Best Chocolate Velvet Recipes

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RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY



Red Velvet White Chocolate Cake Mix Cookies Recipe by Tasty image

Here's what you need: red velvet cake mix, white chocolate chips, oil, eggs

Provided by Pierce Abernathy

Categories     Bakery Goods

Time 30m

Yield 12 cookie

Number Of Ingredients 4

1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs

Steps:

  • Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 295 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING



Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
  • Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
  • For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
  • Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS



Red Velvet Cookies With White Chocolate Chunks image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

  • Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  • Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  • Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
  • Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams

BLACK MAGIC CAKE WITH CHOCOLATE VELVET FROSTING



Black Magic Cake With Chocolate Velvet Frosting image

Make and share this Black Magic Cake With Chocolate Velvet Frosting recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 18

1 3/4 cups sugar
1 3/4 cups flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong coffee
1 cup buttermilk
1/2 cup oil
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
2 ounces unsweetened baking chocolate (3 squares)
1/4 cup butter or 1/4 cup margarine
1 teaspoon vanilla

Steps:

  • Mix together dry ingredients.
  • Add coffee, buttermilk, oil, vanilla and eggs.
  • Beat 2 minute.
  • Batter will be thin.
  • Pour into 9x13" greased pan or 2 9" round pans.
  • Bake at 350 for 35-40 minutes.
  • For Frosting:.
  • Combine sugar, cornstarch and salt in a medium size saucepan.
  • Stir in boiling water til well blended.
  • Cook, stirring constantly until mixture thickens.
  • Add chocolate squares and butter.
  • Continue cooking and stirring til melted.
  • Remove from heat, stir in vanilla.
  • Pour into bowl and chill, stirring several times until thick enough to spread.

Nutrition Facts : Calories 472.5, Fat 17.1, SaturatedFat 5.8, Cholesterol 46.2, Sodium 545.5, Carbohydrate 77.4, Fiber 2.3, Sugar 55.3, Protein 5.3

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

RED VELVET CHOCOLATE CHIP COOKIES



Red Velvet Chocolate Chip Cookies image

I love making these cookies around Christmas and Valentine's day. They look so pretty and taste so rich of chocolate.

Provided by Chef V

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 egg
1 ½ tablespoons milk
1 ½ teaspoons vanilla extract
2 tablespoons red food coloring
1 cup dark chocolate chips, or as needed

Steps:

  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
  • Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
  • Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
  • Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 28.9 g, Cholesterol 28.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 232.3 mg, Sugar 10.6 g

RED VELVET WHITE CHOCOLATE CHIP COOKIES



Red Velvet White Chocolate Chip Cookies image

Red velvet goodness topped with white chocolate can be yours in just 25 minutes.

Provided by Tieghan Gerard

Categories     Dessert

Time 25m

Yield 20

Number Of Ingredients 8

1/2 cup salted butter, softened
1 cup packed light brown sugar
2 teaspoons vanilla
1 egg
2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)
1 3/4 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 cup white vanilla baking chips (add 1/2 cup more if desired)

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g

CHOCOLATE CHERRY CHIP RED VELVET CAKE



Chocolate Cherry Chip Red Velvet Cake image

For George RR Martin's birthday, bake this Game of Thrones-themed cake, complete with dragons and an Iron Throne.

Provided by Greggy

Categories     Dessert

Time 2h30m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 20

3 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat powdered milk
3 tablespoons cocoa powder
1 1/4 cups cherry juice
1 1/4 cups cherries, chopped (use 1/4 cup of this for the batter, the rest is for assembling the cake)
2 cups milk chocolate pieces, and shavings (use 1 cup of this for the batter, the rest is for assembling the cake) or 2 cups dark chocolate, chunks and shavings
1 1/2 teaspoons vanilla
1/2 teaspoon pink himalayan sea salt
1/2 cup vegetable oil
2 1/2 tablespoons no-taste red food coloring
3 eggs
8 ounces by liquid measure egg whites . about 4-5 large eggs (I recommend using REAL eggs, avoid carton egg whites)
2 cups sugar (granulated, avoid powdered sugar)
3 cups unsalted butter (room temperature and YES, unsalted makes a difference)
1/2 salt
3 -4 teaspoons pure vanilla extract
1 teaspoon cream cheese extract (you can find this at your local baking aisle of your craft or baking supply store)
8 ounces cream cheese, room temperature

Steps:

  • For the Cake:.
  • 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
  • 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
  • 3. Add chopped cherries and chocolate.
  • 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
  • For the Cream Cheese Frosting:.
  • 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
  • 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
  • 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
  • 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
  • For the Cake Assembly:.
  • 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
  • 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
  • 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
  • 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
  • 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
  • 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!

Nutrition Facts : Calories 693.6, Fat 44.1, SaturatedFat 24.2, Cholesterol 160.6, Sodium 210.1, Carbohydrate 68.8, Fiber 1.6, Sugar 52, Protein 7.9

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

If you like chocolate ice cream you'll love this ice cream reminiscent of a frozen mousse. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by JKINFLA

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h

Yield 8

Number Of Ingredients 5

⅔ cup white sugar
⅓ cup unsweetened cocoa powder
3 egg yolks, beaten
2 ⅔ cups heavy cream
⅓ cup semisweet chocolate chips

Steps:

  • In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  • While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 25.5 g, Cholesterol 184.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 20.4 g, Sodium 34.6 mg, Sugar 20.7 g

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING



The Realtor's Red Velvet Brownies With White Chocolate Icing image

Make and share this The Realtor's Red Velvet Brownies With White Chocolate Icing recipe from Food.com.

