Perfect Chocolate Cake Recipes

PERFECT CHOCOLATE CAKE

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans.
• Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean. Cool in pans on a rack for 5 minutes, then turn out of pans. Turn cake over again so it stands right side up to finish cooling.
• Line 2 cookie sheets or jelly roll pans with parchment.
• For the cookie dough, in a mixing bowl beat butter with an electric mixer set at medium
• speed until soft and light. Beat in 1 cup sugar and continue beating until sugar is completely incorporated. Beat in yolks, one at a time, beating smooth between each addition, scraping bowl
• and beaters occasionally. Beat in ground almonds. Sift flour over butter and egg mixture and fold in with a rubber spatula, making sure flour is completely absorbed. Stretch a piece of
• plastic wrap on a plate or cookie sheet and scrape dough onto wrap. Cover with another piece
• of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick. Chill dough until firm, about 2 hours.
• Preheat oven to 350 degrees. Divide dough in quarters and remove one quarter at a time from refrigerator to roll. Place dough on a lightly floured work surface and lightly flour dough. Pound dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick. Cut dough into rounds with a plain 1 3/4- to 2-inch cutter. Arrange rounds on pans, about 1-inch apart, as they are cut. Repeat with remaining pieces of dough, refrigerating scraps between each rolling. After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases. Count bases and make a 1/2-inch hole in half the bases, using a small pastry tube. Place pans of cookies in oven and immediately lower temperature to 325 degrees. Bake the cookies about 20 minutes, until they are pale golden and firm. Cool on pans on racks.
• To finish cookies, lightly dust the pierced cookie bases with confectioners' sugar. Arrange unpierced bases, upside down, on a clean pan. Bring jam to a simmer in a small saucepan over low heat and allow jam to reduce for a minute or two, until slightly thickened. Gently spoon about 1/4 teaspoon of jam on each unpierced base, spreading it to within 1/8 of an inch of the edge. Top with pierced cookies. Place remaining jam in a small plastic bag and force it into one corner. Snip a small hole in the corner and squeeze a drop of jam into each opening in tops of cookies. Allow jam to dry.
• To store, arrange cookies in layers with waxed or parchment paper between in an airtight container. Garnish each with a raspberry before serving, if desired.
• Line 2 cookie sheets or jelly roll pans with parchment.
• For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add eggs and pulse to form a ball. Form the dough into a rectangle and wrap in plastic. Refrigerate until needed, up to 2 days.
• For the filling, rinse, halve and pit the apricots. Sprinkle the cut edge of each with a little sugar.
• When ready to form the pastries, preheat oven to 350 degrees and set racks in upper and lower thirds. Divide dough in half and roll each half to a 8 by14-inch rectangle. Cut each into 4-inch squares, reserving the left-over pieces of dough. Place the squares of dough on the baking pans and center an apricot, cut side down on each. Make a cut in the corner of each square of dough, through the corner and up to the apricot. Fold over every other slashed corner of dough to meet in the center over the apricot. Egg wash the top of each pastry and cut a 1 1/2-inch disk from the leftover dough to top each pastry. Egg wash the disks on the pastries. Bake the pastries about 20 to 25 minutes, turning them back to front and switching pan positions several times so that they bake evenly. Cool on the pans on racks.
• To finish the pastries, bring jam and rum to a boil in a saucepan and strain into another pan. Bring to a boil and simmer about 5 minutes, until no longer watery. Paint the top of each cooled pastry with the glaze and sprinkle with the almonds.

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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.

PERFECT CHOCOLATE CAKE

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.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

WORLD'S BEST CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
• Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
• Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
• Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
• Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
• Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
• Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

THE PERFECT CHOCOLATE CAKE

Steps:

• In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350F.
• Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
• In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
• At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly into pans; smooth top with spatula.
• Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula.
• Remove from pans; cool on racks.
• Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
• Remove from heat.
• With wisk, blend in 2 1/2 cups confectioner's sugar.
• Turn into bowl; place over ice set in a larger bowl.
• Beat until frosting holds shape.
• Make filling: Whip cream with sugar and vanilla.
• To assemble: On plate, place a layer, top side down; spread with half of cream.
• Place second layer, top side down; spread with rest of cream.
• Place third layer, top side up.
• To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife; slice with a sawing motion.