Chocolate Chocolate Cake

Chocolate Chocolate Cake is a hor d'oeuvre that serves 18. For 65 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 479 calories, 5g of protein, and 26g of fat. 163 people have tried and liked this recipe. A mixture of confectioners' sugar, sour cream, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is brought to you by Taste and Tell Blog. With a spoonacular score of 27%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze, Confession #64: I’m Cake Deprived… Chocolate Cake with Cream Cheese Frosting and Satiny Chocolate Glaze, and Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position a rack in the center of the oven and preheat the oven to 350 F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper and grease the paper. Dust the paper and sides of the pans with flour.Sift together the flour, sugar, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute, until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pans, dividing it evenly.Bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.Invert the cakes onto the racks, peel off the paper, and cool completely.**Can be stored at room temperature, wrapped in foil, for up to 5 days.**Put both chocolates in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool until tepid.In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.**Store at room temperature, covered, for up to 3 hours, or refrigerate for up to 5 days. Bring to room temperature before using.**

 

Step by step:

1. Position a rack in the center of the oven and preheat the oven to 350 F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper and grease the paper. Dust the paper and sides of the pans with flour.Sift together the flour, sugar, cocoa powder, baking soda, and salt into a medium bowl.

2. Whisk to combine, and set aside.In another medium bowl, whisk together the eggs until blended.

3. Whisk in the sour cream and vanilla extract until blended. Set aside.In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed.

4. Add the cold water and mix to blend.

5. Add the dry ingredients all at once and mix at medium-low speed for 1 minute.

6. Add the egg mixture and mix for another minute, until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pans, dividing it evenly.

7. Bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.Invert the cakes onto the racks, peel off the paper, and cool completely.**Can be stored at room temperature, wrapped in foil, for up to 5 days.**Put both chocolates in a medium stainless steel bowl and place the bowl over a pot of barely simmering water.

8. Heat, stirring frequently, until the chocolate is completely melted.

9. Remove the bowl from the pot and set the chocolate aside to cool until tepid.In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract.

10. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.**Store at room temperature, covered, for up to 3 hours, or refrigerate for up to 5 days. Bring to room temperature before using.**

Nutrition Information:

covered percent of daily need

 

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