Omg Chocolate Chocolate Cake Recipes

STRAWBERRY CHOCOLATE CAKE

Steps:

• NOTES: to assemble the cake you'll need 9×3 inch springform pan.

OLD FASHION CHOCOLATE CAKE AKA OMG CHOCOLATE CAKE

Steps:

• Instructions: Pre Heat oven to 350 Degrees . you want to Grease up two 8" or 9" inch round cake pans. In a medium-size bowl, combine flour,cocoa, baking soda, baking powder, and salt. (make sure you stir all the dry ingredients in the medium bowl very Now in a larger bowl you want to combine butter, sugar, eggs and vanilla. Beat well(use a electrical blender if you have one it will help you more to eyeball how well blended the ingredients are.)Now you want to add the flour to the larger bowl slowly along with the milk and evaporated milk.(*note*if the batter seems to thick go ahead and add ½ cup whole milk more)after that you can add 1/2 cup of Sour cream or buttermilk. Pour batter into prepared pans divided the batter evenly well. Bake for about 30-35 minutes, or until a toothpick inserted center comes out clean.These are tall layers and may take a bit longer to bake than you are use to .However, ovens are different .Please watch your cake carefully.*Do not open the oven during the first 15minutes of baking it may cause your cake to fall or go flat.Do not over bake. Cool on wire racks for 10 minutes then invert to cool completely. Note: If you want to make cupcakes, cupcakes will be done in about 15-20minutes. In a larger rectangular baking pan, cake will be done in approximately 30 mintues
• **Footnotes** *I shift all dry ingredients because my cake will result moist *when mixing the butter,sugar,eggs and vanilla make sure there are well blendend(I prefer to fold the ingredients) *When you adding all the ingredients together add them gradually don't just pour it them all at once* *check the chocolate cake after being bake for 35 minutes ~it might not be ready depending on the oven~ *Make sure that the butter is room temperature so you can mix well with your sugar,eggs and vanilla

OMG CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
• 1/2 cup (1 stick) butter or margarine.
• 2/3 cup HERSHEY'S Cocoa.
• 3 cups powdered sugar.
• 1/3 cup milk.
• 1 teaspoon vanilla extract.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
• Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
• Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
• Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
• Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
• In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
• The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
• Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).

OMG CHOCOLATE LAVA CAKE

Steps:

• Chocolate Lava Centers:.
• Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
• Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
• Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
• Freeze until ready to use.
• Cake Batter:.
• Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
• Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
• Add well sifted cake four and gently incorporate into the chocolate mixture.
• Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
• Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
• Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
• Push a chocolate lava center into the center of each cake batter.
• Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
• Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
• Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.