Moist Chocolate Cake In A Jiffy Recipes

JIFFY CHOCOLATE CAKE( ONE PAN)

Steps:

• Preheat Oven to 350°Melt Chocolate and shortening in microwavable container. 2 minutes on medium power.
• Break into liquid measuring cup, 1 egg. Fill to 1 cup level, sour cream. Approximately 1 cup.
• In Small bowl, measure flour, salt, soda, sugar and blend well --
• Grease 8 X 8 pan.
• Add all the above ingredients and mix well.
• Bake for 30 minutes.

CHOCOLATE CAKE

Steps:

• Directions Step 1 Preheat oven to 350°F. Grease an 8" or 9" cake pan. Step 2 For cake, combine cake mix, pudding mix and cocoa powder. Add eggs, water or milk and margarine or butter. Mix 30 seconds on medium. Scrape bowl and mix an additional 2 minutes. Step 3 Pour batter into pan. Bake 34 - 38 minutes. Step 4 For frosting, in microwavable bowl, heat cream until hot (about 1 minute). Add chocolate chips and let set for 1 minute. Stir with whisk until combined. Pour over slightly cooled cake.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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.

BEST-EVER CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

JIFFY CAKE

Steps:

• Heat oven to 350°. Blend all ingredients, beat for 2 minutes.
• Pour into lightly greased 8" pan.
• Bake 25- 30 minutes.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
• In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
• Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.