Moist Chocolate Cake With Cream Cheese Frosting Includes Dairy Free Substitutions Food

SUPER MOIST CHOCOLATE CAKE

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

AMAZING MYLK CHOCOLATE FROSTING

Steps:

• Sift the cocoa powder and powdered sugar into a mixing bowl.
• Add the remaining ingredients, and mix on low speed, to help prevent powder from flying everywhere, until everything is incorporated. Then whip for a minute on a higher speed to make it a little fluffy.
• Frost your cake or cupcakes as desired, or eat it straight from the spoon!

CHOCOLATE SOUR CREAM CAKE - SOOO MOIST

Steps:

• For the cake: Preheat oven to 350 degree prepare 3 - 9 in. round cake pans, grease and flour. I cut parchment paper, spray non stick cooking spray under the paper, and on it, then flour.
• Gather your ingredients
• Dissolve cocoa in boiling water; set aside. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla.
• Combine flour, baking soda, baking powder and salt.
• Add to creamed mixture alternately with cocoa mixture and sour cream.
• Pour into the three prepared cake pans. Bake at 350 degrees for 30 - 35 minutes or until a tooth pick inserted near the center comes out clean.
• Cool for 10 minutes, remove from pans to wire racks to cool completely.
• Frosting: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. This frosting recipe is for a two layered cake. Double or make 1 1/2 batches.
• Assemble the cake, and enjoy! I baked three cakes, but only used two. I froze the third one for a later use.

CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
• If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
• To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
• Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
• Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350º F.
• Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
• In a separate smaller bowl, add the eggs, vanilla extract, yogurt, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
• Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
• Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
• Bake the cupcakes for 20-22 minutes at 350º F.
• Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.

GLUTEN FREE CARROT PINEAPPLE CAKE | EXTRA TENDER GF CARROT CAKE

Steps:

• Preheat your oven to 325°F. Grease a 9-inch square baking pan and line it with criss-crossed sheets of unbleached parchment paper. Set the pan aside.

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
• In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
• Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
• Pour cake batter into prepared pan.
• In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
• Fold in the chocolate chips.
• Spoon the cream cheese filling by tablespoonfuls over the batter.
• Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
• Bake for 35-40 minutes or until a toothpick inserted comes out clean.
• Cool completely before frosting.
• In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
• Frost the cooled cake.

DAIRY FREE CHOCOLATE CAKE

Steps:

• In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add black coffee, oil, eggs, and vanilla. Mix until smooth. It should look very thin and liquidy.
• Preheat oven to 350ºF or 175ºC.
• Line the bottom of two 9-inch round cake pans with parchment paper. Distribute cake batter evenly between the pans.
• Wrap a wet baking strips around each pan for flatter cakes if desired. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Let cool for 10 minutes. Then carefully run a knife around the edge of the pans to release the cakes. Remove from the pan and cool completely on a cooling rack.
• Use a bread knife to level cakes. Frost with dairy free chocolate frosting.

CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
• In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
• In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
• Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
• Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
• Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
• Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
• Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
• While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
• Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
• Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.

MOIST CHOCOLATE CAKE WITH CREAM CHEESE FROSTING (INCLUDES DAIRY-FREE SUBSTITUTIONS)

Steps:

• Cake: Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. (optional - stir in chocolate chips) Pour the thin batter into the two prepared pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes with pan facing down on wire racks, then remove from pans and cool completely. Cream Cheese Frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the sifted powdered sugar. Spread frosting on the top of the bottom layer of the cake. (sometimes i make a raspberry filling and add that on top of the middle layer of frosting. Add the top layer of the cake and finish frosting and decorating as desired.

HOMEMADE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.