BEST CHOCOLATE CAKE
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
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.
THE WORLD'S EASIEST CHOCOLATE CAKE
I loved this recipe when I was 10 because it was fool-proof and delicious. I love this recipe now because it is delicious, takes 5 minutes and has some history.
Provided by Adapted from Peg Bracken's "I Hate to Cook Book"
Categories Dessert
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 F
- Prepare your pan with pan spray, or line your cupcake molds.
- In a large bowl, whisk flour, cocoa, sugar, salt and soda.
- In a medium bowl, whisk together the oil, water, vinegar and vanilla
- Add the wet mixture to the dry and stir until it is completely incorporated and smooth
- Pour the final mixture into your prepared pan and bake until the cake springs back to touch.
WORLD'S BEST CHOCOLATE CAKE
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
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
THE BEST CHOCOLATE CAKE YOU EVER ATE
I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.
Provided by CANDACEMARIE
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
- Sift 2 cups white sugar and 2 cups flour together; set aside.
- In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
- Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
- Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
- To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
- Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g
More about "the worlds easiest chocolate cake recipes"
THE BEST-BEST CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
5/5 (370)Calories 820 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
- On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF …
From chefsavvy.com
4.9/5 (82)Calories 494 per servingCategory Dessert
25 BEST CHOCOLATE CAKE RECIPES | EASY CHOCOLATE CAKE …
From foodnetwork.com
Author By
WORLD'S BEST CHOCOLATE CAKE - TASTE OF THE FRONTIER
From kleinworthco.com
THE WORLD'S BEST CHOCOLATE CAKE RECIPE - CLARKS CONDENSED
From clarkscondensed.com
THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER
From iambaker.net
IS THIS THE WORLD'S BEST CHOCOLATE CAKE? - GOOD FOOD
From goodfood.com.au
YOTAM OTTOLENGHI AND HELEN GOH'S CHOCOLATE CAKE RECIPE - FOOD52
From food52.com
BEST SHOP BOUGHT GLUTEN FREE BIRTHDAY CAKE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BANANA BREAD RECIPE USING A CAKE MIX | THE CAKE BOUTIQUE
From thecakeboutiquect.com
RECIPE: BEETROOT AND CHOCOLATE CAKE - REDIFF.COM GET AHEAD
From rediff.com
BANANA BREAD CHOCOLATE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BEST CHOCOLATE CAKE RECIPE BUNDT PAN | THE CAKE BOUTIQUE
From thecakeboutiquect.com
13 BEST IRISH CAKE RECIPES AND DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
THE MOST AMAZING CHOCOLATE CAKE RECIPE - THE STAY AT HOME CHEF
From thestayathomechef.com
THE BEST CHOCOLATE BISCOFF CAKE | CAKE BY COURTNEY
From cakebycourtney.com
EASY CHOCOLATE CAKE RECIPE _ MOIST & FLUFFY CHOCOLATE CAKE
From scribd.com
YOTAM OTTOLENGHI: THE WORLD’S BEST CHOCOLATE CAKE
From irishtimes.com
OLD FASHIONED CHOCOLATE COBBLER RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
THE BEST CHOCOLATE CAKE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
THE UNEXPECTED INGREDIENT FOR SUBTLE CARAMEL FLAVOR IN CHOCOLATE …
From thedailymeal.com
THE WORLD’S BEST CHOCOLATE CAKE RECIPE EVER
From worldchocolatedirectory.org
THE BEST VEGAN CHOCOLATE CAKE RECIPE – VEGAN DUKAN
From vegandukan.com
CHOCOLATE CUSTARD CAKE | RECIPETIN EATS
From recipetineats.com
BEST MARBLE CAKE RECIPE FROM SCRATCH - HOUSE OF NASH EATS
From houseofnasheats.com
BEST CHOCOLATE CAKE RECIPE (HOMEMADE FROM SCRATCH)
From joyfoodsunshine.com
PECAN PIE BUNDT CAKE - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE CAKE RECIPE CHOCOLATE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
EASY VEGAN CHOCOLATE CAKE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
BEST CHOCOLATE ORANGE BUNDT CAKE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
THE WORLD'S BEST CHOCOLATE OATMEAL CAKE RECIPE - PINCH OF YUM
From pinchofyum.com
EASY BANANA BREAD WITH YELLOW CAKE MIX | THE CAKE BOUTIQUE
From thecakeboutiquect.com
TOP 45 WORLDS BEST CHOCOLATE CAKE RECIPE RECIPES
From newburysynthesis.afphila.com
CHOCOLATE CHIP ESPRESSO YOGURT CAKE - THE-GREATEST-BARBECUE …
From the-greatest-barbecue-recipes.com
THE FAMOUS CAKE THAT IS DRIVING THE WORLD CRAZY, NO OVEN EASY …
From youtube.com
EASY CINNAMON BUNDT CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
EASIEST CHOCOLATE CAKE FROM SCRATCH - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search