Extreme Chocolate Cake Recipes

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for sticking, you may want to cut out parchment circles to fit your pan, place in bottom of pan. If you use cocoa powder instead of flour, you won't get that white residue.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans (note that the batter will be thin, it's supposed to be - promise!).
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. The times are approximate, it can take longer depending on the weather and your oven.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
• NOTE: For a REALLY rich cake, use Dutch Processed cocoa. Seriously, I would almost insist that you do. It really does make it SO yummy.

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

EXTREME CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degree F (175 degrees C).
• Mix all ingredients together in one pan.
• Stir until well mixed.
• Pour into well greased bundt pan.
• Bake for approximately 1 hour or until knife comes out of cake clean.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

HERSHEY'S EXTREME CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350°F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla Mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. FROSTING: Cream butter until light and fluffy. Stir in cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. TO FROST: Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

EXTREME CHOCOLATE CAKE

Steps:

• Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this).
• Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.
• Stir in chocolate chips.
• Pour into the bundt pan. Spread evenly.
• Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
• Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
• To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat.
• Add chocolate. Stir slowly for about 2 minutes until melted completely.
• Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
• Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter.
• Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting.
• Cuts into 16 wedges.