Chocolate Cake

• 1 cup granulated sugar
• 2/3 cup unbleached all-purpose flour
• 2/3 cup Dutch-process cocoa
• heaping 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3 large eggs
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/2 cup boiling water

1. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa, salt and baking powder.
2. Add the eggs, melted butter, and vanilla, beating until smooth.
3. Scoop the batter into a lightly greased 9-inch microwave-safe pie pan (glass or ceramic), or a microwave-safe 9-inch round or 8-inch square cake pan.
4. Pour the boiling water very gently over the top of the cake; don't stir it in.
5. Cover the pan with a dinner plate, glass lid, or whatever you usually cover pans with in the microwave.
6. Microwave the cake for 5 minutes at regular power.
7. Remove the cover, and poke a spoon into the center of the cake.
8. It should be set, but have a layer of chocolate "sauce" at the bottom. If it's done, remove it from the oven, and wait 5 minutes before serving.
9. If it seems way too moist, put it back into the microwave, without a cover, and cook for another minute or so.
10. Sprinkle with confectioners' sugar, if desired, before serving.

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INGREDIENTS

· 2 cups flour

· 1 ½ cups white sugar

· 2/3 cup unsweetened cocoa powder

· 1 ½ teaspoon baking soda (divided)

· 1 ¾ teaspoon salt (divided)

· 2/3 cup butter flavored shortening

· 1/2 cup unsalted butter, very soft or melted

· 1/2 cup milk

· 1 cup salted butter

· 2 cups packed light brown sugar

· 1/2 cup light corn syrup

· 1 cup chocolate chips (I used dark chocolate)

1. Cake: Use mix the flour, sugar, cocoa, 1 teaspoon baking soda, and ¾ teaspoon salt. Stir until well combined. Cut the shortening into the flour mixture (I just used my fingers) until very fine crumbs form. It should look like a cake mix. Add the unsalted butter and milk; mix until thick dough forms.

2. Caramel: Then Melt the salted butter over medium-low heat. Add the brown sugar, corn syrup, and 1 teaspoon salt; bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat so that the mixture is just barely bubbling if at all. If you heat it too much, it won't stay soft in the bars, so just heat it enough to thicken it slightly.

3. Layer and Bake: Preheat the oven to 350. Spread half of the batter on the bottom of your baking dish. Cover with the chocolate chips and a layer of caramel (I recommend using about 2/3 of the batch that you just made and reserving the rest for something else). Spoon the rest of the dough over the caramel layer and spread until the pan is evenly covered. Bake for 25-30 minutes, depending on your pan size and how gooey you want it (see notes).

4. Remove from the oven and let stand for a few minutes before serving. Store at room temperature to keep it soft; it will firm up a little bit as you let it rest.

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ANSWER:For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut

• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter

• two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

hope that helped ^.^

Trimtime Chocolate Cake Roll

• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 4 eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (1 pt.) nonfat frozen yogurt (any flavor)slightly softened
• Powdered sugar(optional)

2. Sift together flour, cocoa and baking powder. Beat eggs, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.

3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with towel from short side. Cool completely on wire rack.

4. Unroll cake; spread with frozen yogurt. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 12 servings.