Double Chocolate Cake Recipes Recipe Cards

DOUBLE-CHOCOLATE CAKE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
• Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
• Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
• For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

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 CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of desired pan(s) with shortening; lightly flour. For cupcakes, place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Pour batter into pan(s) or divide among muffin cups.
• Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool completely, about 1 hour. 13x9-inch rectangle 40 to 45 minutes two 9x5-inch loaves 35 to 40 minutes two 8-inch rounds 40 to 45 minutes two 9-inch rounds 35 to 40 minutes two 9-inch squares 35 to 40 minutes 24 regular-size muffin cups 20 to 25 minutes

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.