Chocolate Cake Recipes

Kate’s Chocolate Cupcakes

Ingredients:

1 All purpose flour

1/2 c.Granulated sugar
1/2 c.Baking cocoa
4 TB.Baking soda1 tsp.Salt
1/2 tsp.Orange juice
1/2 c.Orange peel, grated
1/2 tsp.Water
1/3 c.Oil3 TB.Cider vinegar
1 TB.Vanilla
2 tsp.Mini chocolate chips
1/3 c. Cupcake liners
Oven Temp ~ 350°Bake Time ~ 15 - 20minutes
Pan Type ~ 12-cup muffin pan
Preheat Oven.In a large mixing bowl combine the flour, granulated sugar,
baking cocoa, baking soda and salt. Stir to blend. Add the orange juice,
orange peel, water, oil, vinegar and vanilla. Beat on medium speed of
mixture for 1 minute or until blended well. Add the chocolate chips and
stir.Place cupcake liners in pan and fill 2/3 full.Bake for the allotted time or
until toothpick inserted in the middle comes out clean. Remove from oven
and cool on wire racks completely before frosting.Serves: 12
Cappuccino-Chocolate Coffee Cake

1/3 cup Flaked coconut

1/4 cup Chopped nuts
1/4 cup Sugar1Tb Butter or margarine, melted
2 cups Bisquick
2/3 cup Milk or water
1/4 cup Butter or margarine, melted
2 Tb Sugar1 Egg
1/3 cup Semisweet chocolate chips, melted
2 tsps Powdered instant coffee (dry)Oven Temp ~ 400 °Bake Time ~ 20 -
25 minutesPan Type ~8 x 8 x 2 panHeat oven to 400ºF. Grease pan.Mix
coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.Beat
remaining ingredients except chocolate chips and coffee in large bowl on
low speed 30 seconds, scraping bowl constantly.Beat on medium speed 4
minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate
and coffee; spoon over batter.Lightly swirl chocolate mixture through batter
several times with knife for marbled design.Sprinkle coconut mixture
evenly over top. Bake until light golden brown. Serve warm.High Altitude
3500-6500 ft Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-
purpose flour into Bisquick. For special touch sprinkle with powdered
sugar and a few chocolate curls just before serving.Makes 9 servings.
Almond-Chocolate Coffee Cake

Ingredients:

1 cup Coarsely chopped almonds

3/4 cup Brown sugar
1/4 cupSemi-sweet chocolate chips
3 tspChopped dried apricots
2 TbsBaking cocoa2 TbsInstant coffee
1 1/2 tspsGround cinnamon
2 3/4 cupsAll-purpose flour
1 1/2 tspsBaking powder
1 1/2 tspsBaking soda
1/2 tspSalt
3/4 cupSoft butter
1 1/2 cupsSugar
1 tsp Vanilla3 lge Eggs
2 cups Plain yogurtOven Temp ~ 350°Bake Time ~ 60 to 70 minutesPan
Type ~10" bundt pan or 13" x 9" x 2" panPreheat oven.
Grease pan.
Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee
and cinnamon in a medium bowl; set aside. Sift together flour, baking
powder, baking soda and salt in a medium bowl and set aside.Beat butter in
a large bowl with an electric mixer until light and fluffy.
Add sugar and vanilla and beat for 2 more minutes.Add eggs, one at a time,
beating after each addition until mixture is completely smooth. Alternately
add flour mixture and yogurt; beginning and ending with flour mixture.
Mix until smooth.Pour half the batter into prepared pan. Spread half the
filling on top; repeat.
Bake for alloted time, or until toothpick inserted near center comes out
clean. Cool on wire rack for 10 minutes before carefully turning cake out
onto rack. Serve warm with powdered sugar sifted lightly over the top, if
desired.Makes 12 servings.
Chocolate Chiffon Cake

INGREDIENTS :

1/2 cup baking cocoa

3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

ICING:
1/3 cup butter or margarine
2 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
3 tablespoons hot water Chopped nuts

DIRECTIONS:

In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a
mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg
yolks, vanilla and cocoa mixture; beat until smooth. In another mixing
bowl, beat egg whites and cream of tartar until stiff peaks form; gradually
fold into egg yolk mixture.
Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees
F for 60-65 minutes or until cake springs back when touched. Invert pan to
cool; remove cake from pan. For icing, melt butter in medium saucepan.
Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water
until desired consistency; drizzle over cake. Sprinkle with nuts.
Chocolate Chiffon Cake Recipe

Ingredients:

3 c.cake flour
1 tbsp.baking flour
1 tbsp.baking soda1 tsp.salt
1 1/2 c.sugar
1 1/2 c.evaporated milk
1/2 c.cocoa powder
1 c.vegetable oil
10 m.egg yolks
1 1/2 tsp.vanilla
10 m.egg whites
1 tsp.ream of tartar
1 c.sugar

Directions:

Sift together cake flour,baking powder,baking soda,salt,sugar and cocoa.put

from mixture in mixing bowl make a well then add in order oil,yolk,water
and vanilla.blend w/ spoon until smooth and better mixture in free from
lumps.to prevent over mixing,pass through a sieve then set aside.beat egg
whites and cream of tartar until smoothy and graduallyadd sugar.pour batter
entire surface at eggwhites and gradually fold until properly blended.pour
into ingreased paper lined rectangular pan and baked at 350 F for about 45
min.
Orange Chiffon Cake Recipe

Ingredients:

2 cups flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil7 egg yolks3/4 cup cold water2 teaspoon orange zest2
teaspoons vanilla extract7 egg whites; whipped1/2 teaspoon Cream of
Tartar1 recipe Orange Butter Cream Frosting; *

DIRECTION:

See RecipeDirections Preheat oven to 325°F.Mix flour, sugar baking

powder and salt in a mixing bowl. Make a well in the center and add in
order: vegetable oil, egg yolks, water, orange zest and vanilla extract. Beat
with a spoon until smooth.In another bowl, beat the egg whites with the
cream of tartar until stiff peaks form.
Pour the flour-egg yolk mixture gradually over the beaten egg white and
gently fold the two mixtures together to form the cake batter.
Pour the cake batter into an ungreased, 10x4-inch tube pan,Bake for about
1-1/4 hours in a 325°F oven until the top of the cake springs back when
lightly touched.Invert the cake pan and allow the cake to hang while
cooling down.When the cake is cold remove from the pan and frost with
the Orange Butter Cream Frosting.
Lemon Glow Chiffon Cake Recipe

Ingredients :

Sifted cake flour

2 1/4 cups,sugar
1 1/2 cups,baking soda
1/2 tsp,salt
1/2 tsp,safflower oil
1/2 liquid cup ...very light oil,
7 large eggs, separated, + 3 additional whites,water
2/3 cuplemon juice, freshly squeezed
2 tbspgrated lemon zest
1 tbsp,cream of tartar
1 1/4 tsp.Preheat the oven to 325 degrees F

Directions:

In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar,
baking soda, and salt and beat 1 minute to mix.Make a well in the
center.Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla
and beat 2 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the
cream of tartar, and beat until soft peaks form when the beater is raised.
Beat in the 2 tablespoons sugar and beat until stiff peaksform when the
beater is raised slowly.
Gently fold the egg whites into the batter with a large balloon wire whisk,
slotted skimmer, or angel food cake folder until just blended.
Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch
from the top) and bake for 55 minutes or untill a cake tester inserted in the
center comes out clean and the cake springs back when lightly pressed in
the center.
Invert the pan, placing the tube opening over the neck of a bottle to suspend
it well above the counter, and cool the cake completely in the pan.Loosen
the sides with a long metal spatula and remove from pan.A light sprinkling
of powered sugar over the top of cake is nice.
Peanut Chocolate Cake

INGREDIENTS:

1/2 cup butter or margarine, softened

2 1/4 cups packed brown sugar
3 eggs 3 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract2
1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water

FROSTING:

1 cup butter or margarine

1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

DIRECTIONS:

In a large mixing bowl, combine butter and brown sugar; beat in eggs,
chocolate and vanilla. Combine the flour, baking soda and salt; add to
creamed mixture alternately with the sour cream. Gradually beat in water.
Pour into two greased and floured 9-in. round baking pans. Bake at 350
degrees F for 35-40 minutes or until a toothpick inserted near the center
comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely. For frosting, cream the butter, peanut butter, confectioners'
sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each
cake into two layers.
Place a bottom layer on a serving plate; spread with about 1/2 cup frosting.
CONTINUOUSLY:

Repeat layers twice. Top with the remaining cake. Frost top and sides of
cake. Gently press peanuts into sides of cake. Reduced-fat or generic
brands of peanut butter are not recommended for this recipe
Chocolate Banana Cake Recipe

Frost this cake with your favorite frosting.

INGREDIENTS:

1/2 cup margarine, softened

1 1/4 cups brown sugar
2 eggs3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla

PREPARATION:

Cream margarine and brown sugar until light and fluffy. Add eggs one at a
time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift
dry ingredients together and add to the batter alternately with the mashed
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cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until
cake tests done. Frost with a fluffy white frosting.More Chocolate Cake
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Snack Cake RecipeFive Minute Cocoa CakeChocolate Marshmallow Cake
Chocolate Pudding Cake

Chocolate pudding cake, and more chocolate cake recipes below.

INGREDIENTS:

1 cup flour
3/4 cup granulated Sugar
3 tablespoons cocoa
2 teaspoons baking Powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable Oil
1 teaspoon vanilla
3/4 cup brown Sugar
1/4 cup cocoa
1 3/4 cups boiling water

PREPARATION:

Directions for chocolate Pudding CakeHeat oven to 350°. In a mixing

bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and
salt. With a fork, mix in milk, oil and vanilla. Sponsored LinksCake
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Webs.comSpread the batter evenly in a lightly buttered 9-inch square
baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the
batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa
mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate
pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into
squares. Top chocolate pudding cake with ice cream or whipped topping.
Black Forest Cake

INGREDIENTS:

1 dark chocolate cake mix (or your own from scratch)

1/4 c. kirsch (cherry brandy)
1 can cherry pie filling 16 oz. heavy whipping cream
1/2 c. confectioners' sugar Maraschino cherries, drained, optional, for
garnishmilk chocolate curls or shavings, for garnish

PREPARATION:

Drain cherry pie filling in a colander to remove most of the thickened

juices.Make cake, following package directions. Bake cake, as directed, in
two 9-inch layer cake pans.When cool, sprinkle kirsch over both cake
layers.Chill electric beaters and large mixing bowl; beat cream until it
thickens slightly, gradually add confectioners' sugar and beat until thick
enough to hold its shape.Using a vegetable peeler, shave chocolate;
refrigerate until ready to serve.Assemble cake; place one layer on serving
plate and spread its top with 1/2-inch thick layer of whipped cream and
strew the cherries over the cream leaving about 1/2 inch margin around
border of cake with no cherries.Set other layer on top of cherries and spread
top and sides of cake with remaining cream, shape whipped cream into
decorative swirls on top.With fingers, gently press chocolate curls into
cream on sides of cake.Garnish top with drained maraschino cherries, if
desired, or with a few remaining chocolate curls.
Easy Fudge Pudding Cake

INGREDIENTS:

1 cup all-purpose flour

2 teaspoons baking powder
2 tablespoons cocoa
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract.Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water

PREPARATION:

Sift flour with dry ingredients; stir in milk and shortening. Add pecans and
vanilla. Mix until well combined then pour into a generously greased 8 x 8-
inch square pan. Combine sauce ingredients; pour over cake batter.
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oven for 40 minutes. Set on a rack to cool slightly (do not remove the cake
from the pan). The fudgy sauce will end up on the bottom of the pan. Serve
hot or cold.
Orange Chiffon Cake

Ingredients:

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeatenGrated rind of
2 navel or Sunkist orangesJuice of two medium oranges-add water to make
3/4 cup (or use an orange concentrate, like Tang, Sunny or Sunquick, and
dilute with water)
1 cup egg whites
1/2 teaspoon cream of tartarCointreau Syrup:
1/2 cup sugar
1/4 cup Cointreau
1/4 cup butter

How to make Orange Chiffon Cake:

Preheat oven to 325 deg Farenheit. Sift together flour, 1 cup of the sugar,
baking powder and salt into a medium mixing bowl.Make a well in center
of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with
paddle attachment of electric mixer until smooth.In a large mixing bowl,
whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup
sugar in four addiitons, beating until stiff, but not dry peaks form.Pour egg
yolk mixture gradually over egg whites, folding gently just until
blended.Pour into ungreased 10-inch tube pan and bake for 65 minutes.
Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup.
Yeilds 12-15 servings.How to make the Cointreau Syrup:in a small
saucepan, combine sugar, water and Cointreau. Cook until sugar is melted,
then stir in butter, until melted.
Banana Chiffon Cake

Ingredients:

2 cups (240 grams) unsifted cake flour

1 1/3 cups + 2 tablespoons (290 grams) sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup mashed banana
1/2 cup vegetable oil5 egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup (about 7) egg whites, at room temperatureButter -Rum Sauce
1/4 cup water
1/2 cup rum
1 cup (200 grams) sugar
1/4 cup (56 grams) butter

How to make Banana Chiffon Cake:

Preheat oven to 325 deg Farenheit, and place rack in lower third of oven. In
a 3 quart mixing bowl, sift flour three times with 1 1/3 cups of the sugar,
baking powder, salt and spices. Set aside.In a 1 1/2 quart mixing bowl,
combine bananas, oil, egg yolks and vanilla.

Pour into center of dry ingredients. With a rubber spatula, stir until smooth.
Set aside.In a bowl of heavy duty mixer with attachment, beat egg whites
on low speed (no.3) until frothy (about 45 seconds). increase speed to
medium (no.5) , add 1 teaspoon of the sugar, and whip until soft, white
peaks form(about 1 minute).
CONTINUOUSLY:

Continue beating on medium speed, add remaining 1 1/2 tablespoons sugar

in a steady stream, and beat until thick, glossy and white (but not dry)
peaks form(1 1/2 minutes). Detach shisk and bowl. With whisk attachment,
whip by hand for 5-10 seconds to bring egg white foam uniformly
together.Scoop a third of egg white mixture into banana mixture, and fold
in with rubber spatula.

Then fold in remaining egg white mixture unti lcombined.Pour batter

evenly into ungreased 10 x 3 1/4 inch tube oan with removable bottom.
Bake 50 - 55 minutes, or until top springs back when lightly touched and a
toothpich inserted in center comes out clean.Remove pan from oven, and
immediately invert over a long -necked bottle to cool for 2-3 hours.To
remove cake from pan, carefully run a flexible metal spatula around the
edges. Keep spatula up against pan to ensure a smooth -sided cake as
possible.When sides are free, push up on removable bottom to realease
cake completely.

With the bottom still attached, tilt pan and tap it gently against counter to
loosen cake.Rotate pan, tapping it a few more times, until cake appears
free. Invert a rack over top of pan, and turn pan and rack upside down. Lift
off pan. Brush butter rum sauce on warm cake.How to make the Butter-
Rum Sauce:In a small saucepan, mix water, rum and sugar, and bring to a
boil until sugar dissolves. remove from fire and stir in butter until melted.
Buko Pandan Pudding

Ingredients:

1 cup coconut milk or gata

1/2 cup sugar
1 cup pandan mixture
1 cup yellow mongo, boiled and mashed
1/2 cup floursesame seeds

How to make Buko Pandan Pudding

Mix all ingredients, put In Individual molds and steam layer for 30
minutes.Serve with fresh gate topped with sesame seeds.