Chocolate Cake Recipe Easy

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.
• Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
• Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.
• Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
• Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
• Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!

Steps:

• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Steps:

• 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
• 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
• 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
• 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
• 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
• To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.

Steps:

• Line 20 tin with baking paper, preheat oven to 180C (350F).
• Cream margarine and sugar.
• Add all other ingredients.
• Beat with electric mixers for 3 minutes.
• Pour into tin and bake about 30 minutes.

Steps:

• Have the eggs and butter at room temperature.
• Heat oven to 300 degrees.
• Melt chocolate and butter in a double boiler. Remove from heat.
• Whisk eggs, sugar and salt briskly for 5 minutes. Add the chocolate mixture and whisk for another 2 minutes.
• Pour into a baking prepared (lined with parchment) 9" baking pan and bake for 30-35 minutes. You can use a springform pan lined with parchment also, but I've made this cake in many different parchment lined pans. It comes out fine.
• Garnish if desired.

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
• Stir with a wire whisk until blended.
• With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
• Seal containers.
• Label with date and contents.
• Store in a cool dry place.
• Use within 12 weeks.
• To Use:.
• 1 package cake mix.
• 4 teaspoons water.
• Mix together and stir with a fork or spoon until blended and smooth.
• Pour mixture into greased and floured 4 inch round miniature baking pan.
• Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
• Remove from oven and cool in pan on a rack for 5 minutes.
• Invert onto a small plate and remove pan.
• When cool frost.

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.

Steps:

• Place all ingredients in order listed in a large bowl; beat well. Pour into a greased and floured 8-in. square baking pan. , Bake at 375° for 35 minutes or until cake tests done. Cool on a wire rack. Frost as desired or dust with confectioners' sugar.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan.
• Mix cake mix, 1 egg, and butter; press into prepared cake pan. Top with chocolate chips and nuts.
• In a separate bowl, mix confectioner's sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base.
• Bake until cream cheese layer is bubbly and golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool before serving.

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
• Stir the two mixtures together, then add boiling water.
• Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
• Allow to cool if planning to use icing.

Steps:

• In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners' sugar.

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.

Steps:

• In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.