Tasty Chocolate Cake Recipes

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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.

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY



Classic Chocolate Cake Recipe by Tasty image

It's a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

nonstick cooking spray, for greasing
2 cups all purpose flour
1 cup cocoa powder
1 teaspoon kosher salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sour cream
2 sticks unsalted butter, room temperature
1 ½ cups sour cream
2 teaspoons vanilla extract
1 pinch kosher salt
2 ¼ cups powdered sugar
⅔ cup cocoa powder

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  • In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, and beat until fully incorporated.
  • Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  • Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
  • Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 114 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, Sugar 71 grams

THE BEST CHOCOLATE CAKE RECIPE BY TASTY



The Best Chocolate Cake Recipe by Tasty image

Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit

Provided by Scott Loitsch

Categories     Bakery Goods

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

1 ½ cups flour
1 cup dutch processed cocoa powder
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise
4 oz dark chocolate, chopped
1 ½ cups butter, softened
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder
5 cups powdered sugar
5 tablespoons milk
fresh fruit, to decorate

Steps:

  • Grease and line three 8-inch (20 cm) cake tins with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the mayonnaise and beat until the mixture is smooth and creamy.
  • Preheat oven to 325˚F (160˚C).
  • Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  • Using a rubber scraper, fold the dark chocolate chunks into the batter.
  • Distribute the batter evenly between the 3 prepared cake tins.
  • Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  • Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  • While your cakes are cooling, prepare the buttercream.
  • In a large bowl, beat together the butter and vanilla.
  • Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  • Frost and decorate to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams

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

PERFECT CHOCOLATE CAKE



Perfect Chocolate Cake image

An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!

Provided by BCMASON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 cup unsweetened cocoa powder
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2 ½ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
⅓ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
  • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
  • In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
  • To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY



2-Ingredient Chocolate Cake Recipe by Tasty image

Here's what you need: semisweet chocolate chips, large eggs, powdered sugar, vanilla ice cream, seasonal fruit

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 5

9 oz semisweet chocolate chips
4 large eggs
powdered sugar, for serving
vanilla ice cream, for serving
seasonal fruit, for serving

Steps:

  • Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
  • Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
  • Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
  • Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
  • Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
  • Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
  • Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
  • Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, Sugar 12 grams

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY



Swedish Sticky Chocolate Cake (Kladdkaka) Recipe by Tasty image

Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry

Provided by Alix Traeger

Categories     Bakery Goods

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 ⅓ cups sugar
2 eggs
½ cup flour
¼ cup cocoa powder
1 pinch salt
½ cup butter, melted
1 tablespoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
powdered sugar
1 cup berry, optional

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
  • Sift in the flour, cocoa powder, and salt.
  • Fold until incorporated.
  • Mix in the butter and vanilla.
  • Grease a pan with butter and sprinkle cocoa powder to coat.
  • Pour in batter and smooth out. Batter will be very thick.
  • Bake for 20 minutes or until the top has hardened. The center should still be soft.
  • Sprinkle with powdered sugar.
  • Add berries (optional).
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

YUMMY CHOCOLATE CAKE



Yummy Chocolate Cake image

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

1 package chocolate cake mix (regular size)
1 package (2.1 ounces) sugar-free instant chocolate pudding mix
1-3/4 cups water
3 large egg whites, room temperature
FROSTING:
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Chocolate curls, optional

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

EASY CHOCOLATE CAKE RECIPE BY TASTY



Easy Chocolate Cake Recipe by Tasty image

Here's what you need: caster sugar, milk, extra virgin olive oil, regular cocoa powder, flour, Belgian dark cocoa powder, eggs, baking soda

Provided by Zahra Kent

Categories     Desserts

Yield 6 servings

Number Of Ingredients 8

1 cup caster sugar
4 tablespoons milk
4 tablespoons extra virgin olive oil
½ cup regular cocoa powder
2 cups flour
½ cup Belgian dark cocoa powder
2 eggs
½ teaspoon baking soda

Steps:

  • Mix the flour, sugar, cocoa powder and baking soda in a small mixing bowl.
  • Whisk the eggs, milk and oil in a separate small bowl.
  • Add the wet ingredients to the dry and combine. Bake for 30 to 40 minutes at 150 °C.
  • Serve.

Nutrition Facts : Calories 441 calories, Carbohydrate 69 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, Sugar 24 grams

CHOCOLATE CAKE FROM SCRATCH



Chocolate Cake from Scratch image

Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.

Provided by Pat

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 10

2 cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup brewed coffee
1 teaspoon vanilla extract
2 cups white sugar
½ cup vegetable oil, such as (Crisco®)
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
  • Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
  • Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g

MOIST CHOCOLATE CAKE



Moist Chocolate Cake image

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

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
FAVORITE ICING:
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Additional baking cocoa, optional

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.

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2021-04-25 Instructions. Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and mix until well combined.
From tastesbetterfromscratch.com


RIDICULOUSLY DELICIOUS CHOCOLATE CAKE | FAVORITE FAMILY RECIPES
2018-12-17 Pour into round greased pans. Bake at 300 for about 30-40 min. Check it at 30 minutes and then every 5 minutes until toothpick comes out clean when placed in the center of the cake. Take it out of the oven and allow to cool for 15 min before removing from pans. Let the cake cool completely on wire racks before frosting.
From favfamilyrecipes.com


BEST EVER EASY CHOCOLATE CAKE - THE BUSY BAKER
2021-02-01 For the cake: Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch spring form pan with butter, and line the bottom with a circle of parchment paper. In a large bowl add the cocoa powder and butter, and pour the hot coffee over them, whisking as the butter melts and the cocoa dissolves in the liquid.
From thebusybaker.ca


OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME

From tasteofhome.com


EASY, RICH & MOIST CHOCOLATE BIRTHDAY CAKE - PRETTY. SIMPLE. SWEET.
2021-04-20 Add the butter mixture, eggs and sour cream to the dry ingredients and mix until just combined. Add the hot water/coffee and whisk until smooth. Scrape batter into prepared pan. Bake cake for 30-35 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry.
From prettysimplesweet.com


50 BEST CHOCOLATE CAKE RECIPES YOU SHOULD TRY IN 2021
This chocolate cake recipe produces a big, fat, delicious chocolate cake. The secret to making this cake big is using a smaller 8-inch pan with high sides, forcing the cake to rise up tall and beautiful. Dutch processed cocoa powder, unsalted butter, and whole milk give this cake moist, made-from-scratch appeal. Dark Chocolate Mascarpone Frosting adapted from Martha …
From thecuddl.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli chocolate has been making life a bite better since 1852. Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today!
From ghirardelli.com


THE MOST DELICIOUS, LIFE-CHANGING CHOCOLATE CAKE
2022-03-21 Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
From cakebycourtney.com


A DELICATE AND DELICIOUS CAKE WITH PLENTY OF CHOCOLATE FLAVOR ...
Jan 9, 2022 - This Pin was discovered by Lorri Flynn. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


CHOCOLATE CAKE RECIPES | ALLRECIPES
908. Flourless Chocolate Cakes for Your Gluten-Free Indulgence. Texas Sheet Cake Recipes. Texas Sheet Cake Cookies. 8. Chocolate Cupcakes. 1490. Ready in 30 minutes, this quick chocolate cupcake recipe is the perfect party treat. Black Forest Cake.
From allrecipes.com


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