Extreme Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this).
• Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.
• Stir in chocolate chips.
• Pour into the bundt pan. Spread evenly.
• Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
• Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
• To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat.
• Add chocolate. Stir slowly for about 2 minutes until melted completely.
• Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
• Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter.
• Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting.
• Cuts into 16 wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for sticking, you may want to cut out parchment circles to fit your pan, place in bottom of pan. If you use cocoa powder instead of flour, you won't get that white residue.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans (note that the batter will be thin, it's supposed to be - promise!).
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. The times are approximate, it can take longer depending on the weather and your oven.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
• NOTE: For a REALLY rich cake, use Dutch Processed cocoa. Seriously, I would almost insist that you do. It really does make it SO yummy.

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
• White Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
• Milk Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
• Fudge Cake Layer:
• Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
• Dark Chocolate Ganache Frosting:
• In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Steps:

• Preheat oven to 350 degree F (175 degrees C).
• Mix all ingredients together in one pan.
• Stir until well mixed.
• Pour into well greased bundt pan.
• Bake for approximately 1 hour or until knife comes out of cake clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
• While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
• Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
• Frost the outside of the cake with remaining frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
• While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
• Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
• Frost the outside of the cake with remaining frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
• While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
• Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
• Frost the outside of the cake with remaining frosting.