Best Double Chocolate Cake Recipe Recipes Recipe For Deviled

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.

DOUBLE CHOCOLATE CAKE I

Steps:

• Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
• Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
• Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
• Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

DOUBLE CHOCOLATE CAKE

Steps:

• Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.
• Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.
• Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
• Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings. Chocolate Cream Cheese Frosting
• In large mixing bowl beat butter and cream cheese. Add unsweetened chocolate and vanilla; beat until blended. Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency. Makes 4 cups. Vanilla Sour Cream Frosting
• In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.

DOUBLE CHOCOLATE COCA COLA CAKE

Steps:

• 1. In a saucepan mix cola, oil, butter and cocoa and bring to boil. In bowl combine sugar, flour and salt. Pour the Cola mixture over the flour mixture and beat well.
• 2. Add eggs, buttermilk, baking soda and vanilla and beat well. Pour mixture into a greased and floured 13x9 inch baking pan. Bake at 350 degrees for 20 to 25 minutes.
• 3. Frosting: In a saucepan, combine butter, cocoa, and milk. Heat until butter melts. Beat in remaining ingredients and spread on cake while still warm.

THE BEST DOUBLE CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms of two 9-inch round cake pans with the cooking spray. Cut rounds of cooking parchment paper to fit each pan and then line bottoms of pans with the paper.
• Coarsely chop the chocolate and place in a heat safe bowl. Gently heat the heavy cream on the stove over medium heat or in the microwave on 50% power until almost boiling. Pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes. Stir to combine (chocolate should be fully melted by the time you stir. If not, you can heat in microwave on 50% power in 30 second increments). Allow mixture to cool.
• In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt until mixed. Set aside.
• In the bowl of a stand mixer, beat sugar and butter with paddle attachment on medium to high speed until light and fluffy; set aside. Note - you can't overmix the butter and sugar, so be sure to keep mixing until it is very light and fluffy, scraping the bowl as needed to ensure it is fully mixed.
• Reduce speed to medium and add 1 egg yolk at a time into the sugar mixture until mixed. Reduce speed to low and mix in the melted chocolate and vanilla. With speed still on low, alternate adding the flour mixture and buttermilk until fully incorporated. Once all ingredients are mixed in, increase speed to high for just a few seconds to really whip it together. Transfer this batter to a large clean bowl and wash stand mixer bowl you were using.
• Add the egg whites to the stand mixer and attach the whisk attachment. Beat on high speed until soft peaks form. Do not overmix. You basically want the whites to be light and fluffy so that when you stop mixing and pull the whisk out, the peak that it pulls on it's way out holds it's shape. If you over mix, the whites will break.
• Add egg whites to the batter and gently fold in using a rubber spatula to turn the batter over the egg whites, continuing until all of the egg whites are fully mixed in. Be sure to be as gentle as possible using the least amount of mixing required to fully incorporate.
• Pour batter into pans, using a rubber spatula to scrape the batter from bowl. Spread batter evenly in pans and smooth top of batter.
• Ensure oven racks are adjusted so that cakes bake in center of oven and bake in preheated oven 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cakes should also start pulling away from sides of pan once cooked.
• Cool cakes in pans on cooling rack. When pans and cake are still hot but cool enough to touch, flip cakes out of pan by placing your hand on the cake, inverting pan to release, then set back down on cooling rack with parchment round side down. Allow to fully cool on cooling rack.
• Frost with your favorite frosting and enjoy!

DOUBLE CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

CHOCOLATE DEVIL'S FOOD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
• Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
• Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
• Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

DOUBLE CHOCOLATE BUNDT CAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.