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Chocolate Cake Recipes

To Die for Chocolate Cake Recipe

8 oz
2/3 cup
1 cup
4 large
4 heaped Tb
4 Tb
1 1/2 tsp
1 tsp
4 Tb

Frosting
2/3 cup
9 oz
Dark semisweet chocolate pieces
Butter
Sugar
Eggs
All-purpose flour
Unsweetened cocoa powder
Baking powder
Vanilla extract
Sour cream


Heavy cream or whipping cream
Semisweet chocolate pieces

Oven Temp ~ 350°
Recipe Bake Time ~ 50 minutes
Pan Type ~ 10 inch round cake pan (3 inches high)


Preheat oven. Line your cake tin (3 inches tall) with parchment paper and grease the tin.

Melt chocolate pieces with butter over hot water.
Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate mix along with the sour cream.
Bake at suggested temp. until a wooden pick inserted in center comes out clean.
Cool the cake.
Remove the crusted edges on the top of the cake, and cut cake in half, horizontally.
(When slicing the cake like this, it is often helpful to partially freeze it.}

To Die For Chocolate Cake Frosting

Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn.
Do Not Boil.
Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
Use 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
Put the cake into the fridge for one hour or more to harden the frosting.

To Die for Chocolate cake should be room temperature when served.

 



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To Die For Chocolate Cake Recipe

The Perfect Flat Cake Tips for Baking Great Chocolate Cakes Tempering Chocolate
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The Universal Love-Affair With Chocolate

 

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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