OUR FAVORITE CHOCOLATE CAKE
This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake.
Provided by Jeannette Gartner
Categories Desserts Cakes Sheet Cake Recipes
Yield 14
Number Of Ingredients 15
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.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 72.2 g, Cholesterol 41.4 mg, Fat 15.9 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.9 g, Sodium 229.1 mg, Sugar 57.6 g
MY FAVORITE CHOCOLATE CAKE
Chocolate cake absolutely has to be two things: dark and moist. To make sure it is sticky and dense I use buttermilk. Adding coffee to chocolate cakes really brings out the flavor in the cocoa.
Provided by Martha Collison
Categories HarperCollins Cake Chocolate Dessert
Yield Makes 1 (8-inch) cake
Number Of Ingredients 12
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.
FAVORITE CHOCOLATE CAKE
This cake is extra chocolaty. The recipe makes a perfect number of servings, so leftovers are never a problem.-Janice Arnold, Gansevoort, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 243mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PERFECT CHOCOLATE CAKE
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!
Provided by BCMASON
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
- Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
- In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
- To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g
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