Sandys Chocolate Cake Taste Of Home 122014 Recipes

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease three 9 inch round pans and line the bottoms with parchment. Grease the parchment, then dust with flour. Note: The parchment is necessary here! The cake likes to stick.
• In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside.
• In a very large mixing bowl, using an electric mixer, beat softened butter and brown sugar until light and fluffy. You can do this with a handheld mixer or a stand mixer and paddle. If you have a stand mixer, I recommend it! Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Add flour mixture to creamed mixture alternately with sour cream, beating well after each addition. Stir in hot coffee until blended. Beat with the mixer for about 30 seconds to remove lumps.
• Transfer to prepared pans. Bake until a toothpick comes out clean, about 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
• To make the frosting, beat the butter and 1 cup of the sugar in a very large mixer bowl. Add ¼ cup of the sour cream, another cup of sugar and cocoa powder and stir until everything comes together. Beat with the mixer. Add vanilla, then add remaining sugar, and milk and beat until smooth. Add more milk and sour cream until you get the flavor and texture you want. Scrape bowl often.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

SANDY'S AWESOME CHOCOLATE CAKE

Steps:

• For Cake:.
• In a mixing bowl, cream brown sugar and butter.
• Add eggs, one at a time, beating well after each addition.
• Beat on high speed until light and fluffy. Blend in vanilla.
• Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined.
• Stir in water until blended.
• Pour into three greased and floured 9-in. round baking pans.
• Bake at 350 degrees F for 35 minutes.
• Cool in pans 10 minutes; remove to wire racks to cool completely.
• For Frosting:.
• In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes.
• In a mixing bowl, combine sugar, sour cream and vanilla.
• Add chocolate mixture and beat until smooth.
• Frost cooled cake.

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.