Omg Chocolate Chocolate Cake Recipes

OMG CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
• 1/2 cup (1 stick) butter or margarine.
• 2/3 cup HERSHEY'S Cocoa.
• 3 cups powdered sugar.
• 1/3 cup milk.
• 1 teaspoon vanilla extract.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

OMG CHOCOLATE LAVA CAKE

Steps:

• Chocolate Lava Centers:.
• Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
• Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
• Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
• Freeze until ready to use.
• Cake Batter:.
• Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
• Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
• Add well sifted cake four and gently incorporate into the chocolate mixture.
• Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
• Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
• Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
• Push a chocolate lava center into the center of each cake batter.
• Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
• Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
• Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.

OMG CAKE

Steps:

• Print the OMG Letter Templates (link below) and cut them out with scissors. Place the letters on one of the sheets of Sponge Cake and use a sharp knife or kitchen-dedicated X-Acto knife to cut out the letters. Repeat the process with the remaining cakes so you have 3 of each letter. Discard the cake scraps or save for ice cream sundae toppings.
• Place one set of letters on a 14-by-18-inch cake board or large platter, spacing them about 1 inch apart. Pipe mounds of the Buttercream Frosting in alternating colors onto the cake pieces. Stack one set of matching letters on top of the first set of letters. Pipe the second layer of cake pieces with more mounds of buttercream. Add the final layer of cake pieces on top and pipe mounds of buttercream on top. Add the rainbow nonpareils and confetti sprinkles immediately.
• Decorate the top of the cake with the mini chocolate bars, donuts, rock candy lollipops, gummy candies and chocolate balls. Serve at room temperature. Store leftovers covered in plastic wrap in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a 17-by-11-inch jelly roll pan with flour-based baking spray.
• Place the eggs in a stand mixer fitted with the whisk attachment and, with a timer set, beat for 5 minutes. Slowly add the granulated sugar and oil. Beat well. Add the milk and vanilla. Switch to the paddle attachment. In a separate bowl, whisk together the flour, baking powder and salt. Add slowly to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be thin.
• Pour the batter into the prepared jelly roll pan and bake for 10 minutes. When done, the cake should spring back when touched in the center. Immediately turn it out onto a wire rack to cool completely.
• For the buttercream frosting: In a stand mixer fitted with the whisk attachment, add the butter and confectioners' sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes.
• Add the vanilla extract and beat again. While mixing, add cream or milk 1 tablespoon at a time until the mixture comes to piping consistency.
• Divide the frosting evenly into 7 separate bowls. Tint each bowl of frosting with one of the 6 colors (pink, orange, yellow, green, blue and violet), leaving one bowl untinted; begin with 1 teaspoon of food coloring and add more to intensify the color if needed. Transfer each color of frosting to a separate piping bag fitted with a 1/2-inch plain decorator tip.