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
QUICK CHOCOLATE CAKE
This is so fast & easy to prepare. Another winner from Robin Miller. I prefer to ice mine, she just dusted with powdered sugar. Either way, this is a moist, delicious cake that is ready so fast...I don't even let it cool first if I am just using powdered sugar.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine dry ingredients in large bowl.
- In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
- Stir the two mixtures together, then add boiling water.
- Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
- Allow to cool if planning to use icing.
QUICK CHOCOLATE SNACK CAKE
"I recently learned I'm diabetic. I never thought I'd be able to curb my sweet tooth-until I made this!" Angela Oelschlaeger - Tonganoxie, KS
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the baby food, sugar, sugar blend, egg substitute, water, oil and vanilla until well blended. Combine the cocoa, flours, baking soda and salt; gradually beat into prune mixture until blended. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with chips. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK & EASY CHOCOLATE SAUCE
Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. -Janice Miller, Creston, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.
Nutrition Facts : Calories 169 calories, Fat 11g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 7mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATEY CHOCOLATE CAKE
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Provided by Odette Williams
Categories Mother's Day Cake Chocolate Bake Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (10- by 3-inch) round cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
- Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
- Add the sugar and whisk until combined.
- In another large bowl, whisk the eggs, milk, oil, and vanilla together.
- Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
- Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
- Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
- Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
- Variation:
- Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
QUICK-DOES-THE-TRICK CHOCOLATE CAKE
My go-to chocolate fix! One bowl cake with on-hand ingredients, and always licked right up. Very moist.
Provided by Merry Rose
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.5 g, Cholesterol 31.8 mg, Fat 10.2 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 332.6 mg, Sugar 36.5 g
BASIC CHOCOLATE CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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
CHOCOLATE MAYONNAISE CAKE
Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
GUILT FREE CHOCOLATE MUG-SUGAR-FREE, FAT-FREE, FLOURLESS
I had been using this recipe for gluten free chocolate fix with no sugar, no fat. I came up with this recipe way back and its does the trick..perfect for the cravings!! Its quick, microwaveable and it's single serving!!
Provided by Wicked Creations
Categories Dessert
Time 10m
Yield 1 mug, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients in mug.
- Top (swirl-like motion) with syrup-Be generous!.
- Microwave on high for 5 minutes. Cool. Enjoy a fudgy pudding like dessert! Yummy!
Nutrition Facts : Calories 521.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 1.8, Sodium 182.1, Carbohydrate 122.8, Fiber 7.2, Sugar 70.7, Protein 13.3
QUICK CHOCOLATE MOUSSE
Quick and easy recipe that contains no eggs or gelatine, suitable for any occasion. Great served with fruit.
Provided by sophiestowe
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl over a pan of simmering water.
- Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
- Whip 150ml of cream until soft peak stage, then fold into cooled chocolate.
- Reserve 6 strawberries for decoration, place remainder into 6 serving ramekins or small bowls.
- Evenly spoon in the chocolate mixture.
- Whip remaining cream and use to decorate the the top of the desert with the sliced strawberries.
CHOCOLATE LAVA CAKES
Chocolate Molten Lava Cakes are decadently rich but wonderfully easy with only 5 ingredients! Molten Lava Cakes look impressive but are super easy to make! They take less than 10 minutes to whip up and only require one bowl and a whisk to prepare!
Provided by Jen
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Generously spray 4 small ramekins/custard cups with nonstick baking spray WITH flour or grease and dust your cups with cocoa powder. Place cups on a baking sheet.***
- Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth. Stir in sugar until smooth. Add eggs and egg yolks then then beat for 1 minute. Add flour and salt then stir until just combined.
- Evenly spoon batter into prepared cups. Bake for 12-13 minutes, or until the sides are firm but the centers are still soft (but not jiggly). Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake; then invert cakes onto serving plates. Dust with powdered sugar (optional) and serve immediately (because the cakes will continue to cook in the center).
- Enjoy!
QUICK-DOES-THE-TRICK CHOCOLATE CAKE
My go-to chocolate fix! One bowl cake with on-hand ingredients, and always licked right up. Very moist.
Provided by Merry Rose
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.5 g, Cholesterol 31.8 mg, Fat 10.2 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 332.6 mg, Sugar 36.5 g
QUICK-DOES-THE-TRICK CHOCOLATE CAKE
My go-to chocolate fix! One bowl cake with on-hand ingredients, and always licked right up. Very moist.
Provided by Merry Rose
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.5 g, Cholesterol 31.8 mg, Fat 10.2 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 332.6 mg, Sugar 36.5 g
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