EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CLASSIC CHOCOLATE CAKE
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
EASY CHOCOLATE CAKE
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
CHOCOLATE LAYER CAKE
Provided by Shiran
Number Of Ingredients 13
Steps:
- Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
- In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
- In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That's ok.
- Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
- Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat - totally optional). Evenly spread about 1/3 of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
- Store cake in the fridge for up to 3 days. Bring to room temperature before serving.
NAKED CHOCOLATE CAKE
This stunning cake is a Naked Cake, or a cake that is made with less sugar and fat and has fewer calories. The trick to making a delicious chocolate naked cake is using a good-quality chocolate and a flavorful sugar substitute-like the sweet natural sugars found in the fruits that adorn the cake. Add to that a homemade whipped cream (where you can control the sugar) and a no-fat chocolate sauce, and you have a decadent cake that will satisfy all your sweet cravings!
Provided by Amanda Rettke
Categories dessert
Time 1h5m
Yield One 8-inch cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with cooking spray, or butter and flour them.
- Warm the oil in the microwave until it is softened or even melted but not hot to the touch, up to 30 seconds, then pour it into the bowl of a stand mixer fitted with the paddle attachment. Add the yogurt, brown sugar, applesauce and vanilla, and mix until combined.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- With the mixer on low, slowly add 1/3 of the dry ingredients to the yogurt mixture, then 1/4 cup of the milk. Repeat with the rest of the dry ingredients and milk. Remove the bowl from the stand mixer, and fold in the chocolate chips. Divide the batter between the prepared cake pans.
- Bake until a toothpick inserted in the center comes out clean, 22 to 26 minutes. (Cooking times vary depending on the quality of the ingredients and weather conditions.) Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- To assemble: Rinse the grapes, raspberries, blackberries, blueberries and strawberries until they're shiny and clean.
- Place 1 cake layer on a cake stand, and top with about 3/4 cup whipped cream. Place a strawberry that's 1 to 1 1/2 inches high upside-down in the center of the cake. (This will help keep the cream from smooshing out when you add the next cake layer.) Spread some of the fruit around the edges of the cake. Because this is a naked cake, you will want to pay attention to how you place the fruit on the edge.
- Place the remaining cake layer on top. Starting with a bunch of grapes still attached to the vine, place the grapes on the cake, then start building up around them. Fill in with the raspberries, blackberries and blueberries, and place a few more grapes around to balance the color. Finally, place some strawberries around the edge and maybe even 1 on top.
- Drizzle the chocolate syrup over the cake, and chill until ready to serve. If using confectioners' sugar, sprinkle it over the top immediately before serving.
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- Prepare the chocolate cream. In a pot, bring the heavy cream to a simmer. Remove from the heat, pour it over the chocolate and stir well, so that the chocolate melts completely. Add a pinch of salt. Using an immersion blender, blend the mixture, then let it cool completely. Cover and place in the fridge for 2 – 3 hours or overnight. You can prepare this cream up to three days before you need it.
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4.3/5 (9)Total Time 1 hr 30 minsCategory DessertCalories 567 per serving
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- Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
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- Heat the cream until just steaming and pour over chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth.
- Heat the cream until just steaming and pour over the chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth. Transfer to another bowl and let cool to 90ºF before piping onto the cold cake.
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