THE BEST CHOCOLATE CAKE EVER
My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.
Provided by Emily Passaro
Categories Dessert
Time 1h
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.
Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5
CHOCOLATE-CHOCOLATE BIRTHDAY CAKE
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
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
BEST EVER GLUTEN FREE CHOCOLATE CAKE RECIPE
This is the best gluten free chocolate cake recipe out there. It's moist, rich, and incredibly easy to make. There's a dairy free option too!
Provided by Sharon Lachendro - What The Fork Food Blog
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
- In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
- In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
- With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
- Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
- Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.)
- Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
- When the cakes are cool, prepare the buttercream.
- Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream.
- Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy.
- Frost the cake as desired!
Nutrition Facts : Calories 569 calories, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, ServingSize 1, UnsaturatedFat 13 grams unsaturated fat
THE BEST CHOCOLATE CAKE RECIPE {EVER}
The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Provided by Robyn Stone | Add a Pinch
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BIG CHOCOLATE BIRTHDAY CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
- Divide the batter among the prepared cake pans and bake for 20 minutes.
- Cool completely before icing. Refrigerate the layers after cooling for best results.
- For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
- Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
- Frost the cake in between each layer, on the top and around the sides.
THE BEST CHOCOLATE CAKE I'VE EVER HAD (AND A PAR-TAAAY!)
Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It's a Magleby's copycat. You will not regret this!
Provided by Karen
Categories Dessert
Time 2h19m
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
- In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
- Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
- In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
- Stir in the vanilla and 1 cup brown sugar.
- When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
- Lastly, fold in the sour cream. DON'T over mix!!
- Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
- Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
- Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
- Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)
Nutrition Facts : ServingSize 1 slice, Calories 1030 kcal, Carbohydrate 131 g, Protein 7 g, Fat 57 g, SaturatedFat 36 g, TransFat 2 g, Cholesterol 185 mg, Sodium 925 mg, Fiber 4 g, Sugar 104 g, UnsaturatedFat 17 g
LOVE AT FIRST SIGHT CHOCOLATE CAKE
The BEST Chocolate Cake Recipe in the World. This decadent chocolate cake is rich, moist, and will cure your chocolate cravings.
Provided by Melissa Stadler, Modern Honey
Categories Dessert
Time 34m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
- Spray two 9-inch cake pans with non-stick cooking spray. You can also use three 8-inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
- Let cool before frosting.
THE BEST CHOCOLATE CAKE RECIPE
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
Provided by Lindsay
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to hot water and add to mixture. Mix well.
- Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make frosting while cakes cool. Beat the butter in a large mixing bowl until smooth.
- Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- Add another 5 cups (575g) of powdered sugar and mix until smooth.
- Add cocoa and mix until smooth.
- Add remaining water or milk until the frosting is the right consistency.
- Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
- Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
- Add second layer of cake and add another cup of frosting on top in an even layer.
- Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
- Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 941 calories, Sugar 101 g, Sodium 496.6 mg, Fat 49.6 g, SaturatedFat 22.6 g, TransFat 2.5 g, Carbohydrate 127.7 g, Fiber 5.8 g, Protein 7 g, Cholesterol 38.1 mg
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CHOCOLATE BIRTHDAY CAKE
Soft, moist, decadent chocolate cake covered with creamy, delicious chocolate frosting...that perfectly describes this chocolate birthday cake!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.
- Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
- While mixture beats, add cocoa powder, instant coffee powder and salt to hot water. Add to eggs and sugar.
- Next slow down mixer and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
- Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to rest for 10 minutes before removing from pans to cool completely.
- Add butter, confectioner's sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
- Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
- Frost each layer of cake with frosting then frost the entire cake and serve.
Nutrition Facts : Calories 730 kcal, Carbohydrate 120 g, Protein 6 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 322 mg, Fiber 3 g, Sugar 93 g, ServingSize 1 serving
THE MOST AMAZING CHOCOLATE CAKE
The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
- In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
- Divide batter evenly amongst the three prepared pans, about 3 cups of batter per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
- Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
- In a large bowl, use a hand mixer or stand mixer to beat together butter and cream cheese until fluffy, about 3 minutes.
- Add in cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
- Use frosting to frost and assemble cake, or transfer to a piping bag for decorating. Once frosted, this cake should be refrigerated, but can remain at room temperature for up to 4 hours.
