Rich Double Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• 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.
• 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.
• 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.

Steps:

• 1. Preheat oven to 350 degrees and prepare two nine inch cake pans (I usually use butter and dusting of flour because I love the richness of real butter as it bakes into the light fluffy cake!)
• 2. In a large mixing bowl combine the softened butter and sugar mixing until creamy. Continue mixing adding one egg at a time. I usually add the vanilla at this time but you can add it at the end if you wish.
• 3. Start adding the flour and the heavy whipping cream one at a time starting with the flour. With this process I simply add a little bit of the flour and when it starts to get a bit thick to my mixer I add the cream. I ended up adding about 3/4 of a cup of heavy whipping cream to this batter. When completely mixed the batter should be thick but very fluffy!.
• 4. In a sauce pan or double boiler if you have one (if not you don't really need it) melt about two tablespoons of butter and two semi sweet baking chocolate squares (or three if you really love chocolate!). If not using a double boiler take the mixture off the heat as soon as it starts to melt and stir with a spoon until it melts. Nothing worse then burnt chocolate smell or taste! Pour chocolate mixture into cake batter and mix well.
• 5. Divide batter evenly between the two cake pans ( only half way to top. It will rise!) and cook on 350 degrees for about 40 minutes or until the cake does not move when you lightly touch it in the middle or a tooth pick comes out clean. Which ever one method works best for you just remember to take it out AS SOON as you believe it is done! Cool on cooling rack until completely cooled and cake comes out easily (about 45 minutes to an hour).
• 6. Now take advantage of the time you have while the cake is cooling and start on your icing!. You can use any icing you wish but my mother in law loves butter cream icing on anything! So for her I thought that would be a good fit for this very moist cake. Simply place your softened butter (should have one stick left) in a mixing bowl and beat it until creamy. Add the two HEAPING tablespoons of the special dark chocolate cocoa powder, a touch of brown sugar (maybe half a tsp.), 1/3 cups confectioners sugar, 1 tsp. vanilla extract and beat well! The icing will be thick! Put in fridge while cake is cooling so the butter does not lose it's consistency.
• 7. Now you're ready to do the fun stuff! Take one of the cooled cakes from the pan and ice it generously. Place the second cooled cake on top of the already iced cake and ice that one as well.
• 8. For the garnish I took some of the confectioners sugar and sifted (for a smoother more polished look) it covering the cake lightly all over and sprinkled some milk chocolate chips sparingly over the top. Now you can either place it in the fridge and chill it for about thirty minutes or indulge in the chocolate dream while room temperature!

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Steps:

• Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

Steps:

• Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
• Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
• In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
• Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
• Bake at 350°F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
• Prepare Frosting: In large glass bowl, microwave white chocolate on 50% power for 1 minute; stir. Microwave another 30 seconds until melted and smooth. Let cool slightly.
• With mixer, beat in sour cream and butter until smooth. Refrigerate 10 minutes. On low speed, beat in sugar until blended; continue to beat until fluffy. If too soft, refrigerate 10 minutes. Spread 1 cup frosting on top of one layer. Stack with second cake layer. Spread thin coating of frosting around side of cake. Refrigerate or freeze 15 minutes, until firm. Frost side and top with remaining frosting; garnish with curls, if desired. Refrigerate until set, 20 minutes.