Sinful Chocolate Layer Cake Recipes

SINFUL CHOCOLATE CAKE

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.

SUNDAY SIN CAKE

Steps:

• Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans., While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled., Prepare filling by mixing pudding and milk; stir in two more packages of chopped cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours., Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes., Remove cake layers from freezer; stack and frost. Line bottom of cake with cookie halves. Top with toasted coconut and any remaining cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving.

CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
• Stir flour, sugar, baking soda, and salt together in a large bowl.
• Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
• Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
• Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

MOIST CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
• Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
• Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

SINFUL CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat oven to 300 degrees.
• Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
• Replace bottom of pan in springform.
• Grease and flour bottom and side of pan.
• In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
• Pour into a large bowl and set aside.
• In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
• Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
• In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
• With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
• Pour batter into prepared pan, spread evenly.
• Bake for 35 minutes.
• DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
• Cool cake completely in pan on a cake rack.
• When cool refridgerate overnight in pan.
• In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
• Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
• To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
• Refrigerate cake and remove 15 minutes before serving.