THE BEST CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit
Provided by Scott Loitsch
Categories Bakery Goods
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Grease and line three 8-inch (20 cm) cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Preheat oven to 325˚F (160˚C).
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
- Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
- While your cakes are cooling, prepare the buttercream.
- In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
- Frost and decorate to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams
GRAVEYARD CAKE
Underneath tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 423mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CAKE GRAVEYARD RECIPE BY TASTY
Here's what you need: oval-shaped chocolate-filled sandwich cookies, black gel icing, chocolate iced sheet cake, chocolate sandwich cookies, coconut flakes, decorative plastic spider, decorative plastic shovel
Provided by Betsy Carter
Yield 5 servings
Number Of Ingredients 7
Steps:
- Use the black gel icing to write "RIP" on the top of each chocolate-filled cookie.
- Evenly cover the surface of the cake with the chocolate sandwich cookie crumbs.
- Insert the cookie "tombstones" into the cake, then spread coconut "grass" in patches around each cookie.
- Decorate with the plastic spiders and a shovel.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 45 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, Sugar 31 grams
MILK CHOCOLATE GRAVEYARD CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h35m
Yield 1 (9-inch) cake
Number Of Ingredients 30
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) tephlon round cake pans. Line the bottom of each with a round of parchment or waxed paper, and then butter the paper. Sift the flour, cocoa, baking soda, and salt together onto waxed paper. Cream the butter, and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a handheld mixer. Add the room temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs. Add the chocolate and vanilla and mix until combined. Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined. Divide the batter between the cake pans, spreading evenly, and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes. Allow the cake layers to cool in the pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert them onto racks. Peel off paper and cool layers completely. Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy. Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting. To decorate the graveyard cake: Finely crush the chocolate wafer cookies in a plastic bag with a rolling pin or use a food processor. Sprinkle the top of the cake generously with cookie crumbs. Write "RIP" and other scary words on the chocolate sandwich cookies with black icing. Cut slits in the cake to insert cookies for gravestones, and add candy rocks, pumpkins, Candy Bones, Chocolate Trees and cotton candy. Arrange Candy Bones around the base of the cake.;
- Line a cookie sheet with aluminum foil. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel. Put the chips in a heat proof bowl over barely simmering water and let melt, stirring frequently. As soon as the chips are just melted, stir in the melted butter. Take the pan off the heat, remove the bowl from the pot, and allow it to cool slightly. Dip each pretzel bone in the chocolate and lift them out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate.;
- Line a cookie sheet with aluminum foil. Spoon the melted chocolate into a small resealable food storage plastic bag and seal the bag. Cut a small hole in the bottom corner of the bag. Squeeze melted chocolate in the shape of trees onto the foil. Refrigerate the trees. Remove the trees and insert them into the cake, decorating with cotton candy as cob webs.;
CUPCAKE GRAVEYARD
Great at Halloween time! I always bring these ghoulish treats to class parties.
Provided by Liz Harrison
Categories Desserts Cakes Cupcake Recipes Holiday
Time 55m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for cupcakes.
- In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
- Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
Nutrition Facts : Calories 311.5 calories, Carbohydrate 49.3 g, Fat 12.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 284 mg, Sugar 36.9 g
GHOSTS IN THE GRAVEYARD CAKE
This spooky cake is easy to make and fun to decorate. To save time, bake and freeze the brownies weeks in advance, then thaw at room temperature overnight before decorating.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 1 graveyard cake (9 servings) and 20 tombstones.
Number Of Ingredients 13
Steps:
- Line a 13x9-in. baking pan and an 8-in. square baking dish with foil, and grease the foil. Prepare brownie batter and bake according to package directions, using prepared pans. Cool on wire racks., Break pretzel rods into various sizes; dip into melted chocolate. Arrange into a tree shape on a waxed paper-lined baking sheet., Place melted white candy coating in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Outline three small ghosts on waxed paper. Fill in ghost outlines, adding a lollipop stick to each for support. Place unmelted chocolate chips on ghosts for eyes. Let dry completely., Using foil, lift brownies out of pans. Discard foil; place 8-in. square brownie on a large serving plate for graveyard. Spread chocolate frosting over top and sides., Cut remaining brownie into 3-in.x1-1/2-in. tombstone shapes. Combine confectioners' sugar and cocoa; sprinkle over tombstones. With black food coloring, tint vanilla frosting gray; decorate tombstones., Using toothpicks, insert three tombstones into graveyard. Insert tree into graveyard (support as needed with brownie scraps). Insert ghosts into graveyard; sprinkle with wafer crumbs for dirt and coconut for grass. Place remaining tombstones on a serving platter.
Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
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