30 Second Chocolate Cake Recipes

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BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

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!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

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

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

30 MINUTE CHOCOLATE CAKE



30 Minute Chocolate Cake image

Make and share this 30 Minute Chocolate Cake recipe from Food.com.

Provided by Chef jshaffer

Categories     Dessert

Time 43m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
2 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup margarine
1/2 cup Crisco
3 tablespoons cocoa
1 cup boiling water

Steps:

  • Preheat your oven to 350 degrees.
  • Mix first 6 items.
  • Melt other 4 and add.
  • Pour in a 9x13 pan.
  • Bake in a 350 oven for 38 minutes.
  • That's it. You don't have to grease and flour the pan. You don't have to cream anything. It is so simple there should be a law against it. Just be sure it has cooked through into the middle of the top. It may take a few minutes more or less in your oven. In mine, it takes exactly 38 minutes.
  • You can use this cake as the basis for Better than sex cake, or it will take any icing or frosting.

Nutrition Facts : Calories 370.3, Fat 17.4, SaturatedFat 4.3, Cholesterol 35.7, Sodium 216.8, Carbohydrate 50.7, Fiber 0.8, Sugar 34, Protein 3.9

CHOCOLATE CHOCOLATE CAKE



Chocolate Chocolate Cake image

This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking.

Provided by Mumsy'sCouchPotato

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 4h30m

Yield 16

Number Of Ingredients 10

1 (12 ounce) package semisweet chocolate chips
2 tablespoons instant coffee granules
5 tablespoons water
½ cup butter
½ cup margarine
2 cups white sugar
6 egg yolks
1 cup all-purpose flour
6 egg whites
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
  • Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
  • Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
  • Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 45.3 g, Cholesterol 92.1 mg, Fat 19.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 9 g, Sodium 133 mg, Sugar 37.2 g

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