Nutrition Facts : ServingSize 1 large slice, Calories 767 kcal, Carbohydrate 119 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 668 mg, Fiber 5 g, Sugar 91 g
BEST CHOCOLATE BIRTHDAY CAKE
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
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
More about "best chocolate birthday cake food"
EASIEST CHOCOLATE BIRTHDAY CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (288)Servings 1
- Place a rack in center of oven; preheat to 325°. Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
- Whisk 1⅓ cups all-purpose flour, 1¼ cups granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, and 1¼ tsp. kosher salt in a large bowl. Sift ½ cup cocoa powder into bowl, then whisk to combine. (You can stop here and package these dry ingredients in an airtight container to create a sort of DIY cake mix if you want!)
- Whisk 2 large eggs, ¾ cup vegetable oil, and 1 tsp. vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, that’s okay!
- Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmer—make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.
HOMEMADE CHOCOLATE BIRTHDAY CAKE - VEENA AZMANOV
From veenaazmanov.com
Ratings 31Category DessertCuisine AmericanTotal Time 4 hrs 5 mins
- Once cooled, cut the domes off the cake layers with a serrated bread knife or cake leveler.Tip - see my tutorial on how to level, torte, and fill cakes like a pro
THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF …
From chefsavvy.com
4.9/5 (74)Calories 494 per servingCategory Dessert
EASY CHOCOLATE BIRTHDAY CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Cakes And Baking
- For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.
- Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.
- Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.
- Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean.
- Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat.
- To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream.
- Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake.
BEST EVER CHOCOLATE CAKES - BBC GOOD FOOD
From bbcgoodfood.com
Author Sarah LienardPublished 2020-04-06Estimated Reading Time 4 mins
- Easy chocolate cake. This sponge cake sandwiched with a rich buttercream looks stunning, but is actually really simple to make. In fact, it’s so straightforward that kids can help measuring the ingredients, mixing the batter and decorating the end result.
- Gravity-defying sweetie cake. These trendy, jaw-dropping anti-gravity cakes are a marvel to behold. It may take a bit more effort (try our top tips and tricks to get the best results) but this cake is perfect for a weekend baking project.
- Easy vegan chocolate cake. Following a dairy-free, egg-free, wheat-free or nut-free diet needn't mean missing out on a slice of cake. The secret ingredient in our recipe is avocado, which adds a decadent richness to the cake batter, along with simple substitutes such as sunflower spread and soya milk for the frosting.
- Brooklyn blackout cake. Ready to try your hand at something different? This decadent, dark sponge cake is filled and coated with a rich chocolate custard and finished with crumbled cake crumbs.
- Squidgy chocolate & pomegranate torte. Dense and indulgent, this rich chocolate torte is the stuff dreams are made from. Finish with a scattering of jewel-like pomegranate seeds to give it a refreshing lift.
- Chocolate fudge cupcakes. Ideal for entertaining children of an afternoon, these cute cupcakes are incredibly easy to bake and decorate. Get creative with your toppings – it’s a great way to use up any chocolates, sweeties or sprinkles that hanging around in the cupboard.
- Triple chocolate & peanut butter layer cake. Peanut butter aficionados will be pining after this showstopping bake. It’s comprised of three fluffy sponges sandwiched with a peanut butter icing, decorated with a dark chocolate ganache drip and piled high with all sorts of goodies, from chocolate eggs to crunchy pretzels.
- Chocolate traybake. When it comes to ease of serving and nostalgia, you can’t beat a good old fashioned traybake. We’ve flavoured the sponge batter with plenty of cocoa powder and added a smooth chocolate icing to create an American-style sheet cake that’s perfect for an indoor celebration.
- Chocolate & raspberry birthday layer cake. Victoria sponge purists, look away now – we’ve upgraded the traditional bake with an indulgent cocoa twist.
CHOCOLATE CAKE - RECIPETIN EATS
From recipetineats.com
5/5 (238)Calories 351 per servingTotal Time 45 mins
- Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
- Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
53 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A BETTER ...
From epicurious.com
Estimated Reading Time 9 minsPublished 2015-11-16
- Double Chocolate Layer Cake. Let's start our list of the best chocolate cake recipes with this beloved classic from Gourmet. This two-layer masterpiece is extra moist, thanks to the use of oil instead of butter, and tender, thanks to a pour of buttermilk.
- Flourless Chocolate Cake. Sometimes you need a really deeply chocolaty chocolate cake, and you just don’t want flour to get in the way. This elegant and easy recipe isn’t kidding around.
- Inside-Out German Chocolate Cake. The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.
