Fluted Chocolate Cake Recipes

FLUTED CHOCOLATE CAKE

Steps:

• In a bowl, combine Miracle Whip, water and vanilla. Combine the flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-in. fluted tube pan (pan will not be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

STURDY YET SOFT AND FLUFFY CHOCOLATE CAKE

Steps:

• Preheat the oven. Set the oven 350 F / 175 C. Set an oven rack in the middle rack of the oven. Note that for all recipes in this website, I am using conventional oven (no fan).
• Make the cocoa mixture. Grease and line the bottom of three 8x2 pans (Note 1).Make the cocoa mixture. In a bowl (preferably with a spout), whisk the cocoa and boiling water until smooth. Set aside.
• Make the flour mixture.Make the flour mixture by sifting the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together.
• Make the batter. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy, about 8 minutes. Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Scrape the sides of the bowl when necessary.
• Combine the cocoa mixture and the flour mixture.Reduce speed to low. Add the flour mixture in four parts, alternating with the cocoa mixture in three parts. Beat until each addition is incorporated before adding the next. Be careful not to overmix.Divide the batter between the pans and smooth the surfaces.
• Bake the cakes.Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the centers comes out clean. (Note 2)
• Cool the cakes.Let the cakes cool in the pans on wire racks for about 15 mins. Run a metal spatula between the sides of the pans and invert the cakes onto wire racks that have been coated with nonstick spray. Peel off the parchment and reinvert onto wire racks to cool completely.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE TUBE PAN CAKE

Steps:

• In a large bowl, combine the cake and pudding mixes, cocoa, milk and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

GREAT CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
• Bring eggs to room temperature and separate.
• Melt dark chocolate and butter or margarine over low heat.
• Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
• Pour into prepared pan, and bake for 20 to 30 minutes.

FLUTED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 12-cup fluted tube pan.
• Beat butter and sugar in bowl until creamy.
• Add eggs, almond and vanilla extracts; beat well.
• Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well.
• Pour into pan.
• Bake 45 to 50 minutes or until wooden pick inserted comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• For the Cherry Whipped Cream, beat whipping cream, powdered sugar, almond extract and vanilla extract until stiff. Stir in chopped maraschino cherries.
• Sift cake with powdered sugar and serve with Cherry Whipped Cream.