Deluxe Chocolate Cake Food

DELUXE OLD-FASHIONED CHOCOLATE CAKE LAYERS

Steps:

• Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.).
• Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.
• Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans.
• Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan.
• Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting.
• Baking Times:.
• Two 8-inch layer pans -- 35-40 minutes.
• Two 9-inch layer pans -- 30-35 minutes.
• Two 8- or 9-inch square pans -- 30-35 minutes.

MOIST DELUXE DARK CHOCOLATE CAKE MIX(COPYCAT-DUNCAN HINES)

Steps:

• Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
• To make the cake:.
• Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
• Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

FUDGY DELUXE CHOCOLATE CAKE

Steps:

• THE CAKE:.
• Preheat the oven to 350.
• Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
• Melt chocolate in microwave and set aside to cool.
• Mix flour, soda, and salt and set aside.
• Beat the margarine in a mixer until it's soft
• Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
• Beat in vanilla and cooled melted chocolate.
• Mix in sour cream and dry ingredients alternately, and then beat well.
• Stir in boiling water (batter will be thin and runny).
• Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
• Allow to cool on a rack for 10 minutes, and then remove from pans.
• Allow cakes to cool completely, and then frost.
• SUPER FUDGEY FROSTING:.
• Melt chocolate and butter together ( I microwave it) and allow to cool
• Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
• Add melted butter and chocolate.
• Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

MOM'S CHOCOLATE MAYONNAISE CAKE WITH CHOCOLATE DELUXE FROSTING

Steps:

• Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
• Mix together Frosting ingredients until creamy.
• Smooth over cooled cake.
• Keep covered and kept in fridge so frosting won't melt.