J Alexanders Very Best Chocolate Cake Recipe 45 Food

THE BEST CHOCOLATE CAKE

Steps:

• For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
• Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides, swirling decoratively.

COPYCAT J. ALEXANDER'S VERY BEST CHOCOLATE CAKE

Steps:

• Generously grease inside and top edges of a 15-cup capacity bundt pan with softened butter. Melt chopped chocolate bars and cool to around body temperature. Melt butter and cool, about 15 minutes. While chocolate and butter are cooling, sift together flour, baking soda and salt. Preheat oven to 325 degrees F. In a bowl of an electric mixer, mix cooled butter and sugar with the paddle attachment on medium speed, 1 minute. Add eggs, one at a time, beating 10 seconds after each addition. Add chocolate syrup, mixing well. Reduce speed to low and add flour mixture along with the buttermilk. Mix well, about 30 seconds. Do not overbeat. Add vanilla and melted chocolate bars, mixing well. Turn off the mixer and scrape down the sides of the bowl. Finish combining the batter by folding with a large spatula. Pour into the prepared pan and transfer to a sheet pan to catch any drips. Bake for 1 hour and 20 minutes or until cake reaches an internal temp of 195 degrees F on an instant-read thermometer. Remove from oven. When cool enough to touch, gently push down toward the cake any edges of cake that remain at the top on the pan. Cool completely, preferably overnight. Note: the cake will fall in slightly on itself. To release the cake, place the cake in a 250 degrees F oven for several minutes. Remove from the oven, place a large plate or cutting board over the cake and flip the cake pan over, releasing the cake from the pan. Cut desired number of slices. Serve warm cake topped with warm hot fudge sauce.

J. ALEXANDER'S VERY BEST CHOCOLATE CAKE RECIPE - (4/5)

Steps:

• Generously grease inside and top edges of a 15 cup capacity bundt pan with softened butter Melt chopped chocolate bars and cook around body temperature Melt butter and cool about 15 minutes While chocolate and butter are cooling sift together flour, baking soda and salt Preheat oven to 325 degrees In the bowl of an electric mixer, mix cooled butter an sugar with the paddle attachment on medium speed, 1 minute Add eggs one at a time beating 10 seconds after each addition Add chocolate syrup mixing well Reduce speed to low and add flour mixture along with the buttermilk Mix well about 30 seconds Do not overbeat Add vanilla and melted chocolate bars, mixing well Turn off the mixer and scrape down the sides of the bowl. Finish combining the batter by hand by folding with a large spatula Pour into the prepared pan and transfer to a sheet pan to catch any drips Bake for one hour and 20 minutes or untiol cake reaches an internal temperature of 195 degrees on an instant read thermometer Remove from oben When cool enough to touch gently push down toward the cake any edges of cake that remain at the top of the pan Cool completely preferably overnight Cake will fall in slightly on itself To release the cake place the pan in a 250 degree oven for several minutes Remove from the oven and place a large plate or cutting board over the cake and flip the cake over releasing from the pan Cut desired number of slices Serve warm cake topped with warm hot fudge sauce and a scoop of vanilla ice cream

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

THE BEST CHOCOLATE CAKE EVER

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.