Measure the butter and sugar into separate bowls and set aside. Cover and refrigerate for 2 hours. Add additional powdered sugar to thicken frosting or milk to thin it, as needed. Add powdered sugar, milk and vanilla and beat with electric mixers until smooth. Keeping the halves together will prevent the cake from leaning over. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Boil the kettle and pour out 1/2 cup of hot water and set aside. In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. (Cake batter is thin in consistency.) Crack the eggs into a separate bowl and set aside. Beat the softened butter for a couple of minutes to loosen it up. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. QUICK AND EASY: Make cake without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes. Stir in cocoa powder. Pour this . Add the just-boiled water and whisk in the cocoa and the sugars. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture. Beat in the eggs, one at a time, until combined. Grease a 9x13-inch baking pan. Lightly coat paper and sides of pan with nonstick vegetable oil spray . Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Grease and line an 8-inch round cake pan with baking or parchment paper. Lightly grease a 913 baking pan with butter. Pour over cake layer in the pan. Beat butter, melted chocolate chips, cocoa powder, and a pinch salt with an electric mixer until smooth, about 1 minute. 2. Line the bottom of a 13x9" metal baking pan with parchment paper. 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. Instructions. Place a rack in middle of oven; preheat to 375. Add the . In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high until it's light and fluffy, about 2 minutes. Directions. Butter & flour two 9 inch round cake pans. Start by adding hot coffee (or water) to the cocoa powder. In a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined. Add the vanilla and apple butter, beating until smooth. Spread peanut butter frosting on top and then match that cake layer by placing its other half on top. Decorate: Pour slightly cooled chocolate ganache on top then, once again, run a bench scraper around the sides to smooth it out. Raise the speed to medium-high and beat until the frosting is smooth and glossy (about 2-3 minutes). In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Beat in the vanilla extract. Stir in flour mixture, mixing just until combined. baking pan. Beat in powdered sugar slowly. Add brown sugar and granulated sugar and whisk until well blended. Preheat the oven to 350 F. Butter 2 (8-inch) round cake pans and line with parchment paper. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Add the chocolate and beat on low speed until incorporated. Add egg and vanilla extract and whisk until combined. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. Add eggs, 1 at a time, beating well after each addition. 1 cup creamy peanut butter; 3/4 cup sour cream; 3 tablespoons butter, melted; 1 teaspoon almond extract; 2 tablespoons boiling water; 3/4 cup white sugar; 6 tablespoons unsweetened cocoa powder; 2 cups boiling water; 2 tablespoons chocolate syrup Preheat the oven to 350 F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside. Using a fork, poke cake all over then pour the peanut butter mixture over the top. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. In a large bowl, add chocolate cake mix, 2 eggs, and melted butter. Pour batter into a greased and floured 13x9-in. Preheat oven to 350. To finish off the layering, the final cake layer should be the bottom half of one of the 3 halved cakes. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 5 minutes. How to make chocolate cake with buttercream You can make this cake in 5 easy steps. Set aside. Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes). Don't over mix. Slowly add in the mix of dry ingredients while the mixer is on low. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Add peanut butter to a microwave-safe bowl and microwave for 20 seconds until warm. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla and salt. Stir in the sweetened condensed milk until creamy. Spread mixture into the prepared pan and set aside. Grease and flour 2 round 9-inch cake pans. Add the sugar into the softened butter and cream them together until light and fluffy, with a lighter yellow colouration. In a separate bowl, mix together the oil, vanilla, milk and eggs. Wrap cake pans with baking strips for the most level cake. Instructions. (You'll add the coffee later.) Add the icing sugar and beat until it is light and fluffy (about 2 minutes). Remove from the heat and stir in the vanilla. Stir well. Peanut Butter Frosting: Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Beat the butter until smooth and creamy (about 1 minute). Instructions. Chocolate Cake: Preheat oven to 350 degrees. Fold in chocolate chips. Press cookie dough into the pan. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. 1. Finally, fill a piping bag with the remaining peanut butter frosting and pipe around the edges of the cake. Directions. Instructions Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. Pour the cake batter into the prepared pan. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. CAKE MIX: Betty Crocker's super moist butter recipe chocolate cake mix is made with no preservatives and no artificial flavors. Remove from the heat and immediately pour melted butter into a large bowl and allow it to cool slightly. Add melted butter to a large mixing bowl. Here are the quick steps but make sure to scroll down to the recipe card for detailed instructions. 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 2 tablespoons (29ml) water 1 teaspoon vanilla extract Instructions Preheat oven to 350F. In a mixing bowl, add the room temp butter and the brown and granulated sugar. Mix until combined. Remove from oven and allow to cool for 20 minutes. Then add in the vanilla extract and heavy cream. Beat on medium until well mixed. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat. Serve at room temperature spread on toast or croissants. 1 cup Unsalted Butter Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Pat into the prepared pan. 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