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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Glazed Chocolate Cake with Chocolate Butter Cream Recipe

Glazed Chocolate Cake with Chocolate Butter Cream

This is an amazingly chocolatey moist cake. An old fashioned cake topped with a sweet, chocolatey, buttercream glaze.

3/4 cup Sugar
4 Eggs, separated
6 oz. German sweet chocolate, broken into pieces
3/4 cup Butter
4 Tb Cake flour
2 Tb Almonds, blanched and pulverized
pinch Salt

Oven Temp ~ 375°
Baking Time ~ 25 -
Pan Type ~ 8 or 9 inch round pan
Preheat the oven. Cut a round of parchment paper to fit the bottom of your cake pan. Butter the sides of pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of pan. Set aside.

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, continue stirring over low heat until well blended. Stir in the flour and pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff but not dry. Stir one quarter of the egg whites into the chocolate mixture to lighten it; then fold all back into the remaining egg whites.

Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake Chocolate Cake watching carefully until the outside is solid and the center still creamy
(not runny and not dry)
when tested with a butter knife.
Let the chocolate cake cool before removing from pan.
Glaze and decorate cake.
Refrigerate Glazed Chocolate Cake before serving.

To glaze:

Chocolate Butter Cream

3 1/2 ounces German's sweet chocolate,
broken into small pieces.
2 to 3 Tb coffee or water
3 Tb butter

Melt the chocolate with the coffee or the water until smooth, remove from the heat, stir in the butter. Pour on top of the chocolate cake, use a metal spatula
(moistened in hot water and dried) to spread.

To decorate: Use toasted slivered almonds.
Serves 12
Nutrition facts:
Serving Size 73 g
Calories 319
Calories from Fat 211
Total Fat 23.5g 36%
Saturated Fat 14.1g 70%
Cholesterol 93mg 31%
Sodium 123mg 5%
Total Carbohydrates 29.1g 10%
Dietary Fiber 1.5g 6%
Sugars 25.1g
Protein 2.5g
Vitamin A 10% • Vitamin C 0% • Calcium 2% • Iron 10%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!