Gift Of The Gods Chocolate Cake Recipes

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.

FOOD FOR THE GODS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease and line a 9 x 13 inch pan.
• Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
• Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
• Add dates and walnuts and stir until completely combined.
• Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
• Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

VERY GOOD CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
• In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
• Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
• Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
• Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!

GIFT OF THE GODS CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F.
• Prepare two standard cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray. Cut out circles of parchment paper to fit on the bottom of each pan. The paper should be flat, not inching up the sides of the pan. Set pans aside.
• Mix together the cake flour, cocoa, baking soda, and salt in a bowl with a whisk and set aside.
• Combine the chocolate, brown sugar, and milk in a stainless steel bowl and place over simmering water. Stir the ingredients together as they melt. This creates a chocolate base for the cake, which you can transfer to a big mixing bowl.
• Put the butter in the bowl of an electric mixer fitted with the paddle attachment, and mix at medium speed until the butter is light and soft. Change to the whisk attachment, and slowly add the granulated sugar and continue whipping until light and fluffy. Add the egg yolks, one at a time, and beat until each one is incorporated. Add half of the dry ingredients and mix in slowly. Add half of the buttermilk. Repeat this process until all the flour mixture and milk is incorporated. This is your batter. Add the batter to the chocolate base and combine lightly using a large rubber spatula. Stir in the vanilla, then set aside. You now have a chocolate batter.
• Thoroughly rinse and dry your mixer bowl and whisk attachment, then mix the egg whites at medium speed for about 3 minutes, or until they hold a medium peak. Gently fold half of the whipped egg whites into the chocolate batter until the mixture is smooth. Repeat with the remaining egg whites, and fold just until all the egg whites are incorporated. The egg whites should be fully incorporated-no streaks. Pour the completed cake batter into the prepared cake pans equally.
• Bake for about 35 minutes, or until the cakes springs lightly in the center when touched, or a toothpick comes out clean with a few crumbs but no batter. Remove the cakes from the oven and cool on a rack until room temperature. Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan. Take a cake circle or sturdy paper plate, and place it over the pan. Invert the cake onto the plate and remove the parchment circle the cake baked on. Repeat this process for the other cake layer. Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top. Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top. Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.