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Make the cake layers: Position a rack in the lower third of the oven and preheat the oven to 350˚F. Grease the bottom and sides of two 8-inch heart-shaped or round cake pans. Cut parchment paper out to fit in the bottom of the pans and press the paper into the pans. Grease the paper, then dust the pans with flour, tapping out the excess.
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Preheat oven to 350ºF. Lightly grease one 9-inch round cake pan and one 9-inch square cake pan. You can also use an 8-inch round cake pan and 8-inch square cake pan. For easier release, line bottom of each pan with parchment paper. Mix up the cake mix per package directions. Divide batter into the two prepared pans.
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Place filled pan in a large roasting pan on middle rack of oven. Add boiling water to roasting pan to come halfway up sides of cake pan. Bake until a tester inserted in centers comes out clean, 40 to 50 minutes. Remove from oven and let cool completely in water bath. Remove from water, cover, and refrigerate at least 4 hours and up to 24 hours.
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Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.
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Place chopped chocolate into a large bowl and set aside. Using a medium saucepan, heat the heavy cream and corn syrup on medium low, stirring frequently. Once the mixture is steaming and just starting to simmer, but not boiling, remove from heat and pour over chocolate. Cover and let sit 3 minutes.
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While the cake is cooling, make the icing. Place the chocolate pieces in a large microwave-safe bowl and microwave for 1 minute on power level 5 (50%). Remove from the microwave and stir. Return the bowl to the microwave and cook for 20-second increments, stirring in-between, until the chocolate is mostly melted.
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Instructions. Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour. Prepare the chocolate cake batter as directed and pour into rimmed sheet pan.
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Chocolate Cake. Chocolate Chiffon Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour an 9-inch heart-shaped cake pan with 2 1/4 inch (6 cm) sides. Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the additional egg white and.
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Steps. Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans. Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cakes.
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Pre heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin. Make the pink sponge first. Mix the baking spread and sugar together for around 3 minutes until fluffy, for the best results use an electric mixer - either handheld or a stand mixer. Add eggs and vanilla extract and mix in.
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Instructions. Preheat the oven to 350F. Use a whisk or electric mixer to cream together the coconut sugar and butter. Beat in the eggs and vanilla. Add the almond flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Whisk the dry ingredients into the wet until fully incorporated.
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Preheat the oven to 350 °F (175 °C). Line two round 8" cake pans with parchment paper on the bottom and grease the sides of the pans. In a large bowl, stir together the dry ingredients (sugar through salt). Add the eggs, milk, oil and vanilla. Mix until combined, and then stir in the boiling water.
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For the cake: Preheat the oven to 350º. Butter a 9" x 13" baking pan and line with parchment paper. Set aside. In a small bowl whisk boiling water with cocoa, sour cream and vegetable oil. Set aside. In a separate bowl whisk flour, baking soda and salt together. Set aside.
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First, make the chocolate batter. Preheat the oven to 175 C. Grease a 6x4 loaf pan (see notes) and then line it with non-stick baking paper, leaving a little overhang for easy removal and set aside. In a mixing bowl, beat the butter and sugar till pale and fluffy, using a hand mixer on medium speed for best results.
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This cake yields a large 1 layer cake. Prepare the cake mix as directed on the back of the box or whatever cake recipe you are using. Pour half of the batter into a 8-inch square pan and the other half in an 8″ round pan. Eye ball the cake batter to make sure the thickness of it in each pan looks similar.
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Preheat the oven to 350°F/175°C. Line 2, 8-inch heart shaped cake pans with parchment paper and grease with non-stick baking spray. If you don't have heart shaped cake pans, use 2, round, 8-inch cake pans and follow the instructions in the section above to make heart shaped cake layers.
