BEST MOIST CHOCOLATE CAKE
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
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
CLASSIC CHOCOLATE CAKE
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST CHOCOLATE CAKE YOU EVER ATE
I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.
Provided by CANDACEMARIE
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
- Sift 2 cups white sugar and 2 cups flour together; set aside.
- In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
- Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
- Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
- To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
- Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g
BASIC CHOCOLATE CAKE
Icing imperfections disappear when you sprinkle this double-chocolate cake with toasted coconut or ground nuts. Paper umbrellas are an effortless, sunny finish.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with cocoa, tapping out excess. Set aside.
- Sift together cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer. Fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until smooth, about 3 minutes.
- Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 40 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
- Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, cover top of one cake layer evenly with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
- Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting. Sprinkle toasted coconut over the top and along sides, if desired.
EASY CHOCOLATE CAKE
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE
Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.
Provided by Jessie Sheehan
Time 3m
Yield Yield: 1 mug cake
Number Of Ingredients 11
Steps:
- Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
- Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
- Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
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
EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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