Chocolate Cake Recipe Food Network Ina Garten

You'll begin by sifting flour, sugar, cocoa powder, baking soda, baking powder, and salt directly into the bowl of a stand mixer. Mix it up with the paddle attachment, then combine buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl. Add the wet to the dry and mix on low speed until the batter is smooth and thick. With the mixer running, add hot coffee to thin out the batter.

(The batter will be pretty loose at this point, but it's supposed to be!) Pour it into two cake pans that have been buttered, floured, and lined with parchment paper. Bake until a cake tester comes out clean, then cool the cakes in their pans for 30 minutes before transferring to a wire rack. 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. In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

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. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water.

On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread immediately on the cooled cake. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes.

Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. This is my favorite chocolate cake recipe.

Everyone says it is the best they've ever had. I cut back the coffee to 1/2 cup, and since I've gone gluten-free I use the Cup4Cup baking mix instead of regular flour. I usually make it with cream cheese or a buttercream frosting , but the chocolate frosting in this recipe is good, too. For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it¿s thickened. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.

At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined. Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth.

Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth. 3) In another bowl, combine the buttermilk, oil, eggs, and vanilla. In a medium bowl, stir together the flour, baking powder, and salt.

Cut in the butter with a pastry blender or cheese grater until the mixture is crumbly. Drop dumplings by large tablespoonfuls ( size-30 cookie scoop) into the hot stew. 2) 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. Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. The Barefoot Contessa star made the frosting by chopping semi-sweet chocolate and melting it in a bowl set over simmering water.

She added butter to a mixer and beat it before adding an egg yolk, vanilla extract, confectioners' sugar, and instant coffee granules she mixed with hot water. Garten whipped the ingredients together before adding the chocolate. Sue, I made this cake last night for a treat for my husband (okay… and for me too) and it was a huge success. This is really the perfect chocolate cake, and I assure you, I've done due diligence on this! I was careful not to overbake it, and it came out fully cooked but perfectly moist and not at all crumbly. I used Valrhona cocoa and instant espresso for the coffee, and I really loved the dark, rich flavor.

I made it in two 9″ pans and baked it for about 32 minutes. I do appreciate the sour cream in the frosting as it balances some of the sweetness of the powdered sugar. Hearty and delicious, these chicken stew recipes are a perfect way to warm up on that cold night in. 1.What's funny about this recipe is that for the longest time, I couldn't find a single "written down" version of how to make chicken stew.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy. Sift the powdered sugar into the bowl and continue beating until combined. Add the vanilla extract and 1 to 2 teaspoons of orange food coloring and beat just until combined and the frosting is your desired color of orange.

Refrigerate the frosting for 30 minutes to make it easier to pipe. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined.

With a rubber spatula, fold the batter until it is well mixed. Add the eggs one at a time, beating between each addition, then add the vanilla extract. 2) 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. For the next step, I used a hand mixer to beat the butter on medium-speed until it was light and fluffy. Then, I added the vanilla and continued to beat for another three minutes. Now, you likely noticed that Ina's original recipe calls for an egg yolk.

I chose to omit this ingredient because the FDA recommends cooking egg yolks until firm. And, in light of the recent egg recalls, I wanted to play it safe. If you choose to add the egg yolk, you'll end up with a richer, more decadent frosting.

But honestly, it tasted great without the yolk, too. I mixed the dry ingredients on low until they were well-combined. It was smooth, light, and easy to work with. I've never made a frosting that called for an uncooked egg yolk before, and it seriously improved the texture. Just as egg yolks are used as emulsifiers in salad dressings, the yolk here helped bring this frosting together into one fluffy, homogenous mixture. The instant coffee was also nice and gave the frosting a more complex flavor.

This will absolutely be my new go-to cake recipe for birthdays and celebrations. It was an elevated take on a simple, unfussy chocolate cake. The cake itself was rich and moist, yet light, and the salt level was perfect (it used an entire teaspoon!). Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth.

Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth. To make the dough, in the bowl of a stand mixer fitted with the paddle attachment, or in the bowl of a food processor, mix the flour, sugar, and salt. If using a food processor or pastry blender, pulse it in the processor just a few times until the butter is in irregular dried chickpea-sized pieces. When the butter and vanilla was light and fluffy, I added the confectioners' sugar and mixed until creamy.

Then, I measured out 2 teaspoons of hot tap water, and dissolved the instant coffee powder in it. While continuing to beat on a low speed, I added the chocolate and coffee to the butter, mixing until blended. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings.

Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs. Season the chicken thighs liberally with salt and pepper. Place a large dutch oven over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown , about 7-8 minutes total.

1) Preheat the oven to 180°C/gas mark 4. Line with parchment paper, then butter and flour the pans. With the mixer on medium, add the butter, 2 tablespoons at a time. If the butter starts to melt, stop and wait for the mixture to cool. With the mixer on low, add the coffee liqueur and vanilla. Do not refrigerate; frost the cake while the buttercream is at room temperature.

She poured the cake batter into two 8-inch cake pans lined with parchment paper, butter, and flour and baked them in a 350 degree Fahrenheit oven for 35 to 40 minutes. You can feel confident going with either one, depending on whether you're in a butter creaming mood or not. They both bake up perfectly with a nice deep rich color and fabulous chocolate flavor. Place the chocolate, butter, and espresso powder in a bowl.

Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold. Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand.

Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.

Allow to cool and serve warm or at room temperature with a scoop of ice cream. Butter two 8-inch x 2-inch round cake pans. Apple crisp is the perfect dessert for when you want the warm and comforting flavors of an apple pie, but don't want to put in the effort to make one. Often confused with a crumble, this easy-to-make deep-dish dessert has apple filling with a nubby, streusel-like topping. And typically, an apple crisp has oats in the topping that adds a little crunch. To inspire you to get baking, we've rounded up our 10 best apple crisp recipes of all time.

These recipes include traditional apple crisp with oatmeal as well as new takes like caramel apple crisp and apple and pomegranate crisp. Grab some vanilla ice cream and scroll through to find your new easy, favorite apple dessert. If you're craving a sweet fall treat, look no further than these apple crumble recipes. Crumbles get their name because the fruit filling is typically covered with a crumbly mix of butter, flour, and sugar, creating a delightful golden brown topping once baked. You'll be able to use up your autumnal bounty of fresh apples in these 10 apple crumble recipes, which are delicious served as-is or with a scoop of vanilla ice cream.

To bake the tart crust, preheat the oven to 375ºF (190ºC.) Line the dough inside of the cake pan with a large sheet of foil, easing the foil into the corners of the pan. Fill the foil with pie weights or dried beans and bake until the dough is partially cooked, about 30 minutes. Remove the foil and pie weights and let the crust cool while you prepare the filling. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt.