Bestest Chocolate Cake Ever Recipes

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THE BEST CHOCOLATE CAKE RECIPE {EVER}



The Best Chocolate Cake Recipe {Ever} image

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

Provided by Robyn Stone | Add a Pinch

Categories     Dessert

Time 45m

Number Of Ingredients 13

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder (homemade or store-bought)
1 cup milk (or buttermilk, almond, or coconut milk)
1/2 cup vegetable oil (or canola oil, or melted coconut oil)
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe

Steps:

  • Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

THE BEST CHOCOLATE CAKE YOU EVER ATE



The Best Chocolate Cake You Ever Ate image

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

2 cups white sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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

THE BEST CHOCOLATE CAKE EVER



The Best Chocolate Cake Ever image

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.

Provided by Emily Passaro

Categories     Dessert

Time 1h

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

Number Of Ingredients 17

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

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

THE BEST CHOCOLATE CAKE



The Best Chocolate Cake image

This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 18

Nonstick baking spray
1 1/4 cup Dutch-process cocoa, plus more for dusting
2 1/4 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons baking soda
1 teaspoon baking powder
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 1/4 cups light brown sugar
1 1/4 cup sour cream, at room temperature
2/3 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/4 teaspoon kosher salt
12 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
4 sticks (1 pound) unsalted butter, at room temperature
3/4 teaspoon kosher salt
2 cups confectioners' sugar
4 teaspoons Dutch-process cocoa powder
1 tablespoon pure vanilla paste or extract

Steps:

  • For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
  • Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
  • For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
  • Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
  • To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides, swirling decoratively.

BEST CHOCOLATE CAKE



Best Chocolate Cake image

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

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

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.

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

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

THE BEST CHOCOLATE CAKE RECIPE BY TASTY



The Best Chocolate Cake Recipe by Tasty image

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

Provided by Scott Loitsch

Categories     Bakery Goods

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

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

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

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY



Classic Chocolate Cake Recipe by Tasty image

It's a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

nonstick cooking spray, for greasing
2 cups all purpose flour
1 cup cocoa powder
1 teaspoon kosher salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sour cream
2 sticks unsalted butter, room temperature
1 ½ cups sour cream
2 teaspoons vanilla extract
1 pinch kosher salt
2 ¼ cups powdered sugar
⅔ cup cocoa powder

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  • In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, and beat until fully incorporated.
  • Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  • Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
  • Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 114 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, Sugar 71 grams

BEST EVER CHOCOLATE CAKE - RECIPE



Best Ever Chocolate Cake - Recipe image

I have won taste and presentation competitions with this cake and have been using this recipe for years. This cake is the BEST EVER!

Provided by goneshoppin_83

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 10

125 g unsalted butter
1/3 cup caster sugar
1/3 cup icing sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1/4 cup seedless blackberry jam
1 1/4 cups self raising flour
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup milk

Steps:

  • Prepare round 20cm baking tin by buttering/oiling surface and the placing grease paper in base and sides.
  • Using electric beaters, beat butter and sugar and sifted icing sugar in small mixing bowl until light and fluffy.
  • Add eggs gradually beating thoroughly after each addition. Add essence and jam, beat until combined.
  • Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour, cocoa and soda alternately with milk. Stir until just combined and the mixture is almost smooth.
  • Pour into prepared tin, smooth surface. Bake for 45 minutes in 180 degrees Celsius oven or until skewer comes out clean when inserted in centre. (Please do not overcook your cake as it will dry out!).

Nutrition Facts : Calories 419.1, Fat 21.2, SaturatedFat 12.8, Cholesterol 112.5, Sodium 262.3, Carbohydrate 53.2, Fiber 3.2, Sugar 24.6, Protein 7.8

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From thebusybaker.ca


BEST EVER CHOCOLATE CAKE • DANCE AROUND THE KITCHEN
2022-03-03 1 cup hot coffee. Preheat oven to 350°F and grease a 9x13" pan with cooking spray. In a large mixing bowl or bowl of a stand mixer, add the flour, sugar, cocoa powder, salt, baking powder and baking soda; stir to combine. In a separate bowl, whisk together the oil, buttermilk, eggs and vanilla. Slowly add the coffee (while whisking) and mix ...
From dancearoundthekitchen.com


RIDICULOUS CHOCOLATE CAKE | THE BEST CHOCOLATE CAKE EVER
2018-06-12 Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
From cookiesandcups.com


THE WORLD’S BEST CHOCOLATE CAKE RECIPE EVER
2021-07-20 Chocolate July 20, 2021. The World’s Best Chocolate Cake Recipe Ever, Because Your Family Deserves the Best! I’ve been deep-diving into chocolate recipes and I found this and I posted it on my blog. It explains how to give your chocolate cake a special kick (Hint: Espresso powder!) and how you can customize your recipe to be gluten-free ...
From worldchocolatedirectory.org


