Ultimate Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ULTIMATE CHOCOLATE CAKE



Ultimate Chocolate Cake image

This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11

1 cup Valrhona cocoa powder, plus more for dusting
3/4 cup strong coffee, boiling
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Ultimate Chocolate Frosting

Steps:

  • Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
  • Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
  • Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
  • Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
  • To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

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

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 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 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

ULTIMATE CHOCOLATE CAKE



Ultimate chocolate cake image

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 2h10m

Yield Cuts into 14 slices

Number Of Ingredients 16

200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
50g grated chocolate or 100g curls, to decorate
200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar
undefined

Steps:

  • Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
  • Put 200g chopped dark chocolate in a medium pan with 200g butter.
  • Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  • Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
  • Beat 3 medium eggs with 75ml buttermilk.
  • Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  • Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
  • To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
  • Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium

ULTIMATE CHOCOLATE CAKE



Ultimate Chocolate Cake image

Make and share this Ultimate Chocolate Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup unsalted butter
2 1/2 cups sugar
2 cups boiling water
1 cup cocoa powder
4 eggs
1 teaspoon vanilla extract
2 3/4 cups flour or 2 3/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy whipping cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
1 cup unsalted butter
1/2 cup heavy whipping cream
3 1/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • Grease and flour 3- 9 inch cake pans.
  • Mix cocoa and boiling water, stir until smooth, set aside to cool.
  • Sift dry ingredients together, set aside.
  • In a large bowl beat butter sugar, eggs and vanilla together.
  • Alternately beat in the dry ingredients and the chocolate mixture.
  • Beat just until blended, do not overmix.
  • Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
  • Remove cakes from oven and allow them to set for 3-5 minutes.
  • Remove from pans and cool completely on a wire rack before frosting.
  • Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
  • Set aside.
  • Prepare frosting by melting the butter and chocolates together over low heat.
  • Stir in the cream and mix until smooth.
  • Remove the pan from the heat and place it in a large bowl filled with ice.
  • Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape.
  • Chill.
  • Before you put the cake together, make sure that everything has completely cooled.
  • Divide the filling in two and spread it between the layers.
  • Frost sides and top with the chocolate icing.
  • Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.

EXTREME CHOCOLATE CAKE



Extreme Chocolate Cake image

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Provided by RACH56

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  • Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  • To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  • Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g

ULTIMATE CHOCOLATE CAKE



Ultimate Chocolate Cake image

Provided by Anna Olson

Categories     bake,birthday party,chocolate,dessert,kid-friendly,Party Favourites,valentine's day

Yield 1 serving

Number Of Ingredients 19

½ cup unsalted butter, room temperature
1 ½ cup granulated sugar
½ cup brown sugar
2 egg
2 tsp vanilla extract
½ cup water
4 oz unsweetened chocolate, chopped
2 tsp espresso powder
1 ¾ cup pastry flour
¼ cup cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup sour cream
2 cup unsalted butter, room temperature
1 egg yolk, optional
12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
2 tsp vanilla extract
¼ tsp salt
2 ½ cup icing sugar, sifted

Steps:

  • Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
  • Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
  • In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
  • Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
  • Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.
  • Beat butter on high speed, scraping sides frequently, until light and fluffy. Reduce speed and beat in egg yolk. Add melted chocolate and mix in.
  • Add vanilla, salt and icing sugar and beat until smooth.
  • To ice the cake top one layer with icing and spread. Place second cake layer on top. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature (hence omitting egg yolk in frosting, if desired).

THE ULTIMATE CHOCOLATE CAKE



The ultimate chocolate cake image

The most fugy, scrumptious chocolate cake! Great for birthday party's (usually none left, much to my dismay).

Provided by maeveella

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Set oven to 190c/375f/gas mark 5. Grease the cake tin, then cut out a circle of baking parchment and line the base of the tin with it (20cm/8in).
  • Break the chocolate into a bowl. Stand it over a saucepan of simmering water and stir until all the chocolate has malted.
  • Cut the butter into small pieces. Add the butter and water to the chocolate and stir until the butter has melted.
  • Separate the eggs into two large bowls. Whisk the egg yolks and sugar together until they are thick and creamy.
  • Stir the chocolate mixture into the egg yolk mixture. Add the ground almonds, sift in the flour and mix well
  • Whisk the egg whites with a pinch of salt until they form stiff peaks. Fold them, gently into the chocolate mixture.
  • Put the mixture into the tin. Bake for 40-45 minutes. Cool for around 10-20 minutes then remove the cake and put it onto a wire rack
  • MAKING THE TOPPING
  • Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and stir in the soured cream
  • Spread the chocolate topping over the top of the cooled cake with a palette knife, then decorate it with flamed almonds.

