Double Chocolate Layer Cake Recipes

MOIST CHOCOLATE LAYER CAKE



Moist Chocolate Layer Cake image

I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.

Recipe From allrecipes.com

Provided by Jovy

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 13

2 teaspoons unsweetened cocoa powder (such as Hershey's®)
2 cups cake flour
¾ cup unsweetened cocoa powder (such as Hershey's®)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2 eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream
Calories460 calories
Carbohydrate57.1 g
Cholesterol41.1 mg
Fat24.9 g
Fiber2.3 g
Protein5.4 g
SaturatedFat4.9 g
Sodium476.5 mg
Sugar34.7 g

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
  • Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
  • Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

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.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water
Calories261 g
Fiber1 g
Protein3 g
SaturatedFat2 g
Sodium125 g

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 LAYER CAKE



Double Chocolate Layer Cake image

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

Recipe From food.com

Provided by Dee514

Categories     Dessert

Time 1h35m

Yield 1 Cake, 12-14 serving(s)

Number Of Ingredients 17

3 ounces fine-quality semisweet chocolate, such as callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1 lb fine-quality semisweet chocolate, such as callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

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 LAYER CAKE



Double Chocolate Layer Cake image

Recipe From epicurious.com

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Spring     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 14

Number Of Ingredients 21

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans

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 wax paper and cool layers completely. 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 LAYER CAKE



Double-Chocolate Layer Cake image

From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.

Recipe From food.com

Provided by Vino Girl

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour, plus more
all-purpose flour, for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
6 ounces semisweet chocolate, coarsely chopped
1/2 lb unsalted butter, at room temperature
1 egg yolk
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted, plus
1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot water
Calories846.2
Fat51.2
SaturatedFat24.6
Cholesterol138.7
Sodium640.2
Carbohydrate99.7
Fiber7
Sugar67.8
Protein10.4

Steps:

  • CAKE: Preheat the oven to 350°F
  • Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  • Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
  • In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
  • Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  • Pour the batter into the prepared pans.
  • Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  • Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
  • Peel off the parchment paper.
  • FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
  • Stir until completely melted, then set aside to cool to room temperature.
  • Beat the butter at medium speed until pale and fluffy.
  • Add the egg yolk and vanilla and beat for 1 minute.
  • At low speed, slowly beat in the confectioners' sugar, about 1 minute.
  • In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
  • Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  • Evenly spread 1/3 of the frosting over one cake layer to the edge.
  • Top with the second cake layer, rounded side up.
  • Spread the remaining frosting over the top and side of the cake.
  • Refrigerate for at least 1 hour before slicing.

DARK CHOCOLATE LAYER CAKE



Dark Chocolate Layer Cake image

-David Heppner, Brandon, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

3 cups sugar
1-1/2 cups buttermilk
1-1/2 cups brewed coffee, cooled
3 eggs
3/4 cup canola oil
3 ounces semisweet chocolate, melted
3/4 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoon salt
FROSTING:
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter
Calories 816 calories
Fat41g fat (17g saturated fat)
Cholesterol93mg cholesterol
Sodium569mg sodium
Carbohydrate112g carbohydrate (0 sugars
Fiber11g fiber)
Protein11g protein.

Steps:

  • In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Recipe From allrecipes.com

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips
Calories650 calories
Carbohydrate85.3 g
Cholesterol119.4 mg
Fat32.8 g
Fiber2.5 g
Protein8.7 g
SaturatedFat20 g
Sodium690.2 mg
Sugar55.5 g

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.

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE



Double-Deep-Chocolate Hanukkah Layer Cake image

Recipe From epicurious.com

Provided by Melissa Roberts

Categories     Chocolate     Dessert     Bake     Hanukkah     Kid-Friendly     Birthday     Family Reunion     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Cake:
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Ganache frosting:
1 1/2 cups well-stirred canned unsweetened coconut milk
24 ounces (4 cups) semisweet chocolate chips (see Cooks' Notes)
2 teaspoons instant espresso powder
1 1/2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
Special Equipment
2 (9-inch) round cake pans (2 inches deep); parchment paper

Steps:

  • Bake cake layers:
  • Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
  • Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
  • Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
  • Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
  • Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
  • Make frosting:
  • Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
  • Remove bowl from pan and whisk in corn syrup and vanilla.
  • Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
  • Assemble cake:
  • Spread frosting generously between cake layers and over top and sides.

