SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING
This Super Decadent Chocolate Cake with Chocolate Fudge Frosting is the ONLY chocolate cake recipe you'll ever need!
Provided by Ashley Manila
Categories Dessert
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
- Divide batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
- Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
- Using a long serrated knife, level the top of each cake.
- Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
- Store in the refrigerator, loosely covered, for up to 2 days.
DOUBLE CHOCOLATE CAKE
A slice of Double Chocolate Cake is sure to cure any dessert cravings. True cocoa fans should opt for the Double Chocolate Cake recipe with Chocolate Cream Cheese Frosting, while those who prefer a flavor combo should spread the loaded chocolate cake with Vanilla Sour Cream Frosting.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 22
Steps:
- Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.
- Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.
- Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
- Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings. Chocolate Cream Cheese Frosting
- In large mixing bowl beat butter and cream cheese. Add unsweetened chocolate and vanilla; beat until blended. Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency. Makes 4 cups. Vanilla Sour Cream Frosting
- In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.
Nutrition Facts : Calories 605 kcal, Carbohydrate 92 g, Cholesterol 92 mg, Protein 7 g, Sodium 334 mg, Fat 26 g, UnsaturatedFat 0 g
DOUBLE CHOCOLATE CAKE I
This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
- Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
- Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
- Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g
DOUBLE DECADENCE CHOCOLATE CAKE WITH SHINY CHOCOLATE ICING
Make and share this Double Decadence Chocolate Cake With Shiny Chocolate Icing recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300ºF.
- Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
- Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
- Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
- Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
- Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
- Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
- Crisco into 3 pieces and add to frosting, whisking until smooth.
- Transfer icing to a bowl and chill until spreadable, about 30 minutes.
- Spread icing between cake layers and over top and sides.
DECADENT CHOCOLATE CAKE WITH GANACHE FROSTING
This delicious decadent chocolate cake with ganache has a light, yet moist sponge and beautifully smooth and shiny chocolate ganache topping.
Provided by Razena Schroeder
Categories Cakes
Time 1h10m
Number Of Ingredients 19
Steps:
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
- Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
- Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
- Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
- You may use the same batter for cupcakes and they will take about 12 - 15 minutes.
Nutrition Facts : ServingSize 100 g, Calories 694 kcal, Carbohydrate 75 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 210 mg, Fiber 5 g, Sugar 43 g
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
Steps:
- Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
- Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
- Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
- In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
- Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
- Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
SMOOTH DOUBLE CHOCOLATE FROSTING
I've never liked the heavy texture of buttercream icing, so I came up with this as a smooth and rich alternative. It always gets rave reviews!
Provided by nurseluther
Categories Desserts Frostings and Icings Chocolate
Time 40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix semisweet chocolate chips and white chocolate chips together in a large bowl.
- Bring cream to a boil in a small saucepan; remove from heat and pour over chip mixture. Stir mixture until chips are melted. Beat confectioners' sugar into chocolate mixture using an electric mixer until smooth and thin. Refrigerate until completely cooled and thickened, at least 30 minutes. Beat mixture again with an electric mixer until frosting is fluffy and light brown.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 18.1 g, Cholesterol 29.4 mg, Fat 14.2 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 8.7 g, Sodium 19.9 mg, Sugar 16.6 g
DOUBLE DECADENCE CHOCOLATE CAKE
Doesn't this look wonderful? It is,especially for chocolate lovers...not boxed mix or canned frosting here; totally homemade and SO worth the extra effort.
Provided by Chris T.
Categories Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. HEAT oven to 300ºF. Spray two 9 x 2-inch round cake pans with no-stick cooking spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
- 2. COMBINE chocolate chips and hot coffee in medium bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth. Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in large bowl.
- 3. BEAT eggs in bowl of electric mixer until thick and yellow, about 3 to 5 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate mixture, beating until well combinedl. Add dry ingredients; beat on medium speed until just combined. Divide batter between prepared pans.
- 4. BAKE 40-45 minutes in middle of oven or until a toothpick inserted in center comes out clean. Cool in pans on racks 30 to 45 minutes. Run a thin knife around edges of pans. Invert layers onto racks. Carefully remove wax paper. Cool completely. Use your favorite frosting or try the Glossy Chocolate frosting(as seen in the picture) that I have also posted.
DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING
I got this recipe at a friends bridal shower. It was gorgeously surrounded by red rose pedal on a pedestool platter. It is really easy and tastes like you spent hours on it.
Provided by thefoodcritic
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
- For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.
Nutrition Facts : Calories 519.4, Fat 27.4, SaturatedFat 12, Cholesterol 65.3, Sodium 430.7, Carbohydrate 69.8, Fiber 4, Sugar 49, Protein 6.2
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- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
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