Dark Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DARK CHOCOLATE CAKE II



Dark Chocolate Cake II image

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (at room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
2 recipes dark chocolate buttercream

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
  • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  • Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
  • Make the Dark Chocolate Buttercream (double the recipe).
  • Now it's time to put your cake together!
  • Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
  • Use a decorating comb to smooth the outside edge and to make lines, if desired.
  • Pipe stars using Wilton tip 1M on the top outer edge of the cake.
  • Sprinkle mini chocolate chips over the top of the cake.

Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 439 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 9

1 3/8 cups plus 1 1/2 tablespoons all-purpose flour
1 7/8 cups sugar
1/2 tablespoon baking sugar
1/2 teaspoon salt
3/8 cup cocoa powder
1 1/2 cups boiling water
1 1/2 cups butter
4 eggs
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.

Provided by Food Network

Categories     dessert

Time 3h30m

Yield One 9-inch cake

Number Of Ingredients 30

Unsalted butter, for greasing
125 grams (about 1 cup) awesome-quality unsweetened cocoa powder, plus more for dusting
90 grams dark chocolate, chopped
360 milliliters (about 1 1/2 cups) hot coffee
310 grams (about 2 1/2 cups) all-purpose flour
10 grams (2 teaspoons) baking soda
5 grams (1 teaspoon) baking powder
600 grams (about 3 cups) sugar
180 milliliters (about 3/4 cup) vegetable oil
6 grams (1 teaspoon) kosher salt
5 milliliters (1 teaspoon) vanilla extract
3 large eggs
360 milliliters (about 1 1/2 cups) buttermilk
2 cups (4 sticks) unsalted butter
2 cups sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
Italian Meringue Buttercream:
369 grams (about 1 3/4 cups) sugar
125 grams (about 1/2 cup) water
20 grams (about 1 tablespoon) light corn syrup
Pinch kosher salt
170 grams egg whites
Pinch cream of tartar
452 to 565 grams (4 to 5 sticks) unsalted butter, cubed, at cool room temperature
2 tablespoons vanilla bean paste
Chocolate Feuilletine Crunch:
4 ounces great-quality dark chocolate
4 ounces great-quality milk chocolate
2 to 4 ounces feuilletine flakes

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
  • Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
  • In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
  • Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
  • Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
  • Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
  • For the toffee: Line a baking sheet with parchment paper.
  • Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
  • For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
  • Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
  • Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
  • Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
  • For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
  • Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
  • To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.

FUDGY DARK CHOCOLATE CAKE



Fudgy dark chocolate cake image

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 11

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
1 tsp baking powder
2 tbsp milk
200ml double cream
50g butter
3 tbsp clear honey
200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
top with shaved or grated chocolate

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
  • Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

Use this recipe to make Mint Chocolate-Chip Cake and Swirly Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 eight-inch-square layers

Number Of Ingredients 11

12 tablespoons unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 large whole egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
1 1/3 cups strong, hot coffee

Steps:

  • Heat oven to 325 degrees. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

DARK CHOCOLATE LAYER CAKE



Dark Chocolate Layer Cake image

-David Heppner, Brandon, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

3 cups sugar
1-1/2 cups buttermilk
1-1/2 cups brewed coffee, cooled
3 eggs
3/4 cup canola oil
3 ounces semisweet chocolate, melted
3/4 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoon salt
FROSTING:
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter

Steps:

  • In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 816 calories, Fat 41g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 569mg sodium, Carbohydrate 112g carbohydrate (0 sugars, Fiber 11g fiber), Protein 11g protein.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Here's a simple cake that's rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

4 large eggs, separated
3 tablespoons butter
8 ounces dark baking chocolate, chopped
1/3 cup plus 1/4 cup sugar, divided
1 container (2-1/2 ounces) prune baby food
1-1/2 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 50mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

RICH DARK CHOCOLATE CAKE



Rich Dark Chocolate Cake image

This is the most easy, moist and delicious chocolate cake! It is nice split and filled with cherries or jam and whipped cream and iced with ganache or chocolate icing. It does require a good chill for flavours to develop. Everyone raves about this and is always a favourite when I take it anywhere.

Provided by chef zermane dit ze

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup coffee, cooled (made with 1 1/2 teaspoons coffee powder, I use Nescafe expresso)
1 cup milk

Steps:

  • Sift Dry ingred seperate bowl.
  • Mix wet ingreds sperate bowl.
  • Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
  • Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
  • Cake needs to be cooled in fridge before eating to blend flavours.

