DOUBLE CHOCOLATE CAKE I
This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g
DOUBLE-CHOCOLATE CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
DOUBLE CHOCOLATE CAKE
A slice of Double Chocolate Cake is sure to cure any dessert cravings. True cocoa fans should opt for the Double Chocolate Cake recipe with Chocolate Cream Cheese Frosting, while those who prefer a flavor combo should spread the loaded chocolate cake with Vanilla Sour Cream Frosting.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 605 kcal, Carbohydrate 92 g, Cholesterol 92 mg, Protein 7 g, Sodium 334 mg, Fat 26 g, UnsaturatedFat 0 g
DOUBLE-CHOCOLATE SNACK CAKE
Kids can't have enough of this mouth-watering chocolate cake, so stock it up with this easy one-pan recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 21 g, TransFat 0 g
DOUBLE CHOCOLATE BUNDT CAKES
Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
DOUBLE CHOCOLATE BROWNIE CAKE
Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!
Provided by ECHOSZERO
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g
DOUBLE CHOCOLATE CAKE II
If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!
Provided by Sally E. Forsythe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g
DOUBLE DARK CHOCOLATE CAKE
Make and share this Double Dark Chocolate Cake recipe from Food.com.
Provided by Young Structural
Categories Dessert
Time 35m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
- Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
- Stir until smoothly combined.
- Bake in oven for 30 to 35 minutes.
DOUBLE CHOCOLATE MARBLE CAKE
This is a fudgy cake that is very rich and there is more work involved than the usual marble cake.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
- To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
- In a large bowl, beat the egg whites until stiff, and set aside.
- In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
- In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
- Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 57.6 g, Cholesterol 121.8 mg, Fat 19.6 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 269.5 mg, Sugar 37 g
DOUBLE CHOCOLATE EXPLOSION CAKE
This cake is great for a crowd. I got the recipe from my sister who made it for my son's birthday. There was not a crumb left!
Provided by Mrsspeevs
Categories Dessert
Time 17m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Beat sugar and oil on high speed until creamy.
- Add orange juice and mix.
- In a separate bowl, combine cocoa and baking soda and add to mixture.
- Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
- Pour into a lined cookie sheet.
- Bake for 1 hour and cool completely.
- Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
- Pour over the cake while the glaze is still hot.
Nutrition Facts : Calories 447.4, Fat 18.7, SaturatedFat 2.9, Cholesterol 42.3, Sodium 142.1, Carbohydrate 68.5, Fiber 2.4, Sugar 46.1, Protein 5
DOUBLE CHOCOLATE CAKE
Make and share this Double Chocolate Cake recipe from Food.com.
Provided by Elephant.Shoes
Categories Dessert
Time 43m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 302.1, Fat 11.3, SaturatedFat 2.7, Sodium 280.6, Carbohydrate 48.7, Fiber 1.6, Sugar 28.7, Protein 3.2
DOUBLE CHOCOLATE LAYER CAKE
This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans
Provided by Dee514
Categories Dessert
Time 1h35m
Yield 1 Cake, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Make cake layers: Preheat oven to 300°F and grease pans.
- Line bottoms with rounds of wax paper and grease paper.
- Finely chop chocolate and in a bowl combine with hot coffee.
- Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
- Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
- Add sugar mixture and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
- Cool layers completely in pans on racks.
- Run a thin knife around edges of pans and invert layers onto racks.
- Carefully remove waxed paper.
- Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Make frosting: Finely chop chocolate.
- In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
- Remove pan from heat and add chocolate, whisking until chocolate is melted.
- Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides.
- Cake keeps, covered and chilled, 3 days.
- Bring cake to room temperature before serving.
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
DOUBLE CHOCOLATE SHEET CAKE
Here's a great dessert for a big family or to bring to the potluck or church supper. The tender, moist cake and chocolaty frosting is every sweet tooth's dream come true. -Barbara Walsh, Murdock, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
DOUBLE CHOCOLATE POUND CAKE RECIPE
A super-simple 6 ingredient chocolate pound cake that's dense, moist, and perfectly chocolate-y.
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour (I used Baker's Joy) 2 9x5 inch loaf pans.
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
- Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
- Sprinkle remaining 1/2 cup chocolate chips over the top.
- Cut into pieces and serve.
Nutrition Facts : Calories 362 kcal, Carbohydrate 45 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 53 mg, Sodium 356 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 5 g, ServingSize 1 serving
DOUBLE-CHOCOLATE CAKE
Enjoy this rich and delicious chocolate cake - ready for baking in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 15
Number Of Ingredients 10
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
Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 31 g, TransFat 1 g
DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
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