Wicked Chocolate Cake Recipes

CRAZY CHOCOLATE CAKE

Steps:

• Mix all ingredients right in a 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

DOUBLE WICKED FUDGE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Grease and flour two 9 inch round pans. Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool. Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Add chocolate mixture and vanilla; mix well. Pour into prepared pans. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks. Cool completely. Fill and frost with chocolate frosting.

WICKED CHOCOLATE FUDGE CAKE

Steps:

• Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
• Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
• Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
• Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
• Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft
• Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
• Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

WICKED CHOCOLATE CAKE

Steps:

• In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
• Sift in the combined flour, bicarbonate of soda and cocoa powder.
• Mix using an electric beater for 1minute.
• Add egg whites and beat for another 30 seconds.
• Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
• pour in the cake mix.
• Bake in the oven at 180 degrees for approximately 30mins.
• Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
• Spread icing evenly over top.

WICKED YELLOW DINOSAUR CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine yellow cake mix, eggs, water, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Combine heavy cream, 1/2 cup plus 3 tablespoons cocoa powder, and sugar in a chilled glass or metal bowl; beat with an electric mixer until soft peaks form. Spread over cooled cake.
• Freeze cake until whipped cream layer is firm, about 1 hour. Sprinkle confetti candy on top.

LORNA'S WICKED CHOCOLATE CAKE

Steps:

• For the cake:.
• Preheat the oven to gas mark 5/190degC/375degF.
• Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
• Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
• place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
• Remove from the heat and stir in the vanilla.
• Add the vinegar to the cream and stir into the flour/sugar mixture.
• Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
• Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
• Remove rom the tins& place on wire racks to cool.
• For the filling:.
• Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
• Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
• Remove from the heat& stir in the chocolate mixture and the vanilla.
• Allow to cool, stirring occasionally& then place in a fridge until cold.
• Sandwich the two cakes together with the filling and leave on a rack over a tray.
• To ice the cake:.
• Put the remaining chocolate in a small saucepan with the butter and the water.
• Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
• Pour the icing over the top of the cake and then chill until set.