Chapter 1: Classic Chocolate Cakes features recipes for five decadent chocolate cakes, including Chocolate Fudge Cake, Devil's Food Cake, Chocolate Layer Cake, German Chocolate Cake, and Blackout Cake. Each recipe provides step-by-step instructions, along with the required ingredients, bake/cook time, and serving suggestions. The chapter highlights the rich and delicious flavors of chocolate, and the unique characteristics of each cake. From the moist and fluffy texture of Devil's Food Cake to the rich and indulgent layers of Chocolate Layer Cake, this chapter provides a wide variety of chocolate cake options for any occasion. Whether you're looking to bake a special birthday cake or impress your dinner guests with a delicious dessert, these classic chocolate cakes are sure to satisfy your sweet tooth.
Recipe 1: Chocolate Fudge Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients, and mix until well combined.
- Gradually add the hot water, and mix until the batter is smooth.
- Pour the batter into the prepared cake pan, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Serve the cake as is, or frost it with your favorite frosting.
Recipe 2: Devil's Food Cake
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, and mix until well combined.
- Gradually add the hot water, and mix until the batter is smooth.
- Pour the batter evenly into the two prepared cake pans, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- Frost the cakes with your favorite frosting, and serve.
Recipe 3: Chocolate and Raspberry Layer Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 1 cup fresh raspberries
Instructions:
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Preheat your oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
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In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
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Reduce mixer speed to low, and carefully pour in boiling water. Mix until just combined.
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Divide the batter evenly between the prepared pans.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
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Remove from the oven and let cool in the pans for 5-10 minutes.
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Run a knife around the edges of the pans to loosen the cakes, then turn them out onto wire racks to cool completely.
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Once the cakes are completely cool, place one layer on a cake stand or serving platter. Spread a layer of fresh raspberries over the top.
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Place the second cake layer on top of the raspberries.
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Frost the entire cake with your favorite frosting.
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Triple Chocolate Layer Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
Instructions:
- Preheat your oven to 350°F. Grease and line three 9-inch cake pans with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
- Reduce mixer speed to low, and carefully pour in boiling water. Mix until just combined.
- Fold in all three types of chocolate chips.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Remove from the oven and let cool in the pans for 5-10 minutes.
- Run a knife around the edges of the pans to loosen the cakes, then turn them out onto wire racks to cool completely.
- Once the cakes are completely cool, place one layer on a cake stand or serving platter. Frost the top with your favorite frosting.
- Place the second cake layer on top of the frosting, and frost the top of that layer as well.
- Place the third cake layer on top of the frosting, and frost the top and sides of the entire cake.
- Serve and enjoy!
Recipe 4: German Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions:
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Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
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In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
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Gradually add wet ingredients to dry ingredients, stirring until smooth.
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Slowly pour in boiling water, stirring constantly until batter is well combined.
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Pour batter evenly into prepared pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove cakes from oven and allow to cool in pans for 10 minutes before removing from pans and placing on a wire rack to cool completely.
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Meanwhile, make the Coconut Pecan Frosting. In a large saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble.
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Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
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Allow frosting to cool to room temperature, stirring occasionally.
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To assemble the cake, place one cake layer on a cake stand or plate. Spread a thick layer of frosting on top of the cake.
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Place the second cake layer on top of the frosting, and spread a thick layer of frosting on top of the second layer.
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Serve the German Chocolate Cake immediately, or store in the refrigerator until ready to serve.
Recipe 5: Blackout Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Filling:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 8 oz bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- 1 1/2 cups unsweetened cocoa powder
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions:
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Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
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In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
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Gradually add wet ingredients to dry ingredients, stirring until smooth.
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Slowly pour in boiling water, stirring constantly until batter is well combined.
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Pour batter evenly into prepared pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove cakes from oven and allow to cool in pans for 10 minutes before removing from pans and placing on a wire rack to cool completely.
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Meanwhile, make the filling. In a small saucepan, heat the heavy cream and sugar over medium heat, stirring until the sugar dissolves.
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Remove from heat and add the chocolate and butter. Let sit for 1-2 minutes before whisking until smooth.
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Stir in vanilla extract and let cool to room temperature.
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To make the frosting, beat the butter until light and fluffy. Gradually add in the powdered sugar, cocoa powder, milk, vanilla extract, and salt, beating until smooth.
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To assemble the cake, place one cake layer on a cake stand or plate. Spread a thick layer of filling on top of the cake.
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Place the second cake layer on top of the filling, and spread a thick layer of frosting on top of the second layer.
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Spread the remaining frosting over the sides of the cake, using a spatula or knife to create a smooth finish.
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Chill the cake for at least 30 minutes before serving.