Provided by Realtor by day

Categories     Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
  • In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  • With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
  • Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
  • Frosting:.
  • Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
  • I keep these in the frig because I think they taste best cold.

Nutrition Facts : Calories 335.1, Fat 14.6, SaturatedFat 9, Cholesterol 55.4, Sodium 154.4, Carbohydrate 49.9, Fiber 0.6, Sugar 41.4, Protein 2.6

CHOCOLATE CHIP RED VELVET WHOOPIE PIES



Chocolate Chip Red Velvet Whoopie Pies image

Baking a fun treat is a must when my four grandchildren come to stay for "grandma camp." Sometimes the grandkids help by piping the cake batter. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 9

1 package red velvet cake mix (regular size)
3 large eggs, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
FILLING:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart., Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 194mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE



Chocolate Velvet Pound Cake with Chocolate Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch Process (alkalized) cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened to room temperature
1 large egg
2 large egg whites
2 teaspoons instant espresso powder freeze dried coffee crystals (optional)
1/2 cup low-fat plain yogurt
1 teaspoon vanilla
Powdered sugar for dusting, optional
1/3 cup light brown sugar
1/4 cup unsweetened Dutch process cocoa powder
1/3 cups lowfat milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
  • Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
  • Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
  • Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.

DARK CHOCOLATE VELVET MOUSSE



Dark Chocolate Velvet Mousse image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Canola cooking spray
1 cup granulated sugar
10 ounces dark chocolate (at least 70-percent cocoa), chopped
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 cups heavy cream
3 large egg whites
1 cup confectioners' sugar, sifted
3 tablespoons baker's sugar (superfine sugar)
Finely chopped dark chocolate, for garnish

Steps:

  • For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
  • Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
  • For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
  • Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
  • Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
  • Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
  • Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
  • To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.

SEVEN-MINUTE FROSTING FOR RED VELVET CHOCOLATE CAKE



Seven-Minute Frosting for Red Velvet Chocolate Cake image

Use this frosting to make our Red Velvet Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 nine-inch layer cake

Number Of Ingredients 4

1 cup plus 2 tablespoons sugar
1 1/2 tablespoons light corn syrup
4 large egg whites
1 teaspoon pure vanilla extract

Steps:

  • In a small heavy saucepan, combine 1 cup sugar, corn syrup, and 1/3 cup water. Place over medium heat, and cook, stirring occasionally, washing down sides of pan with a wet pastry brush from time to time to prevent crystals from forming. Clip on a candy thermometer and stop stirring; increase the heat to high until temperature registers 235 degrees, about 7 minutes.
  • Whisk the egg whites in an electric mixer on medium speed, until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove syrup from heat, and pour in a steady stream down the side of the bowl containing the egg-white mixture, with mixer on medium-low speed. Increase speed to medium, and beat until cool, about 9 minutes. Add vanilla, and beat for 2 minutes more. Use immediately to frost cake.

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

Provided by P48422

Categories     Dessert

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 9

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in
2 tablespoons water
2 tablespoons Kahlua or 2 tablespoons Grand Marnier
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream

Steps:

  • NOTE: The flavor of this mousse depends entirely on the chocolate you use.
  • Please use the highest quality chocolate you can.
  • DO NOT use Bakers chocolate.
  • Do not use chocolate chips.
  • I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
  • DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
  • Add the whites and whip until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
  • Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
  • Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
  • This allows it to be formed into molds and terrines and be sliced or cut.
  • It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
  • I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
  • The uses for this mousse are endless.

VELVET MASHED POTATO CHOCOLATE CAKE



Velvet Mashed Potato Chocolate Cake image

This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.

Provided by grandma2969

Categories     Dessert

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 23

2 medium potatoes
2 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder
1 cup butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup raisins
1 cup finely chopped pecans
1/2 cup butter
3/4 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 tablespoon lemon juice
1/4 cup milk

Steps:

  • Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
  • Mash thoroughly, do not add milk or seasonings.
  • Measure out 1 cup, cover to keep warm, set aside.
  • Preheat the oven to 300°F.
  • Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
  • In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
  • Add the egg yolks and beat 1 minute longer.
  • Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
  • With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
  • Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
  • Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
  • Cool completely in pan on wire rack while you prepare the frosting.
  • To prepare the FROSTING:.
  • In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
  • Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
  • Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
  • Cover tightly until ready to serve.
  • NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.

Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6

CHOCOLATE VELVET CUPCAKES



Chocolate Velvet Cupcakes image

Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons butter flavor or vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips (6 oz)
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups powdered sugar
1 to 2 teaspoons butter flavor or vanilla
24 chocolate curls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 6

6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks

Steps:

  • Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This sounds so yummy! From taste of home. How can you go wrong with CHOCOLATE? Needs to chill overnight, not included in cooking or prep time.

Provided by Courtly

Categories     Pie

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup melted butter
2 cups semi-sweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 teaspoon vanilla extract
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 -4 tablespoons milk

Steps:

  • In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
  • In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
  • Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.

Nutrition Facts : Calories 572.2, Fat 37.1, SaturatedFat 21.8, Cholesterol 173.3, Sodium 185.3, Carbohydrate 62, Fiber 2.6, Sugar 51, Protein 4.5

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