Best Chocolate Tweed Layer Cake Recipes

Chocolate Tweed Layer Cake image

Provided by Cooking to Perfecti

Categories Dessert

Time 35m

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, soft
1 cup sugar (divided)
1 teaspoon vanilla
2 cups cake flour, sifted
3 teaspoons baking powder
1 dash salt
1 cup milk
3 unsweetened chocolate squares, grated finely
3 egg whites
classic buttercream frosting, # 10211 goes great with this cake
6 ounces semi-sweet chocolate chips, melted
2 -3 tablespoons water

Steps:

Preheat oven to 350 (F).
Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
Cream butter and 1/2 cup sugar.
Beat in vanilla.
Sift together flour, baking powder and salt.
Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
Stir chocolate into batter.
In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
Fold into cake batter.
Pour batter into prepared pans and bake for 20-25 minutes.
(Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
Prepare your favorite buttercream frosting and frost when cakes are cool.
For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
Drizzle thinned chocolate over frosting.
Chill cake for at least an hour, or until ready to serve.

Nutrition Facts : Calories 338.1, Fat 16.7, SaturatedFat 10.2, Cholesterol 23.2, Sodium 185.7, Carbohydrate 46.9, Fiber 2.4, Sugar 24.6, Protein 5

CHOCOLATE LAYER TWEED CAKE image

Yield Makes 16 servings.

Number Of Ingredients 17

For cake:
1/4 lb + 2 tblsp butter, softened
1 cup sugar
3 eggs, separated
1 tsp vanilla
2 cups sifted flour
3 tsp baking powder
1/8 tsp salt
1 cup buttermilk
3 squares unsweetened chocolate, grated
For golden butter cream frosting:
1 egg yolk
3/4 cup butter
2 1/4 cups confectioner's sugar
Chocolate shadow:
1/2 cup semisweet chocolate pieces
2 tblsp warm water

Steps:

For cake: Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar. Add egg yolks one at a time. Beat in vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir chocolate into batter. Beat egg whites until foamy; gently fold into batter. Turn into 3 8-inch or 2 9-inch round cake pans, greased and lined with wax paper. Bake at 350 degrees for 20-25 minutes. Cool in pans for 5 minutes; turn onto wire racks to cool. For frosting: Beat together yolk and butter, gradually adding sugar. Spread between layers and frost cake. For chocolate shadow: Melt chocolate slowly in a saucepan over low heat. Add water to chocolate; stir until smooth. Drizzle over cake in a tweed or lattice pattern.