Extreme Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
• Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
• Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for sticking, you may want to cut out parchment circles to fit your pan, place in bottom of pan. If you use cocoa powder instead of flour, you won't get that white residue.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans (note that the batter will be thin, it's supposed to be - promise!).
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. The times are approximate, it can take longer depending on the weather and your oven.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
• NOTE: For a REALLY rich cake, use Dutch Processed cocoa. Seriously, I would almost insist that you do. It really does make it SO yummy.

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

Steps:

• CAKE: Preheat oven to 350°F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla Mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. FROSTING: Cream butter until light and fluffy. Stir in cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. TO FROST: Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
• White Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
• Milk Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
• Fudge Cake Layer:
• Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
• Dark Chocolate Ganache Frosting:
• In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Steps:

• Preheat oven to 350 degree F (175 degrees C).
• Mix all ingredients together in one pan.
• Stir until well mixed.
• Pour into well greased bundt pan.
• Bake for approximately 1 hour or until knife comes out of cake clean.

Steps:

• Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this).
• Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.
• Stir in chocolate chips.
• Pour into the bundt pan. Spread evenly.
• Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
• Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
• To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat.
• Add chocolate. Stir slowly for about 2 minutes until melted completely.
• Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
• Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter.
• Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting.
• Cuts into 16 wedges.

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).