EASY DELICIOUS OLD FASHIONED MOIST CHOCOLATE CAKE
Remember that amazing homemade moist chocolate cake that only grandma used to make... this is it! Easy and delicious.. no fuss.. you will love it!! The greatest thing is that it tastes better the next day and you only need a large bowl and spoon to mix it!!
Provided by the_baketress
Categories Dessert
Time 1h10m
Yield 1 chocolate cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 350 degrees.
- grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
- in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
- pour batter into pan, batter will seem runnier than normal cake batters but its fine.
- cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
- cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
- to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
- using a spoon gently fold in chocolate and mix
- frost ur cake when it has completely cooled.
- you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
- to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
- Enjoy!
Nutrition Facts : Calories 1061.9, Fat 63.6, SaturatedFat 36.9, Cholesterol 194.3, Sodium 721, Carbohydrate 115.4, Fiber 5.5, Sugar 79.7, Protein 13.3
MOIST SUCCULENT DEEEELICIOUS CHOCOLATE CAKE!
My friend gave me this recipe, it is absolutely amazing, stays moist for days and is surprisingly easy to make. i hope you enjoy it:)
Provided by thandi
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Boil the butter, cocoa, oil and water together on the stove.
- In a separate bowl mix together the flour, sugar and salt.
- Add the cocoa mixture to the flour mixture and stir.
- In a smaller bowl, mix together the bicarb and the yoghurt--watch it bubble!
- Add the eggs one at a time to the yoghurt mixture and beat it all together.
- Add the yoghurt mixture to the chocolaty mixture and stir it all together.
- Bake at 180°C (about 350°F for about 30 minutes.
- Break chocolate into pieces and place these onto the cake as soon as it comes out of the oven. wait a bit, for the cake to cool and the chocolate to melt then spread the chocolate over the cake AND ENJOY!
Nutrition Facts : Calories 217.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 38.2, Sodium 100.8, Carbohydrate 28.4, Fiber 0.8, Sugar 19.1, Protein 2.7
MOIST AND RICH HOMEMADE CHOCOLATE CAKE!
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!
Provided by Kibbie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
- Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
- Sift the flour, baking powder, baking soda, and salt.
- Set aside.
- Whisk the cocoa and coffee together until smooth (no lumps).
- Set aside.
- In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
- Add sugars, beat for 10 minutes.
- Add eggs, beat 5 minutes.
- Add vanilla, beat until blended.
- Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
- Pour into prepared pans.
- Bake for about 25 minutes, or until an inserted toothpick comes out clean.
- If making cupcakes, bake for about 20 minutes.
- Spread frosting over layers, and frost entire cake.
- Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
MOST CHOCOLATEY CHOCOLATE CAKE
This cake is the most moist and chocolatey chocolate cake I ever had! I found this in a cookbook made by the Hersheys company and it might taste better if you use their type of cocoa or icing. It is incredibly delicious!
Provided by brandon mahoney
Categories Dessert
Time 55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
- 2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
- 3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
- 4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
- 5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
- 6. Cool for 10 minutes, then take out of pan and cool completely.
- 7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
- 8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
DELICIOUS, MOIST, AND TENDER CHOCOLATE CAKE
This is a very easy and delicious cake that is guaranteed to solve your chocolate craving. The espresso really helps bring out the chocolate, and I really like the flavour the olive oil lends to the cake too. This has become my favorite chocolate cake recipe.
Provided by Maiya
Categories Dessert
Time 50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt.
- Mix well.
- Add espresso, milk, lemon juice, eggs, olive oil, and extract to dry ingredients.
- Mix well.
- Pour into a greased bundt pan.
- Mixture will be EXTREMELY THIN.
- Don't worry!
- Bake at 350*F for 35-45 minutes, or until a toothpick inserted near the middle comes out clean.
- Let cool for 10 minutes before removing from pan.
- After the cake cools completely dust with a tablespoon or two of powdered sugar, if desired.
- You can also frost the cake with your favorite frosting, but it is very good without frosting.
Nutrition Facts : Calories 236.3, Fat 8.6, SaturatedFat 1.8, Cholesterol 28.6, Sodium 345, Carbohydrate 38.7, Fiber 1.7, Sugar 25.2, Protein 3.5
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