Best-Ever Chocolate Cake

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R050735&plckCurrentPage=1
Rated by 52 people

12 to 16 servings

Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour

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Ingredients

• 3/4 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1-1/2 cups milk
• Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

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	hlhilton2004@yahoo.com wrote: ayyyyyy you killed me with this cake, I baked it yesterday....... you don't deserve 4 stars......... you deserve five or more!!!!!!!!!! so moist,so simple and easy.... and please, erase the part of keeping the cake in the fridge! what cake!!!!!!! it was gone the same day!!!!! thank you so much for this recipe..... I will get rid of my other chocolate cake recipes......... THIS IS THE ONE! 4/17/2007 12:55:50 PM
	aiza_rao101@hotmail.com wrote: Loved it!!! awsome taste... 4/3/2007 9:58:47 AM
	jb2109@bellsouth.net wrote: Easy to make - wonderful texture and taste. jb2109@bellsouth.net 3/31/2007 10:03:02 PM
	ak47gramma@yahoo.com wrote: This cake reminds me of the Mayonaise cake. It's as moist and good!!! 3/30/2007 7:52:18 AM

Coffeehouse Chocolate Spoons

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=38902

Prep: 30 minutes
Chill: 1 1/2 horus

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Ingredients

• 6 ounces semisweet chocolate pieces
• 20 to 24 plastic spoons
• 6 ounces white baking bar

Directions

1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.

2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.

3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.

4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.

To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.

Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.

Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.

Chocolate Cherry Muffins

Ingredients
310g Self-raising flour
60g cocoa powder
1/2 tsp bicarbonate of soda
180g Castor Sugar
1-1/2 cup full fat milk
2 eggs
150g unsalted butter, melted and cooled
220g Pitted sweet cherries
50g Dark chocolate couverture

Method

1. Preheat oven to 200 degrees C.
2. Sift flour, cocoa powder and bicarbonate of soda into bowl. Add in sugar. Make a well in the centre.
3. In a jug, wisk milk and egg together and pour into well. Add butter, then fold gently with a spatula, until just combined.
   
4. Add in cherries and couverture. Mixture should be slightly lumpy.
   
5. Fill the muffin moulds until 3/4 full.
   
6. Bake for 20 minutes.

Can add more chocolate couverture, as well as cocoa powder. Cherries aren't very tasty. Believe muffins would be better without cherries.
Best muffin texture so far.