DEEP DARK CHOCOLATE CAKE
Make and share this Deep Dark Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour one 13 x 9-inch baking pan.
- If you want a layer cake, use two 9-inch pans.
- In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
- Pour into prepared pan.
- Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
- Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
- Cool completely, then frost with your favourite vanilla icing.
Nutrition Facts : Calories 237.8, Fat 8.1, SaturatedFat 0.8, Cholesterol 23.9, Sodium 351.2, Carbohydrate 38.6, Fiber 1.1, Sugar 25.8, Protein 3.5
DEEP DARK CHOCOLATE CAKE
A lovely chocolate cake with chocolate buttercream frosting.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
- To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 96.5 g, Cholesterol 58.1 mg, Fat 20.7 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 552.6 mg, Sugar 73.1 g
HERSHEY'S SPECIAL DARK PICNIC CAKE
Make and share this Hershey's Special Dark Picnic Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Grease and flour 9 x 13 baking pan.
- Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.
- Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
- Pour batter into prepared pan.
- Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.
- Cool completely in pan on wire rack.
- For Frosting:.
- Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir.
- If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Gradually beat in powdered sugar, milk and vanilla, beating until smooth.
- If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
- For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.
Nutrition Facts : Calories 466.9, Fat 19.4, SaturatedFat 11.5, Cholesterol 60.5, Sodium 481.6, Carbohydrate 72.8, Fiber 2.3, Sugar 51, Protein 5.3
DEEP, DARK CHOCOLATE CAKE
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.
Provided by Shirley O. Corriher
Categories Dessert Cake Chocolate Buttermilk Egg Bake Birthday Party Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers
Number Of Ingredients 12
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
- Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
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HERSHEY'S ESPECIALLY DARK CHOCOLATE CAKE | RECIPES
From hersheyland.com
Servings 30Total Time 2 hrs 30 minsCategory Tags
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
- Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially Dark" Chocolate Frosting.
HERSHEY’S DEEP, DARK CHOCOLATE CAKE - TASTY FAMILY MEALS
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- Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
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