SUPER MOIST CHOCOLATE CAKE
Super moist... You can't resist.
Provided by Im Awesome
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Let cool.
- Combine sugar and egg in a large bowl; beat with an electric mixer until light and airy, about 3 minutes. Add melted chocolate, flour, milk, cocoa powder, sour cream, and vegetable oil; beat until batter is smooth and well blended.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 72 g, Cholesterol 32 mg, Fat 9.5 g, Fiber 5.1 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 32.6 mg, Sugar 29.7 g
ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE
Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 4 molten chocolate cakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
- Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
- Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
- With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
- Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
BEST MOIST CHOCOLATE CAKE
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
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
YUMMY CHOCOLATE CAKE
My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.
Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MEGA MAGICAL 7 LAYER CHOCOLATE CAKE
Provided by Duff Goldman
Categories dessert
Time 2h15m
Yield One 8-inch round cake
Number Of Ingredients 35
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
- Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
- Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
- For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
- Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
- For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
- For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
- For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
- To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
- When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
- When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
- Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
- Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.
CONTEST-WINNING MOIST CHOCOLATE CAKE
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
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.
MMMMMM CHOCOLATE CAKE
This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!
Provided by Denise Nelson
Categories Sheet Cake
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.
- Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
- To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
- Frost while cake is hot and icing is still soft.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46 g, Cholesterol 36 mg, Fat 16 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 250.9 mg, Sugar 36.8 g
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
MMMMMM CHOCOLATE CAKE
This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!
Provided by Denise Nelson
Categories Sheet Cake
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.
- Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
- To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
- Frost while cake is hot and icing is still soft.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46 g, Cholesterol 36 mg, Fat 16 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 250.9 mg, Sugar 36.8 g
MIRACLE WHIP CHOCOLATE CAKE
This is a very easy yet absolutely scrumptious and moist chocolate cake. The recipe was lost when my Mom died but was found years later in a church cookbook where she had put it. This will become your secret recipe for chocolate cake!
Provided by Bill Hodgkins
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in bowl and beat well with electric mixer.
- Pour into a greased and floured 9x13 pan.
- Bake 45 minutes at 350 degrees.
MMMMMM CHOCOLATE CAKE
This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!
Provided by Denise Nelson
Categories Sheet Cake
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.
- Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
- To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
- Frost while cake is hot and icing is still soft.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46 g, Cholesterol 36 mg, Fat 16 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 250.9 mg, Sugar 36.8 g
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