Best 6 Chocolate Curl Cake Recipes
Indulge in the divine decadence of the Chocolate Curl Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts layers of moist chocolate sponge, each one lovingly enveloped in a rich and velvety chocolate ganache. Atop this masterpiece, delicate chocolate curls cascade like a frozen waterfall, adding a touch of elegance and intrigue. As you savor each heavenly bite, the interplay of textures and flavors will transport you to a realm of pure bliss.
Accompanying this culinary masterpiece are three equally enticing recipes that will elevate your baking experience. Dive into the secrets of the Classic Chocolate Cake, a timeless recipe that delivers a moist and flavorful cake every time. Discover the art of creating the perfect Chocolate Ganache, a luscious and versatile frosting that can transform any dessert into a work of art. And finally, learn the delicate technique of making Chocolate Curls, the crowning glory that will add a touch of sophistication to your culinary creations. With detailed instructions and helpful tips, these recipes will guide you on a delightful journey of baking and artistry.
HOW TO MAKE CHOCOLATE CURLS
Chocolate curls take minutes to make! Use them to garnish to take a simple dessert from ordinary to extraordinary!
Provided by Holly Nilsson
Categories Dessert
Time 5m
Number Of Ingredients 2
Steps:
- Melt chocolate & butter in the microwave on 30% power until smooth.
- Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
- Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
- Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.
Nutrition Facts : ServingSize 1 ounce, Calories 200 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 12 mg, Sodium 39 mg, Fiber 2 g, Sugar 10 g
WHITE-CHOCOLATE CURLS
Use these curls to decorate our Lamb Cake with White-Chocolate Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 lamb cake
Number Of Ingredients 1
Steps:
- Melt chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Turn off heat. Let cool slightly. Spread 1/4 of the chocolate over the back of a rimmed baking sheet. Refrigerate until just starting to set, 15 minutes.
- Using a bench scraper held at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet in the refrigerator. Repeat with remaining chocolate. Refrigerate curls until firm.
CHOCOLATE CURLS
Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 ounces
Number Of Ingredients 2
Steps:
- Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.
- Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.
CHOCOLATE GLAZE AND CURLS
Smooth chocolate gets scraped in to beautiful curls and melted down to a spreadable consistency in this recipe perfect for decorating our Banana Cake with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one cake
Number Of Ingredients 1
Steps:
- Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes.
- Pour 1/4 cup melted chocolate into a clean 11-by-17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes.
- Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake.
- Use remaining 3/4 cup melted chocolate to spread on three banana-cake layers.
CHOCOLATE CURLS
Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.
Provided by Ms B.
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 2
Steps:
- In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
- Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
- With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
- Refrigerate until firm, but not brittle, about 10 minutes.
- Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
- Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
- With toothpick, transfer curls to another jelly-roll pan; refrigerate.
- Repeat 4 more times to make 5 batches of curls in all.
- To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)
CHOCOLATE CURL CAKE
This cake is wonderful. Perfect for any occasion. Mosit and not too sweet or heavy but just right!! I have gotten many compliments on this cake. Grab a cup of coffee or cold glass of milk and a friend and enjoy!
Provided by Lorraine Brantley
Categories Chocolate
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Prepare cake as directed on package except fold 2 coursely shaved unsweetened chocolate squares into batter. Bake as directed.
- 2. While cake is baking, in medium saucepan, mix sugar, cream, butter and chocolate. cook over medium heat, stirring constantly, until chocolate and butter are melted.
- 3. Stir at least half of hot mixture into egg yolks, stir into remaining hot mixture in saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and cool completely.
- 4. Spread completely cooled chocolate filling on bottom layer of cooled cake. Place top layer on and frost sides and top with fluffy white frosting.
- 5. Sprinkle shaved chocolate on top of cake. NOTE: to make chocolate curls, use vegetable parer to cut off thin slices. If chocolate is slightly warm, curls will be larger.
Tips:
- For a richer chocolate flavor, use a high-quality cocoa powder.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a neater appearance, use a piping bag to frost the cake.
- If you don't have a piping bag, you can use a spoon to spread the frosting on the cake.
- Garnish the cake with chocolate curls, sprinkles, or other decorations of your choice.
- Serve the cake at room temperature.
Conclusion:
This chocolate curl cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. The chocolate curls add a touch of elegance and sophistication to the cake, making it perfect for special occasions. So next time you're looking for a chocolate cake recipe, give this one a try. You won't be disappointed.
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