Dont Be Afraid Of The Deep Dark Pareve Chocolate Cake Recipes

DON'T BE AFRAID OF THE DEEP, DARK PAREVE CHOCOLATE CAKE!

Steps:

• Preheat oven to 350*.
• Beat eggs and oil together in large bowl with electric mixer.
• Add sugar and vanilla and beat until well-mixed.
• In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
• Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
• Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
• Pour mixture into a greased, 9 x 13 pan.
• Bake 1 hour at 350* until cake tests clean with skewer or knife.

DEEP DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour one 13 x 9-inch baking pan.
• If you want a layer cake, use two 9-inch pans.
• In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
• Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
• Pour into prepared pan.
• Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
• Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
• Cool completely, then frost with your favourite vanilla icing.

DEEP, DARK CHOCOLATE CAKE

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
• Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
• In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
• Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE

Steps:

• Bake cake layers:
• Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
• Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
• Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
• Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
• Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
• Make frosting:
• Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
• Remove bowl from pan and whisk in corn syrup and vanilla.
• Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
• Assemble cake:
• Spread frosting generously between cake layers and over top and sides.