Best 7 Rich Chocolate Cake With Whipped Frosting Recipes

GEMMA'S BEST-EVER CHOCOLATE CAKE WITH WHIPPED DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Once buttered, line the bottoms of the pans with parchment, butter the parchment, and then flour the pans.
• In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir and let cool to room temperature.
• Once cool, thoroughly whisk in oil, sour cream, eggs, and vanilla. Set aside.
• In a separate bowl, mix together flour, salt, and baking soda. Set aside.
• In the bowl of a stand mixer, or with a handheld mixer, cream butter, and sugar together for a few minutes.
• Add the chocolate mixture and blend until very well combined.
• Finally, add your dry ingredients in two or three increments, scraping down the sides and bottom of the bowl with each addition. Stop just as soon as the batter is evenly and thoroughly mixed, but take care not to overmix.
• Divide batter evenly into the cake pans and bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean.
• Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cake is baking, make the ganache: place the chocolate in a heatproof bowl.
• In a pan over medium heat, warm the cream until the edges just start to simmer.
• Pour the hot cream over the chocolate and let the cream sit in the bowl without stirring for 10 minutes.
• After 10 minutes, place a wire whisk in the center of the bowl and with small circles start to slowly stir the cream and the chocolate together.
• Once you see the ganache start to come together in the center, start widening your circle to incorporate the rest of the cream and chocolate.
• At this point, the ganache will be very thin. It will thicken as it cools. You can speed up the cooling by placing it in the refrigerator, making sure to stir it every 10 minutes.
• Once the ganache has cooled and reached the consistency of thick custard, it is ready to whip.
• Place the ganache in the bowl of a stand mixer (or use a handheld whisk), add the softened butter and whisk on high for about one minute, until light and fluffy. Take care not to overwhip the ganache or it will taste grainy.
• Once the cakes are cool and the ganache is whipped, you are ready to frost!
• Split each cake layer in half to create 4 layers.
• Place a spoon of ganache on your cake serving plate and place your first layer on top of that.
• Slide a few pieces of parchment or foil just under the edges to keep the plate clean.
• Stack your cake layers with about a ½ cup of ganache spread between each layer.
• Once your layers are stacked, you are ready for a crumb coat: frost the top and sides of the cake with a very thin layer of ganache and place in the refrigerator to firm up.
• Once cold and firm to the touch, you can lay your thick, decorative layer of frosting on the cake without worrying about loose crumbs ruining your design - have fun!
• When you are done frosting, carefully pull out the parchment or foil from under the cake and touch up the bottom if needed.
• Cakes can easily dry out in the refrigerator so unless it is very warm, this cake can be stored at room temperature in an airtight container for 2 days. For longer storage, freeze the cake in an airtight container for up to two months. To defrost, leave at room temperature in the covered container for a few hours. Extra ganache can be refrigerated for up to two weeks or frozen in an airtight container for up to two months.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
• Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
• Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.