Easy Chocolate Cake Recipe

INGREDIENTS:
  • 2/3 cup cocoa powder
  • 1/2 cup butter
  • 2 Tbsp. oil
  • 1 cup milk
  • 2 cups flour
  • 1-1/2 cups sugar
  • 1/2 cup brown sugar
  • 1/8 tsp. salt
  • 1-1/2 tsp. baking soda
  • 1/2 cup buttermilk
  • 2 eggs
  • 1-1/2 tsp. vanilla
  • 1/3 cup cocoa powder
  • 1/3 cup butter
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 tsp. vanilla
BAKING INSTRUCTIONS:
  1. Preheat oven to 350 degrees F. In a large heavy saucepan, combine cocoa powder, butter, oil, and 1 cup milk. Place over medium heat and cook until butter melts and mixture comes to a boil. As soon as the mixture boils, remove it from the heat and beat with a wire whisk.
  2. Add flour, sugars, salt, and baking soda. Beat well (batter will be thick at this point). Then add buttermilk, eggs, and 1-1/2 tsp. vanilla and beat again until batter is smooth and shiny.
  3. Spray 13×9″ pan with flour based cooking spray. Pour batter (batter will be thin) into prepared pan. Bake at 350 degrees F for 25-35 minutes, until cake has risen and edges begin to pull away from sides of pan. Toothpick inserted in center will come out clean.
  4. Let cake cool for 30 minutes.
  5. PREPARE THE FROSTING:

    In a heavy saucepan, combine 1/3 cup cocoa with 1/3 cup butter. Place over low heat and cook until butter melts and mixture is smooth, stirring frequently. Remove from heat and add 1/2 cup milk, powdered sugar, and 1 tsp. vanilla and beat until smooth. Immediately pour over cake. Frosting should level itself, but you may need to even it off with a knife. Let cool completely, then cut into squares.

    This recipe serves 12 people.

German Chocolate Cake Recipe

INGREDIENTS:
  • 1/4 cup chopped unsweetened chocolate
  • 1/4 cup chopped semisweet chocolate
  • 1/2 cup water
  • 1 cup unsalted soft butter
  • 1 1/2 cup sugar
  • 4 large egg yolks
  • 4 large egg whites
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
BAKING INSTRUCTIONS:
  1. Preheat the oven to 200 degrees C.
  2. Melt both chocolates with 1/4 cup of water over simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition.
  3. In a separate bowl, mix together flour, baking soda, baking powder and salt. Add the dry ingredients to the butter/chocolate mixture, alternately with milk and vanilla extract.
  4. Beat egg whites, whip in the 1/4 cup sugar until stiff, and fold it into the dough. Put the dough into a buttered and floured cake pan and bake until a wooden pick inserted into the middle comes out clean.
  5. Let cake cool before filling and icing.
FILLING:
  • 1 cup heavy cream
  • 1 cup sugar
  • 3 large egg yolks
  • <li1/3 cup unsalted butter

  • 11/2 tsp salt
  • 1 cup toasted chopped pecans
  • 1 1/3 cup unsweetened coconut lightly toasted

Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly for about 10-12 min. Remove from heat and pour through a fine strainer into a bowl. Add butter, salt, pecans and coconut.

ICING:
  • Icing 8 oz semisweet chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoon light corn syrup
  • 1 1/2 oz unsalted butter

Heat cream. Pour over chopped chocolate and leave in peace for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

RUM SYRUP:
  • 3/4 cup sugar
  • 1 cup water
  • 1 oz dark rum to taste

Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.

PUT IT ALL TOGETHER

Cut the cake into 4 layers. Divide the filling into 4 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/4 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top. Repeat the process to the top layer. Ice the sides of the cake. Chill cake before cutting.

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