Death By Chocolate Layered Cake Food

DEATH BY CHOCOLATE CAKE RECIPE

Steps:

• For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
• Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
• Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
• After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
• For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
• For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
• Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.

DEATH-BY-CHOCOLATE LAYERED CAKE

Steps:

• 1. Preheat the oven to 350 degrees F. Grease and flour two 9" cake pans and set aside.
• 2. In the large bowl, stir together the cake flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Mix in the eggs, whole milk, canola oil, and vanilla until throughly combined. Be sure to scrape down the sides and bottom of the bowl using a spatula. Carefully mix in the boiling water until the consistency is even. The batter will be thin, this is what you want!
• 3. Pour the batter evenly into the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let the cake cool in the pan for 10-15 minutes, then turn over onto a wire rack to finish cooling completely.
• 4. Once the cakes are almost finished cooling, make the ganache. In a microwavable-safe bowl, heat the whole milk and unsalted butter in the microwave until the butter is melted (about 1 1/2 minutes.) Put in the chopped-up chocolate, and let sit for 1 minute. Stir mixture until smooth and creamy.
• 5. Once the cakes are completely cooled, poke the tops of both cakes all around with toothpicks. Using a pastry brush, glaze on a thin layer of the ganache, then let soak for 10 minutes. Apply another thin layer and let sit again for another 10 minutes. In the mean time, make the frosting.
• 6. In a medium bowl stir together the powdered sugar and cocoa powder until well combined. Set aside.
• 7. Using an electric mixer, whip together the softened butter on medium speed until creamy (about 2 minutes.) Turn the mixer down to the lowest speed and one at a time, scoop in the powdered sugar/cocoa powder mixture until the consistency resembles course sand. Slowly pour in the whole milk, then turn the speed up to medium-high and whip for about 2 minutes, or until frosting is light and fluffy.
• 8. Place one cake layer (bottom side up) onto a cake plate. Spread on a layer of the frosting, then place the second layer (top side up) on top. Spread the remaining frosting on the top and sides of the cake.
• 9. Decorated the top edge with chocolate chips all around, if desired. Store leftovers in an airtight containers in the refrigerator. Let come to room temperature again before serving. Enjoy!

DEATH BY CHOCOLATE CAKE

Steps:

• Beat 4 eggs, water, oil,& sour cream until smooth.
• Add the box of cake mix and pudding stirring until smooth.
• added chocolate chips, mixing just until blended.
• Pour into greased bundt pan.
• Bake at 350 degrees for 50 to 60 minutes.
• I sometimes garnish with powdered sugar when cooled.