Darkest Chocolate Cake Ever Recipes

DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
• Make the Dark Chocolate Buttercream (double the recipe).
• Now it's time to put your cake together!
• Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
• Use a decorating comb to smooth the outside edge and to make lines, if desired.
• Pipe stars using Wilton tip 1M on the top outer edge of the cake.
• Sprinkle mini chocolate chips over the top of the cake.

DARKEST CHOCOLATE CREPE CAKE

Steps:

• Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
• Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
• Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
• Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
• Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

DARK CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

DARKEST CHOCOLATE CAKE EVER

Steps:

• Preheat oven to 375 degrees (F). Grease and flour bundt cake pan. On waxed paper, sift flour with baking soda and salt. In large bowl with electric mixer at medium speed, cream butter with sugar at medium speed. Cream butter with sugar until fluffy, add eggs, one at a time, beating well after each addition. Alternately beat in buttermilk and flour until all has been added. Stir cocoa into ⅔ cup boiling water until dissolved. At low speed, beat cocoa mixture and almond extract into batter. Pour batter into bundt pan. Bake 60 to 70 minutes or until cake tester inserted into center comes out clean. Cool cake 5 minutes; invert on rack. Frost with Velvety Frosting and refrigerate. Velvety Frosting: In double boiler, melt one 6 ounce package semi-sweet chocolate pieces over hot, not boiling water; cool slightly. In small bowl, mix ½ cup butter or margarine, softened, with two eggs. Stir in chocolate until smooth and creamy. Note: No sugar is used in this frosting recipe. Two layer cake: Prepare recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45 minutes; fill middle and frost only top of cake, not the sides.

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

BEST EVER DARK CHOCOLATE CAKE

Steps:

• First, sift (or push through metal strainer) the cocoa powder to get all of the lumps out.
• Mix in sugar and flour, baking powder, baking soda and salt. Wisk well.
• Add eggs, milk, oil and vanilla. Mix well, the batter will be very thick.
• Last, add the boiling water. After mixing, the batter will now be very thin.
• Pour into 2 9 inch rounds (greased and floured), 1 9x13 (greased and floured) or about 26 standard sized cupcakes with paper liners. With this thin batter, its about 1/4 cup of batter per cup. (Or, 2 full muffin pans and another small sized something for the extra).
• Bake at 350. 30-35 minutes for cakes and 20-25 minutes for cupcakes.
• These don't rise to be very large and puffy. They have a flat top, perfect for frosting.