Chocolate Pan Cake Recipes

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CHOCOLATE TUBE PAN CAKE



Chocolate Tube Pan Cake image

The chocolate bundt cake goes back many years to my days at Girl Scout camp. It's so fun and flavorful it became an instant hit with my family. -Jeanine Gould-Kostka, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3 tablespoons baking cocoa
1-3/4 cups milk
2 large eggs, room temperature
2 cups semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a large bowl, combine the cake and pudding mixes, cocoa, milk and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 308 calories, Fat 12g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 350mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE PANCAKES RECIPE BY TASTY



Chocolate Pancakes Recipe by Tasty image

Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry

Provided by Tasty

Categories     Breakfast

Yield 6 pancakes

Number Of Ingredients 14

2 egg yolks
2 egg whites, whipped
3 tablespoons sugar
1 ⅓ cups milk, more if the batter is too thick
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups flour
¼ cup cocoa powder
2 ½ teaspoons baking powder
3 ½ oz chocolate, finely chopped
1 tablespoon butter, or oil for cooking
1 cup heavy cream
8 oz chocolate chips
raspberry, for garnish

Steps:

  • In a large bowl, mix together yolks and sugar, while still whisking, add milk
  • Carefully fold in whipped egg whites.
  • NOTE: It's better to use a spoon rather than a whisk.
  • Add and mix the melted butter and the vanilla.
  • In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
  • Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
  • Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
  • To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
  • Take off the heat, mix with the chocolate chips until perfectly smooth.
  • Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
  • When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  • When the pancakes are ready, pour the chocolate ganache on top.
  • NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
  • Garnish with raspberries.
  • Enjoy !

Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams

MIX IN THE PAN CHOCOLATE CAKE



Mix in the Pan Chocolate Cake image

When you don't think that you have enough time to make a homemade cake, don't even think about using a cake mix. Instead make this easy homemade chocolate cake that is mixed in the pan it is baked in. Top this moist cake with any type of frosting you want or no frosting at all. I got this recipe from Martha Stewert's Everyday Food Magazine from November 2009.

Provided by Cupcake-Princess

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup cold water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
  • Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
  • Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.

Nutrition Facts : Calories 278.8, Fat 10.7, SaturatedFat 1.5, Sodium 232.2, Carbohydrate 44.1, Fiber 1.3, Sugar 25.1, Protein 2.8

CHOCOLATE PAN CAKE



Chocolate Pan Cake image

Make and share this Chocolate Pan Cake recipe from Food.com.

Provided by jenny butt

Categories     Dessert

Time 50m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 15

4 ounces butter
1 cup water
3 tablespoons cocoa powder
1 tablespoon baking powder (raining agent)
2 cups flour (plain)
2 cups sugar (white)
1/2 cup milk
1 teaspoon baking soda
1 tablespoon vinegar
2 large eggs (beaten)
1 teaspoon vanilla
3 ounces butter
3 1/2 tablespoons milk
3 tablespoons cocoa powder
1 cup powdered icing sugar

Steps:

  • Melt butter, water and cocoa; bring to boil.
  • Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
  • Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
  • Pour into an oblong UNGREASED pan 9"x12"x2".
  • Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
  • When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
  • Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
  • Pour frosting over cut cake.
  • Let stand until cool, then refrigerate-- Keep in fridge.

Nutrition Facts : Calories 313.5, Fat 12.3, SaturatedFat 7.5, Cholesterol 58.3, Sodium 249, Carbohydrate 49.4, Fiber 1.2, Sugar 34.6, Protein 3.5

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  • In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
  • While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE PANCAKES



Chocolate pancakes image

Start your morning with these indulgent chocolate pancakes. Top with cream and berries, if you like - they're also great for dessert

Provided by Liberty Mendez

Categories     Breakfast, Brunch, Dessert

Time 30m

Yield Makes 16 pancakes (serves 4-6)

Number Of Ingredients 14

225g self-raising flour
50g cocoa powder , sieved
1 tsp baking powder
1 tbsp caster sugar
2 large eggs
400ml whole milk
100g dark chocolate chips
1 tbsp vegetable oil
50g unsalted butter , cubed
300ml double cream
2 tbsp icing sugar
1 tsp vanilla paste
mixed berries (optional)
maple syrup (optional)

Steps:

  • Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.
  • Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook.
  • To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.

Nutrition Facts : Calories 254 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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

MADE-IN-THE-PAN CHOCOLATE CAKE



Made-in-the-Pan Chocolate Cake image

This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.

Provided by Margaux Laskey

Categories     snack, cookies and bars, dessert

Time 45m

Yield 9 to 12 servings

Number Of Ingredients 10

1 1/4 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup/80 milliliters canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons semisweet or vegan chocolate chips (optional)
Confectioners' sugar, for dusting on top (optional)

Steps:

  • Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
  • Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
  • Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
  • Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
  • Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams

CONTEST-WINNING MOIST CHOCOLATE CAKE



Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE PANCAKES



Chocolate Pancakes image

This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.

Provided by ramie7224

Categories     Breakfast and Brunch     Pancake Recipes

Time 13m

Yield 4

Number Of Ingredients 9

1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
3 tablespoons white sugar
¼ teaspoon salt
2 eggs, at room temperature
1 ¼ cups milk
½ teaspoon vanilla
2 tablespoons melted butter
½ cup semisweet chocolate chips

Steps:

  • Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
  • Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 59.2 g, Cholesterol 114.4 mg, Fat 17.2 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 256.8 mg, Sugar 24.8 g

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From eatingwell.com


SUPER MOIST CHOCOLATE POUND CAKE | COOKIES AND CUPS
2020-07-27 How to Make Chocolate Pound Cake. Prepare for Baking: Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray and set it aside. Dissolve Coffee Granules: In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk.
From cookiesandcups.com


THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
From addapinch.com


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