BLACK VELVET CHOCOLATE CAKE RECIPE
Black velvet buttermilk cake is light, fluffy and has a rich and velvety texture. Combine it with vanilla buttercream for a lighter taste or chocolate ganache for a rich and decadent cake.
Provided by Elizabeth Marek
Categories Dessert
Time 1h
Number Of Ingredients 20
Steps:
- NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop.
- Whisk together melted chocolate, cocoa powder, hot coffee, vanilla, and oil until combined (it will look lumpy). Then mix in the warm buttermilk and whisk until combined. Then set aside.
- Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, mixing in fully before adding the next egg.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the chocolate mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.
- Cream your butter until smooth with the whisk attachment (by hand or in the stand mixer is fine)
- Add the vegetable shortening to the butter and cream until smooth
- While mixing on low, start adding in your powdered sugar one cup at a time until it's all combined with the butter mixture
- Add in your salt, vanilla and milk and whip on medium for 10-15 minutes until very light and fluffy
- If your frosting is too thick, you can add in 1-2 more Tablespoons of water or milk to thin it down to your desired consistency.
- You can now add in your desired food coloring if you prefer your frosting to be colored. I used electric pink, electric green and electric pink food coloring from americolor.com. Remember, the frosting color will deepen after 24 hours.
Nutrition Facts : Calories 517 kcal, Carbohydrate 61 g, Protein 3 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 219 mg, Fiber 1 g, Sugar 49 g, ServingSize 1 serving
DARK CHOCOLATE CAKE
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8
DARK CHOCOLATE & ORANGE CAKE
A dense, dark and devilishly delicious cake, this will be gone before you know it
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
BLACK CHOCOLATE WITCH CAKE RECIPE
You don't need a special spell to put together this fun cake-just colorful buttercream and spooky decorations.
Categories Halloween black chocolate cake black chocolate witch cake witch cake how to make a witch cake
Time 2h5m
Yield 24
Number Of Ingredients 34
Steps:
- Make the Black Chocolate Cake: Heat oven to 350 degrees F and lightly coat four 9-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then spray the parchment.
- In a large bowl, sift together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- Using an electric mixer, in a second large bowl, whisk together the butter and oil. Add the ice cold water and whisk until well combined, 1 minute. Reduce mixer speed to low and add the eggs, one at a time, mixing until incorporated. Mix in the sour cream and vanilla. With the mixer running, gradually add the flour cocoa mixture.
- Divided the batter among the prepared pans (about 2 1/2 cups per pan). Tap each pan on a countertop a couple of times (this helps eliminate any air bubbles and evenly distribute the batter). Bake until a wooden pick inserted into the center comes out clean, 25 to 27 minutes. Transfer to a wire rack and let cool for 10 minutes before removing from pans to cool completely.
- Make the Buttercream Frosting: Using an electric mixer, beat butter on medium speed until creamy, about 2 minutes. Reduce mixer speed to low and gradually add confectioners' sugar, alternating with heavy cream. Mix in vanilla extract. Increase speed to high and beat until fluffy, about 2 minutes. Divided the frosting among 3 medium bowls (2 1/2 cups per bowl) and tint sing green, purple, and orange gel food coloring. Transfer each color to a separate resealable 1-quart plastic bag.
- Make the Chocolate Ganache: Place chocolate in a medium bowl. In a small saucepan, heat heavy cream until just bubbling around the edges. Pour the cream over the chocolate, stir once, then let sit for 5 minutes. Stir until completely melted and smooth. Cover with plastic and set aside until slightly thickened, about 30 minutes.
- Assemble the Cake: Using a large serrated knife, cut the rounded tops off each cake so they are level and even in thickness (save the tops of the cakes). Transfer one layer of cake to a 9-inch cake board.
- Snip 1/2 inch off a corner of the green frosting bag. Pipe the frosting around the top edge of the cake. Pipe the remaining green buttercream in the middle of the cake, then use an offset spatula to spread evenly; place another cake layer on top. Repeat with the purple icing, then the orange.
- Spoon the cooled ganache over the top, using the back of a spoon to coax the ganache slightly over the edges of the cake.
- Decorate the Cake: Place the cake on a platter and arrange the cake crumbs around the base of the cake. Arrange the cookie pieces and crumbs on top of the cake. Shape the fondant into the witch's hat and shoes, bats, pumpkin and crow.
FUDGY DARK CHOCOLATE CAKE
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
- Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
BLACK CHOCOLATE CAKE
This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite.
Provided by JEANIE BEAN
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
- Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 283.4 mg, Sugar 33.6 g
BLACK CHOCOLATE CAKE
Dark rich and moist, this is a chocolate cake lover's dream! This complete recipe may be mixed by hand using a whisk, make certain to grease your baking dish generously for this see my recipe#78579 and also make certain the water is boiling hot and the brewed coffee is hot and strong, use your own favorite frosting or see recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees (oven rack to second-lowest position).
