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Chocolatey goodness

Winners of Washington Fair’s homemade chocolate cake contest share recipes

By Paul Paterra 4 min read
article image - Paul Paterra/Observer-Reporter
Top three places in the homemade chocolate cake contests are, from left, Amanda Yohman of Charleroi, third place; Denise Fife of Washington, first place, and Lauren Perkins of West Finley, second place.

First place – Chocolate Raspberry Mousse Cake, courtesy of Denise Fife, Washington

Cake

1 ¾ cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups sugar

1 cup unsweetened cocoa

½ cup vegetable oil

1 cup buttermilk

1 cup boiling water (optional, add one packet of instant coffee to boiling water)

2 teaspoons vanilla

3 large eggs

Filling

2 tablespoons softened butter

1, 8 oz. softened cream cheese

1 cup confectioners sugar

½ teaspoon vanilla

⅔ cup semisweet chocolate chips-melted

1 cup heavy cream

½ cup mini sweet chocolate chips

2 pints fresh raspberries

Frosting

½ cup vegetable shortening

8 tablespoons unsalted butter

1 cup confectioners sugar

½ cup unsweetened cocoa

¼ cup milk

1 teaspoon vanilla.

Preheat oven 325 degrees, grease three 8″ round cake pans. In a large mixing bowl, add cake dry ingredients in the order given. Combine oil, buttermilk, boiling water and vanilla in a medium bowl. Add this to the dry ingredients and beat at medium speed for 30 seconds. Add eggs and mix for a minute. Divide among the 3 pans. Bake for 25-30 minutes.

Filling: In a large bowl, combine butter, cream cheese, ¾ cup of the confectioners sugar and vanilla, then mix until smooth. Melt chocolate in microwave. Add to bowl and mix until fluffy. Beat heavy cream until soft peaks form and rest of confectioners sugar. Beat just until creamy. Fold into the cream cheese mixture and fold until mini chips.

Place first on a plate, spread with half of the filling. Cut raspberries in half. Place enough on top to completely cover. Repeat until all layers are used.

Frosting: In a large bowl, beat together shortening and butter. Add confectioners sugar and cocoa to butter mixture, alternating with milk. Add vanilla and beat for 2 minutes. Frost cake and garnish with any leftover raspberries.

Second place – Light and Fluffy Chocolate Cake, courtesy of Lauren Perkins, West Finley

Cake

1 ½ cups white sugar

½ cup packed light brown sugar

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

1 cup boiling water (1 cup after boiled)

¾ cup vegetable oil

¼ cup unsalted butter

2 large eggs (Pa preferred)

3 large egg yolks (Pa preferred)

1 tablespoon vanilla extract

2 cups flour

½ cup sour cream

⅓ cup milk.

Cake instructions: Preheat oven to 350 F, butter two 9-inch cake pans. In a large bowl, whisk together white sugar, brown sugar, cocoa powder, baking soda and salt. Pour boiling water into the mixture and whisk to blend well. Let cool for 5 minutes.

Using an electric mixer set on low to blend until combined. Add flour and blend until combined. Finish by blending in milk and sour cream.

Divide evenly into pans. Bake for about 30-35 minutes or until the toothpick comes out clean. Cool in pan for 5 minutes and then remove and let finish cooling on a wine rack.

Add frosting to the cake and layer as desired.

Buttercream frosting

1 ½ cups butter at room temperature

4 cups powdered sugar

¾ cups cocoa powder

4 tablespoons heavy whipping cream

2 teaspoons vanilla extract

pinch of salt.

In the bowl of your mixer, beat the butter until creamy on medium speed. Turn the mixer on low and slowly incorporate the powdered sugar and cocoa powder into the butter. Once all sugar and cocoa powder is mixed, addin the heavy cream, vanilla and salt. Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Third place – Cookie Dough Chocolate Cake, courtesy of Amanda Yohman, Charleroi

Chocolate cake

1 ¾ cups flour

2 cups sugar

¾ cup Hershey cocoa powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

2 tablespoons vinegar

½ cup vegetable oil

2 teaspoons vanilla

1 cup hot coffee.

Preheat the oven to 350 F. Grease 2 round 8-inch cake pans. In a large bowl, combine all dry ingredients. Add remaining ingredients except coffee. Beat on medium speed for 2 minutes. Stir in hot coffee. Pour into prepared pans and bake for 30-35 minutes. Let cool.

Chocolate fudge filling

⅓ cup butter

⅔ cup cocoa

2 ⅔ cups powdered sugar

⅓ cup milk

1 teaspoon vanilla.

Melt butter in a small pan over low heat. Add cocoa. Stir until smooth. Remove mixture from heat and place into medium bowl. Let cool. Add milk, vanilla and powdered sugar. Beat with a mixer until you have good consistency – adding more powdered sugar as needed.

Cookie dough frosting

1 ½ cup unsalted butter, room temperature

2 ¼ cup brown sugar

1 ½ teaspoon vanilla

¾ teaspoon sea salt

2 ¼ cup flour, heat treated

6-12 tablespoon milk as needed.

Cream the butter and sugar together until light and fluffy. Add the vanilla and salt. Beat well. Pour in the heat treated flour and mix until just combined. Beat in milk, one tablespoon at a time, until you get the desired consistency.

Once the cake is assembled, add mini chocolate chips and homemade chocolate chip cookies for decoration.

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