Svens Schoggikuchen Wet Chocolate Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Steps:

• Preheat to oven at 250°C (480°F).
• Mix well with a food processor flour, sugar and eggs.
• Melt your chocolate with the butter in small pan or in the microwave.
• Add the chocolate mixture and the Kirsch to the dough. Mix well again.
• Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
• Transfer your dough.
• Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
• Decorate with icing sugar before it's completely cold.
• The cake should be still wet inside!
• Enjoy and -- the day after is even better!

Steps:

• Heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. Grease and flour 9x13 pan. In a large bowl, combine sugar and flour. In a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. For the frosting, bring the cocoa, butter and milk to boil. Pour into bowl and add sugar till the frosting reaches desired consistency. Stir in nuts if using. Spread over cooled cake.

Steps:

• Cake: Mixture #1 - Mix together 2 C flour 2 C sugar Mixture #2 - Boil 1 stick butter 1/2 C shortening 4 Tbs cocoa 1 C water Mixture #3 - Let sit 1/2 C buttermilk 1 tsp soda Beat eggs. Pour mixture #2 into 1st, add 3rd. Mix and add eggs and 1 tsp salt. Bake at 400* for 20 minutes. Icing: Combine first 4 ingredients, cook to a bubble. Add powdered sugar and beat until creamy. Pour on warm cake.