Chocolateharvestcake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease (and flour) two 9"x1 1/2" round baking pans.
• Combine and whisk all cake ingredients BUT flour and cocoa powder.
• Add flour and cocoa powder and whisk until even.
• Spread evenly into the two pans.
• Bake for 30-35 minutes until top springs back or toothpick comes out clean.
• Let cool.
• In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
• Spread Pumpkin Filling on top of one cake and top it with the other.
• Boil whipping cream over medium-high heat.
• Remove from heat and add chocolate, DO NOT stir.
• Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
• Wait until glaze has thickened (10 minutes) and then pour over top of cake.
• Refrigerate cake or let set until glaze is fairly solid (15-30 min).
• OPTIONAL: top with seasonal berries or nuts.

Steps:

• In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
• Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

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.