Chocolate Cake With Cocoa Frosting Recipes

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• For the cake; set oven to 350°F.
• Set oven rack to second-lowest position.
• Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
• In a medium bowl sift first 5 ingredients into a medium bowl.
• In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
• Divide the batter evenly between the pans.
• Sprinkle 1/2 cup chocolate chips over the batter in each pan.
• Bake cakes about 25-30 minutes or until they test done.
• Cool completely.
• For frosting; beat the butter in a large bowl until fluffy.
• Gradually beat in 3 cups confectioners sugar.
• Beat in 6 tablespoons milk and 2 teaspoons vanilla.
• Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
• Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
• Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
• Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
• Decorate as desired.

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

Steps:

• CAKE DIRECTIONS: Heat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• Add eggs, milk, oil and vanilla.
• Beat on medium speed 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into 2 greased and floured 9" round pans.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes, then remove to wire racks and cool completely.
• Frost with "Perfectly Chocolate" Chocolate Frosting.
• This also makes about 30 cupcakes.
• FROSTING DIRECTIONS: Melt butter.
• Stir in cocoa.
• Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
• Add more milk, if needed.