2 Ingredient Chocolate Cake Recipe By Tasty

10-INGREDIENT CREAM CHEESE CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
• In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
• Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
• Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
• Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
• Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
• Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
• Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.
• Slice and serve.
• Enjoy!

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

CHOCOLATE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!