Chocolatetown Special Cake Chocolate Cake Recipes

Steps:

• In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
• Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

Steps:

• In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F.
• Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!).
• Cream shortening, sugar, and vanilla until light and fluffy.
• Add eggs, beat well.
• Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans.
• Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.