Are you looking for the best recipe to bake an indulgent and delicious twelve-inch chocolate cake? Look no further! This article will guide you through the process of creating a rich, moist, and decadent chocolate cake that will be the star of any celebration or gathering. With carefully chosen ingredients and step-by-step instructions, you'll be able to impress your friends and family with a truly unforgettable dessert. So grab your apron, preheat your oven, and get ready to embark on a delicious baking journey.
Check out the recipes below so you can choose the best recipe for yourself!
12-LAYER CHOCOLATE CAKE
Thin layers of buttery white cake sandwiched between ribbons of fudge: It's love at first bite.
Categories gourmet dinner recipes chocolate layer cake 12 layer cake best chocolate cake recipes best chocolate desserts Fudge
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
- Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
- Sift together the flour, baking powder, and salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
- Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
- When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
- Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves, if desired.
TWELVE INCH CHOCOLATE CAKE
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h10m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Boil water, measure then add cocoa powder.
- Whisk until smooth.
- Allow to cool to room temperature Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- Prepare your magic cake strips if using.
- In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
- Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
- Add the butter and remaining cocoa mixture.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 382.4, Fat 15.9, SaturatedFat 9.4, Cholesterol 97.2, Sodium 326.5, Carbohydrate 57.2, Fiber 2.3, Sugar 29.6, Protein 5.6
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
VERY LARGE MOIST CHOCOLATE CAKE
Large rich chocolate cake basic recipe
Provided by FGeorge
Time 2h45m
Yield Serves 12
Number Of Ingredients 0
Steps:
- baking time/heat 105mins 20 120mins at 180c/350f/gas 4 preheat the oven to the temp. melt the choc in the microwave or over hot water. cream the butter and sugar in a large bowl until light and fluffy and pale separate the eggs, then slowly add the eggs to the butter and sugar mixture, then add the melted choc whisk the egg whites into soft peaks and then whisk in the icing sugar gradually soft the flour into a third bowl and then slowly add the flour and the egg whites alternatively using a metal spoon into the choc and egg yolk mixture pour into the large tin. then check after about an hour and 45mins to keep an eye. if you can then leave the cake for 12 hours before cutting however if your not going to cut etc then this should be fine
THE BEST CHOCOLATE CAKE YOU EVER ATE
I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.
Provided by CANDACEMARIE
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
- Sift 2 cups white sugar and 2 cups flour together; set aside.
- In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
- Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
- Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
- To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
- Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g
YELLOW LAYER CAKE 12 INCH
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h5m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 426.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 161.3, Sodium 307.9, Carbohydrate 62.3, Fiber 0.7, Sugar 29.4, Protein 5.8
Tips:
- Use the right ingredients: Make sure you have all the correct ingredients and measurements before starting. Use high-quality chocolate for the best flavor.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Chocolate cakes can be finicky, so it's important to follow the recipe precisely.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Use a variety of toppings: Chocolate cake is delicious on its own, but you can also add toppings like frosting, ganache, whipped cream, or fresh fruit to make it even more special.
Conclusion:
Chocolate cake is a classic dessert that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be a chocolate cake that everyone will love. Whether you're a beginner baker or a seasoned pro, I encourage you to try one of these recipes and see for yourself how easy and delicious chocolate cake can be.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love