Single Layer Chocolate Cake Recipes

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ONE-LAYER CHOCOLATE CAKE

Provided by Florence Fabricant

Categories     dessert

Time 39m

Yield 8 servings

Number Of Ingredients 11



One-Layer Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Combine first six ingredients in bowl; add milk, shortening and vanilla. Using an electric mixer, beat on low speed until combined, then beat on medium for 2 minutes. Add egg and beat two more minutes.
  • Pour into buttered and floured 9-inch baking pan. Bake 25 to 30 minutes (or until toothpick inserted near center comes out clean). Cool on rack for 10 minutes. Remove from pan and cool thoroughly on rack.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 26 grams, TransFat 1 gram

1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup solid shortening
1/2 teaspoon vanilla
1 egg
Butter and flour for preparing pan

CHOCOLATE LAYER CAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 16



Chocolate Layer Cake image

Steps:

  • Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
  • Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

CHOCOLATE LAYER CAKE

Provided by Ron Ben-Israel

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 16



Chocolate Layer Cake image

Steps:

  • Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
  • Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin.
  • Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight.
  • Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.
  • Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets.
  • Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set.
  • Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes.
  • Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
  • Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.)
  • Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake.
  • Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary.

Cooking spray
3 1/2 cups all-purpose flour (sift, then measure), plus more for dusting
2 cups hot strong coffee
1 1/2 cups natural unsweetened cocoa powder (not Dutch process)
2 teaspoons salt
1 tablespoon baking soda
1 tablespoon baking powder
4 cups sugar
4 large eggs
1 cup vegetable oil
4 teaspoons vanilla extract
1 1/2 pounds bittersweet chocolate, chopped
3 1/3 cups heavy cream
4 ounces white chocolate, finely chopped
4 ounces milk chocolate, finely chopped
8 ounces bittersweet or semisweet chocolate, finely chopped

ONE BOWL ONE-LAYER CHOCOLATE CAKE (BETTER HOME AND GARDEN)

From NYTimes.com. Originally published with Hefty New Primers For Cooks Lacking Practice and Time By FLORENCE FABRICANT, September 20, 1989

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10



One Bowl One-Layer Chocolate Cake (Better Home and Garden) image

Steps:

  • Preheat oven to 350 degrees.
  • Combine first six ingredients in bowl; add milk, shortening and vanilla. Using an electric mixer, beat on low speed until combined, then beat on medium for 2 minutes. Add egg and beat two more minutes.
  • Pour into buttered and floured 9-inch baking pan. Bake 25 to 30 minutes (or until toothpick inserted near center comes out clean). Cool on rack for 10 minutes. Remove from pan and cool thoroughly on rack. YIELD 8 servings.

Nutrition Facts : Calories 241, Fat 8.4, SaturatedFat 2.6, Cholesterol 26.4, Sodium 178.6, Carbohydrate 39.8, Fiber 1.3, Sugar 25.1, Protein 3.7

1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup solid shortening
1/2 teaspoon vanilla
1 egg

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (1 - LAYER)

Originally from the post of BettyR at cheftalk.com (FINALLY!!!!!! That perfect homemade yellow cake). I posted here for safe keeping and checking on nutritional values. This recipe makes a 3-layer cake (9x1 1/2 inch pans). This is the scaled down version for a single layer cake using only 1 egg.

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9



Ultimate Basic Birthday Yellow Cake (1 - Layer) image

Steps:

  • Preheat oven to 350°.
  • Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
  • In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
  • Combine milk with vegetable oil and stir thoroughly.
  • Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
  • Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan.
  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
  • Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
  • Frost as desired.

Nutrition Facts : Calories 149.4, Fat 5.7, SaturatedFat 3, Cholesterol 34.8, Sodium 189.9, Carbohydrate 22.2, Fiber 0.3, Sugar 12.6, Protein 2.4

3/4 cup all-purpose flour (do not sift the flour)
1/2 cup granulated sugar
1 teaspoon baking powder
1/3 teaspoon salt (add just a pinch)
1/3 cup and 2 . 5 tablespoons milk
1 1/2 teaspoons vegetable oil
8 teaspoons butter, softened (1/3 stick)
1/3 tablespoon vanilla extract
1 large egg

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When we ran this double-chocolate cake recipe in 2007, Ina Garten declared it "the most fabulous chocolate cake that I've ever made." If Garten, a …
From foodandwine.com


ONE-BOWL DEVIL’S FOOD LAYER CAKE WITH MILK CHOCOLATE FROSTING
One-bowl devil’s food layer cake with milk chocolate frosting This devilish cake is as black as sin, loaded with coffee, chocolate, cocoa, and butterscotchy brown sugar. The acidity of these deliciously dark ingredients provokes an intensely fizzy reaction from the baking soda for a cake that bakes up fluffy and light, without the need to whip or cream the batter—just stir everything ...
From foodheavenmag.com


THIS IMPRESSIVE 12-LAYER CHOCOLATE CAKE IS MADE WITH A ...
Start with one layer, brush on the milk soak, pipe on one even layer of chocolate buttercream and layer on the next layer of cake. Continue layering cake, milk soak, buttercream, ending with the cake layer. Chill in the fridge for 15 to 30 minutes to firm up the buttercream. With the remaining buttercream, ice the outside of the cake. Place in ...
From foodnetwork.ca


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