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Beatty's Chocolate Cake Recipe

Beatty's Chocolate Cake Recipe
Directions Watch how to make this recipe. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Place 1 layer, flat side up, on a flat plate or cake pedestal. Chocolate Frosting: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

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Chocolate torte: Recipes: Good Food Channel 1. Preheat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm spring-form or loose-bottomed cake tin. Blueberry-Banana Pancakes Recipe - Tyler Florence Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 3 eggs 2 cups buttermilk 4 tablespoons unsalted butter, melted 3/4 cup blueberries 2 bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes Confectioners' sugar and pure maple syrup, for serving In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter and blueberries. Heat a griddle or a large nonstick skillet over moderately low heat and spray with nonstick cooking spray.

Coconut Cake Recipe : Ina Garten Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. Nigella Lawson's Devil's Food Cake Recipe Nigella Lawson is known for her rich and decadent meals so you know that her recipe for devil's food cake is out of this world. This cake was first featured in her book, Kitchen, and has been a favorite ever since. Since it is Halloween time, devil's food cake seems like an appropriate dessert to prepare for you and your family.

River Cottage Baking recipes: family cakes Coffee and walnut cake The bitter-sweet flavours of this traditional cake make it an all-time favourite. I like to use Camp chicory & coffee essence for the coffee taste, but instant coffee dissolved in a little boiling water works just as well. Preheat the oven to 180C/gas 4. Sift the flour and baking powder together and set aside. Coconut Cake Recipe Directions Preheat the oven to 325 degrees F.Grease a 10-inch cake pan and set aside. To the bowl of a mixer fitted with a whip attachment, add all the ingredients and mix until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Slowly increase the speed to the highest setting and whip for 10 minutes. 100-Calorie Chocolate Peanut Butter Cups The pairings for dark chocolate are seemingly endless. It works wonders with strawberries. It tastes richer with coffee. And don’t get me started about chocolate and red wine. But my favorite way to enjoy chocolate is Parent Trap style—with a hearty dose of peanut butter to round out every bite.

Recipe of the week: 'Simply Coffee, Vanilla & Walnut Cake' - Blog Post Posted by Hilli, Assistant Editor on March 26, 2015 My two favorite food groups are coffee and cake, so clearly baking Lorraine Pascal's Simply Coffee, Vanilla & Walnut Cake has jumped straight to the top of my weekend priorities. Find this and a wealth of, ahem, a bit healthier recipes in her new cookbook, Everyday Easy. Coconut Cake Recipe Coconut cake: 5 eggs, separated 8 tablespoons butter, room temperature 1/2 cup shortening 2 cups sugar 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour, sifted 1 teaspoon baking soda 1 cup buttermilk, shaken 1 cup unsweetened coconut 1 cup pecans, finely chopped Coconut Frosting: 8 ounces cream cheese 1/2 cup butter, softened 3 cups confectioners' sugar Milk, to thin as needed 1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish 1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish 1 teaspoon vanilla extract Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased

Chocolate meringues with chocolate cream: Recipes: Good Food Channel 1. Preheat the oven to 140C/120C fan/gas 1. Line two baking trays with greaseproof paper. 2. For the chocolate meringues: whisk the egg whites in a large mixing bowl until soft peaks form. Then, whisking continuously, gradually add in the caster sugar until the mixture reaches stiff peaks and is thick and glossy. Light as Air Sponge Cake Recipe 1. Preheat oven to 160°C (325°F). 2. Lightly grease 2 x 20cm round cake tins and line with non-stick baking paper. 3. Sift the flour and baking powder together 3 times and set aside. 4. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume. 5. Sift half the flour mixture into the egg mixture and, using a large metal spoon, gently fold to combine+.