Cake............?!


Question: How to make a choclate cake.


Answers: How to make a choclate cake.

Easiest of All!!!
Buy a cake mix!!!

I love this recipe - quick and easy and works every time

Quick Chocolate Cake

180g self-raising flour
60g good quality cocoa or melted chocolate (Green & Blacks or similar)
230 g caster or muscovado sugar
230g butter
5 eggs
1 tsp baking powder

And for the icing
180 icing sugar
60g cocoa or melted chocolate as before
85g butter
2 tbsp strong black coffee

OR
a good chocolate spread – Green and Black’s Chocolate and Hazelnut spread works well

Put all the cake ingredients into a bowl and beat until everything is thoroughly mixed. Empty into a greased cake tin and cook on 180c for about 20 minutes or until a knife comes out clean.

Mix the icing ingredients and put inside and on top of cake, decorate with anything that takes your fancy

THIS IS THE BEST RECIPE FOR CAKE BY THE FAMOUS CHIEF NIGELLA LAWSON. you wont regret it!

Old-Fashioned Chocolate Cake
Cake:
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Take everything out of the refrigerator so that all ingredients can come room temperature.
Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

1oz flour, 12oz butter, 12 oz sugar, 2oz of cocoa powder added to the flour
6 eggs pre-whisked.
Mix together the butter and sugar until creamed and fluffy.
Slowly add the eggs, still whisking to maintian a good lift to the cake.
Sieve in the flour and cocoa powder, folding the batter. When it's all mixed, dollop it out between two well-greased baking tins.
When cooked and cooled you can 'paste' the cake together with either melted chocolate or betty crocker chocolate frosting. (this is much better, melted chocolate either in or on cakes tends to make the cake slide when cut)
This is by far the easiest way to make a real chocolate cake!

2 Cups Flour 2 Cups Sugar ? Cup Hershey's Cocoa 2 Teaspoons Baking Soda 2 Eggs (I use large eggs) 1 Cup Buttermilk 1 Cup Mazola Oil 1 ? Teaspoons Vanilla Extract1 Cup Boiling Water Preheat Oven to 300° F
(This is not a typo! This is a slow bake chocolate cake recipe.)





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