Dark Chocolate Cake recipes !!

Serves: 16 Edit

Yields: Two 8-inch round layers
Total Time: 1 hr 35 min
Oven Temp: 350

greek yogurt sauce recipe
greek yogurt sauce recipe


 2 cup(s) all-purpose flour 
1 cup(s) cocoa 
2 cup(s) granulated sugar
 1 teaspoon(s) baking soda 
1 teaspoon(s) baking powde
1 teaspoon(s) salt 
2 large eggs 
1 teaspoon(s) pure vanilla extract 
1 cup(s) sour cream 
1/2 cup(s) canola oil 
1 teaspoon(s) white vinegar 
1 cup(s) unsalted butter, softened
 3/4 cup(s) raspberry jam, strained and seeds discarded 
1 1/2 cup(s) confectioners' sugar

greek yogurt sauce recipe

Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream
greek yogurt sauce recipe
Tips & Techniques
Time-saver: Premeasure a few batches of the dry ingredients and seal them in airtight bags so you'll have "cake mix" at the ready for last-minute desserts.

Reprinted with permission of Hearst Communications, Inc.

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