THE ULTIMATE CHOCOLATE CAKE



The Ultimate Chocolate Cake image

So, moist, so chocolatey a cake lover's dream. Creamy-smooth Hellmann's mayonnaise replaces the shortening to add the ultimate in moistness. Rich Hershey's cocoa adds the ultimate in deep chocolatey flavor. I found this recipe in Family Circle magazine. I have not tried this recipe.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 2 cakes, 4-5 serving(s)

Number Of Ingredients 19

2 cups unsifted flour
2/3 cup hershey's cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 2/3 cups sugar
4 eggs
1 teaspoon vanilla
1 cup Hellmann's mayonnaise
1 1/3 cups water
18 1/2 ounces chocolate cake mix
1/2 cup hershey's cocoa
3 eggs
1 cup Hellmann's mayonnaise
1 1/3 cups water
6 tablespoons margarine
3/4 cup hershey's cocoa
3 1/2 cups confectioners' sugar
6 -7 tablespoons milk
1 teaspoon vanilla

Steps:

  • Scratch: Grease and flour bottoms of 2 (9") layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise .Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350 oven 30-35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost. Makes 2 (9") layers.
  • From A Mix: Grease and flour bottoms of 2 (9") layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed 2 minute. Pour into pans. Bake as directed in scratch recipe at above. Frost. Makes 2 (9") layers.
  • The Ultimate Chocolate Frosting: In small bowl with mixer at medium speed beat 6 tablespoons margarine to soften. Add 3/4 cup Hershey's cocoa and 3 1/2 cups of confectioners sugar alternately with 6-7 tablespoons of milk. Beat until of spreading consistency, adding an additional 1 tablespoon milk, if needed. Add 1 teaspoon vanilla. Makes 2 3/4 cups.

Nutrition Facts : Calories 2373.9, Fat 92.6, SaturatedFat 19.7, Cholesterol 403.9, Sodium 2680.6, Carbohydrate 384.1, Fiber 18.5, Sugar 245.7, Protein 35.3

More about "ultimate chocolate cake recipes"

BEST ULTIMATE CHOCOLATE CAKE RECIPE - HOW TO MAKE …
best-ultimate-chocolate-cake-recipe-how-to-make image
2019-08-01 Preheat the oven to 350°F. Lightly grease two 8 inch cake pans with nonstick spray, then add cocoa powder and tap around until the pan is well …
From food52.com
Reviews 100
Servings 1
Cuisine American
Category Dessert


EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN …
epic-chocolate-cake-recipe-so-moist-divas-can image
2018-12-21 Instructions. Preheat oven to 325. F. Grease and flour 3 (9-inch cake pans), set aside. In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil. Mix in eggs one at a time. Mix in vanilla extract, …
From divascancook.com


THE ULTIMATE CHOCOLATE CAKE - CAKE BY COURTNEY
the-ultimate-chocolate-cake-cake-by-courtney image
2020-09-09 In a bowl fitted with a paddle attachment, beat the butter on medium high until light and fluffy. In a microwave safe bowl or over the stove, heat the cream and the chocolate. Stir to create a smooth ganache. Set aside to cool …
From cakebycourtney.com


THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF …
the-best-chocolate-cake-recipe-rich-moist-chef image
2022-04-25 Preheat oven to 350 degrees. Butter & flour two 9 inch round cake pans. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside. In a stand mixer with the paddle attachment, add in …
From chefsavvy.com


ULTIMATE HOMEMADE CHOCOLATE CAKE - MY RECIPE …
ultimate-homemade-chocolate-cake-my image
2017-10-04 In another large bowl, whisk the eggs, milk, oil, vanilla, and sour cream together. Add the wet ingredients to the dry ingredients and mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed. …
From myrecipeconfessions.com


ULTIMATE CHOCOLATE CAKE RECIPE | SAINSBURY`S MAGAZINE
ultimate-chocolate-cake-recipe-sainsburys-magazine image
Put the chocolate (if using) in a heatproof bowl set over a pan of gently simmering water, and leave to melt. Stir until smooth and set aside to cool slightly. In a separate bowl, gradually mix the milk into the cocoa powder to …
From sainsburysmagazine.co.uk


THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
the-best-chocolate-cake-recipe-ever-add-a-pinch image
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a …
From addapinch.com


ULTIMATE CHOCOLATE CAKE RECIPE | MAKING LIFE BLISSFUL
ultimate-chocolate-cake-recipe-making-life-blissful image
Once everything is combined, stir in 1 cup boiling water. Mixture will be thin. Bake at 350 degrees in a greased 9X13 pan for 40 minutes. While the cake is baking. Let’s make the Ganache Frosting! Microwave cream for a minute or two to …
From makinglifeblissful.com


53 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A …
53-best-chocolate-cake-recipes-to-make-any-week-a image
2022-02-01 Chocolate-Rye Crumb Cake. Nutty rye flour, crunchy cocoa nibs, and cocoa powder make a delicious crackly topping that you may feel tempted to eat before it can make its way onto the cake. Get This ...
From epicurious.com


THE BEST-BEST CHOCOLATE CAKE | RICARDO
the-best-best-chocolate-cake-ricardo image
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. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside. In another …
From ricardocuisine.com


THE ULTIMATE CHOCOLATE CAKE RECIPE FROM A BOX
the-ultimate-chocolate-cake-recipe-from-a-box image
2019-09-03 Instructions. In a medium sized bowl, add the number of eggs called for on the box plus one extra and beat well with a whisk. Add in melted butter in place of vegetable oil, milk in place of water, and beat until combined. Melt …
From kenarry.com


ULTIMATE CHOCOLATE CAKE RECIPE | LAND O’LAKES
ultimate-chocolate-cake-recipe-land-olakes image
Combine 4 ounces chocolate, 1/4 cup butter, water and baking soda in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted. (Mixture will foam slightly.) Remove from heat; set aside. STEP 4. Combine remaining 1/4 …
From landolakes.com


THE ULTIMATE CHOCOLATE CAKE RECIPE - MAKE FABULOUS CAKES
METHOD. Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl. Add the hot coffee, oil and milk and mix it for about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla.
From make-fabulous-cakes.com


ULTIMATE CHOCOLATE CAKE – EAT, LITTLE BIRD
2018-05-30 The Ultimate Chocolate Cake Recipe. But presented with the perfect opportunity to try a new celebration cake, I proceeded to make SamIam’s Epic Cake. One look at the ingredients and I couldn’t help but notice how fitting the name was; the cake could be described as epic simply for the quantities of the ingredients. The recipe calls for 2 x 26 cm (10 inch) …
From eatlittlebird.com


THE MOST DECADENT CHOCOLATE CAKE RECIPE | WILTON
2021-11-01 Make sure your oven rack is in the center position and the oven is fully preheated to 350℉. Place both pans in the oven, leaving at least 1 inch between pans to allow for air flow and even baking. Resist the urge to open the oven door until the last 10 minutes of bake time. The rush of cold air from opening the oven too soon can cause your ...
From blog.wilton.com


50+ OF THE BEST CHOCOLATE CAKE RECIPES! | MY CAKE SCHOOL
2019-11-17 Chocolate Cheesecake Cake. This decadent chocolate cheesecake cake is a chocolate lover's dream, with a rich chocolate cheesecake sandwiched between two homemade chocolate cake layers and frosted in a coat of chocolate cream cheese frosting (topped with chocolate ganache.) Get the Recipe. 3.
From mycakeschool.com


HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | RECIPES
Wire Rack. 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
From hersheyland.com


THE BEST MOIST CHOCOLATE CAKE RECIPE - SCIENTIFICALLY SWEET
Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
From scientificallysweet.com


THE ULTIMATE CHOCOLATE CAKE RECIPE - SALT & BAKER
2018-11-09 Frosting. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on high speed for 2 minutes or until light and fluffy. Add the cocoa powder, vanilla, and salt. Mix until combined. With the mixer speed on low gradually add the powdered sugar.
From saltandbaker.com


THIS IS THE ULTIMATE CHOCOLATE CAKE RECIPE. HERE'S WHY
2020-12-14 Bake, Cool, and Make the Frosting. Divide the batter among three prepared cake pans, and then bake in a preheated 350°F oven until a toothpick inserted in the center comes out clean, 20 to 25 ...
From foodandwine.com


CHOCOLATE CAKE - PREPPY KITCHEN
2020-04-29 In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer). Add the ¼ cup of cocoa powder, and the salt then mix to combine.
From preppykitchen.com


