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
HOMEMADE CHOCOLATE CAKE MIX
Homemade Chocolate Cake Mix is an easy, from-scratch pantry staple for whipping up light, moist chocolate cake or cupcakes in a matter of minutes!
Provided by Samantha Skaggs
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until very well combined. Transfer to a gallon-sized plastic baggie. (Repeat for as many cake mixes as you wish to assemble.)
- Adjust oven rack to the center position and preheat oven to 350°F. Grease and flour a (9- by 13-inch) rectangular baking pan, OR two (9-inch) round baking pans, OR line 24 muffins cups with paper baking liners.
- Pour the Homemade Chocolate Cake Mix into a large bowl. Blend in the eggs, milk, oil, and vanilla using an electric mixer. Beat on medium speed for 2 minutes, scraping the bowl as needed. Gradually stir in the boiling water (1/4 cup at a time) until the batter is well-combined (it will be thin and runny).
- Pour the batter into the prepared pans, dividing evenly. Bake until a wooden toothpick inserted in the center comes out clean, using these times as a guideline: one (9- by 13-inch) rectangular baking pan = 35 to 40 minutes; two (9-inch) round baking pans = 30 to 35 minutes; 24 cupcakes = 20 to 22 minutes.
- Cool cake(s) in pans for 10 minutes (only 5 minutes for cupcakes) before turning out onto a wire rack. Allow to cool completely before frosting.
Nutrition Facts : Calories 156 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 176 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY CHOCOLATE CAKE
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)
This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)
Provided by taylortwo
Categories Dessert
Time 45m
Yield 1 layered cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease 2 9-inch round cake pans.
- Dust with flour and tap out the excess; set pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop and scrape down the sides of the bowl.
- On medium low speed, continue to blend for 2-3 minutes more.
- The batter will be very thick and should look well combined.
- Pour batter into prepared pans and smooth it out.
- Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
- Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
- Allow to cool in the pans on a wire rack for 20 minutes.
- Now is the time to start preparing your frosting.
- Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
- When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9
9 WAYS TO ELEVATE BOXED CAKE MIX
Here are some of the simple swaps and additions you can make to boxed cake mix that will seriously make it taste as though you made it from scratch.
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat butter until creamy. Beat in cocoa, mixing until combined. Stir espresso into vanilla extract then mix into the cocoa/butter mixture. Scrape down sides and bottom of bowl.
- Add powdered sugar, 1 cup at a time, alternating with milk. Beat each time until combined, scraping down the bowl as needed. Once all of the milk and sugar has been added, increase mixer speed and beat until fluffy. Add more sugar or milk as needed for consistency.
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
MAKE YOUR OWN CHOCOLATE CAKE MIX
This is for when you want to make a recipe calling for chocolate cake mix and you don't have one on hand. Found on Recipelink.com, originally from Make Your Own Groceries.
Provided by pattikay in L.A.
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix together flour, cocoa, soda, and salt; stir to blend.
- Mix in sugar.
- Cut the shortening into the dry ingredients until the mixture looks crumbly.
- Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
- Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
- TO USE:
- Pour 1 package of mix into a mixing bowl.
- Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
- Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
- Add 2 eggs; beat 1 minute more.
- Grease and dust with flour your choice of pan(s).
- Spread batter evenly in pans.
- Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cakes in their pans for 10 minutes before turning out onto racks.
- CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Nutrition Facts : Calories 3431, Fat 146.8, SaturatedFat 44.4, Sodium 3019.8, Carbohydrate 531.5, Fiber 23.4, Sugar 301.5, Protein 32.3
HOMEMADE CHOCOLATE CAKE MIX
If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 11
Steps:
- For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
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Ratings 78Calories 416 per servingCategory Dessert
- Heat oven to 350ºF and prepare two 8” cake pans with cake goop or another preferred pan release
- Heat the cream until just steaming and pour over chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth.
- Heat the cream until just steaming and pour over the chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth. Transfer to another bowl and let cool to 90ºF before piping onto the cold cake.
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- To make cake mix from scratch, combine flour, sugar, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine.
- Add remaining flour mixture and stir well. Divide into four equal portions (1 portion = about 4 cups). Store in covered jar in cool dry place. Store in the refrigerator for up to a month, or in the freezer for up to 3 months.
THE BEST-BEST CHOCOLATE CAKE - RICARDO
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5/5 (360)Total Time 1 hr 35 minsCategory DessertsCalories 820 per serving
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
- On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
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- This mix will just fit into a quart glass jar. Store with a lid in the pantry and use anytime you want to make chocolate cake!
HOMEMADE CHOCOLATE CAKE RECIPE| BEST OLD-FASHIONED CLASSIC ...
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- grease bottom and sides of pan (I use 2 round 10inch pans or 1 9 by 13). preheat oven to 350 degrees. I would even suggest lining the bottom with parchment paper and then spraying.
HOMEMADE CAKE MIX IS A GREAT FOOD TO HAVE ON HAND
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- Add all the dry ingredients into a bowl and mix until combined which is about 10 seconds of mixing and then place in a airtight container.
BEST CHOCOLATE CAKE RECIPE - HOW TO MAKE A BOX CAKE …
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4.4/5 (41)Estimated Reading Time 6 minsServings 16Total Time 1 hr
- Preheat your oven to 325*. Add parchment paper to 9-inch pans and spray the pans with cooking spray. Set aside.
- Add the rest of the ingredients and mix well. You should scrape down the sides to everything is mixed well. Mix for about 1 minute.
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4.6/5 (35)Estimated Reading Time 6 mins
- Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa.
- Oven should be pre heated to 325 degrees. Fill two eight inch cake pans that have been greased and floured. Bake at 325 degrees for 25 to 30 minutes. When a toothpick is inserted in the center and comes out clean or with just a few crumbs attached it is done.
- This is optional but your cake will be more moist if you wrap your warm cakes in plastic wrap and aluminum foil and freeze for at least 2 hours. If you are baking in advance the cake layers can be frozen for 2 months. Just make sure they are wrapped air tight. Thaw on the countertop when ready to use.
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- Press 2/3 of the dough into the prepared baking pan- it will look like there isn't enough to cover the bottom, just keep working it into a thin even layer. It will cover the bottom.
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4.5/5 (10)Total Time 23 minsCategory DessertCalories 388 per serving
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- In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
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Ratings 231Calories 326 per servingCategory Dessert
- In a large mixing bowl combine the buttermilk, melted butter, eggs, vanilla extract, devil’s food cake mix, sugar, flour, and cocoa powder, beat with an electric mixer until combined, 1-2 minutes.
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5/5 (3)Estimated Reading Time 3 minsServings 24Total Time 23 mins
- To make the cake mix: Place the flour, cocoa powder, sugar, baking powder an salt into a large bowl and whisk until well combined. Store in an airtight container, at room temperature for 2 months.
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