Secret Ingredient Chocolate Cake Recipes

TOP SECRET CHOCOLATE CAKE

Top Secret Chocolate Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Nonstick baking spray, for the pan
One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines
1 cup whole milk
1/2 cup (1 stick) melted salted butter
3 large eggs, beaten
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/2 cup heavy cream
2/3 cup semisweet chocolate chips
Rainbow sprinkles, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

SECRET-INGREDIENT DARK CHOCOLATE CAKE

Secret-Ingredient Dark Chocolate Cake image

A secret-ingredient chocolate cake guaranteed to be moist and delicious. Use your favorite frosting.

Provided by Cody Joseph Barnhart

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
1 cup Dutch-processed unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ cups stout beer
1 tablespoon vanilla extract
1 tablespoon instant espresso powder
1 ½ cups white sugar
1 cup butter
2 large eggs
½ cup mayonnaise
1 (4 ounce) bar dark chocolate, chopped

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 48.1 g, Cholesterol 75.6 mg, Fat 27.6 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 547.2 mg, Sugar 29.9 g

SECRET INGREDIENT CHOCOLATE CAKE

Secret Ingredient Chocolate Cake image

This is an amazingly moist cake thanks to a surprising ingredient: sauerkraut!! But don't worry, you can't taste the sauerkraut. This is a chocolate lover's cake... and a "can't wait" dessert that's sure to become a family favorite.

Provided by Chef mariajane

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 1/2 cups sugar, granulated
3 eggs
2 teaspoons vanilla
1 cup water
3/4 cup bick's wine-cured sauerkraut, rinsed, drained, finely chopped

Steps:

Preheat oven to 350°F Grease and flour two eight inch round layer cake pans.
Combine first 5 ingredients. Mix well.
In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy.
Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut.
Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.

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