Best 4 2 Ingredient Chocolate Cake Recipe By Tasty Recipes

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!

CAKE MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

2-INGREDIENT CHOCOLATE CAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 338°F. Separate the egg whites from the egg yolks, and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them. This will ensure that the meringue is more stable. Break up the chocolate and place it in a heat-proof glass bowl. Melt the chocolate in a double boiler over hot water that is approximately at a temperature of 140°F. Once the chocolate is melted, remove from the heat, and let cool slightly. When the chocolate has cooled slightly, add the yolks, and mix with a whisk. In a large bowl, whip egg whites with an electric mixer until firm peaks form or when the egg whites are thick enough that you can turn the bowl upside down without spilling it. Add 1/3 meringue into the chocolate batter and blend well with a whisk. Then, add the rest of the meringue 1/2 at a time and mix well with a spatula. Line a 6-inch round cake pan with parchment paper and pour the batter into the pan. Drop the pan lightly on the counter a couple of times to raise the air bubbles out of the batter. Bake at 338°F for 30-40 minutes. Remove from the oven and cool until you can handle the pan. Then, remove cake from the pan and place on a wire rack to cool completely. You can brush the cake with a simple syrup or a liquor of your choice, and dust with powdered sugar to finish. Serve with whipped cream or crème fraîche, if desired. This cake can be served immediately or chilled in the refrigerator for about 2 days. This cake can be kept in the freezer for up to a week.