Time 1h20m Number Of Ingredients 10 Steps:
Grease and lightly flour a 10-inch tube pan. Set pan aside. In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate. Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles. Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack.
Time 1h40m Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray. Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy. Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated. Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next. Stir in the sour cream and vanilla on medium-low speed until well-blended. Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined. Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes). Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.
Number Of Ingredients 17 Steps:
Preheat oven to 325°F. Lightly grease a 8.5 x 4.5" (1 pound) loaf pan (or grease and line with parchment paper). To determine when the cake is done, insert a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool before glazing.
Time 2h Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt and cocoa together. Set aside. With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely. Slice the cake and serve topped with a scoop of vanilla ice cream.
Yield Makes 8 servings Number Of Ingredients 14 Steps:
Position rack in center of oven; preheat to 350°F. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.
Time 1h Yield 12-16 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips. Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
Time 1h5m Yield 14 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.
Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Time 1h25m Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners’ sugar.
Time 1h15m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing. To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Time 1h30m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside. In a large bowl, cream together the butter 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 dissolved coffee and buttermilk. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Time 2h Yield 12 serving(s) Number Of Ingredients 10 Steps:
Position a rack in the center of the oven; preheat oven to 325°. Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour. Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, add it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape batter into the prepared pan and smooth the top. Bake the cake for 65-75 minutes, until a cake tester comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and let cool completely. Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
