Best All The Stops Chocolate Cake Recipes

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BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

SANDY'S CHOCOLATE CAKE



Sandy's Chocolate Cake image

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.

"ALL-THE-STOPS" CHOCOLATE CAKE



Looking for a delicious dessert? Enjoy this rich chocolate cake coated with crunchy cookie crumbs - a delightful treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 17

2 cups strong coffee
2 cups butter
1 1/2 cups unsweetened baking cocoa (preferably Dutch processed)
4 cups all-purpose flour
2 cups granulated sugar
2 cups packed dark brown sugar
1 tablespoon baking soda
1 teaspoon salt
3 eggs
1 egg yolk
1 1/3 cups sour cream
2 teaspoons vanilla
32 oz semisweet or bittersweet baking chocolate, chopped
1 quart (4 cups) whipping (heavy) cream
2 tablespoons light corn syrup
2 teaspoons vanilla
40 thin chocolate wafer cookies, finely crushed (about 1 3/4 cups)

Steps:

  • Adjust oven racks to middle and bottom positions. Heat oven to 350°F. Spray three 9-inch round pans with cooking spray. Line bottom of pans with cooking parchment paper rounds; spray with cooking spray.
  • In 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
  • In very large bowl, beat flour, granulated sugar, brown sugar, baking soda and salt with wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed.
  • Pour batter into pans. (Batter will nearly reach tops of pans.) Carefully place pans in oven, 2 on bottom rack and 1 one on middle rack. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and cake top is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.)
  • In large bowl, place chopped chocolate and set aside. In 4-quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
  • Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. (This will steady the cake as you ice it.)Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into side of cake. Repeat all around cake to cover side with coating, filling in any bare spots.

Nutrition Facts : Calories 1160, Carbohydrate 129 g, Cholesterol 195 mg, Fat 13, Fiber 7 g, Protein 11 g, SaturatedFat 37 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 89 g, TransFat 2 1/2 g

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All the Stops Chocolate Cake Recipes

Chocolate lovers all over the world rejoice! The All the Stops Chocolate Cake recipes are here to satisfy your cravings for sweets with its mouth-watering, indulgent taste. This cake is for those who love to indulge in a rich and classic chocolate flavor, with its decadent and silky texture.

The Recipe:

All the Stops Chocolate Cake is a perfect blend of different ingredients that give it its unique and delicious taste. The recipe typically includes ingredients such as flour, sugar, cocoa powder, eggs, milk, vanilla extract, and baking soda, among others. However, while the basic ingredients remain the same, the All the Stops Chocolate Cake recipe tends to have various twists and turns that make it extraordinary. For example:

The Frosting:

Chocolate cakes are usually topped with regular frosting or ganache. Nevertheless, the All the Stops Chocolate Cake goes beyond the usual frosting options and features unique, rich, and creamy frosting. This frosting could vary from chocolate buttercream, cream cheese frosting, or even a whipped cream frosting, adding to the overall indulgent experience.

The Type of Chocolate:

While most cakes use the typical dark chocolate, the All the Stops Chocolate Cake may incorporate different chocolate types, such as semi-sweet chocolate, milk chocolate, or white chocolate, depending on the recipe. This variation provides an option for chocoholics who can differentiate between different chocolate flavors and crave a specific type of chocolate.

The Texture:

The texture is another crucial factor that makes All the Stops Chocolate Cake unique. While some cakes may have a fluffy texture or a denser texture, this cake usually features a moist, dense, and fudgy texture that melts in your mouth. With every bite, one can feel the richness of chocolate explode in their mouth, providing an elevated taste experience.

The Toppings:

The toppings for the All the Stops Chocolate Cake could vary from caramel drizzle, chocolate chips, nuts, and even sprinkles. These toppings add texture to the overall indulgence of the cake, adding an exciting twist of flavors and providing a whole new experience.

The Occasion:

All the Stops Chocolate Cake could be served at any event or gathering, from birthday parties to weddings to late-night cravings. Its beautiful appearance and rich flavor can never go wrong, a perfect dessert for both formal and informal events.

The Summary:

In summary, the All the Stops Chocolate Cake signifies indulgence at its peak, the type of cake that one can treat themselves to without worrying about counting calories. Its uniqueness lies in the various ingredients and variations that this cake incorporates, from unique frostings to toppings to different chocolate types, providing a perfect blend of both classic and innovative flavors. If you have not tried All the Stops Chocolate Cake, it is high time that you do.

