Donnas Chocolate Cake Recipes

Steps:

• Mix all cookie dough ingredients.
• Scoop onto cookie sheet using a 2-tablespoon scoop.
• Bake at 375º for 9-11 minutes (depending on your oven).
• Let cookies cool on racks till completely cooled.
• Mix up the frosting.
• Scoop about 1-2 tablespoons of frosting onto bottom of a cookie.
• Top with bottom side of another cookie to make a sandwich. Repeat until all cookies are used.
• These are really rich. To make smaller treats, use a smaller scoop. Just make sure to use a scoop. This ensures the cookies bake to the same size to make nice lil sandwiches. :)
• NOTE: For smaller cookie sandwiches, about the size of an Oreo, use a 1 tablespoon scoop & cook for 7-8 minutes.

Steps:

• Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
• Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.

Steps:

• Preheat oven to 350 degrees. Line two 9' baking pans with parchment paper. (alternatively, you canebrake for a longer period of time in one large pan)
• In large bowl of mixer, stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla and beat until smooth ( about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be runny. If necessary, beat on slow speed in mixer to be sure its mixed really well.
• Pour batter evenly between the two pans and bake in middle rack of oven for about 35 minutes until toothpick inserted into centre comes out clean, with just a few crumbs sticking on it.
• Allow to cool 15 minutes then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mits, hold the rack in place while flipping the cakes over onto the racks. Tap the bottom of the pans until the cake falls out. Cool completely
• FROSTING: In the bowl of an electric mixer, beat together cream cheese with butter on medium high speed until creamy (about 3 minutes)
• Sift in 3 cups powdered sugar with cocoa to ensure there are no lumps, then add salt. Mix on low speed until well combined then increase speed to medium high and beat until smooth and whipped
• Add vanilla and beat another minute or so til smooth.
• Its best to pipe the frosting on right after its made. If you refrigerate the frosting, it will need a little time at room temp to soften.