Dark Chocolate Layer Cake Recipes

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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 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.

ULTIMATE DARK CHOCOLATE CAKE



Ultimate Dark Chocolate Cake image

Every baker should have a go-to chocolate cake in their recipe repertoire for those special occasions. This rich and indulgent cake is magnificently moist thanks to the addition of the buttermilk and smooth, melted dark chocolate. Dare we say this is the ultimate chocolate cake? Chocolatier's Tip Get creative with the decorations for this cake; try using our subtly sweet EXCELLENCE White Chocolate with a Touch of Vanilla to make contrasting curls or arrange pieces of fresh fruit on top - raspberries and sliced strawberries work well and cut through the richness of the cake.

Yield Serves 8 - 10

Number Of Ingredients 19

250 g plain flour
25 g cocoa powder
1 ¾ tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
220 g lightly packed dark brown sugar220 g lightly packed dark brown sugar
100 g caster sugar
175 g unsalted butter, at room temperature
100 g Lindt EXCELLENCE 90% Cocoa Dark Chocolate, melted and cooled
2 large eggs
2 tsp vanilla extract
350 ml buttermilk
For the buttercream:
450 g unsalted butter, at room temperature
185 g icing sugar
200 g Lindt EXCELLENCE 70% Cocoa, melted and cooled
1 tsp vanilla extract
To decorate:
Chocolate curls

Steps:

  • 1. Chocolate Cake Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper. 2. Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper. 3. In a medium bowl, sift the flour with the cocoa powder, bicarbonate of soda, baking powder and salt and set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars with the butter on medium-high for about 1 minute until light and fluffy (you could do this by hand but it will take a little longer). 5. Reduce the speed to medium-low and pour in the melted chocolate in a slow and steady stream. Mix until combined. 6. Add the eggs, one at a time, and beat until just combined. Add the vanilla extract. 7. Add the dry flour mix into butter mixture in 3 parts, alternating with buttermilk in 2 parts, beating well between each addition. 8. Divide the batter evenly between the tins and smooth over the top. 9. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre of cakes comes out clean. 10. Leave to cool in the tins for 10 minutes before removing from the tins and transferring to wire racks to finish cooling completely. 11. Individually cover each cake with cling film and chill in the refrigerator for at least 2 hours. 12. 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. Reduce the speed to medium-low and stream in melted chocolate until combined. Add the vanilla and increase speed to medium-high and beat for 5 minutes until very light and fluffy (you could do this by hand but it will take much longer). 13. To assemble the cake: Remove the 3 cakes from the fridge and set onto a flat board. Trim (if needed) to ensure they are smooth and flat. 14. Place 1 round on a cake stand and spread with buttercream. Lay another cake round on top. Repeat spreading and layering before frosting the sides and top of the cake. Gently arrange chocolate curls in the centre of the cake and serve.

KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE



Kittencal's Best Deep Dark Chocolate Layer Cake image

This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup butter, softened
1 1/2 cups brown sugar
3 eggs
1 1/2 cups buttermilk
2 teaspoons vanilla (or use 2-3 tablespoons favorite liqueur)
1 teaspoon instant coffee granules
2 cups all-purpose flour
1 cup cocoa powder (sifted)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup softened butter
1/3 cup whipping cream (unwhipped)
1 teaspoon vanilla
1 cup cocoa
4 cups icing sugar, sifted

Steps:

  • Set oven to 350 degrees F.
  • Line bottoms of two buttered 9-inch round cake pans with parchment paper.
  • In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
  • Add in eggs, one at a time, beating well after each addition.
  • Beat in vanilla and coffee granules.
  • Sift together flour, cocoa, baking soda and salt in a bowl.
  • Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
  • Divide batter between prepared pans.
  • Bake for 30-35 minutes, or until cake tests done.
  • Turn onto a rack and remove paper.
  • Cool and frost.
  • FOR FROSTING: Beat butter until creamy.
  • Blend in cream and vanilla; beat until very smooth.
  • Add the cocoa and icing sugar.
  • Beat on high for 45 seconds.

