A Chocolate Cake To Die For Food

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

Steps:

• Preheat oven to 345 degrees. Grease a bundt pan.
• Mix together: oil, water, eggs and sour cream. Beat until well mixed.
• Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
• Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
• Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
• Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
• Once cooled, dust with powdered sugar. Enjoy!

TO DIE FOR CHOCOLATE CAKE

Steps:

• Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
• Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
• While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
• Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
• Beat until well blended. The batter will be thick.
• Stir in chocolate chips.
• Pour the batter into the greased bundt pan.
• Bake at 350 degrees for 55 to 60 minutes.
• Allow the cake to cool for 10 minutes before removing it from the pan.
• Invert the cake onto a wire rack and cool completely.
• In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
• Stir until the chocolate chips are melted and the texture is smooth.
• Stir in vanilla extract.
• Pour the glaze over the top of the cake letting it drizzle down the sides.
• Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
• Transfer the cake to a cake plate or serving platter.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

DIED AND GONE TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.