Chocolatecavitymakercake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

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:

• Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
• In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
• Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
• In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
• Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
• Fold in chocolate chips. Batter will be thick.
• Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
• My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
• This recipe makes a lot of batter, but it didn't spill over. The toothpick method doesn't work on this very moist chocolate chip cake.
• Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans.
• Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean. Cool in pans on a rack for 5 minutes, then turn out of pans. Turn cake over again so it stands right side up to finish cooling.
• Line 2 cookie sheets or jelly roll pans with parchment.
• For the cookie dough, in a mixing bowl beat butter with an electric mixer set at medium
• speed until soft and light. Beat in 1 cup sugar and continue beating until sugar is completely incorporated. Beat in yolks, one at a time, beating smooth between each addition, scraping bowl
• and beaters occasionally. Beat in ground almonds. Sift flour over butter and egg mixture and fold in with a rubber spatula, making sure flour is completely absorbed. Stretch a piece of
• plastic wrap on a plate or cookie sheet and scrape dough onto wrap. Cover with another piece
• of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick. Chill dough until firm, about 2 hours.
• Preheat oven to 350 degrees. Divide dough in quarters and remove one quarter at a time from refrigerator to roll. Place dough on a lightly floured work surface and lightly flour dough. Pound dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick. Cut dough into rounds with a plain 1 3/4- to 2-inch cutter. Arrange rounds on pans, about 1-inch apart, as they are cut. Repeat with remaining pieces of dough, refrigerating scraps between each rolling. After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases. Count bases and make a 1/2-inch hole in half the bases, using a small pastry tube. Place pans of cookies in oven and immediately lower temperature to 325 degrees. Bake the cookies about 20 minutes, until they are pale golden and firm. Cool on pans on racks.
• To finish cookies, lightly dust the pierced cookie bases with confectioners' sugar. Arrange unpierced bases, upside down, on a clean pan. Bring jam to a simmer in a small saucepan over low heat and allow jam to reduce for a minute or two, until slightly thickened. Gently spoon about 1/4 teaspoon of jam on each unpierced base, spreading it to within 1/8 of an inch of the edge. Top with pierced cookies. Place remaining jam in a small plastic bag and force it into one corner. Snip a small hole in the corner and squeeze a drop of jam into each opening in tops of cookies. Allow jam to dry.
• To store, arrange cookies in layers with waxed or parchment paper between in an airtight container. Garnish each with a raspberry before serving, if desired.
• Line 2 cookie sheets or jelly roll pans with parchment.
• For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add eggs and pulse to form a ball. Form the dough into a rectangle and wrap in plastic. Refrigerate until needed, up to 2 days.
• For the filling, rinse, halve and pit the apricots. Sprinkle the cut edge of each with a little sugar.
• When ready to form the pastries, preheat oven to 350 degrees and set racks in upper and lower thirds. Divide dough in half and roll each half to a 8 by14-inch rectangle. Cut each into 4-inch squares, reserving the left-over pieces of dough. Place the squares of dough on the baking pans and center an apricot, cut side down on each. Make a cut in the corner of each square of dough, through the corner and up to the apricot. Fold over every other slashed corner of dough to meet in the center over the apricot. Egg wash the top of each pastry and cut a 1 1/2-inch disk from the leftover dough to top each pastry. Egg wash the disks on the pastries. Bake the pastries about 20 to 25 minutes, turning them back to front and switching pan positions several times so that they bake evenly. Cool on the pans on racks.
• To finish the pastries, bring jam and rum to a boil in a saucepan and strain into another pan. Bring to a boil and simmer about 5 minutes, until no longer watery. Paint the top of each cooled pastry with the glaze and sprinkle with the almonds.

Steps:

• For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
• To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
• Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
• For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.

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:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!

Steps:

• Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
• Add the sugar and whisk until combined.
• In another large bowl, whisk the eggs, milk, oil, and vanilla together.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
• Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
• Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
• Variation:
• Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!