Aunt Ags 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:

• 1. Mix all of your dry ingredients together in a large bowl.
• 2. Add in the vanilla and the oil. Beat the eggs and add in. I always stir that much to blend before adding in the hot water.
• 3. Carefully add in the hot water a little at a time and mix it well. The batter is going to be pretty loose and that is okay.
• 4. Pour into greased and flour baking pan (13x9) and bake at 350 degrees for about 30 minutes. Check center, insert a toothpick or a knife and when it is pulled from the center clean the cake is done. Let cool completely before frosting.

Steps:

• Grease and flour a cookie sheet and preheat oven to 400ºF.
• In a small bowl, mix the eggs, baking soda and sour cream.
• In a mixing bowl, add the flour, sugar and salt, stir to combine.
• In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
• Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
• When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
• Add chocolate to the bowl of a food processor.
• Once the cream is heated, pour into food processor and let sit 4 minutes.
• Pulse a few times then process 5-10 seconds to smooth out the mixture.
• Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
• Refrigerate the cake at least an hour before serving.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Steps:

• In large bowl, mix flour, sugars, soda and cinnamon.
• In heavy-bottomed saucepan, heat til melted and just UNDER a boil, don't boil!, the 2 sticks butter, 4 Tbl. cocoa and the 1 cup water.
• Pour over dry ingredients.
• Stir. Add buttermilk, eggs and vanilla. Stir well til all is combined.
• I use a large whisk for this.
• Scrape sides and bottom to incorporate all til smooth, but you don't have to over-mix. Pour into greased and floured 13x9 pan.
• I use my old metal one for this, *it seems to come out MUCH better than using a glass one.
• Bake in 350º oven for 35-40 minutes, test with a toothpick.
• Remove from oven and while cooling, make icing.
• Fudge Icing:.
• In heavy-bottomed saucepan, melt and bring just UNDER a boil, the butter, cocoa and cream or milk.
• Stir in quickly the powdered sugar and vanilla til creamy.
• Then QUICKLY spread/pour over warm cake. Spread icing evenly over top.
• Chill in fridge til set.
• *For the icing, it's 3 3/4 cups powdered sugar or 1 (1 lb. ) box. It doesn't want to show up in the recipe.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Cream together shortening, sugar, and eggs well. Add cocoa mix alternately with sifted dry ingredients. Bake in 350 degree oven approximately 30 minutes for round pans, 40 minutes for large pan and 20 minutes for cupcakes. SINGLE RECIPE: Approximately 22 cupcakes.1 c. boiling water 1/2 c. cocoa 1/2 c. butter 3/4 c. granulated sugar 2 eggs 1 tsp. vanilla 1 1/2 c. all-purpose flour 3/4 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder Follow directions above. HUNGARIAN CHOCOLATE FROSTING: 4-5 sq. unsweetened chocolate 2 1/2 c. unsifted confectioners sugar 1/4 c. hot water 2 egg yolks or one whole egg 6 tbsp. soft butter (I usually use butter) Add sugar and water to melted chocolate and mix. Add egg yolks and beat well. Add butter, one tablespoon at a time and beat well after each. Frosts tops and sides of 2 layer cakes or one 13x9 inch cake. Make less for single recipe of cupcakes. This is a family favorite.