Ultimate Chocolate Cake With Cocoa Frosting Food

ULTIMATE CHOCOLATE CAKE

Steps:

• Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
• Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
• Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
• Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
• To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

ULTIMATE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 3- 9 inch cake pans.
• Mix cocoa and boiling water, stir until smooth, set aside to cool.
• Sift dry ingredients together, set aside.
• In a large bowl beat butter sugar, eggs and vanilla together.
• Alternately beat in the dry ingredients and the chocolate mixture.
• Beat just until blended, do not overmix.
• Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
• Remove cakes from oven and allow them to set for 3-5 minutes.
• Remove from pans and cool completely on a wire rack before frosting.
• Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
• Set aside.
• Prepare frosting by melting the butter and chocolates together over low heat.
• Stir in the cream and mix until smooth.
• Remove the pan from the heat and place it in a large bowl filled with ice.
• Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape.
• Chill.
• Before you put the cake together, make sure that everything has completely cooled.
• Divide the filling in two and spread it between the layers.
• Frost sides and top with the chocolate icing.
• Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

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.

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.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

THE ULTIMATE CHOCOLATE CAKE

Steps:

• Scratch: Grease and flour bottoms of 2 (9") layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise .Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350 oven 30-35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost. Makes 2 (9") layers.
• From A Mix: Grease and flour bottoms of 2 (9") layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed 2 minute. Pour into pans. Bake as directed in scratch recipe at above. Frost. Makes 2 (9") layers.
• The Ultimate Chocolate Frosting: In small bowl with mixer at medium speed beat 6 tablespoons margarine to soften. Add 3/4 cup Hershey's cocoa and 3 1/2 cups of confectioners sugar alternately with 6-7 tablespoons of milk. Beat until of spreading consistency, adding an additional 1 tablespoon milk, if needed. Add 1 teaspoon vanilla. Makes 2 3/4 cups.

CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

BEST CHOCOLATE MAYO CAKE WITH COCOA MAYO FROSTING

Steps:

• Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
• Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
• Frost cooled cake with icing. Enjoy!

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.