The Yummiest Frozen Chocolate Cake Food

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

THE YUMMIEST FROZEN CHOCOLATE CAKE...

Steps:

• Blend chocolate in a food processor until it is quite fine. (if you dont have a food processor, you can grate the chocolate instead).
• Heat sugar and water over a medium heat, stirring until sugar dissolves. Increase heat and boil for 2 minutes until its slightly thickened.
• Pour hot syrup into processor with motor running. Add egg yolks, whole egg and cream. Process until smooth (or beat together in a bowl).
• Grease a 22cm cake tin and line with plastic wrap. Leave a border of wrap above the edge of the tin, to make it easy to pull it out of the tin. Pour mixture into tin and freeze for at least 4 hours. Remove from freezer 20 minutes prior to serving.
• Pull gently on plastic wrap to release cake from tin.
• Dust with cocoa powder, serve immediately with cream, and berries if liked.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans.
• Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
• Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process.
• Add the eggs, one at a time, scraping bowl after each addition.
• Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute.
• Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.