I made this Chocolate Velvet Cake With Chocolate Butter Cream Frosting for one reason, and one reason alone. Well, lets actually make that two reasons. Two reasons and two reasons alone.
Reason 1 ~ It’s out of the cookbook that I’m giving away called “Taste Of Home: Recipes Across America”.
Reason 2 ~ It looked darned delicious and completely decedent. Plus, I sincerely wanted to tempt you into entering the giveaway. I guess that actually makes three reasons…but who’s counting? LOL
A few weeks ago I put it out on my facebook page that I accidentally came into the possession of two of these exact TOH cookbooks. Truth be told, by accident I mean that, without my paying close enough attention, I accidentally ordered two of the same cookbooks. Whoops. It happens 🙂
On facebook, I asked this question: “Is anyone interested in possibly winning a brand new copy of my extra book if I were to do a giveaway on my blog?” The fact that I’m writing this post gives you a little clue into the answer I received! As it turns out, my poor memory is your gain, and for that, I am happy it happened!
Follow this post to the very bottom to find out how you can enter to win a brand new copy of this TOH cookbook: Recipes Across America. It’s one of my new favorites! With 735 recipes included, it’s completely HUGE and has tons of big, bright, mouthwatering photos!
The recipe for Chocolate Velvet Cake With Chocolate Butter Cream Frosting can be found on page 378 of this book. However, in the book they actually call the recipe Chocolate Velvet Dessert. After making, and of course adapting it ever so slightly (not enough to alter the flavor), I decided on a different name. One that really speaks to the dark, sinful loveliness this cake possesses. I’ll use asterisks to denote the changes and additions I made to the original recipe.
CHOCOLATE VELVET CAKE WITH CHOCOLATE BUTTER CREAM FROSTING
Serves: 16 Prep time: 20 minutes Bake time: 20 minutes + chilling
For the cake:
2 sleeves of chocolate graham crackers*
2 tablespoons granulated sugar
6 tablespoons butter, melted*
2 cups semisweet chocolate chips
6 egg yolks
1 3/4 cups heavy whipping cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt*
For the frosting:
1/2 cup butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
3-4 tablespoons milk
-Preheat oven to 350 degrees.
-Spray a 9″ spring form pan with baking spray. Set aside.
-Using a food process, pulse the graham crackers until they are finely ground crumbs.
-In a small bowl, combine the cookie crumbs, granulated sugar and the melted butter. Stir well until it becomes the consistency of damp sand.
-Add the crumbs into the prepared spring form pan and press them firmly and evenly on the bottom and up the sides of the pan.
-Place the spring form pan on a baking sheet and bake for 10 minutes. Remove and cool on a wire rack.
-Meanwhile, in a large microwave safe bowl, melt the chocolate chips (check on them often and stir occasionally) until smooth.
-In a small bowl, whisk together the egg yolks, whipping cream, vanilla extract and salt.
-Stir a small amount of the melted chocolate into the egg yolk mixture until blended; gradually add the remaining egg yolk mixture into the melted chocolate and whisk well, to combine.
-Pour the filling into the cooled graham cracker crust and place. Place the pan on a baking sheet and bake for 45-50 minutes or until the center is almost set (it will jiggle slightly).
-Cool on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen. Remove the collar of the pan.
-Carefully, using a knife or an offset spatula, remove any extra crumbs that are taller than the cake.
-Allow the cake to cool at least an hour and then place it in the freezer for at least 1 1/2 hours.
-In the bowl of a stand mixer, or a large bowl with a hand mixer, combine the butter, confectioners’ sugar, baking cocoa and milk. Add additional milk by the tablespoon should you decide you want a thinner consistency.
-Fill a large piping bag, fit with a star tip, with the frosting and decorate the top of the cake with your favorite design.
And here is the end result of my chocolate velvet cake! This is undoubtedly the best chocolate dessert I have ever made, and the chocolate butter cream frosting is to die for!!!
And now, the moment you’ve (hopefully) all been waiting for…
It’s your chance to enter to win this amazing cookbook, which has full color photos of each and every recipe (735 of them to be exact). Just follow the easy instructions below and you’re good to go.
THIS GIVEAWAY IS NOW CLOSED! THE WINNER: LYNN H. HAS BEEN CHOSEN BY A COMPLETELY RANDOM DRAW AND HAS BEEN NOTIFIED. IF THE WINNER DOES NOT REPLY TO HER EMAIL WITHIN 24 HOURS, ANOTHER WINNER WILL BE CHOSEN AND NOTIFIED VIA EMAIL. THANK YOU TO ALL WHO ENTERED THIS GIVEAWAY, AND BETTER LUCK NEXT TIME!
This giveaway starts on October 15, 2013 and will run until October 22, 2013. This giveaway is valid to US residents only. I will notify the winner via email and the winner will have 24 hours to claim the prize. If the winner does not claim the prize within the 24 hour time frame, another winner will be chosen.
Thank You and Good Luck!!!