AUNT JOYCE'S CHOCOLATE CAKE
This cake is so moist and chocolaty! Everybody always wants the recipe. This one is a MUST TRY!!!
Provided by Karen
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
- Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 60.1 g, Cholesterol 7 mg, Fat 18.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 510.2 mg, Sugar 33.9 g
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
AUNT ELSA'S DEVIL'S FOOD CAKE
This is everything you want a chocolate cake to be. A simply prepared batter bakes up into a delicious cake with layers that have a tender crumb and good chocolate flavor. The frosting is beaten into billowy clouds of shiny chocolate goodness that spreads like silk.
Yield makes 8 to 10 servings; frosting makes 4 1/2 to 5 cups
Number Of Ingredients 16
Steps:
- In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
- Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
- In a large bowl, sift the flour with the baking soda and salt; set aside.
- In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs, and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.
- Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.
- Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
- Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
- In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter, and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon, 2 to 3 minutes.
- When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat (page 202) if you have time.
- Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.
- If the percentages you sometimes see on bars of chocolate seem baffling, just know this: They refer to the percentage of cocoa solids and cocoa butter in the chocolate. This varies from brand to brand, but generally semisweet chocolate is about 50 percent cocoa, and bittersweet is 60 to 70 percent cocoa. Always use a good-quality chocolate in chocolate desserts-it will usually determine how good your end result is!
AUNT GERALDINE'S CHOCOLATE CAKE
Provided by Beth Harrison
Categories Cake Coffee Chocolate Dessert Bake Bon Appétit South Carolina
Yield Serves 16
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
- For frosting:
- Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
- Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)
AUNT CAROL'S CHOCOLATE SHEET CAKE
This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.
Provided by otoro
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a cookie sheet and preheat oven to 400ºF.
- In a small bowl, mix the eggs, baking soda and sour cream.
- In a mixing bowl, add the flour, sugar and salt, stir to combine.
- In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
- Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
- When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
- Add chocolate to the bowl of a food processor.
- Once the cream is heated, pour into food processor and let sit 4 minutes.
- Pulse a few times then process 5-10 seconds to smooth out the mixture.
- Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
- Refrigerate the cake at least an hour before serving.
Nutrition Facts : Calories 406.1, Fat 26.1, SaturatedFat 16.1, Cholesterol 105.5, Sodium 188.9, Carbohydrate 41.4, Fiber 0.9, Sugar 26.8, Protein 3.8
AUNT MARY'S CHOCOLATE CAKE
Tried and true--best chocolate cake ever! Frost with Best Buttercream Frosting when cool. Even better the second day.
Provided by Jennifer
Categories Sheet Cake
Time 1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
- In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 182.9 mg, Sugar 17 g
AUNT ALMA'S CHOPPED APPLE CAKE
Granny Rose always made this apple cake in the deep fall whenever we would butcher. It was moist, had a wonderful taste and of course there was always enough for everyone!
Provided by Taylor in Belgium
Categories Dessert
Time 55m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Mix apples and sugar and let stand to draw juice.
- Mix dry ingredients, then add oil, eggs and vanilla.
- Stir in apples and juice.
- Combine well and stir in raisins and nuts.
- Bake in 9x13 pan in 350 oven, 30 to 40 minutes.
- Top with Vanilla Butter Frosting or Philadelphia Cheese Frosting (I prefer Phily Frosting).
Nutrition Facts : Calories 278.5, Fat 12.4, SaturatedFat 1.7, Cholesterol 21.1, Sodium 264.8, Carbohydrate 40.5, Fiber 1.8, Sugar 27.3, Protein 3.4
AUNT ALMA'S CHOCOLATE CAKE RECIPE
Provided by á-24734
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cream together eggs and dark brown sugar. Add melted butter and melted chocolate; set aside. Combine sifted flour with baking soda and salt. Alternately add dry ingredients with buttermilk to sugar and butter mixture until batter is smooth. Then add 1/4 cup hot water and vanilla to batter. Mix well and pour into 2 greased and floured 9" cake pans. Reduce heat to 325 degrees and bake for 35-40 minutes.
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AUNT EMILY'S CHOCOLATE FUDGE CAKE - MOM LOVES BAKING
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Ratings 3Calories 421 per servingCategory Dessert
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper, spraying with non-stick cooking spray before and after placing parchment. Set aside. (If you prefer cupcakes, line muffin pans with 24 cupcake liners.)
- Melt chocolate in the microwave on high for 45 seconds. Stir until smooth. Mix in softened butter. Set aside Combine powdered sugar, milk and vanilla extract in a bowl. Stir in the chocolate mixture. Set the bowl on ice and beat until thick enough to spread. Spread cooled cake layers with a wooden spoon or an offset spatula. Serve and enjoy.
- If you prefer to make cupcakes, follow the instructions for the cake and pour batter into muffin pans lined with cupcake liners. The recipe will make 30 cupcakes.
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