BEST EVER CHOCOLATE CAKE
This simple chocolate cake is better than boxed! Once you try this cake, you may never turn back!
Provided by Holly Nilsson
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
- Pour into pans and bake. Cool on wire racks.
Nutrition Facts : Calories 248 kcal, Carbohydrate 39 g, Protein 2 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 301 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
ÜBER SCHOKOLADENKUCHEN
Translation: Beyond Chocolate Cake! This is a glorious chocolate cake, the ultimate in moistness. I'm thinking of substituting this for the usual boxed German Chocolate I usually make for my son's birthday this year. You could also call it: Death by Chocolate! Recipe & photo: perfect10cookbooks.com
Provided by Ellen Bales
Categories Chocolate
Time 55m
Number Of Ingredients 16
Steps:
- 1. In a large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
- 2. In a separate bowl, combine flour and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
- 3. In a small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix!
- 4. Grease and flour 2 9-inch cake pans. Line bottom of pans with parchment paper. Pour batter into prepared pans and bake in a preheated 350-degree oven for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans. Transfer to wire racks and cool completely before frosting.
- 5. FOR FROSTING: In a large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1 to 2 tsps. half-and-half.
CHOCOLATE AMARETTI CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
- Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
- Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
- Transfer the cake to a platter. Sift the cocoa powder over and serve.
SCHOKOLADE KUCHEN
Chocolate cake from Switzerland. The frosting is to look like a spiderweb when done. From www.about.ch
Provided by under12parsecs
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir margarine until foam-like.
- Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
- Dissolve chocolate in 3 tablespoons of water and add to the mixture.
- Add almonds and biscuits.
- Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
- Grease 10 inch cake pan with margarine, pour mixture into pan.
- Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
- Frosting:.
- Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
- Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
- Let cake cool off after baking. Pour chocolate mixture evenly over cake.
- Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
- Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
- Hint: Store chocolate cake in the refrigerator.
Nutrition Facts : Calories 927.7, Fat 33.9, SaturatedFat 11.1, Cholesterol 112, Sodium 280.1, Carbohydrate 158.6, Fiber 5.8, Sugar 141.4, Protein 10.4
THE BEST CHOCOLATE CAKE RECIPE
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
Provided by Lindsay
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to hot water and add to mixture. Mix well.
- Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make frosting while cakes cool. Beat the butter in a large mixing bowl until smooth.
- Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
- Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
- Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Add second layer of cake and add another cup of frosting on top in an even layer.
- Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
- Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 941 calories, Sugar 101 g, Sodium 496.6 mg, Fat 49.6 g, SaturatedFat 22.6 g, TransFat 2.5 g, Carbohydrate 127.7 g, Fiber 5.8 g, Protein 7 g, Cholesterol 38.1 mg
SVEN'S SCHOGGIKUCHEN (WET CHOCOLATE CAKE)
Make and share this Sven's Schoggikuchen (Wet Chocolate Cake) recipe from Food.com.
Provided by Artandkitchen
Categories Dessert
Time 21m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat to oven at 250°C (480°F).
- Mix well with a food processor flour, sugar and eggs.
- Melt your chocolate with the butter in small pan or in the microwave.
- Add the chocolate mixture and the Kirsch to the dough. Mix well again.
- Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
- Transfer your dough.
- Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
- Decorate with icing sugar before it's completely cold.
- The cake should be still wet inside!
- Enjoy and -- the day after is even better!
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