ingredients like flour, sugar, and cocoa powder.
- Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy is crucial for incorporating air into the batter, resulting in a light and airy cake.
- Mixing Dry and Wet Ingredients: Add dry ingredients to the wet ingredients gradually, alternating with milk or buttermilk. This prevents lumps and ensures even distribution.
- Folding Egg Whites: If the recipe calls for folding egg whites, do so gently to maintain their airiness. Overmixing can deflate the egg whites, leading to a dense cake.
- Baking Temperature and Time: Be precise with the oven temperature and baking time. Use an oven thermometer to ensure accurate temperature, and insert a toothpick into the center of the cake to check for doneness.
Conclusion:
Aunt Geraldine's chocolate cake is a timeless classic that has delighted generations. With its moist, rich chocolate flavor, fluffy texture, and creamy frosting, it's a perfect choice for any occasion. By following the tips and tricks provided in this article, you can create a stunning chocolate cake that will surely impress your friends and family. Remember to use quality ingredients, measure accurately, and bake with care for the best results. Let the aroma of freshly baked chocolate cake fill your kitchen and bring joy to those you share it with!
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