Best Chocolate Cake Ever Portugese Food

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

THE BEST CHOCOLATE CAKE EVER

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.

LISBON CHOCOLATE CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
• Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
• Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
• Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
• Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
• Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
• Whip the remaining 1/2 cup cream until it holds medium peaks.
• Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
• To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.

BEST CHOCOLATE CAKE EVER? PORTUGESE RECIPE

Steps:

• Preheat oven to 350F / 180C. In a bowl combine the flour, sugar, salt and baking and set aside. In a saucepan melt the butter. Add the cocoa stirring until dissolved. Add the hot water and allow to boil for 30 seconds. Remove from heat and pour over the dry ingredients stirring well. In a small bowl mix the yogurt, eggs and vanilla extract. Pour over chocolate mixture and stir until the ingredients are combined (no need to use the electric mixer). Place on a rectangular baking pan and bake for about 20 minutes or until a toothpick comes out clean. For the frosting melt the butter in a saucepan and add the cocoa stirring until dissolved. Remove from heat and add the milk, vanilla and powdered sugar. Pour the frosting over the cake while still hot and cut into squares.

BEST-EVER CHOCOLATE CAKE , HERITAGE RECIPE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
• Line bottom of pans with waxed paper.
• Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
• In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
• Scrape sides of bowl; continue beating on medium speed for 2 minutes.
• Add eggs, one at a time, beating after each addition (about 1 minute total).
• Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
• Beat on medium to high speed for 20 seconds more.
• Spread batter evenly into the prepared pan(s).
• Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake layers in pans for 10 minutes. Remove from pans.
• Peel off waxed paper and cool thoroughly on wire racks.
• Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
• CHOCOLATE-SOUR CREAM FROSTING:.
• In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
• Cool for 5 minutes.
• Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
• This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
• Cover and store frosted cake in the refrigerator.