- Generoulsy grease and flour a 13 x 9-inch baking dish.
- In a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside.
- Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted.
- Mix in vanilla.
- Stir un the flour mixture until blended, then beat in eggs (batter will be thin).
- Pour the batter into prepared baking dish.
- Bake for 30-35 minutes or until cake test done.
- Allow to cool completely before frosting.
Nutrition Facts : Calories 1831.9, Fat 184.3, SaturatedFat 46.4, Cholesterol 31, Sodium 309.6, Carbohydrate 49.6, Fiber 2.9, Sugar 29.4, Protein 4.6
NANNY'S BLACK MIDNIGHT CAKE
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
- In the bowl of a stand mixer with paddle attachment, cream oil and sugar until well combined.
- Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
- Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
- In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and mix just until all ingredients are combined, do not over mix once flour is in.
- Butter the bottom and sides of two 9-inch cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven. (note, aluminum baking pans are by far, the best for baking cakes. Non-stick and dark colored pans can change the cake by browning it more than it needs to)
- Bake 30-35 minutes or until a tooth pick inserted into the center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. During our baking, one cake was done in 30 minutes and the second in 32 minutes. Do not over bake.
- Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
- Sift cocoa powder with confectioner's sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
- Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.
BLACK CHOCOLATE CAKE
The perfect dessert for Halloween: a layer cake that's black as night.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
- Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
- Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
- Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.
DEEP, DARK CHOCOLATE CAKE
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.
Provided by Shirley O. Corriher
Categories Dessert Cake Chocolate Buttermilk Egg Bake Birthday Party Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers
Number Of Ingredients 12
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
- Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
DARK CHOCOLATE CAKE
The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.
Provided by Food Network
Categories dessert
Time 3h30m
Yield One 9-inch cake
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
- Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
- In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
- Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
- Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
- Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
- For the toffee: Line a baking sheet with parchment paper.
- Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
- For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
- Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
- Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
- Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
- For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
- Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
- To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.
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Estimated Reading Time 9 minsPublished 2015-11-16
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CHOCOLATE CAKE RECIPE - MARTHA STEWART
From marthastewart.com
3.7/5 (584)Category Cake Recipes
- Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
- Tiny and Tasty: Cupcakes are great for parties at school -- they require no cutting, and liners come in all different sizes and designs. After you make the chocolate-cake batter, fill each liner so it's three-quarters full. Our recipe will yield about 30 standard-size cupcakes; bake at 350 degrees for 40 to 45 minutes (25 to 35 minutes for mini sizes). Once cool, cover them with your favorite frosting.
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BLACK FOREST MOUSSE CAKE WITH CHERRY-CHILE ... - FOOD & WINE
From foodandwine.com
Servings 18Total Time 8 hrs 45 minsCategory Desserts
- Preheat oven to 300°F. Line a 13- x 9-inch baking pan with heavy-duty aluminum foil, allowing 2 inches of overhang on all sides. Lightly grease foil with cooking spray. Combine chocolate and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 6 minutes. Cool chocolate mixture 5 minutes. Place egg white in bowl of a heavy-duty stand mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 1 minute. Increase speed to medium-high, and gradually add 2 tablespoons sugar, beating until stiff peaks form, 2 to 3 minutes.
- Line a 13- x 9-inch baking pan with parchment paper, allowing 2 inches of overhang on 2 long sides; set aside. Combine dark chocolate, milk chocolate, and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 3 minutes. Remove from heat, and stir in cornflakes and salt until well combined. Spread mixture in a very thin layer (about 1/8 inch thick) to completely cover bottom of prepared pan. Freeze until set, at least 1 hour or up to 2 days. Using parchment paper as handles, lift chocolate crunch from pan in one piece. Carefully remove parchment, and place chocolate crunch sheet on top of cooled cake layer in baking pan. Freeze, uncovered, while preparing mousse.
- Combine milk chocolate and dark chocolate in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 10 minutes. Let chocolate stand until slightly cool, about 15 minutes. Meanwhile, beat heavy cream and salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium speed until fluffy but still pourable (not quite soft peaks), about 3 minutes. Fold half of the whipped cream into slightly cooled chocolate until combined. Gently fold in remaining whipped cream. Spread mousse on top of frozen chocolate crunch layer in baking pan. Using an offset spatula, smooth mousse to sides of pan in an even layer to completely cover surface. If needed, dip offset spatula in hot water, and dry with a towel to make top layer of mousse as level as possible. Chill, uncovered, until set, about 2 hours.
- Combine cherries and juice, pomegranate juice, and chile in a blender. Process until smooth, about 45 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5 minutes. Meanwhile, whisk together sugar and pectin in a small saucepan. Add cherry mixture and corn syrup to sugar mixture. Bring to a boil over medium-high, whisking often. Boil, whisking constantly, 2 minutes. Remove from heat, and whisk in bloomed gelatin until dissolved. Transfer mixture to a medium bowl, and let cool completely, about 2 hours. Pour glaze over chilled mousse layer. Tilt pan to evenly cover surface. Chill, uncovered, until glaze is set, about 1 hour. Prepared cake can be chilled up to 2 days.
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THE BEST DARK CHOCOLATE CAKE - NORINE'S NEST
From norinesnest.com
4.4/5 (19)Total Time 1 hr 55 minsCategory Desserts & SweetsCalories 944 per serving
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans and place parchment paper in bottom of cake pan.
- 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. Add in the boiling water or hot decaf coffee. Combine for 1 minute on slow speed. The batter will be very wet. 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 cream butter until light and fluffy. Sift the Cocoa powders and powder sugar in a separate bowl to remove any lumps. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
THE BEST CHOCOLATE SPONGE CAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Ratings 1Calories 206 per servingCategory Dessert
- Preheat the oven to 350F/177C. Prepare two, 8-inch/20-cm cake rounds by lining the bottom with parchment paper; do not grease the sides. This recipe will also work well in a 13x19-inch jelly roll pan for Swiss roll cakes.
- Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly after each addition.
- In a small ramekin, dissolve the instant coffee with the hot water. Pour the dissolved coffee and melted butter last into the batter. Fold and mix gently for approximately 30 seconds, just until the butter is mixed into the batter. (Adding the butter is optional)
- Divide the batter evenly between the two baking pans. Bake in the preheated oven for 18 to 20 minutes, until the tops are set. They will spring back when tapped gently when done. Remove the cakes from the oven and place onto a cooling rack. Immediately, run a knife along the edge of the pan and cake to release the cake from the pan. Allow the layers to cool completely before removing them from the pans.
HERSHEY'S ESPECIALLY DARK CHOCOLATE CAKE | RECIPES
From hersheyland.com
Servings 30Total Time 2 hrs 30 minsCategory Tags
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
- 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 or fill cups about 2/3 full with batter.
- Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially Dark" Chocolate Frosting.
EASY DARK CHOCOLATE LOAF CAKE - FOOD & SUN
From foodandsun.com
Servings 8Total Time 55 minsCategory Dessert
- In a food processor, beat the eggs and the maple syrup. Then add the gluten free flour, baking powder, cacao powder, vanilla and a pinch of salt. Then slowly pour the dark chocolate and the butter mix. Mix well with a spoon until well incorporated.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Bake for about 40 minutes or until cooked when tested with a skewer. Allow to cool completely. Remove from the baking tin and cut into slices.
BLACK SESAME AND CHOCOLATE FINANCIER CAKE - FOOD NOUVEAU
From foodnouveau.com
Cuisine FrenchCategory DessertServings 10Total Time 2 hrs 10 mins
- Make the brown butter: Place a stainless steel saucepan over medium heat. Add the diced butter and stir to melt completely. Bring to a simmer and cool without stirring for 2 minutes. The butter will bubble up as water evaporates from it. Start stirring the butter again to watch it change color. If needed, lift the pan off the heat so the butter bubbles down, allowing you to see what color it is. Take the butter off the heat when the milk solids (the solids that deposits in the bottom of the pan) are golden and the butter gives off an enticing nutty aroma. Swirl the pan for a few seconds to make sure the butter is ready, then pour it butter into a mixing bowl or measuring cup and set aside to cool for 10 minutes.
- For the black sesame and chocolate financier cake: In the bowl of a food processor (or a mini food processor, or the food processor attachment of a hand blender), combine the toasted black sesame seeds, flour, brown sugar, and salt. Process for about 2 minutes, or until the mixture turns gray (scrape down the bowl as needed.)
- Transfer the dry ingredients to a large mixing bowl. Add the powdered sugar and almond flour, then whisk to thoroughly combine. Add the egg whites and whisk until fully incorporated. Add the brown butter, canola oil, sesame oil, and black gel food coloring, if using, and whisk until fully incorporated. Cover the bowl with plastic wrap and refrigerate the butter for at least 1 hour, or up to 3 days.
- To bake the black sesame and chocolate financier cake: Preheat the oven to 350°F (175°C). Generously butter a 9-in (23-cm) savarin or ring mold pan, lightly dust with flour, then tap out the excess. Spoon the financier batter around the mold (the batter will be a bit stiff because it was refrigerated.) Once you’ve spooned all the batter into the mold, use the back of the spoon to evenly distribute it around the mold and level out the top.
BLACK FOREST CAKE ~ GERMAN BLACK ... - OF BATTER AND DOUGH
From ofbatteranddough.com
5/5 (5)Total Time 40 minsEstimated Reading Time 8 mins
- Drain the cherries over a bowl to catch the juice. Combine 2 tablespoons of the cherry juice with the Kirsch or cherry liquor and brush over each of the cake layers while they are still warm, letting the liquid soak into the cakes. Let the cakes cool completely, then wrap tightly with plastic wrap and freeze for at least 1 hour. (*See note)
- Put the chopped bittersweet chocolate into a bowl. Heat 8 ounces of the heavy cream in a saucepan or in the microwave until it is just beginning to simmer. Pour the cream over the chocolate, let it sit for 5 minutes undisturbed, then stir until all the chocolate is melted and it's perfectly smooth. Place, uncovered, in the refrigerator until thick enough to spread, stirring from time to time.
- Meanwhile, beat the remaining 12 ounces of heavy cream with the powdered sugar and vanilla until stiff peaks form. Make sure to beat the cream until it's quite thick - beating it almost to the point where it begins to transform into butter.
- Combine the drained cherries with the cherry preserves, stirring gently so that you don't smash the cherries.
DARK CHOCOLATE POUND CAKE WITH STRAWBERRIES AND CREAM
From foodfolksandfun.net
4.8/5 (6)Total Time 4 hrs 45 minsCategory DessertCalories 460 per serving
- Move oven rack to lower-middle position and preheat oven to 325 degrees F. Spray Bundt pan with PAM Cooking Spray; set aside. In a large bowl, combine flour and salt. Place cocoa and chocolate in a medium bowl. Pour water over cocoa and stir until no cocoa streaks remain and chocolate has melted. Let chocolate cool 5 minutes.
- In the bowl of a stand mixer, add butter, chocolate mixture, granulated sugar, brown sugar, and vanilla. Beat on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and slowly add in flour mixture. Scrape sides of bowl as needed. Mix until just combined.
- Pour batter into prepared pan and gently tap pan on counter to pop any air bubbles. Bake 75 to 85 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 20 minutes, then remove cake from Bundt pan and cool for 3 hours or overnight.
- Just before serving, whip cream and powdered sugar until stiff peaks form. Slice cake and serve with whipped cream and strawberries.
BLACK MAGIC CHOCOLATE CAKE RECIPE - DIETHOOD
From diethood.com
Ratings 22Calories 403 per servingCategory Dessert
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
ULTIMATE BLACK COCOA CAKE - DEEP, DARK, CHOCOLATE CAKE!
From nelliebellie.com
4.6/5 (12)Total Time 45 minsCategory DessertCalories 313 per serving
- Combine butter, sugar, baking powder, and salt in the bowl of a stand mixer (or use a hand mixer). Cream until thoroughly combined.
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.
- Duncan Hines Devil's Food Cake. Devil's food cake is usually the chocolate cake mix available at most grocery stores. While the Duncan Hines brand of chocolate cake did taste decent, there were better options on the table.
- Benders Organic Chocolate Cake. I'm all for eating organic, but when it comes to cake I really just want a slice that tastes good. This one didn't quite do it for me.
- Worst: Miss Jones Baking Co. Chocolate Cake. While there was nothing "wrong" with this cake once it was baked, and while I would still eat it if someone put it in front of me, one cake had to come in last.
BLACK FOREST CAKE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
Servings 1Total Time 2 hrs 5 mins
BEST BLACK CHOCOLATE CAKE RECIPE - HOW TO MAKE BLACK ...
From goodhousekeeping.com
Servings 20Total Time 1 hr 20 minsCategory Halloween, Dessert
DARK CHOCOLATE CAKE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanServings 6
DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 3 hrsCategory Dessert, Cakes, Layer CakesCalories 952 per serving
OUR BEST DARK CHOCOLATE CAKE RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
WHAT’S THE DIFFERENCE BETWEEN DEVIL’S FOOD CAKE AND ...
From myrecipes.com
Estimated Reading Time 3 mins
GLUTEN-FREE DARK CHOCOLATE CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine Contemporary, HealthyTotal Time 30 minsCategory BakingCalories 301 per serving
HOW TO MAKE BLACK COLOR CHOCOLATE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 4 mins
DARK CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
3.8/5 (4)Total Time 50 minsCategory DessertCalories 411 per serving
BAKER’S CHOCOLATE DEVIL’S FOOD CAKE AUTHENTIC RECIPE ...
From tasteatlas.com
4.7/5 (3)Servings 12Cuisine AmericanCategory Chocolate Cake
CHOCOLATE CAKE | FOOD & WINE
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EVERYBUNNY LOVES FOOD: BLACK AND WHITE CHOCOLATE CAKE
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DARK CHOCOLATE ANGEL FOOD CAKE - DIETS IN REVIEW
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