THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
ELODIE'S CHOCOLATE CAKE
Provided by Karin Korvin
Categories Cake Chocolate Dessert Bake Kid-Friendly Birthday Bon Appétit Santa Monica California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.
- Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)
- Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.
3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
ELODIE'S CHOCOLATE CAKE
Steps:
- Preheat oven to 325℉ (160℃). Butter and flour 10-inch- diameter springform pan with 2¾ inch-high sides. Stir in chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1¼ cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan. Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools.) (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.
Nutrition Facts :
ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.
Provided by ELIZABETHBH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
CHOCOLATE JODY - CAKE FROM HEAVEN
It only took one bite to put me in "Dessert Heaven", and you won't believe how easy it is to make. :) I was first introduced to this cake at my daughter's wedding reception. This was just one of the dessert choices. Kelly spoke with the caterer, (thank you Debbie) and she was gracious enough to give us her recipe. She also gave us the recipe for the salad.....Kelly's Wedding Salad - Recipe #226217 Note: The glaze is my own recipe. The caterer used chocolate frosting. Cooking time does not include the time needed for baking and cooling the cake.
Provided by Diana 2
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool.
- In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds.
- Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
- Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside.
- Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
- Set aside some of the cream mixture for decorating the top.
- Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer.
- Spread the chocolate glaze on the top layer. Decorate with remaining cream.
Nutrition Facts : Calories 393.2, Fat 22.9, SaturatedFat 11.5, Cholesterol 58.2, Sodium 489.6, Carbohydrate 47.3, Fiber 1.2, Sugar 30.8, Protein 3.5
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