Double Chocolate Cake Recipes

Steps:

• Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
• Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
• Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
• Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Steps:

• Make cake layers: Preheat oven to 300°F and grease pans.
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee.
• Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• Add sugar mixture and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks.
• Run a thin knife around edges of pans and invert layers onto racks.
• Carefully remove waxed paper.
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Make frosting: Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.
• Cake keeps, covered and chilled, 3 days.
• Bring cake to room temperature before serving.

Steps:

• 1.Preheat the oven to 350°F.
• 2.Coat a 12-cup Bundt pan with cooking spray.
• 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
• 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
• 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
• 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
• 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
• 8.Add the chocolate chips to the batter and stir to incorporate.
• 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
• 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

Steps:

• For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
• Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
• Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
• For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
• Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

Steps:

• Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Steps:

• In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

Steps:

• Mix dry cake and pudding mixes in large bowl with whisk until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker lined with foil and sprayed with cooking spray; cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 3 to 3-1/2 hours) or until top surface of cake has no wet spots and cake begins to pull away from side of slow cooker.
• Serve warm topped with COOL WHIP.

Steps:

• Heat oven to 375ºF.
• Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
• Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
• Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
• Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
• Serve dessert topped with raspberries and sprinkled with powdered sugar.

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)