Best 2 Collectors Cocoa Cake Recipes

"Collectors Cocoa Cake" is a timeless classic that has been passed down through generations. Originating in the Victorian era, it has stood the test of time due to its delightful flavor and intricate decoration. This rich and decadent cake is composed of layers of moist chocolate sponge, sandwiched together with a velvety chocolate ganache, and adorned with an elegant chocolate glaze. The result is a masterpiece that delights the senses and elevates any occasion. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating this exquisite cake, providing a step-by-step recipe that will allow you to recreate this iconic dessert in the comfort of your own home.

Here are our top 2 tried and tested recipes!

COLLECTOR'S COCOA CAKE

Collector's Cocoa Cake image

Searched through most the recipes here on the site but I didn't find anything like it, smilar yes, so here is my take on the cake. Of course, I found this on my favorite site - you guessed it - HersheysKitchens.com.

Provided by Manami

Categories Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 cups all-purpose flour
1 1/3 cups water
3/4 cup hershey's cocoa
1 3/4 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter (1-1/2 sticks) or 3/4 cup margarine, softened (1-1/2 sticks)
2 eggs
1 teaspoon vanilla extract
6 tablespoons butter or 6 tablespoons margarine, softened
2 2/3 cups powdered sugar
1/2 cup hershey's cocoa or 1/2 cup Hershey's dutch-processed cocoa
1 teaspoon vanilla extract
1 cup milk
3 tablespoons all-purpose flour
1 cup sugar
1/2 cup reese's creamy peanut butter
1/2 cup vegetable shortening
1 teaspoon vanilla extract
1 dash salt

Steps:

Heat oven to 350°F.
Butter and flour (2) 8-inch or 9-inch round baking pans.
Beat butter and sugar in large bowl until fluffy.
Add eggs and vanilla; beat 1 minute on medium speed of mixer.
Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
Pour batter into prepared pans.
Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
One Bowl Buttercream Frosting:.
Beat butter in medium bowl.
Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.).
Stir in vanilla.
About 2 cups frosting.
Fluffy Peanut Butter Frosting:.
Gradually stir milk into flour in small saucepan.
Cook over low heat, stirring constantly, until very thick.
Transfer to medium bowl; press plastic wrap directly on surface.
Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake.
Add sugar, peanut butter, shortening, vanilla and salt.
Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
About 3 cups frosting.

COLLECTORS COCOA CAKE

Collectors Cocoa Cake image

Make and share this Collectors Cocoa Cake recipe from Food.com.

Provided by Tarbean

Categories Dessert

Time 45m

Yield 1 layer cake

Number Of Ingredients 9

Ingredients

3/4 cup margarine
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups water
2 cups flour

Steps:

Cream margarine and sugar.
Add eggs and vanilla.
Add remaining ingredients.
Pour into 2 floured and greased pans.
Bake 350, 35-40 min for 8" pans, 30-35 min for 9" pans.

Nutrition Facts : Calories 3787.8, Fat 157.4, SaturatedFat 32.4, Cholesterol 423, Sodium 4496.7, Carbohydrate 578.5, Fiber 28.2, Sugar 352.8, Protein 52.6

Tips:

Use high-quality cocoa powder for a richer flavor.
Make sure your baking powder and baking soda are fresh for best results.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
For a decadent treat, try using a chocolate ganache frosting.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
This cake can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

This classic chocolate cocoa cake is a delicious and versatile dessert that can be enjoyed by people of all ages. With its moist texture, rich chocolate flavor, and fluffy frosting, it's sure to be a hit at any gathering. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will help you create a stunning cake that will impress your friends and family. So next time you're looking for a special dessert, give this chocolate cocoa cake a try – you won't be disappointed!