EASY CHOCOLATE CAKE
Our really easy chocolate cake recipe is perfect for birthdays. It's so moist and fudgy and will keep well for 4-5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Provided by Rachel Manley
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Nutrition Facts : Calories 477kcal, Carbohydrate 56g, Fat 25g, Fiber 2.5g, Protein 6.5g, SaturatedFat 10.5g, Sugar 40g
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
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
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.
NO-FAIL MOIST CHOCOLATE CAKE
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Provided by Tracy K
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
ULTRA MOIST EASY CHOCOLATE BUNDT CAKE
This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand.
Provided by Lee Hock
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease a bundt or tube cake pan.
- Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
- Mix on medium speed for 2 minutes.
- Pour batter into prepared pan.
- Bake 50-60 minutes until done.
- Let stand 10-15 minutes in pan before removing.
Nutrition Facts : Calories 363.8, Fat 19.6, SaturatedFat 3.3, Cholesterol 18.6, Sodium 583.6, Carbohydrate 45.9, Fiber 1.6, Sugar 26.2, Protein 4.9
BEST EVER CHOCOLATE CAKE
Provided by Just a Mum
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 160C (320F)
- Prepare a 25 x 25 cake tin, spray well with cooking spray or line.
- In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
- Add to this the eggs, vanilla, oil and milk and blend well.
- Finally add the boiling water and carefully stir until completely blended together.
- Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)
- In a medium sized bowl combine the icing sugar and cocoa powder and mix well.
- Add to this the melted butter and vanilla essence and stir well
- Add water a little at a time until you have your desired consistency
- Spread generously over the cake, allow to set, slice and serve!
- Store in an airtight container.
EASY MOIST CHOCOLATE CAKE
This chocolate cake recipe is super easy to put together, moist and delicious! It's almost as easy as a box mix, but even tastier.
Provided by Life, Love and Sugar
Categories Cake
Time 52m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2.
- Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside. 3
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4
- Add the wet ingredients to the dry ingredients and beat until well combined. 5
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6
- Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs. 7
- Remove cake from oven and allow to cool. 8
- To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 9
- Add 2 cups of powdered sugar and mix until smooth. 1
- . Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth. 1
- . Add remaining powdered sugar and cocoa and mix until smooth. 1
- . Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13.
- Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy. 14.
- Spread frosting evenly onto the cake. Top with sprinkles, if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 430 calories, Sugar 47.2 g, Sodium 421.6 mg, Fat 19.8 g, SaturatedFat 9.4 g, TransFat 0.9 g, Carbohydrate 62.9 g, Fiber 3 g, Protein 5.5 g, Cholesterol 27.3 mg
MOIST CHOCOLATE LAYER CAKE
I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.
Provided by Jovy
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
- Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g
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
DEATH BY CHOCOLATE CAKE RECIPE
Death by Chocolate Cake is a moist and fudgy chocolate cake topped with a creamy chocolate buttercream frosting. It's a chocolate lovers' favorite dessert recipe and one that will satisfy all of your cravings.
Provided by Denise Browning
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
- Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
- Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
- After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
- For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
- For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
- Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.
Nutrition Facts : Calories 274 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
EASY MOIST CAKE
Add orange juice instead of water to turn ordinary boxed cake mix into a moist, fresh tasting dessert! This recipe is for light color cake mixes; golden, white or lemon. I have never tried it with chocolate mix as I have always thought orange juice would reduce the richness of the chocolate. Makes a nice, moist cake that is light and delicious.
Provided by Hybrid Cookin
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Mix all the ingredients together until blended.
- Pour batter into 2 well greased cake pans ( 8 inch, or other) and bake for 40-45 minutes.
- Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.
Nutrition Facts : Calories 326.9, Fat 15.5, SaturatedFat 1.9, Cholesterol 70.5, Sodium 423.9, Carbohydrate 43.2, Fiber 0.4, Sugar 32.7, Protein 4.2
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
MOIST CHOCOLATE CAKE
Make and share this Moist Chocolate Cake recipe from Food.com.
Provided by hard62
Categories Dessert
Time 40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 170°C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
- Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
- Pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
- Chocolate frosting.
- Beat butter and icing sugar together in a bowl.
- Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.
Nutrition Facts : Calories 218.8, Fat 10.5, SaturatedFat 3, Cholesterol 21.5, Sodium 289.3, Carbohydrate 30.4, Fiber 1, Sugar 19.9, Protein 2.4
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