Worlds Best Chocolate Layer Cake Recipes

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WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 16

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
  • Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

This chocolate cake is famous in my husband's family. It is moist and delicious, and is a favorite at birthdays.

Provided by Baking Bunny

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

1/4 cup cocoa
1/2 cup butter
1 cup water
1/2 cup oil
2 cups sugar
2 cups flour
2 eggs
1/2 cup buttermilk (or sour milk)
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Mix together sugar and flour and set aside.
  • Bring cocoa, butter, water, and oil to a rapid boil.
  • Remove from heat and immediately sift in sugar mixture.
  • Beat eggs and slowly stir into hot mixture.
  • Add buttermilk, baking soda and vanilla.
  • Bake at 350 degrees for 45 minutes in a greased 9 X 13 pan.
  • Use your favorite frosting to coat, or sprinkle on powder sugar for a garnish.

Nutrition Facts : Calories 282.7, Fat 13.5, SaturatedFat 4.8, Cholesterol 42, Sodium 136.9, Carbohydrate 38.1, Fiber 0.7, Sugar 25.5, Protein 3

REALLY GOOD CHOCOLATE LAYER CAKE



Really Good Chocolate Layer Cake image

This one the title for best cake in the Ultimate recipe showdown on the food network. Recipe is by Janice Kollar.

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 8-12 serving(s)

Number Of Ingredients 19

2 cups water
1 cup cocoa powder (recommended ( Valrhona)
8 ounces unsalted butter, cold
2 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract (recommended ( Neilsen-Massey)
2 3/4 cups unbleached all-purpose flour (recommended ( Heckers)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (recommended ( Ghiradelli)
3 cups confectioners' sugar
1/4 cup cocoa powder, plus
2 tablespoons cocoa powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/3 cups sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
  • Place the rack in the center of the oven, and preheat to 350 degrees F.
  • Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
  • In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
  • Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
  • With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
  • Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
  • Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
  • In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
  • In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
  • On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
  • To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
  • (Hints: I stick a 12-inch wooden skewer in the center of the cake to secure it while I frost it, and remove it before finishing frosting the cake. And, I lay strips of waxed paper under the cake to keep the cake plate clean as I frost the cake.).

Nutrition Facts : Calories 1388.7, Fat 75.1, SaturatedFat 44.9, Cholesterol 247.1, Sodium 730.5, Carbohydrate 181.7, Fiber 8.9, Sugar 135.1, Protein 15.3

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

This is the best chocolate layer cake recipe I have found yet! Give it a try!

Provided by CulwellKids

Categories     Chocolate Cake

Time 45m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup vegetable oil
½ cup unsalted butter
¼ cup cocoa powder
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract

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!

Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g

BEST CHOCOLATE CAKE



Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

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.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

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From foodnetwork.ca


WORLD’S BEST CHOCOLATE LAYER CAKE - PERFECTING THE PAIRING
Adapted by Lindsay at Perfecting the Pairing from Unknown Source Ingredients: · 1 box Devils Food chocolate cake mix · 2, 4 oz., packages Bakers German Chocolate · ¾ cup butter, softened · ½ cup slivered almonds, toasted · 8 oz. Cool Whip Directions: Prepare cake as directed on package and bake in two greased and floured, 9 inch cake pans.
From sites.google.com


WORLD'S BEST CHOCOLATE CAKE | CHOCOLATE CAKE RECIPE MOIST, …
This 3-layer chocolate cake recipe, it's just perfect for birthdays & holidays. Jan 31, 2020 - Rich, moist & decadent. It truly is the World's Best Chocolate Cake recipe.
From pinterest.ca


TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
2020-02-07 Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com


THE WORLD'S BEST CHOCOLATE CAKE RECIPE - CLARKS CONDENSED
2018-10-04 FOR CAKE. In a mixing bowl, beat together oil, buttermilk, eggs and vanilla. In a separate bowl, mix together flour, sugar, cocoa powder, salt, and baking soda until well-combined. Slowly mix together dry ingredients into the wet ingredients, and mix well until smooth. After wet and dry ingredients are combined, add in the cup of boiling water.
From clarkscondensed.com


THE MOST AMAZING CHOCOLATE CAKE RECIPE
In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes.
From thestayathomechef.com


TOP 10 LAYER CAKE RECIPES • CAKE JOURNAL
2013-10-31 Sliced strawberries, whipped cream and tender vanilla cake are all you need to make this amazing dessert. Strawberry Layer Cake is as easy as pie (but much more elegant). (Via The Little Epicurean .) Please lovers of sweet and salty alike with this to-die-for Chocolate Layer Cake with Whipped Salted Caramel Frosting.
From cakejournal.com


15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
2021-10-28 Diana's Guinness Chocolate Cake with Guinness Chocolate Icing. There's no need to wait until St. Patrick's Day to enjoy this from-scratch cake that incorporates both chocolate and beer. Irish stout beer (such as Guinness®) adds moisture as well as a rich, coffee-like flavor to the batter and icing in this recipe.
From allrecipes.com


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