Thebestchocolatecakereally Recipes

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
• In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
• Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350°F.
• Melt chocolate, either on the stove or in the microwave and set aside.
• Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
• Add vanilla and melted chocolate, and beat to combine.
• Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
• Stir boiling water into the batter - the batter will be thin.
• Pour into two 9 inch round cake pans which have been greased and floured.
• Bake for 35 minutes, until cake centre springs back when touched.
• Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
• ***For the frosting***.
• Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
• Continue to boil, stirring constantly, for 3 minutes.
• Cool to lukewarm.
• Stir in icing sugar and continue to stir until the right consistency to spread.
• (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.

Steps:

• Preheat the oven to 170 degrees/gas 3.
• Melt the chocolate in the microwave on low (or in a bain-marie).
• In a bowl, cream together the butter and 100g of the sugar until light and fluffy. Beat in the egg yolks, one by one, mixing well.
• In a separate bowl, whisk the egg whites until stiff. Add remaining sugar to them; whisk until thick and glossy.
• Pour the chocolate into the creamed butter mixture and mix well.
• Using a metal spoon, fold in the whisked whites and cornflour in two batches.
• Pour into a lined 20cm cake tin, and bake for approx 40 minutes until set and cooked through.
• Remove from oven and allow to cool in the tin for 15 minutes, then invert onto a serving plate.
• For the ganache:.
• In a pan, bring the cream to a boil. Place the chocolate into a heatproof bowl and pour in the cream, mixing well. Mix in the butter and spread ganache over the cake.
• Allow to cool before serving.