Dessert - Dark Chocolate Brownies from Dutch Process Cocoa Powder recipes

Author: Daniel Williams  

This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture. You can top them with fruit and whipped cream for brunch or with ice cream and chocolate syrup for dessert!

Classic Chocolate Cake~Scratch Recipe

Classic Chocolate Cake~Scratch Recipe
This moist, decadent classic chocolate cake from scratch is the BEST! This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture.
Provided by: Melissa Diamond
Yields: 0 servings
Number of ingredients: 13
Ingredients:
  • I use the reverse creaming method with this recipe
  • 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  • 2 teaspoons ((10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
  • 1/4 cup (54g) vegetable oil
  • 4 large eggs at room temperature
  • 1cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220) hot coffee, it can be instant or brewed
How to cook:
  1. Preheat oven to 350 degrees
  2. Grease and flour THREE 8 inch cake pans
  3. In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  4. Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  5. In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  6. Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  7. Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  8. Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  9. Cool the cakes 10 minutes on a rack and then turn out of the pans.
  10. *Yields approx 9 cups of batter.
  11. Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant
Notes: Chocolate Waffles, Flour – Good old all-purpose flour is all you need.; Cocoa powder – I like to use Dutch-process cocoa powder for the most chocolatey flavor.; Baking …

Dark Chocolate Brownies from Dutch Process Cocoa Powder

Dark Chocolate Brownies from Dutch Process Cocoa Powder
Three Dutch process cocoa powders go head-to-head to determine whether one is better than the other.
Provided by: Clare
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 4 large eggs
  • 2 cups granulated sugar
  • 3/4 cup Dutch Processed cocoa powder (unsweetened)
  • 1 cup oil
  • 2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
How to cook:
  1. Crack the eggs into a large bowl and whisk with the sugar until blended.
  2. Add the rest of the ingredients and mix with a large spoon just until incorporated.
  3. Grease a 9" x 13" cake pan. Pour batter into the pan and smooth out.
  4. Bake in a 350 degree F oven for 24 - 26 minutes.
  5. Don't overbake. Brownies can still be gooey in center.
  6. Optional additions; nuts, coconut, craisins, chocolate chips, mini marshmallows, colored chocolate pieces.
Notes: 20 Easy Cacao Powder Recipes To Try ASAP, Healthy Hot Chocolate. This delicious homemade hot chocolate is the perfect drink for a cold evening. It’s luxurious, chocolatey, and easy to …

Chocolate Waffles

Chocolate Waffles
Crispy perfection on the outside, fluffy soft on the inside, and sweetened just enough to have you craving more, these divinely delicious Chocolate Waffles are amazing! You can top them with fruit and whipped cream for brunch or with ice cream and chocolate syrup for dessert! They are sure to become your new favorite versatile chocolatey sweet treat!
Provided by: Joanna Cismaru
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 1¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tablespoon baking powder
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cup milk
  • ½ cup vegetable oil
Nutrition:
  • Serving Size: 1 serving
  • Calories: 257 kcal
  • Carbohydrate: 48 g
  • Protein: 10 g
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Trans Fat: 0.1 g
  • Cholesterol: 68 mg
  • Sodium: 259 mg
  • Fiber: 4 g
  • Sugar: 15 g
  • Unsaturated Fat: 2 g
How to cook:
  1. Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
  2. Mix Dry Ingredients: To a large bowl add the flour, cocoa powder, baking powder, sugar, salt and whisk until combined.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs with the milk and vegetable oil.
  4. Combine Wet And Dry Ingredients: Make a well in the flour mixture and pour in the wet ingredients. Mix using a hand mixer, until the batter is well combined and smooth.
  5. Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer's directions.
  6. Finish & Serve: Serve immediately with chocolate syrup, berries/bananas and whipped cream or ice cream.
Notes: Dutch Cocoa Cookies, Instructions. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for up to 3 minutes, or until mixture looks fluffy. In …
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