Chocolate Cake “The Best Ever”
2 cups Sugar 1 ½ tsp Baking Soda 1/2 cup Vegetable Oil
1 ¾ cups All Purpose Flour 1 tsp Salt 2 tsp Vanilla Extract
¾ cup Hershey Cocoa 3 Eggs 1 cup Boiling Water
1 ½ tsp Baking Powder 1 cup Milk
Heat oven to 350 degrees F. Grease and flour two 9 inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes and remove cakes from pans to wire racks.
Cool completely. Frost with Chocolate Frosting .
½ cup (1 stick butter) 3 cups Powdered Sugar 1 tsp. Vanilla Extract
2/3 cup Hershey Cocoa 1/3 cup Milk
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk. Beat on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups of frosting. Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.
1 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2/3 cup unsweetened cocoa powder
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
In a stand mixer, mix the eggs, applesauce, vanilla extract and sugar. Add the dry ingredients and mix until incorporated.
Stir in the walnuts.
Put in a greased pan, bake at 350 for 25 minutes.
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 (8 ounce) packages chocolate chip cookies
Shaved semisweet chocolate for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.