Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR CHOCOLATE CELEBRATION CAKE
Title:Chocolate Celebration Cake
Category:Layer Cake
Chocolate Celebration Cake

This is purported to be very similar to P. F. Chang's Great Wall of Chocolate Cake.

5 ounces unsweetened chocolate, coarsely chopped
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 1/4 cups milk

Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.

In a microwave-safe bowl, melt the chocolate on HIGH for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.

In a large bowl, stir the flour, baking powder and salt.

In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.

Place one layer on a serving plate. Spread frosting over the cake and top with the second cake layer. Frost the outside of the cake, then the top. Store in the refrigerator. Serves 12.

Chocolate Ganache Frosting
18 ounces bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/3 cup seedless raspberry jam
1/4 cup unsalted butter, cut into 1/2-inch cubes
Pinch of salt
1 1/2 teaspoons vanilla extract

Place the chocolate in a large bowl.

In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.

Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate it for no longer than 1 1/2 hours.

Makes about 2 cups.



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners