Best Chocolate Sin Cake Recipes

MIDNIGHT SIN CHOCOLATE CAKE

Steps:

• Preheat your oven to 350°F Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.).
• You'll need two 9" or two 8"cake pans for this cake.
• Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
• In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda.
• Stir with a whisk until combined and then slowly add the boiling water while whisking.
• This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa.
• Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil.
• Then remove from heat and allow to stand for a minimum of 10 minutes.
• This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
• Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs.
• Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
• When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.)
• Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds.
• Add the flour and continue to mix on low until combined.
• With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
• Divide the batter between your two pans and place in the oven on your baking stone.
• Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.
• Allow the cake to cool for 10 minutes on a wire rack.
• Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
• Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.
• Mousse:.
• In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.
• Place over a double boiler and whisk until slightly thickened.
• A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
• Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon.
• Remove from heat and add the finely chopped chocolate.
• Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
• Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
• Assemble your cake by placing one round onto your serving platter.
• Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake.
• Top with the second cake round, touching up the sides with an offset spatula if necessary.
• Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache:.
• Measure out the chocolate into a bowl.
• Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate.
• Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring.
• When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula.
• Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake.
• Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip.
• Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve.
• Then allow to stand for 10 minutes before cutting and serving.
• Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

CHOCOLATE SIN CAKE

Steps:

• Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
• Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
• Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
• Store in refrigerator.

MIDNIGHT SIN CHOCOLATE CAKE

Steps:

• Chocolate Mousse Filling
• (Use the recipe found on the blog here)
• You can use it as is, with the frangelico for a hazelnut chocolate mousse or substitute cold coffee or water for a simpler chocolate mousse. The chocolate can range anywhere from 35% cacao to 66%, depending on how dark you want the mousse. Allow the mousse to chill for a minimum of 4 hours before using.
• Assemble your cake by placing one round onto your serving platter. Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache
• g (1 cup) bitter-sweet chocolate chips, chopped (don't judge me foodies, I'm low on valrhona)
• 3 cup heavy cream (40%+ milk fat is ideal)
• tablespoon butter (salted or unsalted is fine)
• Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake. Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip. Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve. Then allow to stand for 10 minutes before cutting and serving. Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

IT'S A SIN! CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Bring to a boil the first four ingredients.
• Mix together the flour, sugar, salt and baking soda.
• Put hot ingredients into dry ingredients and mix well. Then add in the buttermilk, eggs and vanilla.
• Pour batter into a greased and floured cake pan. Bake at 350 degrees F for 40-45 minutes or until done. Allow to cool before icing.
• Bring all icing ingredients EXCEPT the vanilla to boil. Boil for 5 minutes or until icing is at the soft ball stage. Remove from heat and stir in the vanilla. Pour over the cooled cake.
• Note: Can add pecans or walnuts or even raspberries if you really want to be decadent. I've thought about exploring using dark cocoa but haven't tried it yet.