Generously grease a 1217 inch half sheet/jelly roll pan. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). One Layer Cake: Grease 913" pan with non-stick cooking spray. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. Scrape down the sides of the bowl and mix again for another minute. Beat in peanut butter and confectioners' sugar until smooth. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. I used cup of semi-sweet chocolate chips. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour. Dust the pans with cocoa; tap out extra. Preheat the oven to 350 degrees Fahrenheit. Meanwhile, wash and dry the stand mixer bowl (or large bowl and electric hand mixer). Line the bottoms with wax paper. Prepare your dry ingredients by using a mesh sieve to remove any lumps. Step-by-Step Instructions Mix the dry ingredients. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Beat on a low speed until smooth. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe. baking pan. This should take just a couple of minutes. Stir to combine and set aside until it curdles to create vegan buttermilk. or until tooth pick inserted in center comes out clean. Add liquids to bowl & gently stir until there are no lumps (about 30 seconds). Pour batter into a greased and floured 13x9-in. Butter three 8 inch round cake pans. Mix on medium speed until fully combined. Pour batter into prepared pan. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Butter parchment paper. single 22cm/9" pan - 40 to 45 minutes. Chocolate Pudding Cake; Flourless Olive Oil Chocolate Cake; Fudgy Chickpea Brownies; Gluten Free Chocolate Cupcakes; Make sure to tag me @butternutbakery on Instagram and comment below if you make these chocolate donuts. In a bowl, take milk and add vinegar to it. Pour batter into prepared pan. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. Measure out and blend all dry ingredients, except sugar. Beat in vanilla Make sure they are well blended. Add remaining icing sugar and cocoa powder. Add the dry ingredients and mix until blended. (Note that if you're doing a three layer chocolate cake, each layer will be thinner). In a small bowl, beat cream cheese until fluffy. How to make chocolate buttercream frosting Simply add butter to a stand mixer with the whisk attachment. Spread over cake. Grease and line an 8-inch round cake pan with baking or parchment paper. Mix for several minutes until smooth and fluffy. Set aside In another bowl, add the buttermilk, oil and vanilla. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Add butter, oil, eggs, and vanilla extract and stir until completely combined (batter may be thick). How to Make Chocolate Cake: Heat oven and prepare pans: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Combine the eggs, buttermilk, vegetable oil and vanilla extract and mix well. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Split cake in half horizontally; place bottom layer on a serving plate. Beat in the eggs, milk, oil, and vanilla. Whisk in sugar, then add eggs, milk, oil and vanilla. Add the sugar, oil, and sour cream. Line base with parchment paper. In a measuring jar, add non-dairy milk and vinegar. Preheat oven to 350 degrees and place rack in center. *SEE NOTES* CHOCOLATE CAKE: Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. 250g dark chocolate 250g butter, softened 175g icing sugar You'll also need 2 sandwich tins Method Preheat the oven to 180C/fan160C/gas 4. Cut and serve. 8 oz. Evenly divide batter into prepared cake pans and transfer to 350F (175C) oven. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugars. 1 cup all-purpose flour cup cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 3 large eggs room temperature 1 cup buttermilk room temperature 1 cup brewed black coffee hot cup vegetable oil 1 tsp vanilla extract 1 batches Cookie Butter Frosting 1 batch Cool Whip Ganache Instructions Grease and line three 6-inch cake pans with parchment paper. Pour the batter into the prepared pan. 120g chocolate, chopped 150g unsalted butter 160g icing (confectioners') sugar, sifted 1 tsp vanilla extract Directions: Preheat oven to 350F/180C and place rack in the centre of the oven. Finally, slowly (and carefully!) In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Boil the kettle and pour out 1/2 cup of hot water and set aside. Sprinkle sea salt over the rice cake. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Make the Cake Batter - In a large mixing bowl, use an electric mixer to beat together the cake mix, vegetable oil, and eggs. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Bake 35-40 min. In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Ingredients cup unsalted butter, room temperature cup semisweet chocolate chips, melted 1 tablespoon cocoa powder salt Directions Beat butter, melted chocolate chips, cocoa powder, and a pinch salt with an electric mixer until smooth, about 1 minute. In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Be generous when greasing to ensure the cake releases easily from the pan. Peanut Butter Chocolate Ice Cream Cake Recipe. Chocolate Frosting: Combine butter and cocoa powder. Directions Step 1 Preheat oven to 350 degrees. If it is too runny add more powdered sugar. Keyword: chocolate butter cake Prep Time: 39 minutes Cook Time: 40 minutes Total Time: 1 hour 19 minutes Servings: 12 servings Calories: 365kcal Author: Kara @I Scream for Buttercream Ingredients 2 cups all purpose flour cup cocoa (I used Hershey's cocoa - not dutch processed) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Make sure to mix the cocoa in well to remove any lumps. Step 3. Line the bottoms with parchment or wax paper. Preheat oven to 350. Preheat the oven to 350 degrees F. For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Beat the softened butter for a couple of minutes to loosen it up. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Preheat oven to 350F (180C) standard or 320F (160C) fan/convection. Bake at 350 degrees F for 35 to 40 minutes. If frosting is too thick add more milk. Place butter and chocolate chips in a microwave safe bowl. Butter the papers and dust with cocoa, tapping out any . Line base with parchment paper. Add the sugar into the softened butter and cream them together until light and fluffy, with a lighter yellow colouration. Set aside. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl.. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or . Set aside. Set aside In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. You can also use two 9 inch cake tins. In a mixing bowl, beat together eggs, buttermilk, hot water, oil and vanilla until smooth. Add dry ingredients, mixing again. In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Assemble: Place one cake layer on serving tray. Stir well. 1 box chocolate cake mix about 15-16 ounces 1 box instant chocolate pudding mix about 3.4 ounces 4 large eggs cup (113g) unsalted Challenge Butter melted 1 cup (237ml) milk 1 teaspoon butter extract optional For the topping: cup (57g) unsalted Challenge Butter cup (150g) granulated sugar 1 tablespoon (5g) unsweetened cocoa powder Spread your peanut butter onto your rice cake. Refrigerate until chilled. Garnish, if desired. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Sift all dry ingredients to a large bowl and stir to combine. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Pat into the prepared pan. Mix the cake exactly like the package requirements. Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. add hot water until batter is uniform and thoroughly combined. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour the melted butter mixture into the flour mixture and whisk until well combined. Carefully invert each pan onto a flat surface and remove the layers. Prepare 3 8-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. make sure to line a butter paper at the bottom of tray to prevent from sticking. Preheat oven to 350 F. Grease a 9-inch round cake pan. Pre-heat the oven to 180*C. Grease 3 8-inch pans with butter and line them with parchment paper. Add the eggs, oil and buttermilk; whisk well to combine. Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. Directions. Prepare your cake pans by rubbing butter all over the sides and bottom. Bake for 20 to 25 minutes, until the cake has doubled in size and the edges start to pull away from the sides of the pan. Chocolate Cake: Preheat oven to 350F. This batter is supposed to be really thin. Add 2 large eggs, cup well-shaken. Pour into any kind of greased baking pan, paper-lined cupcake tins, or a molded style pan. Set aside. Add half the icing sugar and cocoa powder. Grease and flour 2 round 9-inch cake pans. Instructions. Place 1 cup creamy peanut butter and 1 stick unsalted butter in the bowl and let sit at room temperature until softened. Top with remaining cake. In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Step 2. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. 3 x 20cm / 8" pans - 25 minutes. