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Chocolate cake... it's got to be every chocoholic's favorite! Not to forget that children, adults, and the elderly can and will always enjoy a slice of this wonderful chocolaty goodie. (I know that my family and I definitely do!)
You don't have to be a chocoholic to enjoy this kind of cake. But you can surely enjoy a slice of it with a good cup of hot or cold tea. Here are some common and popular recipes...
German chocolate cake.
Cake ingredients:
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1 (4-oz.) of package of Baker's sweetened Chocolate.(You may substitute any other brand.)
1/2 cup of boiling water.1 cup of butter or margarine.
2 cups of sugar.
4 egg yolks.
4 eggs whites.
1 teaspoon of vanilla extract.
2 1/2 cups of sifted cake flour.
1 teaspoon of baking soda.
1/2 teaspoon of salt.
1 cup of buttermilk.
Chocolate cake preparation:
1. Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. Stir as the chocolate melts. Let it cool.
2. Preheat the oven to 350F.
3. Mix 1 cup of butter with 2 cups of sugar until the mixture is fluffy.
4. Slowly add in the egg yolks while beating the mixture.
5. Add the chocolate liquid and 1 teaspoon of vanilla into the mixture.
6. Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.
7. Add milk and flour into the mixture. (Alternate the two, milk, flour, milk, flour, etc.)
9. Fold in the egg whites into the mixture. Don't stir or beat it into the mixture, fold it in. (Otherwise, you will ruin the cake.)
10. Butter the inside of the cooking pan and add some flour. Shake until the bottom and sides are covered with the flour.
11. Pour in the cake batter. Pour in equal amounts of batter into each of the cake pans.
12. Cook for 30-40 minutes. Do not open the oven until the cake has been in it for the required time. If you do, it will collapse in the middle.
13. Let the cakes cool for 15 minutes before you carefully flip it out of the pan.
Coconut pecan frosting ingredients:
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1 cup of evaporated milk.
1 cup of sugar.
3 beaten egg yolks.
1/2 cup of butter.
1 teaspoon of vanilla.
1 1/3 cup of Baker's Angel Flake Coconut.(Shredded coconut bits are acceptable)
Coconut pecan frosting preparation:
1. Mix together the first 5 ingredients.
2. Add in the coconut and roasted pecans.
3. Cool the frosting until it is firm and easy to spread.
4. Add in the frost in between the layers of the cake. Make sure that the layers of the cake are right on top of one another as you add them.
5. If you decided to frost the entire outside of the chocolate cake, go ahead. There is no technique there. Just make sure that it sticks on well enough and voila, you've got a German chocolate cake!
Note: You may want to double the frosting recipe to make sure that you have enough. If you frost the outside of the chocolate cake as well as between the layers, you'll definitely need to double the frosting recipe. Whether or not you frost the outside of the chocolate cake is entirely up to you.
Triple chocolate sour cream pound chocolate cake.
(Makes 16 servings.)
Ingredients:
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1-1/4 cups of butter or margarine, softened, divided.
3 cups of sugar.
1-1/2 teaspoons of almond extract, divided.
6 eggs.
2-1/2 cups of all-purpose flour.
1/2 cup of cocoa.
1/4 teaspoon of baking soda.
1 carton (8 ounces) of sour cream.
2-2/3 cups of semi-sweet chocolate, divided.
1/3 cup of whipping cream.
1 cup of confectioners’ sugar.
1/4 cup of chopped almonds, toasted.
Preparation:
1. In a large mixing bowl, cream 1 cup of butter and sugar until fluffy.
2. Add the vanilla and 1/2 teaspoon of almond extract.
3. Add the eggs, one at a time, beating well after each addition.
4. In a bowl, combine the flour, cocoa and baking soda. Add to the creamed mixture alternately with sour cream. Beat just until combined.
5. Fold in 2 cups chocolate morsels.
6. Grease and flour a 10-inch fluted tube pan. Spoon batter into prepared pan. Bake at 325F for 80-90 minutes or until toothpick inserted near center comes out clean.
7. Cool for 10 minutes; remove from pan to wire rack to cool completely.
8. In a microwave-safe mixing bowl, combine cream and remaining chocolate morsels and butter. Microwave on high for 1-1/2 minutes. Stir until morsels are melted and mixture is smooth.
9. Cool for 10 minutes. Add confectioners’ sugar and remaining almond extract; beat until smooth and of drizzling consistency. Drizzle glaze over chocolate cake. Sprinkle with almonds.
Double chocolate bundt cake.
(Makes 10-12 servings.)
Ingredients:
1 package (about 18 ounces) of chocolate cake mix.1 package (4-serving size) of instant chocolate pudding mix.
4 eggs, beaten.
3/4 cup of water.
3/4 cup of sour cream.
1/2 cup of oil.
6 ounces (1 cup) of semisweet chocolate chips.
Powdered sugar.
Preparation:
1. Preheat oven to 350F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.
2. Beat the cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with an electric mixer at medium speed until ingredients are blended.