Nutrition Facts : Calories 484.9, Fat 17.4, SaturatedFat 3.5, Cholesterol 57.1, Sodium 540.4, Carbohydrate 80, Fiber 3.5, Sugar 50.3, Protein 7.4

DEEP, DARK CHOCOLATE CAKE



Deep, Dark Chocolate Cake image

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Categories     Dessert     Cake     Chocolate     Buttermilk     Egg     Bake     Birthday     Party     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
  • Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
  • In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
  • Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

More about "dark chocolate cake recipes"

HERSHEY'S ESPECIALLY DARK CHOCOLATE CAKE | RECIPES
2021-12-15 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups. Stir together sugar, flour, cocoa, …
From hersheyland.com
Servings 30
Total Time 2 hrs 30 mins
Category Tags
  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
  • Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially Dark" Chocolate Frosting.


BLACKOUT DARK CHOCOLATE CAKE RECIPE - SWEET PEA'S KITCHEN
Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray. In a small bowl, whisk together the espresso and the warm water until combined. Using your standing …
From sweetpeaskitchen.com


OUR BEST DARK CHOCOLATE CAKE RECIPE | KITCHN
2020-02-13 Make the cake and assemble: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9x13-inch metal baking dish with butter, then line it with parchment …
From thekitchn.com


RECIPE DETAIL PAGE | LCBO
1. Preheat oven to 350°F (180°C). Butter and flour an 8-inch (2-L) springform pan. Set aside. 2. In a saucepan, bring ½ cup (125 mL) whiskey to boil over medium-high heat until it reduces by …
From lcbo.com


THE CAKER'S MATCHA DARK CHOCOLATE CAKE RECIPE | STUFF.CO.NZ
2 days ago Directions. Preheat the oven to 180C on fan bake. Line two 22cm cake tins with baking paper. In the bowl of an electric mixer, cream the butter and sugar until pale, light and …
From stuff.co.nz


10 AMAZING DARK CHOCOLATE CAKE RECIPES - LIVING SWEET MOMENTS
2016-06-13 Well enough chit chat, without further ado, here’s 10 Amazing Dark Chocolate Cake Recipes: The Sweetest Menu’s Chocolate Fudge Layer Cake – Four layers of cocoa …
From livingsweetmoments.com


DARK CHOCOLATE RECIPES | BBC GOOD FOOD
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream Best ever chocolate brownies recipe A star …
From bbcgoodfood.com


DARK CHOCOLATE CAKE - SIMPLY DELICIOUS
2021-10-18 Preheat the oven to 180°C/350°F. In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk together the milk, vegetable oil vanilla, eggs and melted …
From simply-delicious-food.com


DARK CHOCOLATE CAKE RECIPE - SHUGARY SWEETS
2021-07-13 Beat an additional 3-4 minutes until fluffy and smooth! To assemble cake, lay one layer of cake on a cake plate. Spoon ¼ of frosting onto top of cake, spreading evenly. Top …
From shugarysweets.com


10 BEST DARK CHOCOLATE COCONUT CAKE RECIPES | YUMMLY
2022-06-03 dark chocolate, coconut cream, coconut oil, dark chocolate, cashews and 11 more Clean Eating Candy Bars SunButter honey, dark chocolate, coconut flakes, vegetable …
From yummly.com


DARK CHOCOLATE CAKE RECIPE (WORLD'S BEST) - THIS IS HOW I COOK
2022-02-04 Pour in the hot cream over the chocolate and whisk until smooth. You can blast this in the microwave for no more than 20 seconds at a time if the cream hasn’t melted the …
From thisishowicook.com


DEATH BY CHOCOLATE CAKE - DECADENT DARK CHOCOLATE CAKE RECIPE
2021-09-01 Chocolate Cake Layers. Preheat oven to 350 F / 175 C. Grease and line four, seven-inch or three eight-inch cake pans. Sift or whisk together the dry ingredients (flour, …
From chelsweets.com


30 BEST DARK CHOCOLATE DESSERTS - INSANELY GOOD RECIPES
2022-06-06 28. Bavarian Mints. Bavarian mints are equal parts creamy, sweet, chewy, rich, and minty. Start by melting the dark chocolate with butter and then gently stir in condensed milk, …
From insanelygoodrecipes.com


10 BEST DARK CHOCOLATE CAKE MIX RECIPES | YUMMLY
2022-06-04 Holiday Spiced Chocolate Layer Cake bestfoods. whipping cream, ground cinnamon, dark chocolate cake mix, Hellmann's or Best Foods Real Mayonnaise and 7 …
From yummly.com


DARK CHOCOLATE CAKE | SWEET ORDEAL | HOMEMADE
2020-10-28 In a large bowl, beat butter and cocoa on low until smooth and fluffy. Add powdered sugar and milk alternately. Scrape sides often. Add vanilla and salt. Beat a few minutes on …
From sweetordeal.com


