Chocolatecakeijustlovethisone Recipes

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:

• Preheat oven to 350°F.
• Melt chocolate in microwave (30 seconds at a time) or in a double boiler.
• Grease two 9-inch cake pans.
• Sift together flour, baking soda, and salt.
• In a separate larger bowl of an electric mixer, beat butter until light.
• Add sugar and continue beating.
• Add eggs one at a time, scraping bowl well after each addition.
• Beat on high speed for 5 minutes.
• Add vanilla and chocolate.
• Stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc).
• Stir in boiling water.
• Pour into pans.
• Bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out).
• Cool in pans for 5 to 10 minutes. Remove to a rack and let cool completely before icing.
• To make the frosting: Mix all the frosting ingredients together in mixer. Once it is well mixed, frost the cake generously.
• Enjoy :-D.

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Steps:

• For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
• Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
• For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
• Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
• Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

Steps:

• In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.

Steps:

• Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
• Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don't worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
• Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
• Make the frosting: Sift together the confectioners' sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it's almost incorporated, beat in the buttermilk. It's best to use the frosting immediately.
• If necessary, just before you're ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake - go sleek or swirly. If you're using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.