CHOCOLATE CAKE III
This is the greatest chocolate cake recipe. It is really moist and will make your mouth water...
Provided by Rachel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour and cocoa. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 58.6 g, Cholesterol 84.4 mg, Fat 10.5 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 5.9 g, Sodium 483.2 mg, Sugar 34.5 g
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CHOCOLATE SHEET CAKE III
The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.
Provided by Arreinia Grubb
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g
BETTER THAN SEX CAKE III
It is my understanding that there are a variety of recipes masquerading under this name, but this is the one that my friends like most. Overnight chilling not included in preparation time.
Provided by Paul K. Lago
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour 13" x 9" cake pan.
- Mix cake as directed on package.
- Bake the cake about 35 minutes or until it tests done.
- As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
- Refrigerate overnight.
- Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
- Enjoy.
Nutrition Facts : Calories 322.2, Fat 13.3, SaturatedFat 4.4, Cholesterol 38.5, Sodium 349.1, Carbohydrate 50.1, Fiber 0.9, Sugar 20.1, Protein 4.3
3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE
This recipe was given to my Husband from our friend, who got it from her friend Clare. He had to beg for it! It is without a doubt the richest, most decadent and delicious cake I have ever tried. Kiss your low fat diet goodbye. It's easy to make and will impress any chocolate lover :)
Provided by Leslie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a very large bowl stir together cake mix and pudding mix.
- Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
- Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
- Prepare a large bundt pan by greasing all the sides and then dusting with flour.
- Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
- Baking times can vary with this recipe for some reason, so do keep an eye on it!
Nutrition Facts : Calories 7190.2, Fat 479.6, SaturatedFat 256.9, Cholesterol 1734.5, Sodium 8038, Carbohydrate 662.9, Fiber 26.7, Sugar 444, Protein 100.7
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