My Best Chocolate Cake Recipes

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THE BEST CHOCOLATE CAKE RECIPE



The Best Chocolate Cake Recipe image

The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover's dream. The rich buttercream frosting makes it perfect!

Provided by Jamie

Categories     Cake

Time 1h

Number Of Ingredients 14

2 cups sugar (400 grams)
1 3/4 cups all-purpose flour (210 grams)
3/4 cup unsweetened cocoa powder (64 grams)
2 tablespoons Dutch process cocoa, optional (11 grams)
2 teaspoons baking soda (12 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon kosher salt (6 grams)
2 eggs
1 cup buttermilk (240 mL)
1 cup strong black coffee (240 mL)
1/2 cup vegetable oil (120 mL)
2 teaspoons vanilla extract (4 grams)
Homemade Buttercream Frosting
Chocolate Buttercream Frosting

Steps:

  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  • Pour batter evenly into prepared pans.
  • Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Frost as desired.

Nutrition Facts : Calories 346 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 479 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

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

BEST CHOCOLATE CAKE



Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

BEST WHITE CHOCOLATE CAKE



Best White Chocolate Cake image

Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.

Provided by andreascakesandcatering

Categories     Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 11

4 ounces good quality white chocolate
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whipping cream
½ cup milk
3 tablespoons milk
2 teaspoons vanilla extract
2 cups white sugar, divided
½ cup unsalted butter, at room temperature
4 large eggs, separated, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
  • Sift flour, baking powder, and salt together into a medium bowl.
  • Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
  • Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
  • Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
  • Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
  • Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g

MY BEST CHOCOLATE CAKE



My Best Chocolate Cake image

I actually had to sub regular ingredients to make this, VERY thankful I wrote it down!!! It's got just about everything in there! And it's DELICIOUS! Hope you try it sometime! :)

Provided by Wildflour

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup sugar
1 cup light brown sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs
1 cup chocolate milk
1 tablespoon Hershey's syrup
1/2 cup unsalted butter, melted
1 tablespoon vanilla
1 cup brewed coffee, very hot
3/4 cup unsalted butter, melted
1 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
2/3 cup chocolate milk
2 teaspoons vanilla
3 tablespoons caramel ice cream topping, for garnishing

Steps:

  • Grease 2, 8" cake pans with butter-flavored crisco and coat evenly with cocoa powder. Each pan will take about 2 Tbl. or so. *If you have trouble with cakes sticking to your pans, I recommend that you use flour, or half flour and half cocoa for this. Mine never stick, but they are well coated with whatever in the heck they use, and very shiny. You use whatever works best in your pans.
  • In large bowl stir together first 8 ingredients with a wire whisk well.
  • Add rest of cake ingredients except coffee. Beat on medium for 2 minutes.
  • Add coffee carefully, and beat til mixed well. Be careful to add it slowly so it doesn't splatter on you and everything else! Hot coffee can really burn!
  • Pour evenly into the 2 prepared pans.
  • Bake in pre-heated oven at 350º for about 40 minutes or til toothpick comes out clean. *This is not a high-rising cake, it's a bit dense. So don't fret when it looks kinda puckered in the very center, that's the way it should look.
  • Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  • Frosting:.
  • Melt butter in microwave.
  • Stir in cocoa well.
  • Alternately add rest of ingredients beating with wire whisk, or use a mixer. Beat til smooth and creamy.
  • This makes enough frosting to frost a 2-layer 8" cake, plus extra to decorate it with. If you just want to frost it, pile it on there! I doubt anyone will complain!
  • Drizzle with caramel ice cream topping if desired. Top with your heart's desire. I used Brach's chocolate stars, chopped walnuts and white chocolate truffles! Experiment and have fun! :).
  • Thanks for taking the time to read my recipe, hope you give it a try! :).

Nutrition Facts : Calories 962, Fat 35.1, SaturatedFat 21.5, Cholesterol 135.5, Sodium 692.7, Carbohydrate 164.2, Fiber 8.5, Sugar 124.6, Protein 10.8

THE BEST CHOCOLATE CAKE EVER



The Best Chocolate Cake Ever image

My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.

Provided by Emily Passaro

Categories     Dessert

Time 1h

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour (I use Gold Medal brand)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Sift together dry ingredients in a large mixing bowl.
  • Add oil, coffee, and milk; mix at medium speed for 2 minutes.
  • Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
  • Pour into 2 greased and floured 9 inch cake pans.
  • Bake at 325 for 25-30 minutes.
  • Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
  • To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
  • In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
  • Add chilled milk/flour mixture and beat for 10 minutes.
  • Frost cake after is it completely cool.
  • Refrigerate cake until just before serving.

Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5

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From ghirardelli.com


SIMPLY PERFECT CHOCOLATE CAKE - EASY, ONE-BOWL RECIPE, MOIST AND …
2018-10-29 This is THE BEST chocolate cake recipe out there! Easy, one-bowl recipe, moist and melt-in-your-mouth, with tons of deep chocolate flavor! Course: Dessert Cuisine: American Keyword: chocolate cak from scratch, chocolate cake, german chocolate cake recipe Servings: 10 slices.
From bakingamoment.com


FAVORITE HOMEMADE CHOCOLATE CAKE - THE SEASONED MOM
2021-01-13 Prepare cake batter and divide between two round 9-inch cake pans. Bake the cakes in a 350 degree F oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting. Cream together the chocolate frosting ingredients until thick, smooth and spreadable.
From theseasonedmom.com


THE BEST CHOCOLATE CAKE RECIPE | MEL'S KITCHEN CAFE
2021-06-21 Set the pans aside. Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
From melskitchencafe.com


KETO CHOCOLATE CAKE RECIPE - EASY RECIPES
Preheat oven to 350 degrees F. Grease an 8-inch round cake pan. Mix all cake ingredients together in a large bowl. Pour cake batter into an 8-inch greased pan.
From recipegoulash.cc


MY BEST CHOCOLATE CAKE - MAKES, BAKES AND DECOR
2017-10-20 Preheat your oven to 180c/160c fan oven and grease and line 3 8 inch cake pans. In a large bowl sift in the flour, cocoa and bicarbinate of soda and then mix in the sugar. In a separate bowl add the buttermilk, oil, coffee and eggs and whisk together. Pour the wet ingredients into the dry ingredients and mix until combined.
From makesbakesanddecor.com


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