Colossal Chocolate Cake Food

THE BEST CHOCOLATE CAKE

Steps:

• For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
• Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides, swirling decoratively.

COLOSSAL CHOCOLATE CAKE

Steps:

• Position a rack in the middle of the oven and another rack above it. Preheat to 350 degrees.
• Oil three 9-inch round cake pans, and line the bottoms with parchment paper cut to fit. Place a wire mesh strainer over a medium bowl.
• Add the dry ingredients to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir.
• with a wire whisk to distribute the ingredients.
• Whisk the liquid ingredients in a separate medium bowl until well combined. Pour the dry mixture and stir with a whisk until the.
• batter is smooth. This batter is meant to be fairly thin.
• Divide the batter evenly among the three prepared pans. Place two pans on the lower rack and center the remaining pan on the upper rack.
• Bake for 25 to 30 minutes. Cool the pans on wire racks for ten minutes. Run a thin knife between the cake and the inside of the pan, and invert each layer onto a rack.
• Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
• To protect the layers from cracking or breaking, slide a cardboard circle under each one. Wrap the layers in plastic wrap, and.
• refrigerate 1 to 8 hours, until cold, before filling and frosting.
• Cover a cake-decorating turntable or other elevated surface with a piece of parchment paper to catch any frosting that drops off the cake.
• Set the first layer on the turntable. Use a long serrated knife to level the tops of the layers, if needed.
• Use an off set spatula to spread about 1 1/2 cups of frosting on the layer,covering a section at a time.
• Place another layer bottom-side up on the cream-covered layer, remove the cardboard, and spread with another 1 1/2 cups of the cream.
• Remove the third layer from the cardboard onto the top of the cake. Press down lightly and push one or two thin, long wooden skewers.
• through the middle of the cake to keep the layers from slipping.
• Spread about 1 1/2 cups frosting over the top, swirling as you go.
• by pushing the spatula in and out of the cream.
• Push excess frosting off the top onto the sides, then frost the sides. After the sides are covered, you can spread additional frosting on the top.
• The cake is ready to serve immediately but can be refrigerated for up to 24 hours. Use a long, sharp knife to slice the cake.
• Remove the skewers before slicing.
• Bon Appetit!

SPECIAL-OCCASION CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.