DOUBLE-CHOCOLATE CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
- For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
DOUBLE CHOCOLATE BROWNIE CAKE
Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!
Provided by ECHOSZERO
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g
DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
- In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
- Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
- Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
- For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
- Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
DOUBLE-CHOCOLATE DEVIL'S FOOD PANCAKES
Admittedly, this isn't something you'd serve often, but if you or a loved one is a chocoholic, this would be a make a decadent breakfast. Perfect for a "valentines day" breakfast in bed! Found this in an issue of "Redbook" lying around at work.
Provided by yooper
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend.
- Stir in the chocolate chips.
- Heat a lightly oiled skillet over medium-high heat.
- Pour 1/4 cup batter per pancake onto hot skillet.
- Cook 2 or 3 minutes.
- Turn and cook other side for 2 minutes.
- Repeat with remaining pancakes.
- To serve, top pancakes with confectioners' sugar and whipped cream.
- Drizzle with chocolate syrup.
Nutrition Facts : Calories 457.9, Fat 20.8, SaturatedFat 12.3, Cholesterol 79.1, Sodium 479.3, Carbohydrate 66.8, Fiber 3.9, Sugar 37, Protein 7.4
THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
BETTY CROCKER DOUBLE CHOCOLATE CHIP COOKIES
These cookies are so delicious and extremely easy! I found the recipe on a box of devil's food cake mix and I have loved it ever since. Nuts are completely optional, I usually make them without, but macadamia nuts are really nice when you add them.
Provided by gingerkitten D
Categories Drop Cookies
Time 17m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
- Stir in remaining cake mix, the nuts (if used), and chocolate chips.
- Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
- Bake 10-12 minutes or until edges are set (the centers will be soft).
- Cool 1 minute, remove from cookie sheet to wire rack.
Nutrition Facts : Calories 67.1, Fat 3.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 88.4, Carbohydrate 8.2, Fiber 0.4, Sugar 4.9, Protein 0.9
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