Best 4 Killer Chocolate Cake Recipes

KILLER CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
• Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
• Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
• Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
• Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
• Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
• DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

KILLER CHOCOLATE CAKE

Steps:

• First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
• Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
• To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
• Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
• Using a hand mixer whisk in eggs one at a time.
• Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
• In the end add vegetable oil and vanilla.
• With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
• Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
• When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
• Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
• When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
• Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
• Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
• Pour the ganache on top of the cake and spread it evenly.
• When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
• Decorate the cake with fruits berries and/or chocolate garnishes.

KILLER CHOCOLATE CAKE..

Steps:

• to make Killer Cake:.
• Preheat oven to 350*.Lightly grease and flour 13x9 baking pan.
• Combine all ingredients in large mixing bowl with electric mixer on low to combine and then medium speed for 2 minutes.
• Pour cake and pour into prepared 13x9 pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and freeze immediately.
• DO NOT COOL FIRST!
• FROSTING:.
• In a large bowl, combine softened cream cheese with 1 cup powdered sugar and beat till well combined.
• Gradually add granulated sugar and 1 tsp vanilla.Mix well.
• Fold in 12 oz Cool Whip till well incorporated.
• Spread frosting on frozen cake and then sprinkle with 1 cup toasted, chopped pecans and 2 Hershey bars, chopped.
• Refrigerate, Be sure it is thawed before serving.

DEATH BY CHOCOLATE II

Steps:

• Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
• Mix the pudding mixes with the milk until thick.
• In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.