Peacock Tvs Terms Of Use Chocolate Cake Recipes

Steps:

• Preheat oven to 325 degrees F.
• Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
• In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
• Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
• Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
• Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!