Chocolate Cake Iv Food

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Cream butter then add oil and sugar; mix.
• Add next 8 ingredients; mix well.
• Fold in the chips and nuts by hand.
• Put in a greased and floured 9 x 13 pan.
• Bake at 325° for 1 hour or until done.

THE BEST CHOCOLATE CAKE I'VE EVER HAD (AND A PAR-TAAAY!)

Steps:

• Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
• In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
• Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
• In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
• Stir in the vanilla and 1 cup brown sugar.
• When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
• Lastly, fold in the sour cream. DON'T over mix!!
• Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
• Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
• Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
• Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)

CHOCOLATE MOUSSE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

OLD-FASHIONED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

CHOCOLATE CAKE FOR TWO

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
• Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
• Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
• For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
• To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.

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.

HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)

Steps:

• If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
• Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
• Divide the batter between the two pans.
• Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
• Let cool completely before frosting.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.