Best 5 B 52 Cake Recipes
Indulge in the delightful B-52 cake, a boozy masterpiece that tantalizes taste buds with its layered goodness. This iconic cake is renowned for its combination of chocolate, coffee, and Irish cream flavors, each sip of which transports you to a realm of pure bliss. The B-52 cake features moist chocolate cake layers, luscious coffee buttercream, and a delectable Irish cream ganache, all culminating in a symphony of flavors that will leave you craving for more. This article presents a collection of B-52 cake recipes, each offering a unique twist on this classic dessert. From the traditional B-52 cake with its rich and decadent flavors to variations that incorporate different liqueurs, fillings, and frostings, there's a B-52 cake recipe here to satisfy every palate. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you in creating this showstopping dessert. Get ready to embark on a culinary adventure as you explore the delectable world of B-52 cakes.
Here are our top 5 tried and tested recipes!
B-52 BOMBER CHEESECAKE
Provided by My Humble Home and Garden
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Crush or process cookies. Pour Kahlúa over cookie crumbs and mix well. Add the melted butter and stir to combine. Press into a 10" springform pan, which has been lined with a sheet of parchment paper. ***I cover the flat bottom of a springform pan with parchment paper and snap the side ring around the bottom, catching the parchment securely. This makes the cheesecake easy to release from the pan. As always, I wrap the bottom and sides of the springform pan with heavy-duty aluminum foil and set it in a roasting pan to fill with hot water before baking. In a bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Remove 2 cups of batter to a separate bowl. Set aside for the Grand Marnier Layer. Bailey's Layer: To the remaining batter, add 1/2 cup Bailey's Irish Cream. Stir the Irish cream into the batter and mix well. Grand Marnier Layer: 2 cups of batter set aside earlier 1/4 cup Grand Marnier 1 Tablespoon *freshly grated orange peel Add the Grand Marnier and orange peel to the batter set aside earlier and mix well. Bake for 55 minutes at 350° or until the center is almost set. Open the oven door slightly and leave the cheesecake in the oven to cool. Remove from the oven, cover with aluminum foil, and chill overnight. Before serving, add chocolate curls, orange zest, and sprigs of mint.
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
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.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
B-52 CAKE
All chocolate and alcohol. Only those of legal drinking age can eat this cake. (from Roxsand Scocos)Cook time is actually chill time.
Provided by Leta8076
Categories Dessert
Time 11h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottom of an 8" springform pan with parchment paper.
- Then proceed as follows: Grand Marnier Layer.
- In a double boiler, melt the chocolate with the Grand Marnier.
- In a small pan, bring the cream[i]just[/i] to a boil.
- Incorporate the hot cream into the melted chocolate slowly with a whisk.
- Pour into pan and chill until set.
- Kahlua Layer.
- In a double boiler, melt the milk chocolate with the butter and Kahlua.
- Cool to room temperature and then whisk in the egg yolk.
- When cool, pour over first layer which has been set.
- Chill until set.
- Whiskey Layer.
- In a double boiler, melt the chocolates and butter.
- Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
- Cool to room temperature and then add to layers already set.
- Freeze overnight until hardened, cover with plastic wrap.
- Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.
B-52
I made this delish B-52 Cake by Leta and wondered why it was called that! I found out their is a drink by that name so I posted it for you all to enjoy. If you want to layer for an alternate method instead of on the rock try, the secret to making the perfect layered drink is to pour your heaviest liqueur first, then add other liqueurs according to their density. This way the alcohol will not mix, but layer, one on top of the other. To figure the density of different liqueurs you may have to experiment a bit, but generally syrupy schnapps type liqueurs are the most dense, then cream liqueurs such as Irish Cream, and lastly regular liqueurs such as gin or vodka. To actually pour these drinks, the secret is to pour very slowly, barely dribble the liqueurs into your glass. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third. Repeat this step as many times as necessary to complete your drink. After a little practice you can generally do away with the spoon and will be able to pour a slow steady stream, and keep your liqueurs from mixing.
Provided by Rita1652
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake and pour over ice.
- Layer method:.
- Read above, but I also did according to the way I listed the liquors.
- If you look at my pictures you will see the layers.
- Deceiving it is! They did slowly settle that way. It`s cool to watch!
Nutrition Facts : Calories 169.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 16.5, Carbohydrate 18.4, Sugar 18.1, Protein 0.5
B-52 ICE CREAM CAKE
This recipe was originally published as a pie recipe. When I saw how much ice cream was required and looked at the size of my pie plate, I decided to do it in a springform pan instead. It is easier to freeze in that type of pan and easier to serve afterwards.
Provided by Irmgard
Categories Frozen Desserts
Time 5h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
- Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
- Bake in the centre of the oven until firm, 5 to 7 minutes.
- Place in the freezer to cool, about 20 minutes.
- When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
- Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
- Spoon into the cooled crust and spread evenly.
- Freeze until firm on top, about 15 minutes.
- Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
- In another small bowl, stir the coffee granules with 1 teaspoons warm water.
- When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
- Stir in the coffee and dollop over the chocolate layer, then spread over the top.
- Freeze until the top is firm, about 15 minutes.
- Place the remaining 2 cups of vanilla ice cream into another bowl.
- Stir in the orange juice concentrate and orange-flavoured liqueur.
- Dollop over the coffee layer, then evenly spread over the top.
- Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
- For easy serving, place the cake on the counter and uncover.
- Let sit for about 10 minutes, just until you can slice.
- Garnish with chocolate curls or orange slices if desired.
Nutrition Facts : Calories 296.7, Fat 16.7, SaturatedFat 9.5, Cholesterol 46.3, Sodium 172.6, Carbohydrate 34.8, Fiber 1.4, Sugar 24.6, Protein 4.3
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them combine more evenly and smoothly.
- Use high-quality chocolate liquor and coffee liqueur for the best flavor. Look for brands with a rich, deep flavor and avoid syrupy or overly sweet options.
- Don't overmix the batter. Overmixing can lead to a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This helps ensure the cake rises evenly and doesn't sink in the middle.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting and sliding off the cake.
- When making the frosting, be sure to beat the butter and cream cheese until they are light and fluffy. This will help create a smooth, creamy frosting that is easy to spread.
- For a more intense flavor, use a combination of chocolate chips and chopped nuts in the cake batter.
Conclusion:
The B-52 cake is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate flavor, creamy frosting, and boozy filling, this cake is sure to be a hit. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a stunning cake that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #refrigerator #holiday-event #cakes #chocolate #dietary #equipment
You'll also love
