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Chocolate Cake

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Source: Allrecipes.com
Yield: 3 9-inch cakes
Serving Size: 1/12 of a 3 layer cake.
Servings: 12

This recipe is taken from Allrecipes.com - Dark Chocolate Cake I.

This makes enough for 3 9" cakes (though they may be a bit thin). It uses cocoa for its chocolate flavor and would be perfect for making a nice tall layer cake.

Dry Ingredients
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Baking Soda
2 Teaspoon 0 0 0 0
Baking Powder
0.5 Teaspoon 2 0 0 0
Flour, AP
2.75 Cup 1251 3.3 262.4 35.5
0.5 Teaspoon 0 0 0 0
Wet Ingredients
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Egg, Whole, Raw
4 Large 296 20 1.6 25.2
Butter, Unsalted
2 Stick 1630 184.2 0.2 2
2 Cup boiling 0 0 0 0
Vanilla Extract
1.5 Teaspoon 19 0 0.8 0
Sugar, granulated
2.25 Cup 1980 0 511.2 0
Cocoa Powder, Unsweetened
3 Ounce (1 Cup) 195 11.8 0 0
Total: 5373 219.3 776.2 62.7
Per Serving: 448 18.3 64.7 5.2


    click for a larger image

Prepare three 9" cake pans by greasing the sides and lining the bottom with parchment paper.

I only had two so I used a springform pan for my third.


In a small bowl, whisk the hot water into the cocoa until the cocoa is fully dissolved.

Set aside and allow the cocoa to cool to room temperature.

Pre heat the oven to 350 degrees.


Sift together the flour, baking soda, baking powder and salt.

Set aside.

Cream the butter and sugar until fluffy.  

Add the eggs one at a time to the creamed butter and sugar, making sure each one is completely mixed in before adding the next.  

Add the vanilla as well.  

Add 1/3 of the flour mixture in and mix until mostly incorporated.  

Add 1/3 of the cocoa mixture in and mix until mostly incorporated.

Continue adding the flour and cocoa mixtures in thirds until everything is incorporated. Make sure to scrape the bowl once everything has been added.

Pour the batter evenly between the three cake pans.  

Bake for 20-25 minutes at 350 degrees.  

Test the cakes for doneness with a toothpick. If they are done, remove them and put them on racks to cool  

Once cool, use a knife to loosen the edges of each cake from the pan.

I'm using a plastic knife because my pans are non-stick and I'm paranoid about scratching them.

Place a plate or cake round upside down over the cake pan and flip it upside down. The cake should fall onto the plate.

Remove the pan.

Place a second plate upside down on the flipped cake and flip it back right side up and remove the first plate.

Now you can eat the cake plain or perhaps frost it with ganache or use it to make a layer cake such as Black Forest Cake

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