Best 5 Brownstone Front Chocolate Cake Recipes
Indulge in a culinary masterpiece with our delectable Brownstone Front Chocolate Cake, an exquisite treat that is sure to tantalize taste buds and leave you craving more. This decadent cake boasts a moist, rich, and velvety chocolate sponge, complemented by a luscious chocolate frosting that effortlessly melts in your mouth. As you savor each bite, you'll be transported to a realm of pure chocolate bliss. But that's not all! This article also features a collection of equally tempting chocolate cake recipes that cater to various preferences and skill levels. From the classic Devil's Food Cake, renowned for its intense chocolate flavor, to the flourless Chocolate Torte, a gluten-free delight, and the charming Black Magic Cake, adorned with a mesmerizing chocolate glaze, there's a perfect chocolate cake recipe for every occasion. Embark on a chocolate lover's journey and let these recipes guide you in creating unforgettable moments of pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN STONE FRONT CAKE WITH ICING
There are two other recipes here but mine cooks the chocolate before adding, and this recipe has the frosting that goes with it. This is a lot of work but everyone that hears the name drools. From what I read it seems to be a Southern cake that the favorite Aunt always brought.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Make icing first.
- Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
- Bring to a bubbling boil.
- Lower heat to a bubbly simmer stirring constantly.
- Cook 35 to 40 minutes.
- Add vanilla.
- Beat in bowl of elecric mixer until creamy.
- This icing needs to cool down before spreading on cake; that is why you cook it first.
- Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
- Cook pudding in a double boiler until thick, stirring constantly.
- Cool.
- Mix as cake then add cooled chocolate.
- Pour into greased floured pan.
- Bake in 350 degree Fahrenheit oven for 30 minutes or until done.
BROWNSTONE FRONT CHOCOLATE CAKE
This was one of the favorite cakes in our family from many years ago. I don't know how it got this name or where my mother got the recipe. I just know that it is delicious!
Provided by Gwanny Hill
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- For cake: Preheat oven to 350 degrees.
- Grease and flour.
- 2 9-inch cake pans.
- Cream butter and sugar.
- Add beaten egg yolks and melted chocolate to mixture.
- Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
- Fold in beaten egg whites and pour into prepared pans.
- Bake at 350 for 40-45 minutes.
- Frost when cooled.
- For frosting: Combine butter, milk, sugar and vanilla in saucepan.
- Place over low heat and bring to boiling point.
- Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
- Cool before spreading on sides and top of cake.
Nutrition Facts : Calories 866.9, Fat 43.8, SaturatedFat 27, Cholesterol 169.3, Sodium 521.1, Carbohydrate 114.2, Fiber 1.9, Sugar 81.5, Protein 9.4
OLD-FASHIONED CHOCOLATE CAKE
Chocolate lovers will not be disappointed by this generously frosted cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
- Sift flour, baking soda, and salt into a medium bowl; set aside.
- Put chocolate, 1/4 cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
- Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with 1/4 cup water, remaining 1/4 cup milk, and extracts. Mix in chocolate mixture.
- Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
- Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.
BROWNSTONE FRONT CHOCOLATE CAKE
This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into.
Provided by Judalee
Categories Chocolate Cake
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
- Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
- Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
- Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
- Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
- To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 96.2 g, Cholesterol 125.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 14.5 g, Sodium 323.1 mg, Sugar 72.1 g
BROWNSTONE FRONT CHOCOLATE CAKE
This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into.
Provided by Judalee
Categories Chocolate Cake
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
- Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
- Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
- Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
- Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
- To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 96.2 g, Cholesterol 125.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 14.5 g, Sodium 323.1 mg, Sugar 72.1 g
Tips:
- Use high-quality chocolate: The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
- Use a serrated knife to cut the cake: This will help to prevent the cake from crumbling.
Conclusion:
This Brownstone Front Chocolate Cake is a delicious and decadent treat that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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