Chocolate Cake Recipes

THE BEST CHOCOLATE CAKE RECIPE BY TASTY Ingredient:
  • 1 ½ cups flour
  • 1 cup dutch processed cocoa powder
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups stout
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup butter
  • 1 ½ cups sugar
  • 3 eggs
  • ½ cup mayonnaise
  • 4 oz dark chocolate, chopped
  • 1 ½ cups butter, softened
  • 1 tablespoon vanilla extract
  • ½ cup dutch processed cocoa powder
  • 5 cups powdered sugar
  • 5 tablespoons milk
  • fresh fruit, to decorate

The Best Chocolate Cake Recipe By Tasty

Bakery Goods

Author: Scott Loitsch

Here's What You Need: Flour, Dutch Processed Cocoa Powder, Salt, Baking Soda, Baking Powder, Stout, Vanilla Extract, Espresso Powder, Butter, Sugar, Eggs, Mayonnaise, Dark Chocolate, Butter, Vanilla Extract, Dutch Processed Cocoa Powder, Powdered Sugar, Milk, Fresh Fruit

Time: 1h20m

Yield: 12 servings

Number Of Ingredients: 19

Steps:
  • Grease and line three 8-inch (20 cm) cake tins with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the mayonnaise and beat until the mixture is smooth and creamy.
  • Preheat oven to 325˚F (160˚C).
  • Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  • Using a rubber scraper, fold the dark chocolate chunks into the batter.
  • Distribute the batter evenly between the 3 prepared cake tins.
  • Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  • Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  • While your cakes are cooling, prepare the buttercream.
  • In a large bowl, beat together the butter and vanilla.
  • Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  • Frost and decorate to your liking.
  • Slice and serve.
  • Enjoy!
Nutrition Facts:

Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams


ULTIMATE CHOCOLATE CAKE Ingredient:
  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 200g butter, cubed
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk
  • 50g grated chocolate or 100g curls, to decorate
  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 300ml double cream
  • 2 tbsp golden caster sugar
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Ultimate Chocolate Cake

Afternoon tea , Treat

Author: Angela Nilsen

Indulge Yourself With This Ultimate Chocolate Cake Recipe That Is Beautifully Moist, Rich And Fudgy. Perfect For A Celebration Or An Afternoon Tea

Time: 2h10m

Yield: Cuts into 14 slices

Number Of Ingredients: 16

Steps:
  • Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
  • Put 200g chopped dark chocolate in a medium pan with 200g butter.
  • Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  • Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
  • Beat 3 medium eggs with 75ml buttermilk.
  • Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  • Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
  • To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
  • Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts:

Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium


CONTEST-WINNING MOIST CHOCOLATE CAKE Ingredient:
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Contest-winning Moist Chocolate Cake

Desserts

Author: Taste Of Home

You Don't Have To Spend A Lot Of Time To Serve An Elegant And Delicious Dessert. Just Mix Up The Batter In One Bowl, Bake And Get Ready For People To Love This Moist Dark Chocolate Cake Recipe. -christa Hageman, Telford, Pennsylvania

Time: 1h

Yield: 12 servings.

Number Of Ingredients: 12

Steps:
  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts:

Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.


BEST MOIST CHOCOLATE CAKE Ingredient:
  • 1 cup margarine
  • 1 ¾ cups white sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups milk
  • 2 ½ cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Best Moist Chocolate Cake

Desserts , Cakes , Sheet Cake Recipes

Author: Mariasue

My Mom Created This Recipe Years Ago And My Sisters And Brother And I Have Entered This In 4-h And Won Many Awards. Yummy On Its Own Or With Chocolate Frosting!