3. Stir in the chocolate chips; pour into prepared pan.
4. Bake 55 to 60 minutes or until chocolate cake springs back when lightly touched.
5. Cool for 1 hour in a pan on a wire rack. Invert chocolate cake onto serving plate; cool completely.
6. Sprinkle with powdered sugar before serving.
Chocolate-peanut butter cake with cream cheese and butterfinger frosting.
(Makes 12 servings.)
Filling ingredients:
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2 1/4 cups of heavy whipping cream.
1/2 cup (packed) of golden brown sugar.
12 ounces of bittersweet or semisweet chocolate, finely chopped.
1/2 cup of old-fashioned (natural) chunky peanut butter.
Filling preparation:
1. Bring the cream and sugar to a simmer in the saucepan, whisking to dissolve sugar. Remove from heat.
2. Add chocolate; let stand 1 minute.
3. Whisk until smooth.
4. Whisk in peanut butter. Chill uncovered overnight.
Chocolate cake ingredients:
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2 1/2 cups of all purpose flour.
1 teaspoon of baking powder.
1 teaspoon of baking soda.
1/2 teaspoon of salt.
10 tablespoons (1 1/4 sticks) of unsalted butter, room temperature.
1/2 cup of old-fashioned (natural) chunky peanut butter.
1 pound of golden brown sugar.
4 large eggs.
1 teaspoon of vanilla extract.
1 cup of buttermilk.
Chocolate cake preparation:
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1. Preheat the oven to 350F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment
paper.
2. Sift the first 4 ingredients into a medium bowl. Using an electric mixer, beat butter and peanut butter in large bowl until blended.
3. Beat in the sugar. Beat in the eggs, 1 at a time, then add the vanilla extract.
4. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
5. Divide batter among the pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
6. Cool cakes for 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
Frosting ingredients:
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1 1/2 8-ounce packages of cream cheese, room temperature.
2 cups of powdered sugar, divided.
6 tablespoons (3/4 of a stick) of unsalted butter, room temperature.
1 teaspoon of vanilla extract.
3/4 cup of chilled heavy whipping cream.
Butterfinger candy bars, coarsely chopped.
Glazed peanuts.
Frosting preparation:
1. Using an electric mixer, beat the cream cheese, 1 1/4 cups of powdered sugar, butter, and vanilla extract in a large bowl to blend.
2. Whisk the whipping cream and 3/4 cup of powdered sugar in the bowl until mixture holds medium-firm peaks.
3. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
4. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of the filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
5. Spread the frosting over the top and sides of the chocolate cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.)
6. Press candy and peanuts onto top of the chocolate cake.
Chocolate coffee cake.
Ingredients:
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6 eggs.
250 grams of dark chocolate.
100 milliliters of strong coffee.
110 grams of butter.
75 grams of brown sugar.
40 grams of flour.
50 milliliters of creme fraiche (sour cream).
3 tablespoons of cocoa powder.
50 milliliters of coffee liquor. (Such as Kahlua)
1 tablespoon of icing sugar.
Salt.
Preparation:
1. Gently melt the 150 grams of chocolate in a bowl over a pan of boiling water, along with the coffee.
2. Roughly chop the butter and add. Mix well.
3. Preheat the oven to 150C (300F).
4. Separate the egg whites and yolks, putting whites to one side.
5. Beat the yolks with sugar until white.
6. Add the melted chocolate, then add the flour.
7. Beat egg whites with a pinch of salt until stiff, then add to the mixture.
8. Grease a cake tin, then pour in the mixture.
9. Bake for 40 minutes at 150C (300F).
10. Melt the rest of the chocolate (100g) in the same way as you did in step 1.
11. Remove from the heat, then pour in creme fraiche (sour cream) and coffee liquor. Leave to cool, stirring from time to time.
12. Take chocolate cake out of tin, then pour coffee-chocolate icing all over. Chill for ten minutes, then sprinkle with cocoa powder and icing sugar.
Chocolate fudge cake.
Ingredients:
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4 squares of BAKER'S Unsweetened Baking Chocolate. (Another unsweetened baking chocolate will also do the trick.)
1-3/4 cups of sugar, divided.
1/2 cup of water.1-2/3 cups of flour.
1 teaspoon of baking soda.
1/4 teaspoon of salt.
1/2 cup (1 stick) of butter or margarine, softened.
3 eggs.
3/4 cup of milk.
1 teaspoon of vanilla.
Easy Chocolate Frosting.
Preparation:
1. Preheat the oven to 350F.
2. Microwave the chocolate, 1/2 cup of the sugar and the water in a large microwaveable bowl on High for 2 minutes or until the chocolate is almost melted, stir after 1 min. Stir until the chocolate is completely melted. Cool until lukewarm.
3. Mix the flour, baking soda and salt; set aside.
4. Beat the butter and the remaining 1-1/4 cups of sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
5. Add the eggs, 1 at a time, beating well after each addition.
6. Add the flour mixture alternately with the milk, beating until well blended after each addition.
7. Add the chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round cake pans.
8. Bake for 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove chocolate cake from pans to wire racks. Cool completely.
9. Frost chocolate cake as desired with the chocolate frosting of your choice.
