Mafioso Chocolate Cake Recipes

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
• Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
• Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
• With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
• Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

MAFIOSO CHOCOLATE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan.
• In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
• In another small bowl, dissolve baking soda in the sour cream by stirring them together.
• In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
• To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in 1 teaspoon vanilla. This yields about 2 cups of frosting.

MAFIOSO CHOCOLATE CAKE

Steps:

• In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
• In another small bowl, dissolve baking soda in the sour cream by stirring them together.
• In a large bowl, cream the 1/2 cup butter and 2 cups sugar. Gradually mix in the sour cream mixture and cocoa mixture alternately with the dry ingredients. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
• Grease a 9 x 13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
• To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.

WORLD'S BEST CHOCOLATE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
• In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, about 1 to 1 1/2 minutes, stirring half-way through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until blended.
• Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
• Bake at 350 degrees for 32-40 minutes or until cake layers spring back when pressed (I baked mine for 35 minutes and it was a little too much . . . but every oven is different!).
• Cool layers in pans for 10 minutes. Remove cakes onto rack to cool completely.
• In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
• Place a cake layer on a pedestal (I just used a large plate. . . I have yet to invest in a pedestal!) Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top withremaining layer. Frost top and sides. Garnish with chocolate curls and berries if desired