- Deep, Dark Chocolate Cake. This incredibly dark, extra-moist cake gets its color from Dutch-process cocoa powder and baking soda. Top with any frosting you like—or some fluffy meringue.
- Hot Cocoa Cake. Somehow a Bundt cake feels fancy even without any decoration. This one also tastes fancy, thanks to a little instant coffee to enhance the chocolate's roasty side.
- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
- One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.
- Double Chocolate Cake with Peppermint-Chocolate Frosting. What keeps this minty—but dairy-free—chocolate cake delectably rich and moist? Applesauce and mayonnaise.
- Orange Chocolate Loaf Cake From Florida. This classic recipe from baking icon Maida Heatter is made with whipped cream instead of butter. That move guarantees rich, creamy flavor and a moist, fluffy texture.
- Chocolatey Chocolate Cake. Looking for a not-too-sweet cake that's impossible to mess up? You've met your new favorite chocolate dessert. Get This Recipe.
53 BIRTHDAY CAKE RECIPES FOR THE BEST PART OF EVERY ...
From epicurious.com
- Classic Yellow Cake with Chocolate Frosting. For birthdays, dinner parties, and celebrations of all kinds, ditch the boxed mix and add this classic Epicurious recipe to your repertoire.
- How to Make a Ruffle Cake. Wow your friends and win the birthday cake game with this beautiful ombré ruffle cake. View Story.
- Caramel Apple Drip Cake with Candied Walnuts. If apple pie is your ideal dessert, this cake will satisfy both your aesthetic and your birthday cake dreams.
- Giant Vanilla Donut Cake. Who would balk at this doughnut-shaped baked cake decorated exactly like Homer Simpson's favorite treat? Get This Recipe.
- Baked Alaska Saint Pierre. This orange-scented cake—layered with vanilla ice cream and orange sorbet—is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
- BA's Best Carrot Cake. This is the only carrot cake recipe you’ll ever need. Get This Recipe.
- How to Make a Surprise Cake. Give your kids (or anyone for that matter) a birthday surprise they'll never forget with this amazing, piñata-inspired cake.
- Double-Layer Vanilla-Buttermilk Cake with Raspberries and Orange Cream-Cheese Frosting. This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake with orange cream cheese frosting.
- Banana Split Ice Cream Cake. Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.
- Three Cities of Spain Cheesecake. Possibly the best cheesecake recipe ever, this version was published in Gourmet in 1999. People have been losing their minds over it ever since.
HOW TO MAKE THE BEST CHOCOLATE BIRTHDAY CAKE FROM …
From tasteofhome.com
Author Lisa KaminskiPublished 2020-05-07Estimated Reading Time 8 mins
THE BEST-BEST CHOCOLATE CAKE - RICARDO
From ricardocuisine.com
5/5 (361)Total Time 1 hr 35 minsCategory DessertsCalories 820 per serving
THE BEST BIRTHDAY CAKE RECIPES, FROM LAYER CAKES TO …
From huffpost.com
Author Kristen AikenEstimated Reading Time 1 min
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From theguardian.com
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From bbc.co.uk
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From ibirthdaycake.com
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
4.9/5 (118)Total Time 1 hr 15 minsCategory Cakes, DessertsCalories 302 per serving
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper. *SEE NOTES*
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
EASY, RICH & MOIST CHOCOLATE BIRTHDAY CAKE - PRETTY ...
From prettysimplesweet.com
4.8/5 (6)
- In a medium-size saucepan place all the ingredients. Warm it over low-medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps. Let it cool slightly in the saucepan for 10-15 minutes.
- Place chocolate and heavy cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.
- Cover the cake evenly with the frosting. Add sprinkles, if desired. Refrigerate for 1 hour until set. Keep in the fridge.
CHOCOLATE CAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (201)Total Time 1 hr 35 minsCategory DessertsCalories 1148 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform pans with parchment paper. Butter thoroughly and set aside.
- Cut and remove the crown of each cake. Cut the cakes in half horizontally to have four layers. Cover each of the cake slices with a third of the ganache and stack. Frost the sides of the cake with the remaining ganache.
25 CHOCOLATE CAKE RECIPES - MAKE YOUR BEST MEAL
From thespruceeats.com
- Chocolate Raspberry Layer Cake Recipe. Raspberries pair well with chocolate, making the raspberry filling for this layer cake a no-brainer. Even though there are several steps to this recipe, the cake, filling, and frosting can all be prepared a day or two in advance.
