Best Chocolate Graham Cracker Cake Recipe 455 Recipes

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• For the cake:
• Preheat oven to 375F.
• Cream butter and add sugar and egg yolks, mixing until well combined.
• Add graham cracker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture.
• Pour batter into two greased and floured 9 inch round pans.
• Bake 25-30 minutes.
• Cool slightly.
• Turn out onto a wire rack to cool completely.
• For the chocolate sauce:
• Combine the cream and sugar in a small saucepan and heat to a boil.
• Pour the hot mixture over the chocolate and butter in a medium bowl.
• Stir until completely melted and smooth.
• Strain through a fine wire-mesh strainer into a serving bowl.
• Serve warm.

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• GRAHAM CRACKER CAKE: Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
• In a food processor, pulse the graham crackers until they form almost a powder. Add in butter, and blend for another 20 seconds to combine.
• Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
• Split the graham cracker crumble between the prepared cake pans, and press down to form an even crust using the bottom of a glass or the bottom outside of a measuring cup.
• In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and toss in chocolate chips. Stir until just combined. Split cake batter evenly between prepared cake rounds on top of the crust.
• Bake for 25-30 minutes, or until center is fully baked. Do not overbake.
• Remove rounds from the oven, let cool in the pan for 5 minutes, then flip upside down onto wire rack to cool to room temperature.
• GANACHE FILLING: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined.
• GRAHAM CRACKER BUTTERCREAM: Pulse graham crackers into a fine powder (I use a smoothie blender for this). Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy.
• Add in graham cracker powder, vanilla, salt, and heavy cream. Mix until combined.
• Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time. Add in more heavy cream or more powdered sugar if needed to achieve desired consistency. Turn mixer on high speed for 2 minutes to thicken and lighten in texture. Hand stir with a wooden spoon to beat out any air bubbles.
• CHOCOLATE GANACHE EXTERIOR LAYER: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined. It will be thick. Let cool until you're able to spread it on the side of the cake like thin frosting, about 15 minutes.
• ASSEMBLY: On a cake turntable, add on a cardboard cake round the side of your cake taped to one size bigger (6" round taped to a 8" round, for example).
• Add a little bit of the graham cracker buttercream in the center of the cardboard round to act as "glue" for that bottom cake layer.
• Place the first chocolate graham cracker cake layer down, add on a small layer of buttercream, then pipe a dam around the outer rim of the cake layer. Spoon in a layer of ganache filing.
• Place the second cake layer on top. Repeat step 2 again for the next buttercream layer, and then add on the top cake round.
• Crumb coat the entire cake, then place in the freezer for 10 minutes.
• Add all the graham cracker buttercream to coat the cake, using a cake knife and cake scraper for clean edges. Freeze cake for 5 minutes until firm.
• Next, add on a layer of ganache over the chilled graham cracker buttercream layer. Use a cake comb to create decorative sides, then top with garnishes on top if desired.
• Enjoy!

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 375°F.
• Cream butter and add sugar and egg yolks, mixing until well combined.
• Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
• Beat egg whites until stiff and fold into mixture.
• Pour batter into two greased and floured 9 inch round pans.
• Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
• Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
• Stir until completely melted and smooth. Serve warm over cake.