CHOCOLATE OIL CAKE
No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
Provided by Kristi Demanette
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
- Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 29.6 g, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 154.6 mg, Sugar 16.7 g
GRANNY'S CHOCOLATE CAKE
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram
CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Cuts into 8-12 slices
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
GRANNY'S CHOCOLATE CAKE
I just love this cake. It's ideal for any time of the day with a cup of coffee or tea or even just on it's own. The delicious chocolate flavor and the yummy roasted pecans are a wining combination. It's very easy to make as well.
Provided by blog439
Categories Dessert
Time 1h
Yield 1 pound cake
Number Of Ingredients 14
Steps:
- For the cake:.
- Mix cocoa, flour, sugar, soda, baking powder and salt in a bowl. (I always recommend to sieve the dry ingredients.).
- Melt the butter and add it to the dough with the water and the eggs.
- Mix the batter until light and creamy.
- Pour into a pre-greased and floured baking tray.
- Baking: Pre-heated oven at 175º C for about 40 minutes on the second lowest shelf.
- For the glaze:.
- Melt white chocolate in warm milk (on the stove).
- Add cocoa powder, sugar and butter.
- Pour over the cake ONLY when the cake is COLD.
- Sprinkle nuts.
Nutrition Facts : Calories 6671.2, Fat 196.5, SaturatedFat 119.4, Cholesterol 832.5, Sodium 3508.7, Carbohydrate 1211.6, Fiber 23, Sugar 956.9, Protein 68.4
GRANNY'S MESSY CHOCOLATE CAKE
My Granny made this cake for every family function and I've never had another one like it. The frosting is very fudge like and it tastes wonderful!
Provided by Stephanie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs one at a time, beating after each.
- Sift flour with baking powder and salt.
- Add alternately with milk, beginning and ending with flour.
- Add vanilla.
- Pour into three 9 inch layer pans and bake in 350 degree oven until just barely done.
- Remove from pans.
- Slice each layer in half while still warm and pour chocolate icing between layers and on top.
- The icing will run down into the cake.
- CHOCOLATE ICING
- Mix sugar, cocoa, milk, water, and butter in large sauce pan, cook and stir until it forms a soft ball in cold water.
- Remove from heat and add vanilla.
- Beat about one minute, pour over cake while hot.
Nutrition Facts : Calories 9015.3, Fat 313.7, SaturatedFat 90.7, Cholesterol 972, Sodium 2900.6, Carbohydrate 1501, Fiber 29.2, Sugar 1176, Protein 107.9
GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY'S CHOCOLATE CHERRY CAKE
I don't know where Granny got this recipe, but boy oh boy is it good. I have to say that it doesn't look pretty; it looks like a very homemade chocolate cake. But served warm, your family will go back for seconds and thirds.
Provided by Lesli MomOf2
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended.
- Pour into a greased and floured 9x13 inch cake pan.
- Bake in preheated 350 degree oven for 40 minutes.
- While still hot, spread with the frosting.
- For frosting, stir over low heat, the margarine and cocoa until almost boiling.
- Do not boil.
- Remove from heat and stir in sugar, milk and vanilla.
- Mix well until smooth.
- Pour over the hot cake and spread evenly.
- Serve immediately or cover with foil and refrigerate.
- Keeps well for several days, if it lasts that long.
Nutrition Facts : Calories 951.8, Fat 31.1, SaturatedFat 6.5, Cholesterol 72.6, Sodium 929.1, Carbohydrate 167.8, Fiber 3.5, Sugar 107, Protein 8.7
CHOCOLATE OLIVE OIL CAKE
This tender chocolate cake has a deep cocoa flavor that's intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.
Provided by Melissa Clark
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
- In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
- Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
CHOCOLATE OLIVE OIL CAKE
This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends! The bonus for some is that this cake is also dairy free.
Provided by Diana Moutsopoulos
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 28.5 g, Cholesterol 41.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 16.7 mg, Sugar 19.1 g
GRANNY'S 7-UP CAKE
Granny's 7-up Cake Duncan Hines Classic Yellow Cake Mix 16.5 oz, 4 large eggs, Jell-O Instant Lemon Pudding & Pie Filling 3.4 oz, 3/4 cup Wesson Pure Vegetable Oil, 1 12 ounces can of 7-up.
Provided by ledf6691
Categories Dessert
Time 1h20m
Yield 1 per person, 20 serving(s)
Number Of Ingredients 14
Steps:
- • Pre heat oven 300 degrees Fahrenheit.
- • Mix cake mix and pudding mix add 7-up, eggs and oil.
- • Beat 1 minute.
- • Makes 3 round 9 inch layers' cake pans.
- • Bake 40 minutes.
- • Cool 45 minutes in pan, then spread filling between layers and on top.
- • Mix flour or Corn starch and sugar, add beaten eggs, margarine, and pineapple.
- • Cook until thick.
- • Add coconut, nuts, and vanilla.
- • Put cherries on top (lay whole cherries on top).
- Note*** put drained cherry juice in the icing before it is cooked. That will turn the icing pink.
- Note***You can cool the cake's longer before icing.
Nutrition Facts : Calories 386.3, Fat 23.6, SaturatedFat 7.6, Cholesterol 68.5, Sodium 219.7, Carbohydrate 41.8, Fiber 1.9, Sugar 30.5, Protein 4
GRANDMA'S CHOCOLATE CAKE
This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.
Provided by Brandon McCune
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg
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