Best Deluxe Chocolate Cake Recipes

MOM'S CHOCOLATE MAYONNAISE CAKE WITH CHOCOLATE DELUXE FROSTING

Steps:

• Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
• Mix together Frosting ingredients until creamy.
• Smooth over cooled cake.
• Keep covered and kept in fridge so frosting won't melt.

MOIST DELUXE DARK CHOCOLATE CAKE MIX(COPYCAT-DUNCAN HINES)

Steps:

• Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
• To make the cake:.
• Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
• Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

DELUXE OLD-FASHIONED CHOCOLATE CAKE LAYERS

Steps:

• Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.).
• Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.
• Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans.
• Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan.
• Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting.
• Baking Times:.
• Two 8-inch layer pans -- 35-40 minutes.
• Two 9-inch layer pans -- 30-35 minutes.
• Two 8- or 9-inch square pans -- 30-35 minutes.

FUDGY DELUXE CHOCOLATE CAKE

Steps:

• THE CAKE:.
• Preheat the oven to 350.
• Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
• Melt chocolate in microwave and set aside to cool.
• Mix flour, soda, and salt and set aside.
• Beat the margarine in a mixer until it's soft
• Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
• Beat in vanilla and cooled melted chocolate.
• Mix in sour cream and dry ingredients alternately, and then beat well.
• Stir in boiling water (batter will be thin and runny).
• Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
• Allow to cool on a rack for 10 minutes, and then remove from pans.
• Allow cakes to cool completely, and then frost.
• SUPER FUDGEY FROSTING:.
• Melt chocolate and butter together ( I microwave it) and allow to cool
• Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
• Add melted butter and chocolate.
• Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).

DELUXE CHOCOLATE CAKE

Steps:

• Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
• Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
• Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
• Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
• Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
• Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
• ASSEMBLING THE DESSERT:
• Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
• Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
• Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

DUNCAN HINES® MOIST DELUXE DARK CHOCOLATE CAKE MIX RECIPE

Steps:

• 1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake. 2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans. 3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes. 4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

MOIST DELUXE DARK CHOCOLATE CAKE MIX(COPYCAT-DUNCAN HINES)

Steps:

• Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
• To make the cake:.
• Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
• Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

DELUXE OLD FASHIONED CHOCOLATE CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees F. Break chocolate into pieces. Place in small saucepan with 1/3 cup water; stir constantly over low heat until chocolate has melted. Cool. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate. Combine flour, baking soda, salt and add alternately to cake batter with 1 cup water with wooden spoon; beat just until well blended. Pour batter into well greased and floured cake pans. For two 8 inch layer pans Bake 35 to 40 minutes. For two 9 inch layer pans Bake 30 to 35 minutes. For two 9 inch square pans Bake 30 to 35 minutes. Cool 10 minutes. Remove from pans. Cool completely. Frost as desired, see options below. Baking Chocolate Substitute: 1 oz. bakers chocolate is equal to: Melt 1 tbsp. of butter or shortening, then stir in 3 tbsp. unsweetened cocoa until it dissolves Cake Flour Substitute: Equal to 1 cup of cake flour: replace with 1 cup minus 2 Tbsps all purpose flour or coconut flour plus 2 Tbsp cornstarch, sift together several times until well incorporated. Use coconut flour to make gluten free.

GERMAN CHOCOLATE LAYER CAKE DELUXE

Steps:

• Cake: Make cake according to package directions. Set aside. Cut parchment paper to fit into bottom of two 8 or 9-inch round cake pans; spray paper. --- Bottom layer: Pour melted butter evenly into each pan to cover paper. Evenly distribute nuts and coconut over butter in each pan. Pour cake batter gently and evenly in each pan. --- Top layer: Combine cream cheese and butter in a saucepan, heat on low until melted. Remove from heat and stir in powdered sugar. Gently pour evenly over cake batter. Bake in a 350^ oven for 30-35 minutes or until cake test done. Cool 5 minutes in pans then turn out cake into cake plate, remove paper and repeat with other cake on wire rack to cool; peel off paper-- then when cool enough to handle place this cake on top of cake on cake plate, before topping sets. This is so yummy looking!!!