KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
TO DIE FOR CHOCOLATE CAKE
This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.
Provided by wiggleone
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
- Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
- While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7
KELLIE'S TO-DIE-FOR CHOCOLATE CAKE
My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.
Provided by Overton Fam
Categories Dessert
Time 1h7m
Yield 1 Bundt pan, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 345 degrees. Grease a bundt pan.
- Mix together: oil, water, eggs and sour cream. Beat until well mixed.
- Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
- Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
- Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
- Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
- Once cooled, dust with powdered sugar. Enjoy!
TO DIE FOR CHOCOLATE CAKE
Make and share this To Die for Chocolate Cake recipe from Food.com.
Provided by chocolatecup
Categories Dessert
Time 1h10m
Yield 1 Cake, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Oven Temp ~ 350° Baking Time ~ 50 minute.
- Preheat oven.
- Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
- Melt chocolate pieces with butter over hot water.
- Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
- Slowly fold in the melted butter and chocolate mix along with the sour cream.
- Bake at suggested temperature until a wooden pick inserted in center comes out clean.
- Cool the cake.
- FROSTING. Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn. Do Not Boil.
- Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
- Frost the cake.
- Put the cake into the fridge for one hour or more to harden the frosting. This cake should be room temperature when served.
Nutrition Facts : Calories 456.6, Fat 28.5, SaturatedFat 17, Cholesterol 118.7, Sodium 150.2, Carbohydrate 47, Fiber 3.4, Sugar 38.3, Protein 5
CHOCOLATE CAKE TO DIE FOR
This is a moist, sweet, chocolatey/fudgy cake that a former co-worker of mine used to bake for potlucks at work. She gave me the recipe to me when I left. I'm not sure where she got the recipe from. NOTE: Although the recipe calls for a 16oz jar of Mrs. Richardson's hot fudge, you can of course use a jar of your favorite fudge. I used a jar of Hershey's hot fudge once because it was on sale, but prefer the Mrs. Richardson's one more. Also, this recipe has the cake topped with whipped cream and crushed candy bars, but I've served the cake with just the hot fudge topping, and still got rave reviews (no one minded the holes on the top of the cake).
Provided by Mama_Cito95
Categories Dessert
Time 40m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions.
- Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
- Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
- Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
- Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).
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