One Bowl Chocolate Cake With Mocha Buttercream Frosting Food

ONE BOWL CHOCOLATE CAKE WITH MOCHA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 (F) and place your oven rack in the center position. Prepare two 6-inch round cake pans by spraying liberally with non-stick cooking spray and line the bottoms of each cake pan with parchment paper. Spray the parchment paper.
• In a large bowl, whisk together 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 1/2 cup sour cream, 1/3 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract and 1/4 teaspoon salt until well combined.
• Add 3/4 cup all-purpose flour, 1/3 cup cocoa powder and 1/2 teaspoon baking soda and continue whisking until the batter is smooth and the dry ingredients have just been incorporated into the wet ingredients. Be careful not to overmix or your cake will be dense and I will cry for you; it's okay to have one or two small flour streaks left in the batter.
• Transfer the batter into your prepared cake pans and bake until just firm, around 20 to 22 minutes. When the cakes are ready, a skewer inserted into the center of each cake should come out clean and the tops should bounce back when gently poked with a finger.
• Once the cakes are finished baking, transfer the pans to a wire rack to cool for 15 minutes, before inverting the cakes out of the pans to cool completely before frosting.
• In a large, heatproof metal bowl, combine 1.5 ounces finely chopped bittersweet chocolate and 1 tablespoon instant coffee or espresso powder. Place the heatproof metal bowl over a saucepan filled with water, making sure that the water does not touch the bottom of the bowl. Melt the chocolate by bringing the water to a boil and constantly stirring the chocolate with a whisk.
• Once the chocolate is completely melted, whisk in 2 sticks unsalted butter and 2 cups confectioner's sugar, whisking until combined and the mixture has lightened to a pale brown. If too soft to spread, chill the frosting until spreadable, whisking occasionally. If not, use immediately.
• Place 1 cup of the frosting on top of one cake, using an icing spatula to create an even layer. Sprinkle 1 cup mini chocolate chips on top of the frosting, before nestling the second cake on top of the chocolate chips. Use the remainder of the frosting to frost the cake completely.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
• Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
• Add in the mini chocolate chips; mix to combine.
• Pour the batter into prepared baking dish.
• Bake for about 30 minutes, or until cake tests done.
• Cool completely on a wire rack.
• For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
• Add in the marshmallow cream; beat on low speed until smooth.
• Using a spatula fold in the Cool Whip topping.
• Spread over the top of the completely cooled cake.
• Sprinkle with chocolate shavings if desired.
• Cut into slices and serve.
• Delicious!

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

CHOCOLATE FROSTING FOR ONE-BOWL CHOCOLATE CAKE

Steps:

• Sift together sugar, cocoa, and salt.
• Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

ONE BOWL CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
• Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

Steps:

• TO PREPARE CAKE:.
• Preheat oven to 350°F.
• Combine flour and next 6 ingredients(through salt) in a large bowl.
• Add mayonnaise and oil beat with a mixer at low speed until well blended.
• Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
• Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• TO PREPARE MOCHA CREAM:.
• Combine water and granules in a large bowl stir until granules dissolve.
• Add marshmallow creme; beat with a mixer at low speed until smooth.
• Fold in whipped topping.
• Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

Steps:

• Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
• Butter Cream Mocha Icing.
• In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.