27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
2022-03-17 The Spruce / Sonia Bozzo. Vegan guests can enjoy this guilt-free chocolate cake that replaces the usual butter and eggs with silken tofu and almond milk, with a little maple syrup for added sweetness. The result is a delicious, dense cake that is suitable for vegan diets. Continue to 25 of 27 below. 25 of 27.
From thespruceeats.com


ULTIMATE CHOCOLATE CAKE | CHEFSTEPS
Found in some of those fail-proof boxed cakes you loved as a kid, this easy-to-find powder keeps the fats suspended in the batter, leading to an impossibly moist crumb that’s never greasy. The result: a confection worthy of a Wayne Thiebaud painting and delicious enough to please the toughest of confectionery critics.
From chefsteps.com


THE ULTIMATE CHOCOLATE LAYER CAKE | CANADIAN LIVING
2014-02-01 Method. Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside. In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
From canadianliving.com


HOW TO MAKE THE ULTIMATE CHOCOLATE CAKE - YOUTUBE
Reserve the One Top: http://bit.ly/2v0iastGet the recipe:THE ULTIMATE CHOCOLATE CAKEServings: 12INGREDIENTSCAKE1½ cups flour1 cup Dutch processed cocoa powde...
From youtube.com


CHOCOLATE CAKE (THE BEST) | RICARDO
In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let stand for 1 minute, without stirring. With a whisk, stir until smooth. Add the butter and syrup and stir until the butter has melted. Let cool until the ganache is spreadable, about 3 hours, or refrigerate for about 1 hour.
From ricardocuisine.com


THE ULTIMATE CHOCOLATE CAKE - ANNABEL LANGBEIN – RECIPES
Method. STEP 1. Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper. STEP 2. Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. STEP 3.
From langbein.com


ULTIMATE CHOCOLATE CAKE, LINDT
220 g lightly packed dark brown sugar. 100 g caster sugar. 175 g unsalted butter, at room temperature. 100 g Lindt Excellence 90% Cocoa Dark Chocolate, melted and cooled. 2 large eggs. 2 tsp vanilla extract. 350 ml buttermilk. For the …
From chocolate.lindt.com


BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
2018-12-19 Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
From cafedelites.com


THE MOST AMAZING CHOCOLATE CAKE RECIPE
Yes! Add 2 tablespoons of white vinegar to almond or soy milk. Let stand 5 minutes and use in place of the buttermilk. For the frosting, use a dairy-free frosting option.
From thestayathomechef.com


OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME

From tasteofhome.com


BEST CHOCOLATE CAKE RECIPE - CONFESSIONS OF A BAKING QUEEN
2019-10-24 Mix to combine. Set aside. In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in the dry ingredients, mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin.
From confessionsofabakingqueen.com


BEST CHOCOLATE CAKE RECIPE (RICH AND MOIST) - KITCHEN FUN WITH …
2021-01-25 Frosting Directions: In a large bowl, mix together the butter and cream cheese until it is smooth and creamy. Add in the cocoa powder, vanilla, and milk. Continue to beat until the ingredients form into a thick chocolate batter. Gradually add in the powdered sugar, allowing it to combine with the chocolate mixture.
From kitchenfunwithmy3sons.com


THE ULTIMATE CHOCOLATE CAKE RECIPE - FINE DINING LOVERS
2018-09-28 Made up adjectives aside, this ‘ultimate chocolate cake’ recipe from the team at ChefSteps seems to tick every (cake) box. They’ve added glycerol monostearate to make the cake extra moist and spongy, but you don’t have to. From there it’s just a whole load of the good stuff; sugar, chocolate, vanilla and even buttermilk.
From finedininglovers.com


ULTIMATE CHOCOLATE PEANUT BUTTER CAKE BEST RECIPES
In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
From findrecipes.info


THE ULTIMATE CHOCOLATE CAKE RECIPE - ANNA THEOKTISTO | FOOD
Directions. Instructions Checklist. Step 1. Preheat oven to 350°F. Lightly coat 3 (9-inch) round cake pans with baking spray. Advertisement. Step 2. …
From foodandwine.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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #oven     #dinner-party     #heirloom-historical     #holiday-event     #kid-friendly     #kosher     #romantic     #cakes     #chocolate     #dietary     #christmas     #hanukkah     #low-sodium     #rosh-hashana     #valentines-day     #low-in-something     #taste-mood     #equipment

Related Search