CHOCOLATE SHEET CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
HOT WATER CHOCOLATE CAKE
A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.
Provided by TERRILEE
Categories Desserts Cakes Chocolate Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
- Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
Nutrition Facts : Calories 147 calories, Carbohydrate 25.4 g, Cholesterol 25.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 203.3 mg, Sugar 17 g
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
TIM AND TRACY'S CHOCOLATE CAKE (BOILED)
Easy moist chocolate cake that never fails, scales easily and comes with a story! Tim and Tracy met at work, fell in love, and decided to get married. One day Tracy was talking about the cost of getting married and mentioned that she had difficulty finding the right cake so I offered to make their wedding cake as my present to them. Tim said it had to be chocolate cake and it had to be this recipe, which came with the cake tin he had bought. I trialled it, we ate a lot of chocolate cake at work and eventually I made 4 cakes, 2 large and 2 medium (all made the night before so that it was fresh for the wedding!) The cake has a nice moist texture without being too heavy but was still solid enough to cover with rolling fondant icing to make it look like a real wedding cake. (sorry, the photo has long gone!) We had a ladies night where Tracy, her mum, granny, me, my daughters and another friend all made moulded icing roses in a lovely shade of burgundy. The cakes were stacked, icing rolled over the large cake and smaller cake and then the smaller cake placed directly on top of the larger cake. The edges were covered with a narrow ribbon. That's how I transported the cake to the wedding reception. Then in situ, I added the icing roses, some sprigs of baby's breath and a cascade of a wider burgundy ribbon. When it came to speech time, Tim's father revealed that Tim's love of chocolate cake almost prevented him from considering marriage. Apparently, when he was little, he had attended a wedding and was very disappointed with the wedding cake. He only liked chocolate cake. He was told that traditionally a wedding cake is fruit cake. His response to this news was that was it, he was never going to get married! So, Tim father continued, it was just as well that I made this chocolate cake for their wedding otherwise it may never have happened. I was so embarrassed. I thought I was helping out my friends and getting away with a no-brainer wedding present. All of a sudden, I was in the limelight. Everyone was coming up to me afterwards and congratulating the "chocolate cake lady"! I had no idea that my cake was going to be such a big feature at this wedding. It certainly wasn't what I intended but I'll never forget this recipe. It has become our family favourite too. Prep time includes time for the chocolate mixture to cool.
Provided by RonaNZ
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- If you don't have self raising flour, use plain flour with 1 heaped teaspoon of baking powder added to it.
- Preheat the oven to 170C/340°F.
- Butter a 20cm/8" cake tin. Line the base with baking paper.
- Put the butter, sugar, water, cocoa and bicarb in a saucepan and bring to the boil, stirring constantly.
- It goes a bit volcanic so once the mixture rises, be prepared to take it off the stove immediately. Set aside to cool.
- Beat the eggs in a large bowl.
- Sift in a bit of the flour and then mix in some of the chocolate. Continue until all the flour and chocolate are incorporated. If you do this a bit at a time, the flour will mix in easily without overmixing and making the cake tough.
- Pour into the prepared cake tin and bake for 45 minutes.
- Cool on a wire rack.
- Ice with your favourite icing or leave un-iced.
- To make a larger cake, use 3 eggs and scale everything else up by 50%. (BTW, this is a maths problem that I give to my kids!).
- Edited to include icing: Kookaburra referred to the icing in my original recipe I posted on the Australia/New Zealand forum. Here it is. 375g icing sugar, 1.5 tablespoons cocoa, 185g butter, 1.5 tablespoons water (hot works best), 5 drops vanilla. Cream butter and half the icing sugar. Add hot water, the rest of the icing and cocoa sifted together and the vanilla. Beat until smooth.
Nutrition Facts : Calories 241.9, Fat 9.5, SaturatedFat 5.6, Cholesterol 57.5, Sodium 322.6, Carbohydrate 37.2, Fiber 0.6, Sugar 25.1, Protein 2.9
BOILED CHOCOLATE CAKE
This is almost like a pudding! Serve it warm. If you choose serve it with whipped cream and a thick & gooey chocolate sauce. I haven't included a frosting as all this cake needs is a dusting with confectioners' sugar or if you prefer, cocoa powder. Diana's Desserts
Provided by Manami
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF degrees (180 C).
- Grease and line a 9 x 13-inch rectangular cake pan.
- Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes.
- Cool.
- Beat the eggs lightly, then add to cooled chocolate mixture.
- Sift in the flour slowly, stirring thoroughly as you add to avoid lumps.
- Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean.
- Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely.
- Dust with confectioners' sugar or if preferred cocoa powder.
- If desired, frost or glaze cake when completely cooled.
Nutrition Facts : Calories 605.8, Fat 26.3, SaturatedFat 15.6, Cholesterol 166.8, Sodium 952.8, Carbohydrate 86.5, Fiber 2.2, Sugar 50.3, Protein 8.6
BOILED CHOCOLATE CAKE
I first made this cake when I was at school, it is still my favourite chocolate cake recipe. Makes a beautiful moist cake. Prep time is a guess.
Provided by Marli
Categories Dessert
Time 52m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees c.
- Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil.
- Once boiling, time for 2 minutes, then remove from heat.
- Grease& line base of a loaf pan.
- Once chocolate mixture has cooled, add the flour& egg.
- Mix well until smooth.
- Place in pan& cook in oven for 35 minutes.
BLACKOUT CAKE WITH CHOCOLATE CRUNCH
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
- Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
- Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
- Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.
DELICIOUS BOILED CHOCOLATE ICING
More substantial than a ganache, this chocolate frosting is delicious poured over a cake or used as an ice cream topping. Vary the taste by using different types of chocolate chips, peppermint or orange extract.
Provided by Dragonfly AZ
Categories Dessert
Time 8m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.
- Bring mixture to a boil, stirring constantly.
- Let boil, still stirring for 1 minute.
- Remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.
- Spread icing over cooled cake, cupcakes, or ice cream.
- May store tightly covered in refrigerator. Warm in microwave before use.
CHOCOLATE CAKE FROM SCRATCH
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Provided by Pat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
- Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
- Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g
BOILED CHOCOLATE ICING
This is the chocolate icing I always use on miracle whip cake. The recipe has been used for years in our family so I don,t really know were it came from. It is a very rich icing and for those who are chocolate lovers, like myself this is the greatest.Very easy to make.
Provided by DotM7037
Categories Dessert
Time 18m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Put all the above ingredients in a cooking pot and boil till thick.
- Let cool and spread on your favorite cake.
Nutrition Facts : Calories 1019.4, Fat 12.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 228.4, Fiber 2.2, Sugar 200.1, Protein 2.2
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