Lynns Luscious Chocolate Cake Recipes

LUSCIOUS CHOCOLATE CAKE

Luscious Chocolate Cake image

There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for pans and parchment
1/2 cup plus 1 tablespoon best-quality cocoa powder, plus more for pans
3/4 cup milk
2 1/4 cups sifted cake flour (not self-rising)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1 recipe Whipped Ganache
1 recipe Poured Ganache Glaze

Steps:

Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 9-by-2-inch buttered cake pans with parchment; butter again. Dust bottoms and sides with cocoa; tap out excess. Sift cocoa into a medium bowl; stir in 1/4 cup plus 2 tablespoons boiling water until smooth; gradually whisk in milk. Set aside to cool.
Sift flour, baking soda, and salt into a bowl. Set aside. In an electric mixer fitted with the paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down sides twice. Beat in vanilla.
Add eggs, a third at a time, beating after each addition. With mixer on low speed, alternate adding flour mixture and reserved cocoa mixture a little at a time, starting and ending with flour mixture. Divide batter evenly among prepared pans; spread with an offset spatula until level.
Bake 20 to 25 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a wire rack, about 15 minutes. Remove the cakes from the pans, and return to rack to cool, tops up.
Trim cake layers until level. Place one layer of cake on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake; top with a second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumb coat is firm, about 30 minutes.
Place cake (still on the cardboard cake round) on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back into glaze. Pour remaining glaze over cake; allow excess to drip off sides. If top is not smooth, gently shake pan, or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.

LYNN'S LUSCIOUS CHOCOLATE CAKE

Lynn's Luscious Chocolate Cake image

I have been making this recipe for years. It is the moistest chocolate cake ever. It originally came from Hershey's but is adapted to my family.

Provided by Lavender Lynn

Categories Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups unsifted flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
13 tablespoons cocoa, unsweetened
2 cups sugar
1 1/2 teaspoons vanilla
7 tablespoons canola oil
1 cup nonfat milk
2 eggs
1 teaspoon salt
1 cup boiling water

Steps:

Combine all dry ingredients.
Put into large mixing bowl with the rest of ingredients except for water.
Add boiling water and stir. (Don't worry, your batter will not be thick.
Put into greased 9 x 13, or 2 8inch cake pans that have been greased and floured.
Bake at 350 degreesF.
Bake layers for 30-35 minutes.
Bake 9 x 13 for 35 to 40 minutes.

Nutrition Facts : Calories 185.9, Fat 5.8, SaturatedFat 0.5, Cholesterol 18.9, Sodium 250.9, Carbohydrate 31.1, Fiber 0.9, Sugar 20.7, Protein 2.8

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