The Best Chocolate Cake You Will Ever Eat

Here we have for you the best chocolate cake you will ever eat. This cake is so very delicious. If you ever make any chocolate cake be sure to make this one. It is so very delicious.

The Best Chocolate Cake Recipe {Ever}

Ingredients

Chocolate Cake Ingredients

1. 2 cups all-purpose flour

2. 2 cups sugar

3. ¾ cup cocoa

4. 2 teaspoons baking powder

5. 1½ teaspoons baking soda

6. 1 teaspoon salt

7. 1 teaspoon espresso powder

8. 1 cup milk

9. ½ cup vegetable oil

10. 2 large eggs

11. 2 teaspoons vanilla extract

12. 1 cup boiling water

Chocolate Frosting

1. 1½ cups butter (3 sticks), softened

2. 1 cup cocoa

3. 5 cups confectioner’s sugar

4. ½ cup milk

5. 2 teaspoons vanilla extract

6. ½ teaspoon espresso powder

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

5. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined.

2. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

3. Add vanilla extract and espresso powder and combine well.

4. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Worlds Best Chocolate Cake Recipe

Double Chocolate Sour Cream Cake makes two 9-inch round layers

For the cake:

1. 2 cups flour

2. 2 teaspoons baking soda

3. 1/2 teaspoon ground sea salt

4. 1/2 cup unsalted butter, at room temperature

5. 1 cup sugar

6. 1 cup light brown sugar

7. 3 large eggs

8. 1 cup sour cream

9. 1 tablespoon vanilla extract

10. 4 ounces dark chocolate , melted

11. 1 cup strong brewed coffee

Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside.

In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.

Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.

Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you're ready to frost and serve cake.

For the frosting:

1. 3 cups powdered sugar

2. 1/2 cup (1 stick) butter, at room temperature

3. 2/3 cup sour cream

4. 2/3 cup cocoa powder

5. Pinch of ground sea salt

6. 1 teaspoon vanilla

In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed. Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color. Taste and sweeten if you like by adding a little more powdered sugar (I like my frosting not too sweet).

To assemble the cake:

Use a few strips of wax paper to line a cake stand or plate. Frost generously between the two layers and the exterior; I just used a spoon and made simple swirls. Serve immediately. You won't have to worry about left overs. This cake will be eaten quickly.

Please Pin This Post,and Post to Facebook,Twitter, Google+, And Etc. Please Send The Link To This Post To Your Family and Friends. Thanks Very Much.

The New York Times World Famous Chocolate Chip Cookies Recipe

The New York Times World Famous Chocolate Chip Cookies Recipe

Yes this is the world famous chocolate chip cookies that appeared for years in the New York Times every year around Christmas time. These are the best chocolate chip cookies you will ever make and enjoy in your life. Yes they really are that good. I hope you get to make them and enjoy eating them real soon.

Ingredients For The Chocolate Chip Cookies

1. 2 cups minus 2 tablespoons ,(8 1/2 ounces) cake flour

2. 1 2/3 cups (8 1/2 ounces) bread flour

3. 1 1/4 teaspoons baking soda.

4. 1 1/2 teaspoons baking powder.

5. 1 1/2 teaspoons coarse sea salt.

6. 2 1/2 sticks (1 1/4 cups) unsalted butter.

7. 1 1/4 cups (10 ounces) light brown sugar.

8. 1 cup plus 2 tablespoons (8 ounces) granulated sugar.

9. 2 large eggs.

10. 2 teaspoons natural vanilla extract

11. 1 1/4 pounds Nestle's Semi Sweet Chocolate Morsels.

12. Course Ground Sea Salt.

Instructions For Making Your Chocolate Chip Cookies

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. If you don't have a stand mixer you can use an electric hand mixer and a large bowl to mix up your cookies.

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Be sure to check out the new baking paper that is available in the grocery store and super market that has tin foil on one side and parchment paper on the other side. Use this paper for cookies with the parchment side up and tinfoil side down. This paper is easy to cut to line cookie sheets.

