Chocolate Cake Tube Pan Recipes

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

THE SILVER PALATE'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
• Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
• In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
• Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
• Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
• To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

CHOCOLATE TUBE CAKE

Steps:

• Preheat oven to 350.
• Blend cake mix and pudding in a large bowl.
• Add eggs, oil and water.
• Start on low speed, then 10 minutes at medium speed once ingredients are throughly mixed.
• Turn batter into a 10 inch tube pan.
• Bake 50 minutes at 350 or until toothpick is clean.
• Cool in pan on rack do not turn upside down.
• Using a 2 tined fork, poke holes 1 inch apart in the entire cake.
• Prepare glaze mixing powdered sugar and milk til smooth.
• Pour glaze over cake immediately and allow to cool in the pan.

MADE-IN-THE-PAN CHOCOLATE CAKE

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.