DARK CHOCOLATE LAYER CAKE
-David Heppner, Brandon, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 816 calories, Fat 41g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 569mg sodium, Carbohydrate 112g carbohydrate (0 sugars, Fiber 11g fiber), Protein 11g protein.
KITTENCAL'S SUPER MOIST ONE-BOWL DARK CHOCOLATE CAKE
This is the most richest and easiest chocolate cake, it is so moist you just might be tempted to skip the frosting! I have left the cinnamon as optional if you are a lover of cinnamon then add it in --- make certain to generously grease your baking pan, for greasing pan see my recipe#78579 --- for frosting see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
- In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
- Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
- Pour into prepared baking pan.
- Bake for about 35-40 minutes or until cake tests done.
- Cool completely before frosting.
KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.
Nutrition Facts : Calories 706.3, Fat 36.4, SaturatedFat 22.1, Cholesterol 138.1, Sodium 635.8, Carbohydrate 92.9, Fiber 4.3, Sugar 67.7, Protein 8
DEEP DARK CHOCOLATE CAKE
Make and share this Deep Dark Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour one 13 x 9-inch baking pan.
- If you want a layer cake, use two 9-inch pans.
- In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
- Pour into prepared pan.
- Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
- Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
- Cool completely, then frost with your favourite vanilla icing.
Nutrition Facts : Calories 237.8, Fat 8.1, SaturatedFat 0.8, Cholesterol 23.9, Sodium 351.2, Carbohydrate 38.6, Fiber 1.1, Sugar 25.8, Protein 3.5
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