5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nestles sells their Semi Sweet Chocolate Morsels in 24 oz. packages so you will need to purchase enough of these to equal 1 1/4 pounds.

I used Swans Down Cake Flour. And I used Pillsbury Bread Flour. I was able to find both of these products at my local Ingles Grocery Store.

You can purchase course ground sea salt at the grocery store and it is in the spice aisle in most grocery stores.

I would have to give these cookies a solid 10 on a score of 1 - 10. They are the best chocolate chip cookie I have ever made and I have been making chocolate chip cookies for over 50 years. If you want to make a chocolate chip cookie that will really delight and impress people then this is the chocolate chip cookie you should make and serve to people. I hope you get to make these chocolate chip cookies real soon. I hope you enjoy them.

The Secret Ingredient In These Chocolate Chip Cookies

In case your really wondering what makes these cookies so great is the course sea salt.So be sure you purchase and use course sea salt.

Please Post This Post To Facebook, Twitter, Google+, And Pinterest. Please send the link to this post to your family and friends. Thanks very much.

Chocolate Pudding Dump Cake

Here is a recipe for a Chocolate Pudding Dump Cake that everyone will love and enjoy. Adults and kids all like this wonderful cake that is so easy to make and the flavor of the cake is just wonderful.

Ingredients For Your Chocolate Pudding Dump Cake

1. One Box Duncan Hines Chocolate Cake Mix.

2. One Large Box Chocolate Pudding Mix.

3. One And One Half Cups Whole Milk.

4. One And One Half Cups Milk Chocolate Chips.

Instructions For Making Your Chocolate Pudding Dump Cake

You'll want to start by pre-heating your oven to 350 degrees.

Prepare the pudding with the milk by the package directions.

Add the cake mix to the pudding you just made in a large bowl. Do not add anything else but the cake mix.

Pour the batter out into a 13" X 9" Pan that you have sprayed with vegetable cooking spray and smooth the mixture out into the pan evenly.

Scatter the chocolate chips out on top of the cake mix.

Bake for 35 minutes in the pre-heated 350 degree oven until the cake just starts to pull away from the sides of the pan. This is a wonderful quick cake that everyone will love.

I hope you get to make this delicious cake real soon. I guarantee you that it will be delicious.

The Worlds Best Chocolate Pie

If Your Looking For The World's Best Chocolate Pie Then Guess What. You've found the recipe for the worlds best chocolate pie

Cookie Crumb Crumb Crust

1. 1 cup chocolate cookie crumbs ( Oreo Cookies ) — remove whites before grinding
2. 1 1/4 cup graham cracker crumbs
3. 2 1/2 tablespoons granulated sugar
4. 5 tablespoons unsalted butter, melted

Preheat oven to 350 F.

In the bowl of a food processor, process the graham crackers and chocolate cookies to make crumbs. Mix together crumbs, sugar and butter and press into 9 inch glass pie pan. Bake at 350 for 10 minutes.

1. 1 cup plus 2 tablespoons sugar

2. 3/4 cup heavy cream plus 1 3/4 cups

3. 3/4 cup buttermilk

4. 3 1/2 tablespoons cornstarch

5. One Level Teaspoon Ground Sea Salt.

6. 4 egg yolks, lightly beaten in a medium bowl.

7. 4 ounces good-quality semisweet chocolate, finely chopped.

8. 1 tablespoon butter.

9. 3/4 teaspoon vanilla extract.

10. 3 tablespoons confectioners’ sugar.

World's Best Chocolate Pie

Cookie Crust – Prepared as directed above.

Whisk sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt together in a saucepan off the heat. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture back into the saucepan and whisk over medium heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners’ sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Refrigerate the remaining whipped cream until you are ready to serve the pie. I added some more powdered sugar to the remaining whipped cream before piping it on top.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

To me this is truly one of if not the best chocolate pie that you'll ever eat. Please go to the trouble to make your own crust because you'll love it.

No Bake Peanut Butter Pie

Click Here For The No Bake Peanut Butter Pie Recipe