Indulge in the ultimate chocolate experience with our decadent 12-inch chocolate cake, a masterpiece that combines rich, moist layers of chocolate cake with luscious chocolate frosting. This cake is perfect for any special occasion, whether it's a birthday, anniversary, or simply a celebration of life's sweet moments. With its towering height and intricate decorations, this cake is sure to be the centerpiece of any gathering.
Dive into the culinary journey provided by our comprehensive collection of recipes, offering a variety of techniques and flavors to tantalize your taste buds. From the classic chocolate cake recipe to the more adventurous chocolate lava cake, each recipe is carefully crafted to deliver an unforgettable chocolate experience.
Explore the art of creating a smooth and velvety chocolate ganache, perfect for drizzling over your cake or as a dip for fresh berries. Learn the secrets of achieving a light and fluffy chocolate mousse, an ethereal delight that will elevate any dessert. Discover the joy of crafting homemade chocolate truffles, a sophisticated treat that is sure to impress your loved ones.
12-LAYER CHOCOLATE CAKE
Thin layers of buttery white cake sandwiched between ribbons of fudge: It's love at first bite.
Categories gourmet dinner recipes chocolate layer cake 12 layer cake best chocolate cake recipes best chocolate desserts Fudge
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
- Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
- Sift together the flour, baking powder, and salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
- Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
- When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
- Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves, if desired.
TWELVE INCH CHOCOLATE CAKE
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h10m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Boil water, measure then add cocoa powder.
- Whisk until smooth.
- Allow to cool to room temperature Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- Prepare your magic cake strips if using.
- In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
- Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
- Add the butter and remaining cocoa mixture.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 382.4, Fat 15.9, SaturatedFat 9.4, Cholesterol 97.2, Sodium 326.5, Carbohydrate 57.2, Fiber 2.3, Sugar 29.6, Protein 5.6
YELLOW LAYER CAKE 12 INCH
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h5m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 426.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 161.3, Sodium 307.9, Carbohydrate 62.3, Fiber 0.7, Sugar 29.4, Protein 5.8
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and avoid mistakes.
- Use high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for high-quality chocolate, butter, and flour.
- Don't overmix the batter: Overmixing the batter can 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.
- Decorate the cake however you like: You can use a simple frosting, or you can get creative with piped designs or other decorations.
Conclusion:
This collection of twelve-inch chocolate cake recipes offers a variety of options to suit any taste. Whether you're looking for a classic chocolate cake, a decadent chocolate ganache cake, or a fun and festive chocolate layer cake, you're sure to find a recipe that you'll love. With careful preparation and attention to detail, you can create a delicious and beautiful twelve-inch chocolate cake that will be the star of any occasion.
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