MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
- Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
- Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
- For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
- Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
- Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
- To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
- Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
- Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
- To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
HOT CHOCOLATE FROSTING
A quick chocolate frosting made out of things from around the house.
Provided by Nathan C
Categories Desserts
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine confectioners' sugar and hot cocoa mix together in a small bowl. Mix in water.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 37.2 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 50.8 mg, Sugar 36.5 g
HOT CHOCOLATE & MARSHMALLOW BUTTERCREAM FROSTING
Make and share this Hot Chocolate & Marshmallow Buttercream Frosting recipe from Food.com.
Provided by Candace Michelle 2
Categories Dessert
Time 10m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Stir together the hot cocoa powder and milk, until there are no lumps. Set aside.
- In a mixer, whip together the butter and marshmallow cream until well combined. Add the sugar, a heaping half cup at a time, mixing between additions and scraping down the sides of the bowl. Once all the sugar is added, put the mixer on low and drizzle in the cocoa mixture.
- Slowly turn the mixer up to medium-high speed and whip together for about one minute, until the chocolate is incorporated and the frosting is fluffy.
- Give it a taste and add more chocolate, if necessary. Then frost!
Nutrition Facts : Calories 214.5, Fat 11.9, SaturatedFat 7.5, Cholesterol 30.7, Sodium 55.6, Carbohydrate 26.8, Fiber 0.3, Sugar 22.9, Protein 0.8
MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING
Number Of Ingredients 0
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 1,040
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