Chocolate cake is one of the most beloved desserts of all time. It's rich, decadent and indulgent. A good chocolate cake recipe is a great addition to any baker's repertoire, but an "all the stops" chocolate cake takes things to the next level. An "all the stops" chocolate cake is a cake that is packed with rich chocolate flavor, decadent ingredients, and is over-the-top in its presentation. In this article, we will go over some valuable tips when making an "all the stops" chocolate cake.

Tip #1 - Use High-Quality Chocolate

The key to making a great chocolate cake is using high-quality chocolate. There are many types of chocolate available in the market, but not all chocolate is created equal. When making an "all the stops" chocolate cake recipe, it is essential to use the best quality chocolate you can find. Look for chocolate that has a high percentage of cocoa solids, which means it will be more flavorful and have a richer texture. Chocolate that is labeled "bittersweet" or "semisweet" is usually a good choice for baking.

Tip #2 - Experiment with Different Types of Chocolate

While it's important to use high-quality chocolate, don't be afraid to experiment with different types of chocolate in your cake. You can try using dark chocolate, milk chocolate, or even white chocolate in your recipe. Each type of chocolate will give your cake a different flavor and texture, so it's worth experimenting to find your favorite combination. For example, using dark chocolate will give your cake a more intense and complex flavor, while milk chocolate will create a sweeter and creamier texture.

Tip #3 - Add Some Espresso Powder

Adding espresso powder to your chocolate cake recipe can really enhance the chocolate flavor. Espresso powder is made from finely ground coffee beans and gives your cake a subtle coffee flavor that complements the chocolate. If you don't have espresso powder, you can use regular instant coffee instead. Add a teaspoon or two to your cake batter or frosting to give it a little boost of flavor.

Tip #4 - Use Buttermilk or Sour Cream

When making a chocolate cake, it's important to use a moist cake recipe. Adding buttermilk or sour cream to your cake batter can help keep your cake moist and tender. These ingredients provide acidity, which reacts with the baking soda in the recipe, creating a light and tender crumb. Instead of using regular milk, try using buttermilk or sour cream in your recipe for a richer and more flavorful cake.

Tip #5 - Add Some Alcohol

Adding a little alcohol to your chocolate cake can really elevate the flavor. You can add a small amount of rum, bourbon, or brandy to your cake batter for a subtle boozy flavor. You can also brush some alcohol onto your cake layers after baking for an added kick of flavor. Just be careful not to add too much alcohol, as it can overpower the other flavors in your cake.

Tip #6 - Go Nuts

Adding nuts to your chocolate cake can add a delightful crunch and nutty flavor. Some great options include almonds, pecans, and hazelnuts. You can add nuts to your cake batter or sprinkle them on top of your frosting. Toasting the nuts before adding them to the cake can also bring out their natural oils and intensify their flavor.

Tip #7 - Make a Rich Chocolate Ganache

A rich chocolate ganache is a perfect way to add some decadence to your chocolate cake. Ganache is made from heavy cream and chocolate and creates a smooth and creamy texture. You can pour the ganache over your cake or use it as a filling between your cake layers. You can also add some flavorings to your ganache, such as espresso powder or alcohol, to make it extra special.

Tip #8 - Decorate with Chocolate Shavings or Curls

Chocolate shavings or curls are a beautiful and easy way to decorate your chocolate cake. You can use a vegetable peeler or a sharp knife to create thin shavings or curls of chocolate. You can sprinkle them on top of your frosting or use them to create intricate designs on the sides of your cake. If you want to get really creative, you can even use different types of chocolate to create a marbled effect.

Tip #9 - Use a Delicious Frosting

A delicious frosting is crucial to making an "all the stops" chocolate cake. There are many types of frostings you can use, including buttercream, cream cheese, and whipped cream. Just make sure the frosting complements the rich chocolate flavor of the cake. For example, a tangy cream cheese frosting can be a great counterpoint to the sweetness of the chocolate cake.

Tip #10 - Let Your Cake Cool Completely Before Decorating

One of the most important tips when making an "all the stops" chocolate cake is to let your cake cool completely before decorating. If you try to decorate a warm cake, your frosting will melt and slide off the cake. Letting your cake cool completely will ensure that your frosting stays put and your decorations look neat and professional.

Conclusion

Making an "all the stops" chocolate cake can be a lot of fun and a great way to experiment with different flavors and ingredients. By using high-quality chocolate, experimenting with different flavors, and adding some extra special touches like nuts and ganache, you can create a cake that is truly unforgettable. With these tips in mind, you'll be well on your way to making a truly decadent and delicious chocolate cake.

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