Best 5 Aunt Doads Chocolate Cake Recipes

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

DARN GOOD CHOCOLATE CAKE

Steps:

• Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
• Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
• Mix on low speed for about 1 minute.
• Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
• Fold in chocolate chips.
• Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
• Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
• Cool in the pan for 20 minutes.
• Run a thin knife around the pan and invert onto a cooling rack to finish cooling.

AUNT JOYCE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

AUNT DOAD'S CHOCOLATE CAKE

Steps:

• Don't try to make this cake without the pans I have at home!
• Remove bottoms from 3 9" cake pans with removable bottoms. Trace 3 9" rounds of waxed paper and cut out.
• Grease inside of pans and bottoms, and stick wax paper rounds into bottoms. Flour pans and tap out excess.
• For cake: cream sugar and shortening until like soft butter, at least 5 minutes.
• Add egg yolks one at a time, beating each one in thoroughly. Add and mix in melted chocolate.
• Sift baking powder, sifted cake flour, and salt together and set aside.
• Add flour mixture alternately with buttermilk, mixing each in. When both are all added, add sour cream. Beat at 3 or 4 speed for 1 1/2 minutes.
• Add vanilla and mix.
• In a separate, clean, dry bowl, with clean, dry beaters, beat egg whites until stiff.
• Gently fold stiffley beaten egg whites into cake batter.
• Divide between prepared pans. Bake at 350 for 30-35 min. Until tester inserted in the middle of each cake comes out clean.
• Cool in pans on wire racks until you can touch pans. Remove pans from rack, and one at a time, place a rack on top of a cake in it's pan. Invert cake onto rack so pan is on top. Remove pan sides, slide a knife under pan bottom to remove if needed, and remove wax paper round. Do this for all three cakes, and let them cool completely, not stacked, on wire racks.
• While cakes cool, melt 1 oz (1 square) of bakers unsweetened chocolate with 1/3 cup of water, 4 Tbsp of butter, 2 Tbsp of unsweeened cocoa, and 1 tsp instant coffee over low heat.
• Put 6 cups sifted powdered sugar in a bowl and add the above mixture to it while it's hot. Mix well on low speed until sugar is incorporated.
• Add two egg yolks and 1 tsp vanilla to the frosting and mix again. Add hot water as necessary to make a spreadable consistency.
• When cakes are fully cool, put one on a plate. If the top is domed, level it. Top with enough frosting to evenly cover the top, but don't make it too thick. Top with another cake, and repeat the process.Top with the final cake and repeat the process again, using enough frosting that it starts to fall down the sides of the cake. Spread any frosting that has squeezed out from between the layers onto the sides of the cake. Fill in openings in the side frosting with excess from the top edges. Use extra frosting to smooth the top and sides. This cake is prone to having chunks come out of it while you're frosting it. Grit your teeth, swear, and keep going. It'll all hold together eventually. I've been making this cake for 40 years, and am just now getting to where I can make it without too much trouble, if I'm lucky! Cut yourself some slack, remember how much you love the person you're making it for, and keep going. It may not look great, but it'll taste spectacular!!