How do you make moist chocolate cake?!
I would like to know the recipe to bake it!. Thanks!.Www@FoodAQ@Com
Answers:
Mile-high chocolate cake
This four-layer stunner may just render all your other chocolate-cake recipes obsolete!. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph!. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party!.
Ingredients:
For cake
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans
Preparation:
Make cake:
Preheat oven to 350°F with rack in middle!. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment!. Flour pans, knocking out excess!.
Melt chocolate with butter, then cool!.
Sift together flour, cocoa powder, baking soda, baking powder, and salt!.
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes!. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated!. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles!.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes!.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans!. Invert onto racks and discard parchment, then cool completely, about 1 hour!.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes!. Remove from heat and whisk in chocolate and vanilla until smooth!. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming!.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable!.
Cut each cake horizontally into 2 layers with a long serrated knife!. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting!. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting!.
Cooks' notes:
? Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature!.
? Frosting can be made 2 days ahead and chilled, covered!. Bring to room temperature (about 1 hour) and beat until fluffy before using!.
? Cake can be frosted 1 day ahead and chilled, covered!.
WAWww@FoodAQ@Com
This four-layer stunner may just render all your other chocolate-cake recipes obsolete!. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph!. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party!.
Ingredients:
For cake
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans
Preparation:
Make cake:
Preheat oven to 350°F with rack in middle!. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment!. Flour pans, knocking out excess!.
Melt chocolate with butter, then cool!.
Sift together flour, cocoa powder, baking soda, baking powder, and salt!.
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes!. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated!. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles!.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes!.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans!. Invert onto racks and discard parchment, then cool completely, about 1 hour!.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes!. Remove from heat and whisk in chocolate and vanilla until smooth!. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming!.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable!.
Cut each cake horizontally into 2 layers with a long serrated knife!. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting!. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting!.
Cooks' notes:
? Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature!.
? Frosting can be made 2 days ahead and chilled, covered!. Bring to room temperature (about 1 hour) and beat until fluffy before using!.
? Cake can be frosted 1 day ahead and chilled, covered!.
WAWww@FoodAQ@Com
SUPER MOIST CHOCOLATE CAKE
1!. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0!. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg!. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake!. This recipe is great for adults and for kids ages 3 and up!.
1!. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well!.
2!. Make three deep holes in the dry mixture!. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla!.
3!. Pour the water into the bowl, over all of this--- making a great big mess!.
4!. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased!.
5!. Bake at 350 for about half an hour, test with a fork!.
Enjoy this delicious cake!. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own!. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min!. + 30 min!. bakeWww@FoodAQ@Com
1!. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0!. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg!. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake!. This recipe is great for adults and for kids ages 3 and up!.
1!. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well!.
2!. Make three deep holes in the dry mixture!. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla!.
3!. Pour the water into the bowl, over all of this--- making a great big mess!.
4!. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased!.
5!. Bake at 350 for about half an hour, test with a fork!.
Enjoy this delicious cake!. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own!. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min!. + 30 min!. bakeWww@FoodAQ@Com
A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows!.
Ingredients:
2 cups self-rising flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
!.
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
1/2 cup chopped pecans
Preparation:
Grease and flour a 9 x 13-inch pan and set aside!.
In a large bowl combine flour and sugar!. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil!. Combine the boiled mixture with the flour and sugar mixture!.
In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture!. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done!.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil!. Stir in the sugar and mix well!. Stir in nuts!. Spread over the cake while both cake and frosting are still warm!.
Serves about 16!.Www@FoodAQ@Com
Ingredients:
2 cups self-rising flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
!.
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
1/2 cup chopped pecans
Preparation:
Grease and flour a 9 x 13-inch pan and set aside!.
In a large bowl combine flour and sugar!. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil!. Combine the boiled mixture with the flour and sugar mixture!.
In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture!. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done!.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil!. Stir in the sugar and mix well!. Stir in nuts!. Spread over the cake while both cake and frosting are still warm!.
Serves about 16!.Www@FoodAQ@Com
If this is your first time making a cake, you may want to start with a packaged/boxed cake mixture!. Go to your local grocery store and buy one!. When they're on sale, it's about $1 a box!. Follow the instructions on the box!. I like to buy Pillsbury devil's chocolate cake mixture!. The mixture includes chocolate pudding which makes the cake really moist!.Www@FoodAQ@Com
hello you can find in on my site http://www!.cookreceipts!.com and a lot of another recipes! )Www@FoodAQ@Com