- Hot Chocolate Mug Cake. A cup of hot chocolate on a cold winter day is the perfect treat, and this recipe takes this beloved beverage one step further by transforming it into a decadent cake, with those quintessential mini marshmallows on top.
- Classic and Easy Chocolate Cake. Get step-by-step instructions for creating the perfect, classic, moist, and fudgy two-layer chocolate cake with creamy chocolate frosting.
- Molten Lava Cake. If you love the decadent molten lava cakes served at fancy restaurants, we've got good news. It's surprisingly easy to bake up this special occasion-worthy chocolate cake with a river of warm chocolate running from it, right in your own kitchen.
- Chocolate Loaf Cake With Easy Chocolate Glaze. This rich and moist chocolate loaf cake is the perfect size for a family dessert. Easy to prepare and bake, it requires basic pantry and fridge staples and can be baked beforehand but glazed right before serving.
- Texas Sheet Cake and Icing. Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making "the best."
- Ho Ho Cake. A favorite lunch-box treat, Ho Ho chocolate snack cakes have been around a long time, and this chocolate-coated cake pinwheel with creamy filling is easy enough to make at home, although on a larger scale.
- Black Forest Cheesecake. Black forest cheesecake is an insanely delicious vehicle to showcase the iconic flavor combination of chocolate and cherries. The chocolate cheesecake filling is baked in an easy-peasy chocolate cookie crust, and topped with a layer of boozy cherries.
- Chocolate Angel Food Cake. Classic, light-as-air angel food cake gets great chocolate flavor from unsweetened cocoa powder in our inspired recipe. It's a chocolate lover's dream, whether you dust the cake with confectioners' sugar or cocoa, frost it with the included fluffy chocolate buttercream frosting, top it with chocolate shavings or sauce, or leave it plain and serve it with berries.
- German Chocolate Cake Recipe. Germany is famous for many desserts, including Black Forest cake and bee sting cake, but the German chocolate cake is not one of them.
15 BEST BIRTHDAY CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Classic Chocolate Cake. It's hard to find anyone who doesn't love chocolate birthday cake. If you've got a couple of mixing bowls, a whisk, measuring cups, and two cake pans, you can make this rich and decadent chocolate cake that makes good use of common pantry ingredients.
- Unicorn Birthday Cake. A unicorn birthday cake exploding with color and candy is a fabulously festive party dessert. Watch kids' eyes light up when you present three, brightly-hued cake layers coated in a decadent vanilla buttercream frosting, loaded up with gummy bears and candies, and festooned with a rainbow lollipop horn.
- Ice Cream Cake. With three colorful delicious flavors inside to deliver the wow factor when it's sliced, this is a great make-ahead cake for any party. It takes some patience to wait for the individual layers of ice cream to freeze, but the resulting sky-high frozen dessert is more than worth it.
- Chocolate Chip Cookie Cake. This giant cookie cake combines everything you love about chocolate chip cookies with the moist and tender crumb of a buttery pound cake.
- World's Best Carrot Cake. Perfectly moist and delicious carrot cake studded with pineapple and pecans and covered in a rich cream cheese frosting is a hands-down winner when it comes to birthday time.
- Mango Mousse Cake. Two layers of light and fluffy sponge cake filled with the dreamiest mango mousse make for a spectacular party dessert. The sponge (or store-bought ladyfingers) is soaked with a fruit-flavored syrup, which complements the tart sweetness of the creamy mousse.
- Rainbow Cake. What could be more whimsical and fun than a slice of multi-hued rainbow cake? This cake of many layers may look like a baking challenge, but it's not as overwhelming as you think.
- Classic Fruit-Topped Cheesecake. Heavenly smooth, creamy, and nestled in a buttery graham cracker crust, this classic restaurant-style cheesecake is a simple, yet special dessert.
- Fluffy Vanilla Cake. For those who prefer vanilla to chocolate, this light and moist vanilla cake is sure to please. It's easy to make from scratch and can be finished with your choice of frosting and decorated to suit any occasion.
- Red Velvet Cake. Red velvet cake covered in fluffy cream cheese frosting is as visually striking as it is delicious. Feel free to scatter some chopped pecans on top for extra crunch in every slice.
THE BEST BIRTHDAY CAKE RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
BIRTHDAYS ARCHIVES - ORGASMIC CHEF
From orgasmicchef.com
5/5 (20)Servings 20Cuisine AmericanCategory Dessert
BEST CHOCOLATE BIRTHDAY CAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (83)Servings 40
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