Chocolate Ginger Cake Recipes

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CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE



Chocolate-Ginger Cake with Bourbon Sauce image

This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting
1/2 cup unsulfured molasses
3/4 cup packed light-brown sugar
2 large eggs
1/4 cup whole milk
2 teaspoons finely grated peeled fresh ginger
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Bourbon Sauce

Steps:

  • Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
  • Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
  • Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
  • Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

10 tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
1 3/4 cups/224 grams all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2/3 cup/146 grams dark brown sugar
2 large eggs
1/3 cup unsulfured molasses (not blackstrap)
1 tablespoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest
3/4 cup buttermilk
1/4 cup/28 grams chopped crystallized ginger
1/2 cup/85 grams chopped semisweet chocolate

Steps:

  • Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
  • Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
  • Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

GLAZED CHOCOLATE CAKE



Glazed Chocolate Cake image

This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

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, plus 2 tablespoons for whipped cream (optional)
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Chocolate Ganache Glaze
1 cup heavy cream (optional)
Chocolate shavings, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
  • Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
  • Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
  • If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

CHOCOLATE DATE CAKE I



Chocolate Date Cake I image

My mothers' recipe. Great for snacking--or you can frost it, for a special occasion cake. One of my family's favorites.

Provided by KARLENE HILL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

1 cup dates, pitted and chopped
1 cup boiling water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 teaspoons unsweetened cocoa powder
1 cup white sugar
½ cup butter
2 eggs
½ cup chopped walnuts
1 cup semisweet chocolate chips, divided

Steps:

  • In a small bowl, combine dates with boiling water. Set aside to cool.
  • Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, mix flour, soda, salt and cocoa. Set aside.
  • Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture.
  • Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
  • Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 24.8 g, Cholesterol 25.7 mg, Fat 8.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 111.2 mg, Sugar 16.1 g

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.

Provided by Cheryl Day

Yield Makes 1 9-by-13-inch cake

Number Of Ingredients 20

1 cup (114 g) pecans
½ cup whole milk
1 cup cream of coconut, such as Coco López
4 Tbsp. (57 g) unsalted butter
1 tsp. pure vanilla extract
3 large egg yolks
½ cup (100 g) granulated sugar
2 Tbsp. cornstarch
½ tsp. fine sea salt
1 cup (85 g) sweetened shredded coconut
5 ounces (142 g) unsweetened chocolate, finely chopped (about ¾ cup)
1 cup hot brewed coffee
2 tsp. pure vanilla extract
1½ cups (188 g) cake flour (not self-rising)
2 cups (400 g) granulated sugar
¾ tsp. (4 g) baking soda
½ tsp. fine sea salt
2 large eggs, at room temperature
½ cup vegetable oil
½ cup sour cream, at room temperature

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
  • In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
  • In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
  • Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
  • Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
  • While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
  • In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
  • Pour in the melted chocolate mixture and mix until just combined.
  • With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
  • Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
  • Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
  • Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
  • The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

CHOCOLATE CHURCH CAKE



Chocolate Church Cake image

Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because layer cakes may be as close as some will ever get to a holy experience - they're often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there's no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don't be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company.

Provided by Lisa Donovan

Categories     cakes, dessert

Time 1h

Yield One 9-inch layer cake

Number Of Ingredients 16

1 1/2 cups/350 grams granulated sugar
1 1/2 cups/325 grams heavy cream
8 ounces/225 grams unsweetened chocolate
6 ounces/170 grams unsalted butter
1 teaspoon vanilla paste or extract
Nonstick cooking spray
1 cup/120 grams unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans
3 1/2 cups/700 grams granulated sugar
2 3/4 cups/365 grams all-purpose flour (see Tip)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons fine salt
3 large eggs, beaten
1 1/2 cups/350 grams buttermilk, preferably cultured whole buttermilk
3/4 cup/145 grams canola or other neutral oil
2 teaspoons pure vanilla extract

Steps:

  • Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
  • Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
  • Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
  • Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
  • Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
  • When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
  • Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

CHOCOLATE GUINNESS CAKE



Chocolate Guinness Cake image

One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. -Marjorie Hennig, Seymour, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 large eggs, beaten, room temperature
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
TOPPING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 494 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 288mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

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MOM'S CHOCOLATE CAKE RECIPE - MARCIA KIESEL | FOOD & WINE
Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt ...
From foodandwine.com


CHOCOLATE CAKE RECIPE - DAVID LEBOVITZ
2007-01-22 Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth. Pour the batter into the prepared springform pan and cover the top of the cake pan snugly with a sheet of foil.
From davidlebovitz.com


CHOCOLATE STOUT CAKE | KING ARTHUR BAKING
Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep. For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth.
From kingarthurbaking.com


BEST CHOCOLATE BUNDT CAKE RECIPE - THE SPRUCE EATS
2022-02-14 In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside. In large bowl, whisk the buttermilk, eggs, and vanilla extract until well combined. Add the coffee-chocolate mixture and the …
From thespruceeats.com


CHOCOLATE LAYER CAKE RECIPE: DELICIOUS, FROM-SCRATCH RECIPE
2018-05-08 Mix in 4 large eggs on a medium speed, two at a time. In a separate bowl combine 1 cup of hot water, 1 cup of buttermilk, and 1 cup of black cocoa. Whisk until the mixture is smooth and no clumps remain. Sift 3 cups of flour, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt into a large bowl.
From chelsweets.com


27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
2022-03-17 The Spruce / Sonia Bozzo. Vegan guests can enjoy this guilt-free chocolate cake that replaces the usual butter and eggs with silken tofu and almond milk, with a little maple syrup for added sweetness. The result is a delicious, dense cake that is suitable for vegan diets. Continue to 25 of 27 below. 25 of 27.
From thespruceeats.com


THE ULTIMATE CHOCOLATE CAKE RECIPE - SALT & BAKER
2018-11-09 Grease and flour 2 9-inch round cake pans. In the bowl of your stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine. Add the eggs, greek yogurt, buttermilk, water, oil, and vanilla. Beat for 2 minutes (using the paddle attachment) or until ingredients are well combined.
From saltandbaker.com


PORTILLO'S CHOCOLATE CAKE RECIPE - INSANELY GOOD
2021-02-24 Preheat your oven to 350 degrees Fahrenheit. Grease (2) 9-inch round cake pans. In a large bowl, add cake mix, eggs, water, and mayonnaise. Mix on low speed for 30 seconds. Increase speed to high and mix for 5 minutes. Pour the batter evenly over the two cake pans. Bake for 30 to 32 minutes.
From insanelygoodrecipes.com


CHOCOLATE BUNDT CAKE RECIPE - COOKING CLASSY
2021-04-13 Preheat oven to 350 degrees. Spray a 12 - 15 cup non-stick bundt cake with non-stick cooking spray. Dust lightly with flour and cocoa powder (about 1/2 Tbsp of each). Shake out excess. In a medium mixing bowl whisk together flour, sugar, baking soda and salt. Set aside.
From cookingclassy.com


BAREFOOT CONTESSA | BEATTY'S CHOCOLATE CAKE | RECIPES
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
From barefootcontessa.com


CHOCOLATE CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2019-05-10 Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
From natashaskitchen.com


EASY CHOCOLATE POKE CAKE RECIPE - EATING ON A DIME
2021-11-22 Instructions. Preheat oven to 350 degrees F. Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package. Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
From eatingonadime.com


9-INCH CHOCOLATE CAKE RECIPE - INSANELY GOOD
2021-06-14 Directions. Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9-inch) round baking pans with oil or butter and lightly coat with flour. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, …
From insanelygoodrecipes.com


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