A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
CRAZY CHOCOLATE CAKE
My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!
Provided by Judy and Amanda
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Mix all ingredients right in a 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 270 mg, Sugar 22.3 g
OBSCENE CHOCOLATE CAKE
Make and share this Obscene Chocolate Cake recipe from Food.com.
Provided by Millereg
Categories Breads
Time 2h20m
Yield 1 obscene cake, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Do not preheat oven.
- Spray a 12-cup Bundt pan with vegetable cooking spray.
- In a large bowl, combine the cake mix, cocoa, sugar, sour cream and oil.
- Beat with an electric mixer on low speed just long enough to blend.
- Add the eggs and blend well, and then increase the speed to medium-high and beat for 4 minutes.
- Fold the chocolate chips into the batter with a spatula and stir gently until they are well distributed.
- Pour the batter into the prepared pan and set the oven to 325 degrees.
- Bake until a cake tester or wooden toothpick inserted in the middle of the cake comes out clean (about 55 minutes.) Let the cake cool in the pan at least 1 hour before slicing.
- You may drizzle chocolate icing over the cake to make it even chocolatier, but it is wonderful without it too.
ELEGANT CHOCOLATE CAKE
Make and share this Elegant Chocolate Cake recipe from Food.com.
Provided by gjbelly
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan.
- In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or a whisk, mix the batter until smooth.
- Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vineger is evenly distributed throughout the batter.
- Bake for 25 to 30 minutes and set aside to cool.
Nutrition Facts : Calories 315, Fat 14.4, SaturatedFat 2.1, Sodium 147.5, Carbohydrate 45.1, Fiber 1.9, Sugar 25.3, Protein 3.2
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