The ATK chocolate shadow cake is a delightful dessert that is perfect for any occasion. With its rich, chocolatey flavor and moist, tender crumb, this cake is sure to please everyone at your table. The secret to this cake's unique flavor and texture lies in the combination of melted chocolate and boiling water, which creates a batter that is both dense and fluffy. The cake is then topped with a simple chocolate ganache, which adds a touch of elegance and sophistication. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield a delicious and impressive dessert.
Here are our top 9 tried and tested recipes!
DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 13
Steps:
- For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
CHOCOLATE SHADOW CAKE
This lovely cake came from Cook's Country Magazine Nove. 2008 issue. It is a lovely chocolate cake with white icing with chocolate glaze drizzled over the top......
Provided by 1lucky3
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- For the cake:
- Heat oven to 350* F.
- Grease and flour two 9 inch round or 3- 8 inch round baking pans.
- Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour into pans.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minute remove from pans to wire racks. Cool completely.
- Frost with icing below.
- For the icing:
- Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
- With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
- Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
- To Assemble:
- Spread 1 cup icing on bottom cake layer.
- Repeat with second cake layer and additional 1 cup icing.
- Top with final cake layer and spread top and sides with remaining icing.
- To Decorate:
- Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
- Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.
Nutrition Facts : Calories 671.8, Fat 23.2, SaturatedFat 7.2, Cholesterol 72.4, Sodium 681.4, Carbohydrate 113, Fiber 3.4, Sugar 83.3, Protein 8.8
CHOCOLATE SHADOW CAKE
Steps:
- Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
- In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
- Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
- Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
- Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
- Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
- In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
- Cool slightly and set aside.
- Fill cake layers with frosting, then frost the sides and top of the cake.
- Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.
Nutrition Facts : Calories 374 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 294 mg, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 5 g
CHOCOLATE SHADOW CAKE
Steps:
- Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
- In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
- Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
- In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
- Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BITTERSWEET CHOCOLATE MOUSSE CAKE(ATK)
Hershey's Special Dark is the chocolate of choice in this recipe. Other bittersweet chocolates will work, but because amounts of sugar and cocoa butter differ from brand to brand, they will produce cakes with slightly different textures and flavors. When crumbling the brown sugar to remove lumps, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites. If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whipped cream. Chocolate-Orange variation as well.
Provided by Coppercloud
Categories Dessert
Time 1h30m
Yield 1 9, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- 1. Adjust an oven rack to the lower middle position and heat the oven to 325 degrees. Butter the sides of a 9 inch springform pan; flour the sides and tap out the excess. Line the bottom of the pan with a parchment or waxed paper round. Wrap the bottom and sides of the pan with a large sheet of foil.
- 2. Melt 12 tablespoons butter and the chocolates in a large bowl over a large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until the chocolate mixture is smooth. Cool the mixture slightly, then whisk in the vanilla and egg yolks. Set the chocolate mixture aside, reserving the hot water, covered, in the saucepan.
- 3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds; add half of the crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add the remaining brown sugar and continue to beat at high speed until soft peaks form when the whisk is lifted, about 2 minutes longer. Using a whisk, stir about one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in 2 additions, using the whisk. Gently scrape the batter into the prepared springform pan, set the springform pan in a large roasting pan, then pour the hot water from the saucepan into the roasting pan to a depth of 1 inch. Carefully slide the roasting pan into the oven; bake until the cake has risen, is firm around the edges, the center has just set, and an instant-read thermometer inserted into the center registers about 170 degrees, 45 to 55 minutes.
- 4. Remove the springform pan from the water bath, discard the foil, and cool on a wire rack 10 minutes. Run a thin-bladed paring knife between the sides of the pan and cake to loosen; cool the cake in the springform pan on a wire rack until barely warm, about 3 hours, then wrap the pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (The cake can be refrigerated for up to 2 days.).
- 5. To unmold the cake, remove the sides of the pan. Slide a thin metal spatula between the cake and pan bottom to loosen, then invert the cake onto a large plate, peel off the parchment, and re-invert onto a serving platter. To serve, use a sharp, thin-bladed knife, dipping the knife in a pitcher of hot water and wiping the blade before each cut. (If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whippped cream. To make slicing easier, freeze the cake for 30 minutes just before serving.).
- Variation: Chocolate-Orange Mousse Cake. Follow the recipe for Bittersweet Chocolate Mousse Cake, reducing the vanilla extract to 1 teaspoon and adding 1 tablespoon orange liqueur and 1 tablespoon finely grated orange zest to the chocolate mixture along with the vanilla and egg yolks.
Nutrition Facts : Calories 213.7, Fat 16.2, SaturatedFat 9.3, Cholesterol 155.4, Sodium 80, Carbohydrate 13.1, Fiber 0.4, Sugar 12.2, Protein 4.6
OLD-FASHIONED CHOCOLATE LAYER CAKE (AMERICA'S TEST KITCHEN) RECIPE - (3.8/5)
Provided by á-57724
Number Of Ingredients 20
Steps:
- Heat oven to 350*. Grease and flour 2 round cake pans. Combine chocolate, cocoa, & water in medium heatproof bowl; set bowl over saucepan with 1 inch simmering water and stir with spatula until chocolate is melted, about 2 minutes. Add ½ c. sugar to chocolate mixture and stir until thick and glossy, 1-2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, & salt in medium bowl. Combine buttermilk & vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs & yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 ¼ c. sugar, increase speed to high, and whisk until fluffy & lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with spatula as needed. Add softened butter 1 Tbsp. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes. FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch barely simmering water, stirring occasionally until smooth. Remove from heat & set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, & salt and stir with heatproof spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, & cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath & stir mixture constantly with spatula until frosting is thick & just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70*). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light & fluffy, 1-2 minutes. Stir with spatula until completely smooth.
ATK CHOCOLATE SHADOW CAKE
Yield 12
Number Of Ingredients 4
Steps:
- For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.
Tips:
- Use a high-quality cocoa powder for the best flavor. A Dutch-process cocoa powder will give you a darker, richer flavor than a natural cocoa powder.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smoother batter.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. The cake should have a slight springback when you touch the top.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This chocolate shadow cake is a delicious and impressive dessert that is perfect for any occasion. It is rich, moist, and has a beautiful, dark chocolate flavor. The cake is also relatively easy to make, and it can be made ahead of time. If you are looking for a special chocolate cake to make, this is the one for you.
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