Chocolate Cake Recipes Easy

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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

ONE BOWL CHOCOLATE CAKE III



One Bowl Chocolate Cake III image

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

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

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 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

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.

EASY CHOCOLATE CAKE



Easy chocolate cake image

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

200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
50g dark chocolate
25g milk chocolate
25g white chocolate

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

EASY CHOCOLATE CAKE



Easy Chocolate Cake image

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

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Fudgy Chocolate Glaze
Sweetened whipped cream, for serving (optional)
Chocolate shavings, for serving (optional)

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.

VERY EASY CHOCOLATE CAKE



Very Easy Chocolate Cake image

This chocolate cake is good for any occasion at any time of year. I have been baking this for two years.

Provided by Ladan M Miller

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 cup evaporated milk
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
5 eggs
1 cup butter, melted
¼ cup water
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsweetened cocoa powder
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
  • Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  • To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 76.3 g, Cholesterol 164.8 mg, Fat 33 g, Fiber 2.8 g, Protein 12.5 g, SaturatedFat 20 g, Sodium 490 mg, Sugar 56.7 g

CLASSIC CHOCOLATE CAKE



Classic Chocolate Cake image

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

2/3 cup butter, softened
1-2/3 cups sugar
3 large eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups whole milk
Confectioners' sugar or favorite frosting

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.

BASIC CHOCOLATE CAKE



Basic Chocolate Cake image

Provided by Food Network Kitchen

Time 1h

Yield two 9-inch cakes

Number Of Ingredients 11

Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

EASY CHOCOLATE CAKE



Easy chocolate cake image

Our really easy chocolate cake recipe is perfect for birthdays. It's so moist and fudgy and will keep well for 4-5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

Provided by Rachel Manley

Categories     Cakes and baking

Yield Serves 12

Number Of Ingredients 12

225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water
200g/7oz plain chocolate
200ml/7fl oz double cream

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  • For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  • Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  • Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  • For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
  • To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  • Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Nutrition Facts : Calories 477kcal, Carbohydrate 56g, Fat 25g, Fiber 2.5g, Protein 6.5g, SaturatedFat 10.5g, Sugar 40g

BEST EVER CHOCOLATE CAKE



Best Ever Chocolate Cake image

This simple chocolate cake is better than boxed! Once you try this cake, you may never turn back!

Provided by Holly Nilsson

Categories     Dessert

Time 45m

Number Of Ingredients 11

2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
1 ½ teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Steps:

  • Preheat oven to 350°F.
  • Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
  • In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
  • Pour into pans and bake. Cool on wire racks.

Nutrition Facts : Calories 248 kcal, Carbohydrate 39 g, Protein 2 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 301 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

CHOCOLATE AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

FAST N' EASY CHOCOLATE CAKE ROLL



Fast n' Easy Chocolate Cake Roll image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Provided by Gingerbee

Categories     Dessert

Time 30m

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  • Mix well; set aside.
  • In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  • In a smaller bowl, using clean beaters, beat whites on high until foamy.
  • Gradually add 1/2 cup sugar; beat til stiff but not dry.
  • Fold 1/3 egg whites into egg yolk mixture.
  • Alternately fold in remaining whites and flour mixture.
  • Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  • Poor batter in pan, smooth top.
  • Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  • Dust a clean tea cloth with remaining sugar.
  • Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  • Starting with a long side, tightly roll up cake with cloth.
  • Transfer seamside down, to a wire rack to cool.
  • Unroll cake; remove cloth.
  • Spread cool whip and re-roll cake.
  • Place seamside down on a plate and dust with confectionery sugar before serving.
  • I add some chopped chocolate bits to the cool whip sometimes for a change.

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From canadianliving.com


CHOCOLATE CREAM CAKE RECIPE EASY - ALL INFORMATION ABOUT ...
Classic and Easy Chocolate Cake Recipe - The Spruce Eats trend www.thespruceeats.com. Preheat oven to 350 F. Butter and flour two 9-inch cake pans. The cakes will release better if the bottoms of pans are lined with a circle of parchment paper.In a large mixing bowl, sift flour, sugar, and cocoa powder.
From therecipes.info


CHOCOLATE CAKE RECIPES | MARTHA STEWART
Our chocolate cake recipes include: easy one-bowl recipes, tiered cakes with frostings and fillings, mini cupcakes, Texas sheet cake, as well as gluten-free chocolate cakes and vegan chocolate cake. Staff Picks. Chocolate-Raspberry Cake. Chocolate-Raspberry Cake . This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of …
From marthastewart.com


EASY HOMEMADE CHOCOLATE CAKE RECIPE | ALL THINGS MAMMA
2022-02-07 Easy Chocolate Cake Recipe. Now, if you’re looking for an easy chocolate cake made with cake mix, try my copycat Portillo’s chocolate cake, which upgrades a box of cake mix by adding mayo for delicious results. But if you want to make chocolate cake from scratch, this is the recipe to follow. I bet you have all the ingredients on hand in your kitchen too! I paired this …
From allthingsmamma.com


EASIEST CHOCOLATE CAKE FROM SCRATCH | ALLRECIPES
2021-05-23 Grease and flour two nine-inch round pans. OR line a half sheet pan with parchment paper and spray with cooking spray if you want to bake a sheet cake. 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.
From allrecipes.com


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