EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: graham crackers, granulated sugar, cocoa powder, unsalted butter, large eggs, vanilla extract, all-purpose flour, whole milk, cream of tartar, heavy cream, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
- In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
- Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
- Bake for 10 minutes, then let cool.
- Reduce the oven temperature to 325˚F (160˚C).
- Separate the eggs into two large bowls.
- Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
- Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
- Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
- Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
- Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
- Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
- In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
- Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
- Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
- Spread the chocolate whipped cream onto the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 13 grams
More about "rich four layer chocolate cake recipes"
SIMPLE AND RICH CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (65)Total Time 1 hrServings 24
- Place a rack in the center of the oven. Preheat the oven to 350°F., Lightly grease your choice of pan(s): one 9" x 13" pan, two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups).
- You can also line the muffin tins with papers, and lightly grease the insides of the papers using non-stick spray., Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until evenly blended.
- Set aside., Whisk together the remaining ingredients until evenly blended., Pour the wet ingredients into the dry ingredients and stir until smooth and well combined., Pour the batter into the prepared pans., Bake the cake until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean — 42 to 50 minutes for a 9" x 13" pan; 30 to 36 minutes for 9" pans; 35 to 40 minutes for 8" pans, or 22 to 26 minutes for cupcakes., Remove the cake from the oven.
- Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan.
15 CHOCOLATE LAYER CAKE RECIPES
From allrecipes.com
- Moist Chocolate Layer Cake. View Recipe. Brewed coffee helps to enhance the chocolate flavor in this cake while sour cream delivers moisture and richness to the batter — no wonder it's a 5-star recipe.
- Extreme Chocolate Cake. View Recipe. This rich chocolate cake with a chocolate buttercream icing has over 2,600 five-star ratings. Try swapping the boiling water for hot coffee, as reviewer Patti Nelson Grønborg suggests: "The cake was the best thing I have tasted and it stayed fresh and moist in a cake keeper for a full week."
- Diana's Guinness Chocolate Cake with Guinness Chocolate Icing. View Recipe. There's no need to wait until St. Patrick's Day to enjoy this from-scratch cake that incorporates both chocolate and beer.
- Black Magic Cake. View Recipe. Here's a deep, dark chocolate cake you'll want to pull out for every gathering: "No reason to search for a better chocolate cake," says reviewer naples34102.
- Pumpkin-Chocolate Layer Cake. View Recipe. This cake gets its warm, autumnal flavor from cinnamon, allspice, and pumpkin puree, and is layered with a white cream cheese and chocolate cream cheese filling.
- One Bowl Chocolate Cake III. View Recipe. This simple one-bowl cake takes just minutes to prepare. Frost with your favorite chocolate frosting.
- Black Forest Cake I. View Recipe. Here's a classic chocolate dessert consisting of layers of chocolate cake, cherry compote, and whipped frosting. Decorate the cake with the reserved frosting, cherry compote, and cake crumbs for an impressive presentation.
- Dark Chocolate Cake I. View Recipe. This is a butter cake — meaning the fat and sugar are creamed together to incorporate air —which gives it a lighter, fluffier texture.
- Chocolate Unicorn Cake. View Recipe. Perfect for birthdays, this unicorn-themed chocolate layer cake is sure to delight the recipient, whether child or adult.
- German Chocolate Cake III. View Recipe. Unlike many other types of chocolate cake, traditional German chocolate cake relies entirely on melted sweet chocolate for its chocolate flavor, as opposed to cocoa powder.
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