Time: 50m

Yield: 12

Number Of Ingredients: 9

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts:

Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g


MOIST CHOCOLATE CAKE Ingredient:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup whole milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • FAVORITE ICING:
  • 1 cup whole milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Additional baking cocoa, optional

Moist Chocolate Cake

Desserts

Author: Taste Of Home

This Chocolate Cake Recipe With Coffee Reminds Me Of My Grandmother Because It Was One Of Her Specialties. I Bake It Often For Family Parties, And It Always Brings Back Fond Memories. The Cake Is Light And Airy With A Delicious Chocolate Taste. This Recipe Is A Keeper! -patricia Kreitz, Richland, Pennsylvania

Time: 40m

Yield: 12 servings.

Number Of Ingredients: 19

Steps:
  • Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts:

Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.


SUPER MOIST CHOCOLATE BUNDT® CAKE Ingredient:
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup sweetened cocoa powder
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup warm water
  • 1 ½ cups semisweet chocolate chips, or more to taste

Super Moist Chocolate Bundt® Cake

Desserts , Cakes , Chocolate Cake Recipes

Author: Monicasj

I Wanted To Make A Chocolate Cake Without Using Instant Cake Mixes And Voila! An Extremely Scrumptious And Moist Chocolate Bundt® Cake! Top With A Dusting Of Powdered Sugar Or Vanilla Ice Cream If Desired.

Time: 1h15m

Yield: 14

Number Of Ingredients: 13

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts:

Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g


MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING Ingredient:
  • Filling and Topping
  • 4 cups whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup sugar
  • 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
  • 1/3 cup dark rum
  • 2 teaspoons vanilla extract
  • Syrup
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons dark rum
  • Cake
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon instant coffee powder
  • 2/3 cup cake flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Mocha Layer Cake With Chocolate-rum Cream Filling

Dessert , Chocolate , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , Winter , Christmas , Chill , Birthday , Valentine's Day , Party , Cake , Coffee , Mixer

Yield: Makes 16 servings

Number Of Ingredients: 21

Steps:
  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.
Nutrition Facts:


ONE-BOWL CHOCOLATE CAKE Ingredient:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup canola oil
  • 1 cup buttermilk
  • 1 cup hot water
  • Frosting of your choice
  • Colored sprinkles, optional

One-bowl Chocolate Cake

Desserts

Author: Taste Of Home

This Cake Mixes Up Quickly And Bakes While We Enjoy Our Dinner. My Son, David, Loves To Help Decorate It. -coleen Martin, Brookfield, Wisconsin

Time: 50m

Yield: 15 servings.

Number Of Ingredients: 12

Steps:
  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.
Nutrition Facts:

Calories 297 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.


ONE BOWL CHOCOLATE CAKE III Ingredient:
  • 2 cups white sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

One Bowl Chocolate Cake Iii

Desserts , Cakes , Chocolate Cake Recipes

Author: Shirleyo

This Is A Rich And Moist Chocolate Cake. It Only Takes A Few Minutes To Prepare The Batter. Frost With Your Favorite Chocolate Frosting.

Time: 1h

Yield: 24

Number Of Ingredients: 11

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts:

Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g


THE BEST CHOCOLATE CAKE EVER Ingredient:
  • 2 cups all-purpose flour (I use Gold Medal brand)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup hot coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 teaspoons vanilla extract

The Best Chocolate Cake Ever

Dessert

Author: Emily Passaro

My Grandmother Taught Me How To Make This Cake. This Is The Most Moist Chocolate Cake I Have Ever Tasted. It Was My Dad's Favorite And Now It Is My Husband's Favorite Too. The First 11 Ingredients Are For The Cake And The Last 6 Are For The Icing.

Time: 1h

Yield: 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients: 17

Steps:
  • Sift together dry ingredients in a large mixing bowl.
  • Add oil, coffee, and milk; mix at medium speed for 2 minutes.
  • Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
  • Pour into 2 greased and floured 9 inch cake pans.
  • Bake at 325 for 25-30 minutes.
  • Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
  • To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
  • In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
  • Add chilled milk/flour mixture and beat for 10 minutes.
  • Frost cake after is it completely cool.
  • Refrigerate cake until just before serving.
Nutrition Facts:

Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5


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