Light Chocolate Cake Recipes

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FEATHERLIGHT CHOCOLATE CAKE



Featherlight Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 9

12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water

Steps:

  • Serving suggestion: Dust with confectioners' sugar and serve with milk
  • Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
  • Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
  • In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
  • Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
  • Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
  • Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
  • Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

LIGHT CHOCOLATE CAKE



Light Chocolate Cake image

Light in both color and texture, this cake uses a surprise ingredient and goes well with ice cream. It's somewhat reminiscent of gingerbread.

Provided by T.O.M.

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) can pillsbury whipped supreme cream cheese frosting (white)
2 eggs
1/4 cup powdered baking cocoa
1 cup flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
  • Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
  • Add vanilla, scrape sides of bowl, and mix once more.
  • Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
  • Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
  • Bake at 350 for 30 minutes.
  • Cool 20 to 30 minutes and serve warm with vanilla ice cream.

LIGHT CHOCOLATE CAKE



Light Chocolate Cake image

Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup egg substitute (equivalent to 2 eggs)
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.

Nutrition Facts :

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

CRAZY CHOCOLATE CAKE



Crazy Chocolate Cake image

My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!

Provided by Judy and Amanda

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
⅝ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups cold water
2 teaspoons distilled white vinegar
⅔ cup vegetable oil

Steps:

  • Mix all ingredients right in a 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 270 mg, Sugar 22.3 g

EASY CHOCOLATE CAKE



Easy chocolate cake image

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 16

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

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
  • In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
  • Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
  • Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
  • Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
  • On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
  • To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
  • Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
  • Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

HERSHEY'S LIGHT CHOCOLATE CAKE



Hershey's Light Chocolate Cake image

Make and share this Hershey's Light Chocolate Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 2 cakes, 4-6 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
6 tablespoons corn oil
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 350.
  • Grease 2 8" round cake pans.
  • In a bowl stir in flour, cocoa and baking soda.
  • In a saucepan heat corn oil and stir in sugar until melted.
  • Remove from heat.
  • Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
  • Add the dry ingredients then whisk till blended.
  • Pour evenly into cake pans.
  • Bake 20 minutes or until toothpick comes out clean.
  • Cool.
  • Fill and frost top.
  • Refrigerate.

Nutrition Facts : Calories 453.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 8.5, Sodium 347.1, Carbohydrate 86.6, Fiber 3.4, Sugar 50.3, Protein 7.4

LIGHTER CHOCOLATE CAKE WITH CHOCOLATE ICING



Lighter Chocolate cake with chocolate icing image

You'd never guess that this rich-tasting, light-textured sponge is lower in fat, calories and sugar thanks to ground almonds and yogurt

Provided by Angela Nilsen

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Cuts into 10 slices

Number Of Ingredients 19

25g butter
140g self-raising flour
25g cocoa powder , sifted
1 ½ tsp baking powder
50g light muscovado sugar
75g golden caster sugar
25g ground almonds
175g natural yogurt
¼ tsp vanilla extract
2 large eggs , beaten
2 tbsp rapeseed oil
25g dark chocolate (preferably 70% cocoa solids), finely chopped
50g icing sugar
1 tbsp cocoa powder , sifted
25g butter , room temperature
1 tsp semi-skimmed milk
100g light cream cheese , straight from the fridge
100g quark cheese
10 sugared almonds (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 18cm round sandwich cake tins with baking parchment. Melt the butter and set aside to cool. Mix the flour in a large bowl with the cocoa powder, baking powder, both sugars and ground almonds. Stir the yogurt and vanilla into the beaten eggs. Pour this into the dry mixture along with the melted butter and oil. Briefly stir until just mixed, creamy and smooth. Do not overbeat.
  • Spoon the mixture evenly between the two tins and level the surfaces. Bake for 20 mins until risen and starting to come away from the sides of the tin. Remove from the tins, peel off the parchment and leave the cakes to cool on a wire rack.
  • Meanwhile, make the icing. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the pan and leave the chocolate to cool. Sift the icing sugar and cocoa into a separate bowl. Add the butter and milk, and beat until smooth. Beat in the cream cheese and quark, then stir in the cooled, melted chocolate.
  • When the cakes are cold, use half the icing to sandwich both cakes together. Spread the rest of the icing on top in fluffy folds, then decorate with sugared almonds, if you like.

Nutrition Facts : Calories 269 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31.3 grams carbohydrates, Sugar 20.4 grams sugar, Fiber 1.4 grams fiber, Protein 8.1 grams protein, Sodium 0.6 milligram of sodium

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