BEST CAKE TURNTABLE RECIPES

Steps:

• Preheat oven to 350°. Line three 8” round cake pans with parchment and grease with cooking spray. Make cake: In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt. In another large bowl, whisk together melted butter, eggs, coffee, buttermilk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. Divide batter evenly among the cake pans. Bake until a toothpick inserted into center comes out clean, about 35 minutes. Let cool completely on wire racks before removing from pans. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). Frost cake between layers, and then cover the entire cake with frosting. Using your hands, cover the entire cake with 3 cups chocolate chips, using more if needed.  In the microwave, melt remaining 1 cup chocolate chips, then drizzle melted chocolate over cake and serve.

Steps:

• Preheat the oven to 350 degrees. Grease and flour 3 eight inch round cake pans. Add a circle of wax or parchment paper to the bottom of each pan.
• In the bowl of your mixer, add the cake mix, flour and sugar, whisk to blend.
• Add the remaining ingredients and mix at medium speed for 1 minute, scrape the sides and bottom of the bowl and mix 1 minute more ( a bit longer if using a hand mixer).
• Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then turn out of the pans.  
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla, nutmeg, and cinnamon. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.