Easychocolatesaucecake Recipes

CHOCOLATE CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350°.
• Use Pam to spray an 8x8-inch cake pan.
• Mix the dry ingredients from the cake list.
• Add the wet ingredients and stir well.
• Pour in pan and bake 40-50 minutes.
• For the sauce, put the water and sugar in a pan.
• Bring to a boil; add the cocoa.
• Simmer 5 minutes, then stir in the vanilla.
• Poke holes in the cake; pour the sauce over top.

QUICK & EASY CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

EASY CHOCOLATE SAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
• Mix brown sugar and cocoa and spread over batter.
• Carefully pour the hot water over all.
• Bake at 350°F for approximately 40 minutes.

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.

EASY NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• In a microwave-safe bowl, combine the chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
• Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
• Next add the melted chocolate, beating until it's completely mixed into the cream cheese.
• Slowly fold in the whipped cream until it's completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
• Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

CHOCOLATE SAUCE FOR VANILLA CAKE

Steps:

• Melt butter in saucepan.
• Add the other ingredients.
• Boil for 1 minute, stirring several times.
• Pour amount desired on a slice of sheet cake.

BEST EVER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
• Pour into pans and bake. Cool on wire racks.

EASY CHOCOLATE CAKE

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 SAUCE

Steps:

• In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.