Double Chocolate Loaf Cake Food

DOUBLE CHOCOLATE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
• Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

QUADRUPLE CHOCOLATE LOAF CAKE

Steps:

• Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
• Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
• Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
• Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
• Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
• Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake

DOUBLE CHOCOLATE LOAF CAKE

Steps:

• 1. Pre heat oven to 325 degrees. Put a baking sheet in the oven at this time and it let pre heat. Take everything out of the refrigerator so all ingredients come to room temp. Prepare loaf pan (approx 9 x 5-1/4 x 3) with cooking spray and dust with 1 T flour. Shake out any excess flour and set aside.
• 2. In medium size bowl sift flour, ground oats, cocoa, salt and baking soda. You will probably have about a tablespoon or so of small pieces of oat bran that didn't blend, just discard them. Set bowl aside.
• 3. In large mixing bowl combine butter, oil and sugars. Mix about 3 minutes. I use a hand mixer. Add eggs, vanilla extract and sour cream and mix until incorporated. Scrape down the sides of the bowl with a rubber spatula to insure ingredients are well blended. Add dry ingredients in three batches and combine. Now add the warm coffee and mix, then fold in the mini chips. Pour batter into prepared pan and place on the pre-heated baking pan in the oven for 1 hour. Test for doneness with a toothpick, then remove pan to wire rack to cool.
• 4. Cool cake in pan on wire rack for at least 30 to 45 minutes. Remove to serving platter, dust liberally with confectioners' sugar, slice and serve. Or you can jazz up each serving with fresh raspberries and whipped cream, or chocolate syrup and chocolate shavings.

DOUBLE-CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

DOUBLE-LAYER CHOCOLATE CAKE

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixing bowl at medium speed, beat butter and brown sugar until blended.
• Beat in eggs.
• Add melted chocolate and vanilla; beat until combined.
• In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
• In another small bowl, mix milk and sour cream.
• Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
• (Batter will be very thick).
• Spread batter evenly into cake pans.
• Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before frosting.

DOUBLE DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
• Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
• Stir until smoothly combined.
• Bake in oven for 30 to 35 minutes.