DARK CHOCOLATE CAKE - RACHAEL RAY IN SEASON
Directions. Preheat oven to 350 degrees . In a pan, whisk 2 cups water and the sugar over medium-high heat until the sugar dissolves. Remove from the heat, add the chocolate and …
From rachaelraymag.com


HOW TO MAKE A CLASSIC CHOCOLATE CAKE RECIPE - JAMIE OLIVER
2016-07-01 225ml milk. 75g dark chocolate. 400g icing sugar. 4 tablespoons of milk. 100g fresh berries. Preheat your oven to 180ºC/350F/gas 4. Grease 2 x 9” sandwich tins and line …
From jamieoliver.com


THE EASIEST DEEP DARK CHOCOLATE CAKE RECIPE ⋆ SHANI'S SWEET ART
2019-09-19 Pour half of wet ingredients into dry ingredients, mix until just incorporated (on low speed in a stand mixer). Add remaining wet ingredients and mis until incorporated and there …
From shanissweetart.com


THE BEST DARK CHOCOLATE LAYER CAKE FROM LINDT CANADA
Meanwhile, to make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with icing sugar for about a minute on medium speed until combined. …
From lindt.ca


DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
2019-08-15 Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make …
From sallysbakingaddiction.com


HERSHEY'S DEEP DARK CHOCOLATE CAKE | RECIPES
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
From hersheyland.com


MOIST DARK CHOCOLATE CAKE RECIPE - LAUREN'S LATEST
2016-09-04 Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. …
From laurenslatest.com


DARK CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
2020-09-22 Make the chocolate cake: Combine dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. Add wet ingredients: add milk, oil, eggs, and vanilla to flour …
From tastesbetterfromscratch.com


DARK AND SUMPTUOUS CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA …
Start with the icing, though first preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped …
From nigella.com


EASY CHOCOLATE CAKE RECIPE | BAKEPEDIA
Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl. Whisk together water, oil, vinegar and vanilla in a medium bowl. Pour wet over dry and whisk until combined and …
From bakepedia.com


DEEP DARK CHOCOLATE CAKE | LINDA'S BEST RECIPES
2020-01-27 Preheat the oven to 375°F. Grease a 9” x 13” pan with unsalted butter. Sprinkle with about 1 tablespoon cocoa powder to coat; knock the excess cocoa powder out of the pan. 2. …
From lindasbestrecipes.com


DARK CHOCOLATE & STOUT CAKE RECIPE | WOOLWORTHS
Remove the mixture from the heat and pour it over the chocolate in the bowl. Allow to stand for 1-2 minutes. Add the butter to the bowl and begin stirring the mixture, starting in the middle and …
From woolworths.com.au


17 BEST DARK CHOCOLATE RECIPES | MYRECIPES
2022-02-21 Chocolate-Dipped Clementines. Say hello to 3-ingredient, clean-eating chocolate-dipped clementines. The slight bitterness of the dark chocolate counters the sweet …
From myrecipes.com


HOW TO MAKE DARK CHOCOLATE FROSTING - KICKASS BAKER
Stir the chocolate until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until …
From kickassbaker.com


DEEP DARK CHOCOLATE CAKE - AMANDA'S COOKIN'
2011-12-14 Instructions. Preheat the oven to 300. Butter the bottom and sides of an 8" springform pan. Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, …
From amandascookin.com


MARY GRACE CAFE DARK CHOCOLATE CHEESECAKE - YUMMY.PH
18 hours ago Mary Grace's Dark Chocolate Cheesecake costs P2,308 for an 8x3-inch cake and is available until July 31, 2022 only. You can order this in advance via Mary Grace Cafe's …
From yummy.ph


SOUR CREAM DARK CHOCOLATE POUND CAKE - CALL ME PMC
Preheat oven to 325°F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray. In the bowl of an electric mixer, cream butter and sugars until …
From callmepmc.com


DARK CHOCOLATE CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease and flour (or line with parchment paper) three 9" cake pans. To make the cake: In a large bowl, stir together the flour, sugar, cocoa, salt and baking soda. …
From kingarthurbaking.com


DARK CHOCOLATE RECIPES | FOOD & WINE
2016-12-23 Salted Maple-Dark Chocolate-Raspberry Crisp. This dessert-turned-breakfast is healthier than the traditional crisp you are used to. Sweetened with only maple syrup, this dish …
From foodandwine.com


DARK CHOCOLATE BUNDT CAKE RECIPE | MYRECIPES
Step 1. Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth. Advertisement. Step 2. Beat …
From myrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #desserts     #oven     #cakes     #chocolate     #dietary     #equipment     #number-of-servings

Related Search