My Family Favourite Chocolate Cake Recipes

OUR FAVORITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
• Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
• To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

FAMILY CHOCOLATE CAKE

Steps:

• Melt butter and golden syrup together.
• Warm milk and dissolve the baking soda in it.
• Sift together the flour, baking powder and cocoa into large bowl of mixer.
• Stir through the sugar.
• Add eggs, butter mixture and milk mixture.
• Beat on medium speed until combined.
• Lastly add vinegar and beat well for 2 minutes.
• Pour into a 9" tin which has been greased and bottom lined with baking paper.
• Bake at 350F for 45 minutes or until cake springs back after touching with finger.
• Cool in tin for 10 minutes before turning onto a rack to cool completely.
• Ice/frost with your favourite chocolate icing/frosting.

FAVORITE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners' sugar.

MY FAVORITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease a cake tin and line it with baking parchment. Put the plain flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine.
• If you don't have buttermilk, pour the milk into a large jug and add the lemon juice. Leave to stand for five minutes until thickened.
• Whisk the buttermilk/acidified milk into the melted butter and egg followed by the coffee or water.
• Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer, the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure by weight. It is important to do this so that the layers are the same height and cook at the same rate.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MY FAMILY FAVOURITE CHOCOLATE CAKE

Steps:

• Cream the margarine and the sugar until light and fluffy. I personally prefer to lessen the amount of sugar as I don't like things overly sweet but 80z is the original recipe.
• Whisk the eggs into the sugar/margarine mixture.
• Slowly add the flour, baking powder and cocoa. Sieve these to avoid lumps (especially in the cocoa).
• Stir in a figure of 8 fashion. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
• Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
• Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
• Remove from tin and cool on wire rack. Once cooled, top with chocolate icing, frosting etc or dust with icing sugar and cocoa powder.