Chocolate Frosting For One Bowl Chocolate Cake Food

CHOCOLATE FROSTING FOR ONE-BOWL CHOCOLATE CAKE

Steps:

• Sift together sugar, cocoa, and salt.
• Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

BAKER'S ONE BOWL CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING

Steps:

• Bake the cake:
• Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
• Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
• Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
• Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
• Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
• Make the frosting:
• Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
• Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
• Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
• Do Ahead
• Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
• Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
• Add in the mini chocolate chips; mix to combine.
• Pour the batter into prepared baking dish.
• Bake for about 30 minutes, or until cake tests done.
• Cool completely on a wire rack.
• For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
• Add in the marshmallow cream; beat on low speed until smooth.
• Using a spatula fold in the Cool Whip topping.
• Spread over the top of the completely cooled cake.
• Sprinkle with chocolate shavings if desired.
• Cut into slices and serve.
• Delicious!

ONE BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and line the bottom of a 9" square cake pan with waxed paper.
• In a mixing bowl, sift together the first six ingredients.
• Add the rest and blend on low speed, or by hand, till its nicely moistened.
• Mix further for three mins on medium speed.
• Pour mixture in the prepared cake pan.
• Bake 35 minutes.
• Cake should rebound when gently pressed in the centre.
• Cool in pan for 10 minutes before inverting on to a plate.
• When completely cool, cover with chocolate frosting.
• Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
• Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.

BAKER'S® CHOCOLATE CAKE & FROSTING

Steps:

• Heat oven to 350ºF.
• Microwave 1-1/2 pkg. (6 oz.) chocolate and 3/4 cup margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted and mixture is well blended.
• Use mixer to beat granulated sugar into chocolate mixture. Add eggs, 1 at a time, mixing well after each. Blend in 2 tsp. vanilla. Add 1/2 cup flour, baking soda and salt; mix well. Add remaining 2 cups flour alternately with water, mixing well after each addition.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 33 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Melt remaining chocolate. Beat cream cheese and remaining margarine in large bowl with mixer until blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in powdered sugar until light and fluffy.
• Stack cake layers on plate, filling and frosting with chocolate frosting.