DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
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
CHOCOLATE CREAM CHEESE FROSTING
This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!
Provided by History Teacher
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
- Mix well.
- Spread over the cake or cupcakes.
- Store in the refrigerator.
PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING
A cake to die for! Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. Recipe found on another website.
Provided by Marie
Categories Dessert
Time 1h
Yield 1 3layer cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
- In another bowl, mix together flour, baking soda, salt and baking powder.
- Preheat oven to 350 degrees.
- Grease 3 9" layer cake pans.
- In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
- At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly in prepared pans and bake for 25 to 30 minutes.
- Cool in pan 10 minutes, then remove and cool on rack.
- For Filling: Whip cream, add sugar and vanilla.
- Beat until thick.
- For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
- Stir over medium heat until smooth.
- Remove from heat and blend in powdered sugar with a whisk.
- In a bowl over ice, beat until it holds its shape.
- To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
- Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
- Place 3rd cake layer on top, top side up.
- Frost sides and top of cake with chocolate frosting.
- Refrigerate for 1 hour or longer before serving.
Nutrition Facts : Calories 1292.5, Fat 71.8, SaturatedFat 43.5, Cholesterol 272.4, Sodium 811.6, Carbohydrate 157.6, Fiber 4.4, Sugar 114.6, Protein 11.9
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