Best Donnas Chocolate Cake Recipes
CHOCOLATE WHOOPIE DONNA'S WAY
This is rich, decadent chocolate whoopie wonderful! The cookie itself is easy to make and bakes perfectly. The inside is rich and chewy while the outside is firm enough to hold the amazing chocolate marshmallow filling. The filling is firm and firms up even more when it sits for a while. It's the best ooey, gooey center for this sandwich cookie. The whole crew loved these! We used a piping bag to easily fill the cookies and to help with the presentation. We'd suggest doing this, but a spoon works great too.
Provided by Donna Roth @LuvnMom
Categories Cakes
Number Of Ingredients 12
Steps:
- Mix all cookie dough ingredients.
- Scoop onto cookie sheet using a 2-tablespoon scoop.
- Bake at 375ยบ for 9-11 minutes (depending on your oven).
- Let cookies cool on racks till completely cooled.
- Mix up the frosting.
- Scoop about 1-2 tablespoons of frosting onto bottom of a cookie.
- Top with bottom side of another cookie to make a sandwich. Repeat until all cookies are used.
- These are really rich. To make smaller treats, use a smaller scoop. Just make sure to use a scoop. This ensures the cookies bake to the same size to make nice lil sandwiches. :)
- NOTE: For smaller cookie sandwiches, about the size of an Oreo, use a 1 tablespoon scoop & cook for 7-8 minutes.
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
DONNA'S CHOCOLATE CAKE
Categories Chocolate
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line two 9' baking pans with parchment paper. (alternatively, you canebrake for a longer period of time in one large pan)
- In large bowl of mixer, stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla and beat until smooth ( about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be runny. If necessary, beat on slow speed in mixer to be sure its mixed really well.
- Pour batter evenly between the two pans and bake in middle rack of oven for about 35 minutes until toothpick inserted into centre comes out clean, with just a few crumbs sticking on it.
- Allow to cool 15 minutes then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mits, hold the rack in place while flipping the cakes over onto the racks. Tap the bottom of the pans until the cake falls out. Cool completely
- FROSTING: In the bowl of an electric mixer, beat together cream cheese with butter on medium high speed until creamy (about 3 minutes)
- Sift in 3 cups powdered sugar with cocoa to ensure there are no lumps, then add salt. Mix on low speed until well combined then increase speed to medium high and beat until smooth and whipped
- Add vanilla and beat another minute or so til smooth.
- Its best to pipe the frosting on right after its made. If you refrigerate the frosting, it will need a little time at room temp to soften.
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