Sinfully Rich Chocolate Cake Recipes

Steps:

• Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
• Remove from heat when almost melted (do not scorch).
• Preheat your oven to 300F.
• Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
• Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
• Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
• Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
• Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
• Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
• Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
• Cover pan and chill in the refrigerator for 4 hours or until set.
• Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.

Steps:

• Set oven to 350 degrees.
• Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
• Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
• Sift the flour, baking powder, baking soda, and salt.
• Set aside.
• Whisk the cocoa and coffee together until smooth (no lumps).
• Set aside.
• In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
• Add sugars, beat for 10 minutes.
• Add eggs, beat 5 minutes.
• Add vanilla, beat until blended.
• Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
• Pour into prepared pans.
• Bake for about 25 minutes, or until an inserted toothpick comes out clean.
• If making cupcakes, bake for about 20 minutes.
• Spread frosting over layers, and frost entire cake.
• Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

Steps:

• Heat milk until small bubbles form around edge. Add to cocoa and whisk until smooth. Whisk in sour cream. Set aside. Combine flour, soda, baking powder and salt. Set aside. In mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Gradually beat in dry ingredients alternately with chocolate mixture. Beat for 2 minutes. Pour into 3 greased and floured waxed paper-lined 8-inch pans. Bake at 350°F for 25 to 30 minutes, until top springs back when lightly touched. Cool for 5 minutes. Invert cakes onto wire rack. Carefully peel off waxed paper and cool. Frost with Creamy Fudge Frosting.

Steps:

• 1. Preheat oven to 350 degrees. Spray a Bundt pan with Baker's Joy or Pam for Baking spray (non-stick spray with flour), or grease & flour pan.
• 2. In a large mixing bowl, mix together the cake mix, pudding mix, and hot chocolate mix.
• 3. Add the sour cream, eggs, water, and oil. Beat on low speed of mixer for 30 seconds. Increase speed to medium and beat for 2 minutes.
• 4. Pour into prepared pan and bake at 350 degrees for approximately 50 minutes or until cake tests done.
• 5. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on wire rack. Place on serving plate and dust with powdered sugar. ENJOY!