Perfectly Chocolate Chocolate Cake Recipes

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.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans.
• 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.
• Bake 30-35 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.
• "Perfectly Chocolate" Chocolate Frosting.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
• Cake Variations:.
• One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
• Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 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 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

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.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Make the cake:
• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 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 an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
• 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.
• Make the "Perfectly Chocolate" Chocolate Frosting:
• 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.
• One-Pan (Sheet) Cake Variation:
• Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
• Three-Layer Cake Variation:
• Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. 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.
• Bundt Cake Variation:
• Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• Cupcake Variation:
• Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• This recipe is made available as a courtesy by the Hershey Company.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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!

HERSHEY'S " PERFECTLY CHOCOLATE" CHOCOLATE CAKE - GLUT

Steps:

• Heat oven to 350°.
• Grease and flour two 9 inches round baking pans.
• Combine dry ingredients in large bowl.
• Add eggs, milk, oil and vanilla.
• Beat on medium speed 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into pans.
• Bake 30-35 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.
• To make Frosting melt butter & stir in cocoa.
• Alternately add powdered sugar and milk, beating on med speed to spreading consistency.
• Add more milk if needed & stir in vanilla makes about 2 Cups.
• I followed this recipe exactly and did not add xanthan gum and it was not only easy to do but again the results are fantastic. I think I have found the cake I will use for birthdays, special occasions, etc. No one and I mean no one will be able to tell it is gf! :).

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.