Chocolate Cake Recipe 445

THE MOST AMAZING CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
• In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
• Divide batter evenly amongst the three prepared pans, about 3 cups of batter per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
• Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on wire racks for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
• Frost with your favorite frosting and enjoy!
• In a large bowl, use a hand mixer or stand mixer to beat together butter and cream cheese until fluffy, about 3 minutes.
• Add in cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
• Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
• Use frosting to frost and assemble cake, or transfer to a piping bag for decorating. Once frosted, this cake should be refrigerated, but can remain at room temperature for up to 4 hours.

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.

DECADENT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350℉. Spray cake pans with nonstick vegetable spray. Set it aside.
• In a medium bowl, combine flour, baking soda and salt. Set it aside.
• In a large microwavable bowl, melt chocolate and butter for 2 minutes, or until butter is melted. The mixture can also be melted in a saucepan over low heat. Stir until smooth. Transfer to a large bowl; add sugar and beat with an electric mixer until combined.
• Add eggs to chocolate mixture, one at a time, mixing well after each addition. Add vanilla; mix well.
• Alternate adding flour mixture and milk to chocolate mixture, beating well until everything is incorporated. Pour into prepared pans.
• Bake 32 to 36 minutes at 350℉, or until toothpick inserted in center comes out clean.
• Cool cakes in pans on a cooling grid for 15 minutes. Remove from pans. Transfer to a cooling grid to cool completely before decorating.

BEATTY'S CHOCOLATE CAKE

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.

FOUR-LAYER CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl.
• Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
• Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
• Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
• Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
• Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
• Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your 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.

FOURTEEN LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
• In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
• Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
• To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.

MIMI'S 300 DOLLAR CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1/2 cup butter, oil, 4 tablespoons cocoa, and 1 cup water. Boil for 1 minute.
• In a large bowl, mix flour and white sugar. Beat in chocolate mixture. Beat in eggs, buttermilk and 1 teaspoon vanilla. Pour batter into prepared pan.
• Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Frosting: In saucepan, combine 1/2 cup butter, 6 tablespoons cream, and 4 tablespoons cocoa. Boil for 1 minute. Place confectioners' sugar in a large bowl. Pour in chocolate mixture and beat until desired consistency is achieved. Beat in vanilla.

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.

CHOCOLATE CHURCH CAKE

Steps:

• Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
• Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
• Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
• Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
• Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
• When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
• Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

DOUBLE-CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F. In ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar.