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
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.
BEST CHOCOLATE CAKE
Our family's favorite chocolate cake! Especially when you add the fudge frosting!
Provided by Joan
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 16
Steps:
- Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar. Mix well. Then add: eggs, baking soda and 1 teaspoon vanilla.
- Mix well until lumps are gone. Pour into greased 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
- To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or oleo, 4 tablespoons milk and cocoa. Bring to rolling boil. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Spread on cooled cake.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 55.4 g, Cholesterol 45.2 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.6 g, Sodium 146.4 mg, Sugar 43.3 g
BEST MOIST CHOCOLATE CAKE
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
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
THE BEST CHOCOLATE CAKE
This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
- Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, swirling decoratively.
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
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
ORIGINAL BEST FOODS CHOCOLATE MAYONNAISE CAKE
Mayo is the secret ingredient in this cake that keeps it super moist
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 9-inch cake pans. Combine the flour, cocoa powder, baking soda, and baking powder in a bowl. In a mixing bowl, combine the eggs, sugar, and vanilla. Beat on medium speed with an electric mixer for 3 minute or until uniform in color. Add the mayonnaise and beat on low speed for 1 minute or until incorporated. With the mixer running, slowly add the flour mixture alternating with the water until both ingredients are incorporated. Transfer the cake batter to the prepared cake pans. Place in the oven and bake at 350 degrees F for 30-35 minutes. Let the cakes cool in the pans then remove them to a cooling rack to cool completely. Frost as desired. Store the cake in an airtight container.
Nutrition Facts :
THE BEST CHOCOLATE CAKE
This one bowl chocolate cake is what decadent chocolatey dreams are made of. Frost this super moist chocolate cake with a rich chocolate buttercream for a sinfully delicious treat!
Provided by Sarah | Broma Bakery
Categories dessert
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
- Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!
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.
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
THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover's dream. The rich buttercream frosting makes it perfect!
Provided by Jamie
Categories Cake
Time 1h
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost as desired.
Nutrition Facts : Calories 346 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 479 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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 CAKE
This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter. Download my free Buttercream guide here!
Provided by Tessa Arias
Categories Dessert
Time 1h
Number Of Ingredients 20
Steps:
- In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
- Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
- Fit stand mixer with whisk attachment (not the paddle attachment) and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that's okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
- Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
- Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all of the cake layer, pushing it out over the edge just slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
BEST CHOCOLATE BUNDT CAKE RECIPE
Steps:
- Gather the cake ingredients.
- Spray a 10-cup Bundt cake pan with cooking spray or grease with melted shortening , then dust with flour. Make sure to get all the nooks and crannies to ensure easy release. Position a rack in the center of the oven and heat to 350 F.
- In a medium saucepan over medium-low heat, whisk together the coffee, unsalted butter , and unsweetened cocoa powder until the butter melts. Remove from the heat to cool.
- In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In large bowl, whisk the buttermilk, eggs, and vanilla extract until well combined.
- Add the coffee-chocolate mixture and the flour-sugar mixture to the buttermilk-egg mixture. Whisk until smooth and well blended.
- Pour the batter into the prepared bundt pan.
- Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- Cool the cake in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely. Make the Chocolate Glaze
- Gather the chocolate glaze ingredients.
- In a medium saucepan, combine the unsalted butter, chocolate chips, confectioners' sugar, 6 tablespoons of heavy cream, and the vanilla extract. Heat over low heat, stirring frequently, until the mixture is melted and smooth, 4 to 5 minutes. If the mixture is too thick, add more heavy cream by the tablespoon until it reaches a glaze consistency.
- Spoon the warm glaze mixture over the cooled cake, letting it drip down the sides. Let set, then serve.
Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Cholesterol 69 mg, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, Sodium 192 mg, Sugar 37 g, Fat 21 g, UnsaturatedFat 0 g
THE BEST CHOCOLATE CAKE (REALLY!)
I made this cake for my little brother's 12th birthday with the request of a chocolate cake. It was truly amazing- weeks later my family (nonetheless after being stuffed with a huge dinner and dessert) was still talking about how fabulous the cake was! Nice and moist and the frosting...oooh. Recipe for a 9"x13" pan, but can be made as a wonderful layer cake. Prep time includes cooling and frosting (with some extra leeway). From www.donogh.com
Provided by Roosie
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Melt chocolate, either on the stove or in the microwave and set aside.
- Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
- Add vanilla and melted chocolate, and beat to combine.
- Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
- Stir boiling water into the batter - the batter will be thin.
- Pour into two 9 inch round cake pans which have been greased and floured.
- Bake for 35 minutes, until cake centre springs back when touched.
- Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
- ***For the frosting***.
- Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
- Continue to boil, stirring constantly, for 3 minutes.
- Cool to lukewarm.
- Stir in icing sugar and continue to stir until the right consistency to spread.
- (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.
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From joyfoodsunshine.com
Ratings 17Calories 217 per servingCategory Cake, Dessert
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
- In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
50+ OF THE BEST CHOCOLATE CAKE RECIPES! | MY CAKE SCHOOL
From mycakeschool.com
Estimated Reading Time 9 mins
- Peppermint Patty Cake-Doctored Cake Mix Recipe. This rich Peppermint Patty Cake is a delicious doctored cake mix recipe that consists of peppermint chocolate cake layers, peppermint buttercream, and a decadent ganache.
- Chocolate Truffle Cake. This chocolate layer cake is so decadent, with homemade chocolate cake layers, truffle filling, and chocolate buttercream frosting!
- Mint Oreo Cake {A Scratch Recipe} This moist Mint Oreo Cake with ganache and mint buttercream is the best! If you love the delicious combination of mint and chocolate, you will love this amazing recipe!
THE BEST CHOCOLATE CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (63)Servings 12Cuisine World
- Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides.
- Lightly dust with cocoa powder. Set aside.To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt.
- Stir well and set aside.In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract.
6 STORE-BOUGHT CHOCOLATE CAKE FROM WORST TO BEST — EAT ...
From eatthis.com
- Betty Crocker Super Moist Devil's Food Cake. The number one chocolate cake I tasted was from Betty Crocker. The cake had a robust chocolate flavor that didn't taste artificial.
- Great Value Deluxe Moist Devil's Food Cake. A dark horse in the chocolate cake race is the Great Value devil's food cake from Walmart. The cake was light and moist, had a great chocolate flavor, and held up to plenty of frosting being piled on top.
- Pillsbury Devil's Food Cake. There's nothing cuter in the food world than the Pillsbury Dough Boy. His smiling face on the front of this box had me thinking I would be smiling when this cake was done too, and I definitely was.
BEST EVER CHOCOLATE CAKES - BBC GOOD FOOD
From bbcgoodfood.com
- 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.
THE BEST CHOCOLATE CAKE MIXES OF 2021 – PUREWOW
From purewow.com
- Pillsbury Moist Supreme Devil’s Food Cake Mix. Best Devil’s Food Cake. Value:20/20. Ease of Preparation:20/20. Flavor:15/20. Texture:17/20. Chocolaty-ness:15/20.
- Duncan Hines Signature Perfectly Moist Triple Chocolate Cake. Best Chocolate Lover’s Cake. Value: 20/20. Ease of Preparation: 17/20. Flavor: 17/20. Texture: 16/20.
- Betty Crocker Gluten-Free Devil’s Food Cake. Best Gluten-Free Devil’s Food Cake. Value: 14/20. Ease of Preparation: 18/20. Flavor: 17/20. Texture: 18/20. Chocolaty-ness: 17/20.
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.
CHOCOLATE CAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (201)Calories 1148 per servingCategory Desserts
50 BEST CHOCOLATE CAKE RECIPES YOU SHOULD TRY IN 2021
From thecuddl.com
Estimated Reading Time 8 mins
THE BEST DARK CHOCOLATE CAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Category DessertCalories 990 per serving
OUR BEST BUNDT CAKE RECIPES, STARRING CHOCOLATE, FRUIT ...
From washingtonpost.com
Author Becky Krystal
THE BEST CHOCOLATE BUNDT CAKE - INQUIRING CHEF
From inquiringchef.com
4.2/5 (94)Total Time 1 hr 30 minsCategory DessertCalories 726 per serving
THE BEST CHOCOLATE BUNDT CAKE EVER | NEIGHBORFOOD
From neighborfoodblog.com
Reviews 497Calories 443 per servingCategory Dessert
THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF SAVVY
From chefsavvy.com
4.9/5 (74)Calories 494 per servingCategory Dessert
MOM'S CHOCOLATE CAKE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 Category Chocolate Cake
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
4.9/5 (118)Total Time 1 hr 15 minsCategory Cakes, DessertsCalories 302 per serving
THE BEST CHOCOLATE CAKE RECIPE EVER - THE NOVICE CHEF
From thenovicechefblog.com
Reviews 27Calories 377 per servingCategory Cake
BEST CHOCOLATE CAKE | BAKING MAD
From bakingmad.com
PRAGUE CAKE RECIPE: THIS DECADENT CHOCOLATE CAKE WITH ...
From 30seconds.com
CHOCOLATE CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
CHOCOLATE CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST CHOCOLATE CAKE RECIPES - CULLY'S KITCHEN
From cullyskitchen.com
17 BEST ST. PATRICK’S DAY CAKE RECIPES, FROM THE VERY ...
From salon.com
THE BEST CHOCOLATE CAKES - BBC FOOD
From bbc.co.uk
BEST CHOC CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEST CHOCOLATE CAKE IN THE U.S. | FOOD & WINE
From foodandwine.com
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