Thebesteasychocolatecakeever Recipes

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.

THE BEST CHOCOLATE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

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.

EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
• In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
• Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

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.

CHOCOLATE POKE CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
• In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
• Pour batter into baking dish and bake for 30-35 minutes then remove.
• Add chocolate chips and sweetened condensed milk to a microwave safe bowl and microwave for 1 minute.
• Stir the sweetened condensed milk until creamy and smooth
• Using a fork, poke cake all over then pour the chocolate mixture over the top.
• Cover and refrigerate for 2 hours.
• Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
• Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
• If the frosting is too thick, add a bit more milk.
• Spread over cooled cake.

BEST EVER CHOCOLATE CAKE (SERIOUSLY)

Steps:

• 1. Preheat oven to 325 degrees 2. Sift together dry ingredients 3. Add oil, coffee, and milk; mix at medium speed for 2 minutes 4. Add eggs and vanilla, and mix for 2 more minutes ***BATTER WILL BE THIN*** 5. Pour into a pan of your choice. There is enough batter for a single 9x13 inch pan, two 9 inch round pans, a single bundt pan, or 30 regular sized cupcakes. 6. Bake until a toothpick inserted into the middle of the cake comes out completely clean. Cooking times vary largely by oven and pan type.

DARK CHOCOLATE LOAF CAKE

Steps:

• Preheat oven to 325°F. Line a loaf pan with parchment paper and spray with non-stick spray. Set aside.
• In a medium bowl combine the butter, chocolate chips, and coffee. Melt in the microwave for 30 - 60 seconds or until the chocolate is melted. If your coffee is freshly brewed you can just pour it over the chocolate and butter and the heat of the coffee will melt everything. Add the cocoa powder and whisk until smooth.
• In a large bowl vigorously whisk together the eggs and sugar for 2 minutes, until the sugar is mostly dissolved and the eggs begin to lighten in color. Add in the yogurt, vanilla, and chocolate coffee mixture. Sprinkle flour, salt, baking powder and baking soda over the top and whisk gently, just until no dry flour remains.
• Pour batter into prepared loaf pan and bake on the middle rack for one hour and ten minutes, or until a cake tester inserted into the thickest part comes out with only a few moist crumbs attached, but no uncooked batter.
• Let cool in pan completely before serving - about an hour.

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.

THE BEST EASY CHOCOLATE CAKE EVER

Steps:

• Preheat oven to 350F and lightly grease/flour a 13 x 9" cake pan.
• Mix cake according to box instuctions and bake as directed.
• As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
• When cool, spread with cool whip and refrigerate until ready to serve.
• This is a great recipe!
• Jean.