Best Brunos Chocolate Cake With Chocolate Cream Recipes

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
• In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
• Add the sugar, vegetable oil, and sour cream and whisk until well blended.
• Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
• Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
• Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
• Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
• Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
• Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
• Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
• Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.

CREME-FILLED CHOCOLATE BUNDT CAKE

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

BRUNO'S CHOCOLATE CAKE

Steps:

• For cake:.
• Preheat oven to 375 degrees.
• Butter and flour three 9 inch round cake pans.
• Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
• Stir in rum and vanilla.
• Beat whites with cream of tartar in large bowl to soft peaks.
• Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
• Stir chocolate and butter into yolks until well combined.
• Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
• Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
• Divide batter among prepared pans.
• Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
• Cool 10 minutes in pan, then cool completely on wire rack.
• For chocolate cream;.
• Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
• Cool to room temperature.
• Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
• To Assemble:.
• Reserve 1/4 of chocolate cream for decorating top of cake.
• Spread remainder evenly between layers and over top and sides.
• Measure height of cake.
• On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
• Repeat with melted white chocolate on another sheet of parchment.
• Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
• Cut crosswise into 3/4-inch-wide strips.
• Refrigerate to refirm chocolate, about 15 minutes.
• Carefully arrange strips alternating around edges of cake,gently pressing into icing.
• Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
• Pipe mixture in straight lines atop cake.
• Dust lightly with cocoa powder; Refrigerate.
• Cake may be prepared 1 day ahead.
• Decorate with chocolate leaves and balls.
• Bring to room temperature before serving.

BRUNO'S CHOCOLATE CAKE WITH CHOCOLATE CREAM

Steps:

• Preheat oven to 375.
• Butter and flour 3 9-inch round cake pans.
• Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
• Beat in rum and vanilla.
• Beat whites with cream of tartar to soft peaks.
• Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
• Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
• Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
• Sift together cornstarch and cocoa; combine with ground amaretti.
• Gently fold into the batter.
• Divide batter among prepared pans.
• Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
• Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
• For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
• Whip cream until nearly stiff.
• Gently fold chocolate mixture and rum into whipped cream.
• To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
• Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
• Measure height of the cake.
• On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
• Repeat with melted white chocolate on another sheet of parchment.
• Refrigerate until chocolate is firm but not brittle, about 15 minutes.
• Cut chocolate crosswise into 3/4-inch-wide strips.
• Refrigerate to refirm chocolate, about 15 minutes.
• Carefully arrange strips alternately around edges of cake, gently pressing into icing.
• Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
• Pipe mixture into straight lines atop the cake.
• Dust lightly with cocoa; refrigerate.
• Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
• Bring to room temperature before serving.

CHOCOLATE CREAM CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.