Heaven Sent Chocolate Cake Recipes

DIED & WENT TO HEAVEN CHOCOLATE CAKE

Steps:

• 1. CAKE: Preheat oven to 350 degrees.
• 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
• 3. Dust the pan with flour, shaking out excess.
• 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
• 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
• 6. Beat with an electric mixer on medium speed for 2 minutes.
• 7. Whisk in hot coffee until completely incorporated.
• 8. The batter will be quite thin.
• 9. Pour the batter into the prepared pan.
• 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• 11. Cool the cake for 10 minutes.
• 12. Remove from pan and let cool completely on rack.
• 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• 14. Set the cake on a serving platter and drizzle the icing over the top.

DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
• Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• TO MAKE ICING:.
• In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.

"HEAVEN SENT" CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour.
• Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.Scrape down sides of bowl and then on medium speed beat another 2-3 minutes more. The batter will be nice and thick. Fold in chocolate chips if desired,making sure they are well distributed throughout the batter.
• Pour batter into prepared pan, smoothing it out with a rubber spatula.
• Place in oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
• Remove from oven when finished and let cool for 20 mintues. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack or waxed paper to cool completely. Serve while still warm or enjoy it nice and cold straight from the fridge with a nice glass of milk. May sprinkle with powdered sugar or top with any of your favorite frostings or eat it plain. Anyway is a good one I promise.

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.