Quick Does The Trick Chocolate Cake Recipes

QUICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
• Stir the two mixtures together, then add boiling water.
• Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
• Allow to cool if planning to use icing.

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

QUICK-DOES-THE-TRICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.

"ALL-THE-STOPS" CHOCOLATE CAKE

Steps:

• Adjust oven racks to middle and bottom positions. Heat oven to 350°F. Spray three 9-inch round pans with cooking spray. Line bottom of pans with cooking parchment paper rounds; spray with cooking spray.
• In 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
• In very large bowl, beat flour, granulated sugar, brown sugar, baking soda and salt with wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed.
• Pour batter into pans. (Batter will nearly reach tops of pans.) Carefully place pans in oven, 2 on bottom rack and 1 one on middle rack. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and cake top is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.)
• In large bowl, place chopped chocolate and set aside. In 4-quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
• Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. (This will steady the cake as you ice it.)Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into side of cake. Repeat all around cake to cover side with coating, filling in any bare spots.

EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
• In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
• Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

BUSY-DAY DUMP CAKE

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Make a well in center of flour mixture and add oil, vanilla, vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

QUICK CHOCOLATE SNACK CAKE

Steps:

• In a large bowl, beat the baby food, sugar, sugar blend, egg substitute, water, oil and vanilla until well blended. Combine the cocoa, flours, baking soda and salt; gradually beat into prune mixture until blended. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with chips. Cool on a wire rack.

3 INGREDIENT CHOCOLATE CAKE

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

QUICK-DOES-THE-TRICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.

TWENTY-MINUTE CHOCOLATE CAKE

Steps:

• In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake.

QUICK-DOES-THE-TRICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.

QUICK-DOES-THE-TRICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.