Quick Simple Chocolate Cake Food

BASIC CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

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.

EASY CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
• For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
• Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
• Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
• Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
• For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
• To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
• Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
• Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

QUICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
• Stir the two mixtures together, then add boiling water.
• Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
• Allow to cool if planning to use icing.

QUICK SIMPLE CHOCOLATE CAKE

Steps:

• Preheat oven at 425°Ｆ. Buttered muffin cups.
• Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute.
• Take out the bowl from microwave and whisk until smooth.
• Add sugar into the bowl and whisk well.
• Break eggs into the bowl and whisk well.
• Add flour into the bowl and whisk well.
• Divide the chocolate mixture into muffin cups.
• Bake in the preheated oven for 12 minutes.
• Leave them in the oven for 1 more minute.
• Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.

QUICK MIX CHOCOLATE CAKE

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Butter a 13 x 9-inch baking pan.
• In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
• In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing).
• Add in chocolate chips and nuts (if using).
• Pour into prepared baking dish.
• Bake for about 25-30 minutes or until cake tests done.
• Cool completely before frosting.
• **NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.

QUICK & EASY CHOCOLATE PEANUT BUTTER CAKE

Steps:

• CAKE:.
• Make cake as directed on box. (I always use the 13x9 pan.).
• FROSTING:.
• In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
• Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
• * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
• ** Cooking time includes chill time.

3 MINUTE CHOCOLATE CAKE IN A CUP

Steps:

• Put all ingredients in a large mug and mix well.
• Microwave for 3 minutes.
• You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out.
• Eat, but be careful, it's HOT!

QUICK & EASY CHOCOLATE CAKE

Steps:

• For Cake:.
• Throw everything in a bowl.
• Beat with mixer for 1 minute.
• Divide into 2 tins.
• Cook at 140 degrees C for 25-30 minutes.
• For Filling:.
• Throw everything in a bowl.
• Mix until fluffy.
• Spread between cakes.