chocolate cake recipe on marthastewarts show today.?

a three layer cake with a chocolate frosting made with cho.chips and 4 cups of whipping cream

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  1. Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting

    Serves 10



    1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

    3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans

    1/2 cup boiling water

    3 cups sifted cake flour (not self-rising)

    1 teaspoon baking soda

    1/2 teaspoon salt

    2 1/4 cups sugar

    4 large eggs, lightly beaten

    1 tablespoon pure vanilla extract

    1 cup whole milk

    Mrs. Milman's Chocolate Frosting

    1. Preheat oven to 350°. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.

    2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.

    3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.

    4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and reinvert. Let cool completely.

    5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining 3 cups frosting.
  2. Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting




    1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
    3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
    1/2 cup boiling water
    3 cups sifted cake flour (not self-rising)
    1 teaspoon baking soda
    1/2teaspoon salt
    2 1/4 cups sugar
    4 large eggs, lightly beaten
    1 tablespoon pure vanilla extract
    1 cup whole milk
    Mrs. Milman's Chocolate Frosting

    1. Preheat oven to 350°. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.

    2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.

    3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.

    4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and reinvert. Let cool completely.

    5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining 3 cups frosting.



    Mrs. Milman's Chocolate Frosting

    Makes 6 cups

    24ounces semisweet chocolate morsels
    4 cups heavy cream
    1 teaspoon light corn syrup

    1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.
  3. sounds yummy. can i have some....???
  4. Choc. cake
    didn't catch how much butter- -

    The rest of the recipe that I got was:
    2 1/4 C sugar - mix with butter.
    4 eggs
    3 C cake flour
    1/2 teas. salt
    1 teas Bak. Soda / Mix dry ingr. tog.(fl,sa,so)
    3/4 C boiling water
    add 3/4 C cocoa to boiling water
    1 T vanilla
    1C whole milk
    alternate dry ingr with liquid . beat til smooth and pour into
    3-8" buttered pans - dusted with cocoa and bake for 35-40 min.

    Didn't get the frosting - sorry.
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