DANA'S CHOCOLATE CAKE
I have tested many chocolate cake recipes but this has come up trumps from them all. Altered from Sophie Gray Destitute Gourmet. It is moist and makes a good amount. It is the only chocolate cake I make now.
Provided by melody4himj
Categories Dessert
Time 1h5m
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C Grease cake tin. Put all the main ingredients into a food processor and mix. Pour into the prepared tin. Bake for at least 50 minutes. (I found I need less time than this). The cake will rise a lot and when cooked the centre should spring back when gently pressed.
- ICING: Mix above ingredients together with enough water or milk to make the icing consistency right. NB: You can make extra icing for a filling if you cut the cake in half horizonally.
Nutrition Facts : Calories 1006.8, Fat 32.8, SaturatedFat 18.4, Cholesterol 169.6, Sodium 1391, Carbohydrate 162.7, Fiber 5.4, Sugar 105.1, Protein 16.9
GOURMET CHOCOLATE CAKE
This recipe is adapted from Gourmet Magazine. I found it online. I followed the directions more or less to the letter, except I folded the flour in instead of beating it. It was a little more work, but the cake came out very light, moist, and tender. My family really liked it!
Provided by CKiddoo
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 9 x 13-inch baking pan (or three 9" round cake pans) and dust with flour.
- In a small bowl, whisk the boiling water into cocoa until smooth. Whisk in milk and vanilla.
- In a large bowl or on parchment paper, sift together flour, baking soda and salt.
- In another large bowl with an electric mixer, beat together butter and sugars until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. The batter should be very light and fluffy.
- Fold 1/3 of the flour mixture into the egg, butter and sugar mixture. When combined, fold in 1/3 of the chocolate mixture. Repeat these steps, alternating between the flour mixture and the chocolate mixture, until everything is folded together. By folding the flour in instead of beating it, you will develop the gluten less and have a more tender cake crumb.
- Pour batter into pan, spreading evenly. If using more than one pan, bake the pans in the upper and lower thirds of the oven, switching them mid-way between baking. If using just one pan, bake in the middle of the oven and rotate the ban mid-way through baking. Bake for 20-25 minutes if using three 9" pans, and 30-40 minutes if using a 9 x 13" pan; or until a tester inserted into the center of the cake comes out clean.
- Cool cake in pan on rack for 10 minutes, and then turn out onto racks to cool completely.
Nutrition Facts : Calories 292.9, Fat 13.7, SaturatedFat 8.2, Cholesterol 84.5, Sodium 202, Carbohydrate 40.7, Fiber 1.8, Sugar 26.1, Protein 4.3
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