Nutrition Facts : Calories 706.3, Fat 36.4, SaturatedFat 22.1, Cholesterol 138.1, Sodium 635.8, Carbohydrate 92.9, Fiber 4.3, Sugar 67.7, Protein 8

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE



Tall, Dark and Stout Chocolate Layer Cake image

Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups stout beer
1/3 cup vegetable oil
3 eggs
12 oz semisweet baking chocolate, finely chopped
1 1/2 cups whipping cream
1/2 cup butter
6 tablespoons caramel topping

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
  • Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
  • Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1/2 g

3-LAYER DARK CHOCOLATE CAKE



3-Layer Dark Chocolate Cake image

this cake is nothing short of amazing, it is meant to be baked in three pans, baking in anything less will not produce the best results -- see my recipe#89207

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups boiling water
1 cup unsweetened cocoa powder
1/2 teaspoon unstant instant coffee granules (for a more intense flavor use 1 teaspoon)
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla
4 large eggs

Steps:

  • Set oven to 350 degrees F.
  • Set oven to second-lowest rack.
  • Grease three 9-inch round cake pans, then line the bottoms with parchment paper.
  • In a heat proof medium mixing bowl mix together the boiling water with cocoa powder and coffee granules until completely combined; allow to cool for about 20 minutes or until room temperature.
  • In another bowl sift the flour with baking soda, baking powder and salt; set aside.
  • In a large bowl cream butter with both sugars and vanilla until fluffy.
  • Add in eggs and beat for about 3-4 minutes.
  • Add in the flour mixture alternately with the cocoa mixture until combined.
  • Divide the mixture evenly beweeen the cake pans.
  • Bake for about 25-35 minutes or until cakes test done.

Nutrition Facts : Calories 429.4, Fat 18.3, SaturatedFat 10.9, Cholesterol 111.2, Sodium 458.8, Carbohydrate 63.8, Fiber 3.1, Sugar 38.1, Protein 6.6

CHOCOLATE LAYER CAKE WITH DARK CHOCOLATE FROSTING



Chocolate Layer Cake with Dark Chocolate Frosting image

Categories     Cake     Chocolate     Side     Bake

Yield makes 1 8-inch layer cake

Number Of Ingredients 22

2 1/2 cups Basic Gluten-Free Flour Mix (page 19)
1 1/4 cups unsweetened cocoa powder
1 teaspoon xanthan gum
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 1/4 cups rice milk
1/2 cup plus 2 tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
1 1/4 cups warm water
1 recipe Dark Chocolate Frosting (recipe follows)
Dark Chocolate Frosting
1 (10-ounce) bag Enjoy Life semisweet chocolate chips (1 1/2 cups)
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
1 cup dairy-free, soy-free vegetable shortening
1/4 cup confectioners' sugar
Pinch of salt
1 tablespoon rice milk
(makes enough to frost 1 8-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
  • In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.
  • Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.
  • Divide the batter evenly between the two pans.
  • Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.
  • Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
  • Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Dark Chocolate Frosting (or Vanilla Frosting, page 93, or Chocolate Buttercream Frosting, page 91). Once the frosting sets, store covered.
  • Dark Chocolate Frosting
  • Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
  • Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners' sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
  • Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.

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From health.com


SALTED DARK CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE GANACHE
400g milk chocolate, melted. Preheat oven to 180°C (350°F). Line 2 x 20cm round cake tins with non-stick baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until smooth. Divide the mixture between the tins and bake for 40–45 minutes or until cooked when tested with a skewer.
From donnahay.com.au


TRIPLE CHOCOLATE CAKE - THE DARK KNIGHT CAKE - FEARLESS FRESH
Grease two 8-inch round cake pans. Set a parchment round in the bottom of each pan. Set the dates in a bowl and cover with hot coffee and hot milk. Cover and let soak for 10 minutes. Add to a food processor and pulse until smooth. In a small bowl combine flour, cocoa, cayenne, baking soda, and salt. Stir well.
From fearlessfresh.com


DARK CHOCOLATE LAYER CAKE - INSIDE BRUCREW LIFE
2020-04-03 Instructions. Preheat oven to 350 degrees. Grease 2 - 8 inch round cake pans and dust with cocoa powder. Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again. Stir together the flour, dark cocoa powder, baking soda, baking powder, and …
From insidebrucrewlife.com


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