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In another bowl, mix hot water and cocoa powder until combined and allow to cook for a moment. Heat for 30 second intervals on 50% power until ingredients are melted and mixture is smooth. Gradually whisk in the almond flour and cocoa powder. Instructions. Preheat oven to 350F (180C). Instructions. Place rice cake (s) in freezer and freeze for 10-15 minutes, until chocolate has solidified. Cool before frosting with a layer of peanut butter frosting. Preheat the oven to 325F (160C). To bake cake: Preheat oven to 325F. Mix the eggs, buttermilk, and vegetable oil in the bowl of a stand mixer with the paddle attachment or with hand beaters until combined. Butter or spray with nonstick vegetable spray, two - 9x 2 inch (23x5cm) round baking pans. Cool completely. Instructions. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle. Next, cream the sugar, oil, eggs, vanilla, and buttermilk. Wrap cake pans with baking strips for the most level cake. Beat in powdered sugar slowly. 1/2 small pkg instant chocolate pudding mix Peanut Butter Frosting 1 cup creamy peanut butter 2 sticks butter, room temp 3 cups powdered sugar 1/2 tsp vanilla Chocolate Ganache 1 1/2 cups chocolate chips 1 cup heavy whipping cream Instructions FOR THE CAKE In mixer, cream butter and sugar together Add eggs 1 at a time. Then line the bottoms of the pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. In an 8 ounce, microwave-safe mug, mix together the almond flour, coconut flour, cocoa powder, granular erythritol, chocolate chips, and baking powder until well-combined. In a very large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Step 2 Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Refrigerate to harden the frosting, then add a layer of chocolate frosting, if desired. Stir until you've reached a silky smooth consistency. Then slowly pour the hot coffee in a stream against the inside of the bowl. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Spray the 13 x 9-inch cake pan with cooking spray. Assemble cake + apply crumb coat: Place 1 cake layer on your cake stand or serving plate. Grease a 9x13-inch baking pan. In a medium saucepan over medium high heat, combine water and sugar. Sift the dry ingredients over the batter. 2 x 20cm / 8" pans - 38 minutes. 2 recipes dark chocolate buttercream Instructions Preheat oven to 350 degrees. Whisk constantly until the butter has melted and everything is smooth and combined. Fold in whipped topping. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. chocolate chip buttercream frosting 1 cup Unsalted Butter (room temperature) 4 cup Sifted Powdered Sugar 1 teaspoon Vanilla Extract cup Heavy Cream cup Semi-Sweet Mini Chocolate Chips Instructions chocolate chip cake Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350F. Spread with the peanut butter mixture. Remove and stir. Sift dry ingredients into a bowl and set aside. Set aside. Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Set aside. Add eggs, buttermilk, warm water, oil, and vanilla. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. The hot liquid will melt the cocoa solids in the powder which will intensify the chocolate flavor. semi sweet or dark chocolate chips, (250 grams) Instructions Preheat oven to 350F (175C). Then, cut two circular pieces of parchment paper to place in the very bottom of the cake pans. In a measuring cup combine water, oil, juice or vinegar, and vanilla. Chocolate Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Add the cooled cocoa mixture, buttermilk, and eggs and mix using a hand mixer or whisk until well combined. Grease a round or square cake pan with coconut oil. In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Serve at room temperature spread on toast or croissants. Pour heavy cream over the chocolate and place in the microwave for 1 minute. Set aside. These ingredients will bring the temperature of the cocoa mixture down so the eggs don't get cooked. In a medium bowl, sift together the. Line bottoms with parchment paper, and butter paper. Lightly grease the sides and sprinkle with cocoa powder. FOR THE BUTTERCREAM. 1 3/4 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 1/2 cup canola oil 2 large eggs (room temperature) 1 teaspoon vanilla 1 cup freshly brewed strong hot coffee For the frosting: 1/2 cup salted butter (softened) Make a well in the middle of the dry ingredients. Bring to a boil and stir until sugar dissolves, about 1 minute. Beat on medium-high speed until smooth, about 45 seconds. Use a small offset spatula to loosen each cake from the rim of the pan. In a large bowl, beat butter and sugar until the mixture is light and pale- about 3-4 minutes. Using large chef's knife, cut peanut butter cups into . Chocolate Frosting (see Note) Directions Preheat the oven to 350F. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. Set aside. Stir often to ensure even melting. Set aside. Preheat oven to 350 F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of peanut butter frosting in between each layer. Butter the parchment, and dust with cocoa powder, tapping out excess. Butter cake pans. Poke holes in cake using fork or skewer. Scrape down the sides and bottom of the bowl often. Let cool; set aside. Mix almond flour, baking soda and salt in a medium-sized bowl. In a medium bowl, whisk together flour, salt, and cocoa powder. Butter, or spray with a nonstick vegetable spray, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Add eggs, 1 at a time, beating well after each addition. Instructions. In a medium . Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 45 minutes. Preheat the oven to 350F. Add cocoa and vanilla. Divide evenly into pans and bake. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack. In a medium bowl, whisk together flour and baking powder. Mix the wet ingredients. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Advertisement. Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Add the eggs and vanilla. Beat until thick and creamy. Lightly grease a 913 baking pan with butter. Add eggs, one at a time, beating well after each addition. Add second cake layer. Melt your chocolate chips. 1 (16-ounce) can of chocolate frosting with 1/4 cup peanut butter added and mixed together Or use my Peanut Butter Frosting Recipe Instructions Preheat the oven and heat to 350 degrees. In a medium bowl use the hand mixer to beat together the peanut butter . Beat for 3 minutes - start slow, increase to speed 7. (Times may vary, see our note below). In a large bowl, cream shortening and butter with an electric mixer. Next, sprinkle 2 cup of the milk chocolate chips on top and around the bottom of the cake. Slowly stir in buttermilk until completely combined. Line with parchment paper. Let the cake cool completely in the baking dish. Mist three 8 inch cake pans with cake release spray and line with parchment paper. 33 x 22 x 5 cm / 13 x 9 x 2" rectangle pan - 35 - 40 minutes. Spread a generous amount of frosting on top. Grease 2 (9-inch) round baking pans with oil or butter and lightly coat with flour. Beat again for 3 minutes. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. 1 Cup Creamy Peanut Butter Cup Granulated Sugar Cup Brown Sugar packed Teaspoon Baking Soda 1 Pinch Salt 1 large Egg Instructions Preheat the oven to 350 and line 2 baking sheets with parchment paper. (You can also line them with parchment paper for easier removal). *Microwave times may vary. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake. Beat on medium speed until light and fluffy, about 2 minutes. Add to dry ingredients and whisk just until combine. In a large bowl, whisk together sweet rice flour, sugar, cocoa powder, baking powder, and salt. Notes . Frost top and sides of cake with remaining frosting. Preheat oven to 350. Line the bottom of three 8-inch round cake tins with rounds of parchment paper. Beat until fluffy and lighter in color, 2-3 minutes. Remove the pan from the oven and place on a heat-resistant surface or wire rack. Add powdered sugar, milk, and vanilla extract. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup peanut butter frosting. Pour over cake layer in the pan. Preheat the oven to 350 F (180 C) degrees. Then add in maple syrup, eggs, and vanilla. Set aside to cool slightly. meanwhile, preheat the oven to 180c for 10 minutes and transfer the cake batter to a cake mould. How to Make A Chocolate Butter Cake Preheat oven to 350. In a small heavy saucepan, bring cream to a boil. Take a spoonful of melted chocolate and spread it over your rice cake. In a large bowl, whisk the flour, baking soda, and salt together. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a heatsafe bowl, combine the butter and chocolate and microwave for 45 seconds. For 9-inch-round cakes, cool to room temperature, 25 to 30 minutes, before removing from the pans. Butter and flour two 8- x 1 1/2-inch round cake pans. Whisk cocoa, flour, salt, baking soda and baking powder into a bowl. Cool completely in pan. Whisk cup (64 g) Dutch-process cocoa powder, cup vegetable oil, and 1 cup hot tap water in a large bowl until cocoa is fully dissolved, about 30 seconds. For the Chocolate Buttermilk Cake Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda. Preheat oven to 350F (175C) and grease two 8-inch (20cm) cake pans. Heat in 15 second increments, stirring in between each, until the .