Best 13 Thirty Minute Cocoa Cake With Quick Cocoa Frosting Recipes

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
• For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
• Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
• For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
• Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

COCOA AND CREAM CAKE

Steps:

• Cake:.
• Preheat oven to 350°F.
• In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
• Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
• In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
• In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
• At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
• Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
• Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
• Chocolate Filling:.
• In a small bowl with an electric mixer, cream butter until smooth.
• Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
• Refrigerate until needed and until firmer.
• Frosting:.
• In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
• Refrigerate until needed.
• To assemble cake:.
• On a cake platter, place one layer of cake, top side up, spread with half of the filling.
• Invert second cake layer on top of first layer and filling, spread with remaining filling.
• Place the third cake layer top side up over the second layer and filling.
• Frost the top and sides of cake with frosting.
• Refrigerate at least 1 hour before serving.

COCOA LAYER CAKE

Steps:

• For cake:
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
• Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
• For frosting:
• Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
• Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1⁄2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.
• Cut into wedges and serve.

ONE MINUTE CHOCOLATE ICING

Steps:

• In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

30 MINUTE CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Mix first 6 items.
• Melt other 4 and add.
• Pour in a 9x13 pan.
• Bake in a 350 oven for 38 minutes.
• That's it. You don't have to grease and flour the pan. You don't have to cream anything. It is so simple there should be a law against it. Just be sure it has cooked through into the middle of the top. It may take a few minutes more or less in your oven. In mine, it takes exactly 38 minutes.
• You can use this cake as the basis for Better than sex cake, or it will take any icing or frosting.

THIRTY-MINUTE COCOA CAKE

Steps:

• In medium saucepan, combine butter (or margarine), cocoa, and water bring to boil over medium heat, cooking until butter is melted set aside. In large mixing bowl, stir together sugar, flour, soda, and cinnamon. Add cocoa mixture blend. (Save cocoa pan, unwashed, for making Quick Cocoa Frosting.) Beat together buttermilk (or sour milk, see below) and eggs stir into batter. Add vanilla. Pour into ungreased 9x13x2-inch baking pan. Bake at 400 degrees F. for 20 minutes. Five minutes before cake is done, begin to make Quick Cocoa Frosting (recipe in this cookbook). Frost cake as soon as it comes from oven. If desired, sprinkle immediately with chopped nuts. Cool. This moist and delicious cake will stay fresh for days. Note: To make sour milk, measure 1/2 tablespoon vinegar into measuring cup add enough milk to make 1/2 cup. Allow to stand for 5 minutes.

COCOA COLA CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes., Meanwhile, for frosting, combine cocoa and butter in a small saucepan. Cook over low heat until butter is melted. Stir in cola until blended. Bring to a boil, stirring constantly. Remove from the heat; stir in confectioners' sugar until smooth. Fold in pecans. Spread over cake. Let stand for 20 minutes before cutting.

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

THIRTY MINUTE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or two 9 inch round pans.
• Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.
• Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.

TEXAS HOT COCOA CAKE

Steps:

• Combine in saucepan cocoa, butter, oil, and water.
• Bring to a boil, stirring; let cool.
• Combine sugar and flour in a large bowl.
• Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
• Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
• Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
• Frosting: Start 10 minutes before baking is done.
• Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
• Add confectioner's sugar; stir well, then beat until thick.
• Spoon frosting over hot cake.
• Top with nuts if desired.