DOUBLE CHOCOLATE LAYER CAKE RECIPE - (4.5/5)



Double Chocolate Layer Cake Recipe - (4.5/5) image

Recipe From keyingredient.com

Provided by hanley89

Number Of Ingredients 19

Cake
1 3/4 cup all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Frosting
6 ounces semisweet chocolate , coarsely chopped
2 sticks unsalted butter, room temperature
1 large egg yolk
1 tsp pure vanilla extract
1 cup plus 1 tbsp confectioner's sugar, sifted
1 tbsp Instant coffee granules, optional

Steps:

  • Make the Cake 1. Preheat oven to 350. Spray Baker's Joy onto two 8" round cake pans. if you don't have baker's Joy-Butter two 8" cake pans and lined with parchment, butter the paper. Dust the pans with flour, tapping out excess. 2.In the bowl on a standing mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until fully incorporated 3. Pour the batter in prepared pans. bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool 30 minutes in the pan, gently run a knife around edges to help release the cake, then invert cakes onto a wire rack to cool completely. Peel off parchment paper if used Make the Frosting 1. In a microwave safe bowl, heat chocolate at high power in 30 second intervals, stirring,until most of the chocolate is melted. Stir until completely melted, then set aside to cool. 2.In the bowl of a Standing mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for one minute., scraping down the side of the bowl.At low speed , slowly beat in the confectioner's sugar, about 1 minute. If using the instant coffee- place instant coffee in a small bowl and add 2 tsp hot water to dissolve the coffee. Slowly beat in the coffee and cooled chocolate or just the cooled chocolate into the butter mixture until just combined To Assemble 1. set a cake layer onto a cake plate with the flat side facing up, evenly spread 1/3 of frosting over the cake to the edge.Top with second cake layer, rounded side up. Spread the remaining frosting over the top and sides of cake. refrigerate for at least one hour prior to slicing

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DOUBLE CHOCOLATE LAYER CAKE | MRFOOD.COM
From mrfood.com
In a large bowl with an electric mixer on low speed, beat granulated sugar, flour, 3/4 cup cocoa powder, baking powder, baking soda, salt, and coffee granules. Add 1 cup milk, oil, eggs, and 1 1/2 teaspoons …

  • In a large bowl with an electric mixer on low speed, beat granulated sugar, flour, 3/4 cup cocoa powder, baking powder, baking soda, salt, and coffee granules. Add 1 cup milk, oil, eggs, and 1 1/2 teaspoons vanilla to flour mixture and beat on medium speed until well combined. Reduce speed and slowly add boiling water until combined. (The batter will appear very thin, but that's the way it should look.) Pour the batter evenly between cake pans.
  • Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Let cool 15 minutes in pans, then remove from pans to cool completely on a wire rack.
  • To make Chocolate Frosting, place 1 cup cocoa powder in a large bowl. With an electric mixer on medium-low speed, beat in butter and 2 teaspoons vanilla until creamy. Add powdered sugar and 1/2 cup milk by adding 1 cup of powdered sugar at a time, followed by a little milk. Beat until thoroughly combined. After all powdered sugar and milk have been added and combined, turn mixer to high and beat 1 minute or until smooth and creamy.
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DOUBLE CHOCOLATE LAYER CAKE | WILLIAMS SONOMA
From williams-sonoma.com

4.4/5 (7)
Total Time 1 hr 20 mins
Servings 12

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DOUBLE CHOCOLATE LAYER CAKE BY SCIENTIFICALLY.SWEET ...
From thefeedfeed.com
2020-06-15  · Double Chocolate Layer Cake. share. Rate ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (59) "Let’s start this week off right by already planning dessert 🤣 THIS chocolate cake is the only one you’ll ever need! Now you can relax 😉 It’s SO soft, moist and intensely fudgy AND easy to make in just one bowl!😍🍫 Pair it with my BEST Fudge Frosting and you’ll be in heaven 😇 ...

3.5/5 (59)

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FUDGY DOUBLE CHOCOLATE LAYER CAKE RECIPE — BITE ME MORE
From bitememore.com
2020-06-24  · fudgy double chocolate layer cake serves 10. ingredients Chocolate Cake. 2 cups sugar ; 2 cups flour ; ¾ cup cocoa powder, sifted to remove lumps ; 1½ tsp baking powder ; 1¼ tsp baking soda ; ½ tsp kosher salt ; 2 large eggs ; 1 cup milk ; ½ cup vegetable oil ; ¾ cup boiling water ; Chocolate Frosting. ½ cup butter, softened ; 2 /3 cup cocoa powder, sifted to remove lumps ; 6 tbsp milk ...

Servings 10
Estimated Reading Time 2 mins

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DOUBLE CHOCOLATE LAYER CAKE – SMITTEN KITCHEN
From smittenkitchen.com
2007-07-16  · Make cake layers: Preheat oven to 300°F (yes, 300!). and grease two 10×2-inch (but mine is 3 inches deep, and this is fine too; just no fewer than 2 inches) round cake pans. Line bottoms with rounds of parchment paper and grease paper. Place chopped …

Servings 12
Total Time 2 hrs
Estimated Reading Time 7 mins

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CHOCOLATE BLACKOUT CAKE RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
To make the sponge, lightly butter and line 3 x 20cm round cake tins and heat the oven to 180C/fan 160C/gas 4. In a large bowl, cream the butter and sugars together until light and fluffy. Add the vanilla and beat to combine. Meanwhile, in a separate bowl, mix …
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DOUBLE CHOCOLATE LAYER CAKE | COMMUNITY RECIPES | NIGELLA ...
From nigella.com
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.
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LAYER CAKES | FOOD & WINE
From foodandwine.com
2018-03-14  · Go to Recipe. The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy peanut butter, chocolate and Rice Krispies. The silky milk-chocolate ...
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