Easy Supreme Chocolate Cake Food

BEST EVER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
• Pour into pans and bake. Cool on wire racks.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

SUPREME CHOCOLATE CAKE

Steps:

• In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a bowl, whisk cocoa and water until smooth; stir in buttermilk.
• Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
• Pour into three greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For frosting, in mixing bowl, beat cream cheese until light. Add 1/2 cup confectioners sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cheeries and mint if desired. Refrigerate leftovers.

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

SUPREME CHOCOLATE CAKE

Steps:

• Bake chocolate cake mix according to package. Cool throughly on wire cake rack. when throughly cold, slice into 4 levels; best to use a serrated knife. this prevents crumbling.
• Prepare chocolate pudding according to recipe, adding 1/4 cup dark semi-sweet chocolate chips. Stir until melted. Set aside and cover with wax paper or Saran Wrap. This prevents a skin from forming on the pudding. Place one level of cake on cake plate. Add pudding mixture. Place second level on top and proceed with same procedure until all layers and mixture are used.
• Prepare Bird's vanilla dessert mix and keep warm. Cut cake into individual servings. Cover with warm vanilla sauce. Sprinkle with chocolate chips. Use sliced almonds instead of chocolate chips if desired or both.

CHOCOLATE TRUFFLE CAKE SUPREME

Steps:

• Heat oven to 425° Grease bottom of 8inch springform pan.
• Melt butter in medium saucepan over low heat. Add cocoa and 1 cup of sugar, stirring until well blended. Remove from heat; cool slightly.Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
• Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
• Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack(cake will sink slightly in the center as it cools). Remove sides of pan. Refrigerate cake at least 6 hours.
• Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.

THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.