Very Easy Chocolate Cake Food

EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
• In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
• Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

VERY EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
• To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.

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.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

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.

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.

EASY RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan.
• Mix cake mix, 1 egg, and butter; press into prepared cake pan. Top with chocolate chips and nuts.
• In a separate bowl, mix confectioner's sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base.
• Bake until cream cheese layer is bubbly and golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool before serving.

THE BEST CHOCOLATE CAKE EVER

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.

JACQUES EASY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Spray the top of the parchment paper circle with vegetable cooking spray.
• Place both chopped chocolates in a bowl and melt over a double boiler.
• Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
• Use an electric mixer to beat the eggs and sugar until well blended. Use a rubber spatula to fold this mixture into the chocolate mixture. Be careful to mix gently.
• Pour the batter into the prepared cake pan. Place a baking sheet with one-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
• Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
• TEMPERING CHOCOLATE: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. Those factors are evidence that the cocoa butter in the chocolate has been correctly crystallized. Chocolate is purchased in its tempered form. It snaps when you break it, usually has a nice shine to it and it is hard. In order to use it, you need to melt it. When you melt chocolate, the molecules of fat separate and you lose the temper (crystallization). If you want to use the chocolate for molding or coating, it needs to be tempered. Tempering chocolate means putting the molecules of fat back together. There are a variety of ways to do it.
• One of the easiest ways to temper it is to place the chocolate in a glass bowl and put it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. Keep an eye on it; the chocolate will not look like it has melted because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it but, don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered a long time.
• Here is another easy way to temper chocolate. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I use an immersion blender to mix the 2 together.
• The classic way to temper chocolate is call tabliering. Chocolate is melted over a hot water bath to a temperature between 88 and 90 F (31 to 34 C). White and milk chocolate are melted to a temperature approximately 2 F less, depending on the amount of milk fat they contain. 2/3 of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 F (27 C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of non-tempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room and makes a big mess.
• Here is a tip: Temper more chocolate than you need. A larger quantity will hold its temper longer than a smaller quantity (just like a large cup of coffee will stay hot longer than a small cup of espresso). You can always reuse the extra chocolate. Most people have trouble tempering because they use too small of an amount. Don't forget to use a glass bowl.
• A simple method of checking tempering is by applying a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within 5 minutes.
• Remember, just like everything else in life, practice makes perfect. If your chocolate does not temper the first time, you can still eat it! Now that is an incentive!

3 INGREDIENT CHOCOLATE CAKE

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

VERY GOOD CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
• In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
• Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
• Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
• Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!

MIX-EASY CHOCOLATE CAKE

Steps:

• Heat oil and chocolate in 8" square cake pan, in 350F oven for about 4 minutes.
• Add water, sugar, egg, flour, salt, baking soda and vanilla.
• Beat with fork until smooth, about 2 minutes.
• Spread evenly in pan.
• Sprinkle with chocolate chips and nuts.
• Bake at 350F for 40 minutes, or until cake tester inserted in center comes out clean.
• Cool.

NO-FAIL MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
• In a large bowl, stir Group One ingredients together and set aside.
• In another large bowl, stir Group Two ingredients together.
• Stir Group Two (dry ingredients) into Group One.
• It is quite a liquidy batter, so do not be alarmed!
• Pour batter into prepared pans (fill no more than 2/3 full).
• You may have extra batter, if so make a few cupcakes!
• Rap baking pans sharply on the counter to release air bubbles.
• Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
• For cupcakes, check at 15 minutes.