Great Chocolate Cake Recipes

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

GREAT CHOCOLATE CAKE

Steps:

• Mix all ingredients together. Place in a greased and floured bundt pan. Bake at 350 degrees for 45-50 minutes.
• UPDATE: You do not have to use the water called for in the cake mix ingredients. I use only the ingredients listed above and truly just dump in a bowl and mix all together. It is a pound-cake like consistency.

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.

GREAT CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
• Bring eggs to room temperature and separate.
• Melt dark chocolate and butter or margarine over low heat.
• Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
• Pour into prepared pan, and bake for 20 to 30 minutes.

PF CHANGS GREAT WALL OF CHOCOLATE CAKE

Steps:

• Cake:.
• Heat the oven to 350 degrees. Lightly butter 2 - 9" round cake pans. LIne the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.
• In a microwave-sage bowl, melt the chocolate on High for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.
• In a large bowl, stir the flour, baking powder and salt together with a whisk.
• In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.
• To make Frosting:.
• Place the chocolate into a large bowl.
• In a saucepan, bring the cream, rspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.
• Cover with plastic wrap and let the frosing thicken overnight at room temperature or refrigerate it for no longer then 1 1/2 hours.
• To assemble Cake:.
• Place one layer on a serving plate, Spread frosing over the cake and top with the second cake layer. Frost the outside of the cake first, then the top.
• Store in refrigerator until ready to serve.

CHOCOLATE CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
• Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
• Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

THE BEST CHOCOLATE CAKE EVER

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.