My Kind Of Chocolate Birthday Cake Recipes

BEST CHOCOLATE BIRTHDAY CAKE

Best Chocolate Birthday Cake image

This cake is always requested from my kids for their birthdays; it's the best!

Provided by Brenda

Categories Desserts Cakes Cake Mix Cake Recipes

Time 1h40m

Yield 14

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
¾ cup vegetable oil
¾ cup water
4 eggs
1 cup semisweet chocolate chips
1 (16 ounce) package prepared chocolate frosting
2 tablespoons candy-coated milk chocolate pieces (such as M&M's®), or as desired

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

Nutrition Facts : Calories 542 calories, Carbohydrate 62.5 g, Cholesterol 67.8 mg, Fat 31.5 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 474.3 mg, Sugar 47.5 g

CHOCOLATE-CHOCOLATE BIRTHDAY CAKE

Chocolate-Chocolate Birthday Cake image

This is the birthday cake I've made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party's theme was "May the Fours Be With You), this cake hit the spot and remains a favorite. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it's best spread between the layers and over the cake when it's just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it's cold but tastes best when it's at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it's a birthday!

Provided by Dorie Greenspan

Categories cakes, dessert

Time 3h

Yield 12 to 14 servings.

Number Of Ingredients 18

Ingredients

2 sticks (226 grams) unsalted butter, at room temperature (plus more for the pan)
2/3 cup (56 grams) unsweetened cocoa powder (plus more for the pan)
2 cups (272 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups (250 grams) sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240 ml.) buttermilk, well shaken
4 ounces (113 grams) bittersweet chocolate, melted and cooled
3 1/3 cups (405 grams) confectioners' sugar
4 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
3 sticks (339 grams) unsalted butter, at room temperature
6 ounces (170 grams) bittersweet chocolate, melted and cooled
4 1/2 tablespoons buttermilk
Small decorations to scatter over the cake, optional

Steps:

Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don't worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
Make the frosting: Sift together the confectioners' sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it's almost incorporated, beat in the buttermilk. It's best to use the frosting immediately.
If necessary, just before you're ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake - go sleek or swirly. If you're using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 322 milligrams, Sugar 59 grams, TransFat 1 gram

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