BEST CHOCOLATE CAKE RECIPE | MY BAKING ADDICTION
2011-10-11 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, …
From mybakingaddiction.com


BEST CHOCOLATE CAKE RECIPE (HOMEMADE FROM SCRATCH)
2020-08-05 Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs. Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes). Once cool, lift cakes out of the pans and remove parchment paper.
From joyfoodsunshine.com


BEST EVER ONE BOWL CHOCOLATE CAKE - THE BUSY BAKER
2017-01-24 Instructions. Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined. Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredients until the mixture is smooth.
From thebusybaker.ca


OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME

From tasteofhome.com


THE BEST HOMEMADE CHOCOLATE CAKE - THE WHOLESOME DISH
2021-08-13 Preheat oven to 350°F. Butter and lightly flour two 9-inch round cake pans. In a large bowl, add the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine. Add the buttermilk, canola oil, eggs, and vanilla. Use an electric mixer to beat on medium speed for two minutes.
From thewholesomedish.com


WORLD'S BEST CHOCOLATE CAKE RECIPE - EASY & DELICIOUS | SO FESTIVE!
2015-04-15 WHY THIS CAKE IS SO GOOD: 1. This cake recipe is SO simple. And if you are all about simple, this is for you. Making this amazingly moist chocolate cake recipe is a piece of cake, no pun intended. You'll mix the ingredients together, bake, and serve it!
From sofestive.com


BEST CHOCOLATE CAKE | CHOCOLATE CAKE RECIPE - HANDLE THE HEAT
2018-09-05 Tessa's Recipe Rundown... Taste: Loaded with chocolate flavor and just the perfect balance of sweetness. Texture: Crazy moist, tender, and fudgy with the silkiest and creamiest chocolate frosting ever! Ease: The cake batter is crazy quick & easy. The frosting is a little more involved, but totally doable. Pros: Best ever chocolate cake… need I say more?! ...
From handletheheat.com


THE BEST CHOCOLATE CAKE RECIPE EVER - ELIZABETH OBUCHOWSKI
2017-04-12 Preheat oven to 350 degrees. Butter and flour two 9-inch baking pans. Add flour, sugar, baking soda, baking powder, salt, expresso powder and cocoa powder and stir together until well combined.
From elizabethobuchowski.com


BEST EVER CHOCOLATE CAKE RECIPE - LIFEMADEDELICIOUS.CA
2010-08-05 Heat oven to 350°F (180°C) for shiny metal or glass pans or 325°F (160°C) for dark or non-stick pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 9-inch (23 cm) round baking pans. In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds; beat on ...
From lifemadedelicious.ca


HOW TO MAKE THE VERY BEST CHOCOLATE CAKE - INSPIRED TASTE
2017-11-16 Prepare Cake. Heat the oven to 350 degrees F. Butter then flour two 8-inch round cake pans. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. In another large bowl, combine the buttermilk, oil, eggs and vanilla then use a handheld mixer on medium speed to combine.
From inspiredtaste.net


BLACK MAGIC CAKE BEST CHOCOLATE CAKE EVER - THERESCIPES.INFO
Black Magic Cake (Best Chocolate Cake Ever!) - Food.com tip www.food.com. 3 tablespoons milk 2 teaspoons real vanilla extract directions Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
From therecipes.info


BEST-EVER CHOCOLATE CAKE WITH WHIPPED DARK CHOCOLATE GANACHE
2020-09-16 Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Once buttered, line the bottoms of the pans with parchment, butter the parchment, and then flour the pans. In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir and let cool to room temperature.
From biggerbolderbaking.com


THE CHOCOLATIEST CHOCOLATE CAKE EVER! WITH SECRET ... - PECKISH ME
2016-02-05 Line two baking pans. If round opt for 9 inches radius, if square, opt for 6 inches width. Pour even amounts to these pans. Bake until a skewer inserted in the middle comes out clean. To make the ganache. Break the chocolate into small pieces. Place in a medium bowl. Heat cream and sugar in a saucepan.
From peckishme.com


THE BEST CHOCOLATE CAKE - JO COOKS
2022-05-09 Instructions. Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans.
From jocooks.com


BEST EVER CHOCOLATE CAKE - SARAH'S DAY OFF
2021-09-06 Preheat oven to 325°F. Grease 3 (6-inch) round cake pans, line the bottoms with parchment paper, and grease and flour again. Set aside.*
From sarahsdayoff.com


THE BEST CHOCOLATE CAKE EVER - LULU THE BAKER
2012-09-10 In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean ...
From luluthebaker.com


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