Rich Moist Dark Chocolate Cake Uses Cake Mix Recipes

Steps:

• Preheat oven to 350 degrees. Spray two 8" pans with cooking spray (or spray bundt pan).
• Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
• Stir in chocolate chips by hand then pour batter evenly into pans.
• Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
• Cool completely before frosting.

Steps:

• 1. Mix everything but the chocolate chips together in a large bowl beat about 2 minutes at med speed then fold in mini chips
• 2. distribute evenly into 2 nine inch round cake pans that have been sprayed with non stick spray
• 3. Bake at 350 degrees for about 40 minutes or until tooth pick comes clean (remember that the chocolate chips may leave a light chocolate coating on pick
• 4. ********* when I first made this recipe I thought I had filled the pans to much because it puffed up during the first 30 minutes or so, but after taking it out of the oven the cakes flatten to the right size.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Steps:

• Sift Dry ingred seperate bowl.
• Mix wet ingreds sperate bowl.
• Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
• Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
• Cake needs to be cooled in fridge before eating to blend flavours.

Steps:

• Combine all the ingredients in a large mixing bowl.
• Blend and scrape bowl; then beat at medium speed for 4 minutes.
• Pour into greased and floured 10" tube pan.
• Bake at 350° for 55-60 minutes or till done. Do not underbake.
• Cool in pan for 15 minutes.
• Remove from pan and finish cooling on rack.
• Frost if desired or sprinkle confectioners sugar over it.

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.