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
RICH & MOIST DARK CHOCOLATE CAKE (USES CAKE MIX)
This is a decadent and rich moist dark chocolate cake recipe, but it's quick & easy as a boxed cake mix is used. You can make this simple in a bundt pan & serve without frosting with just a dusting of confectioners sugar... or you can prepare it our favorite way by making it into a delicious layer cake using canned or homemade dark chocolate frosting... This is my hubby's favorite that I make for him on Valentine's Day and his Birthday every year...
Provided by BlondieItaliana
Categories Dessert
Time 40m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray two 8" pans with cooking spray (or spray bundt pan).
- Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
- Stir in chocolate chips by hand then pour batter evenly into pans.
- Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
- Cool completely before frosting.
Nutrition Facts : Calories 560.3, Fat 31, SaturatedFat 10.1, Cholesterol 78.6, Sodium 592.5, Carbohydrate 66.5, Fiber 2.6, Sugar 41.4, Protein 8.7
DARK CHOCOLATE CAKE
A really easy to make recipe. It is a very moist, rich dark chocolate cake! The coffee give it a really great taste.
Provided by Shaindelk
Categories < 4 Hours
Time 1h20m
Yield 30 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg.
- Mix, on medium, the first 3 ingredients, very well.
- Add remaining ingredients and mix on high.
- Pour into 10x14 pan and bake for 1 hour.
- Check with a toothpick before removing from oven.
Nutrition Facts : Calories 214.5, Fat 12.1, SaturatedFat 1.9, Cholesterol 35.2, Sodium 209.8, Carbohydrate 24.8, Fiber 0.8, Sugar 16.7, Protein 2.5
RICH DARK CHOCOLATE CAKE
This is the most easy, moist and delicious chocolate cake! It is nice split and filled with cherries or jam and whipped cream and iced with ganache or chocolate icing. It does require a good chill for flavours to develop. Everyone raves about this and is always a favourite when I take it anywhere.
Provided by chef zermane dit ze
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Sift Dry ingred seperate bowl.
- Mix wet ingreds sperate bowl.
- Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
- Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
- Cake needs to be cooled in fridge before eating to blend flavours.
Nutrition Facts : Calories 484.9, Fat 17.4, SaturatedFat 3.5, Cholesterol 57.1, Sodium 540.4, Carbohydrate 80, Fiber 3.5, Sugar 50.3, Protein 7.4
DARK CHOCOLATE CAKE
The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.
Provided by Food Network
Categories dessert
Time 3h30m
Yield One 9-inch cake
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
- Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
- In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
- Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
- Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
- Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
- For the toffee: Line a baking sheet with parchment paper.
- Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
- For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
- Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
- Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
- Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
- For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
- Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
- To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
WEDDING CAKE - RICH DARK CHOCOLATE CAKE
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h10m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
- Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
- Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.
Nutrition Facts : Calories 274 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
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
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.
VERY MOIST DEEP DARK CHOCOLATE CAKE
This is "THE ONLY" birthday cake I seem to make because everyone loves it so much!!! and with the butter cream frosting!! ooohhh!! yummy!!
Provided by Ann McCue
Categories Chocolate
Number Of Ingredients 17
Steps:
- 1. Mix dry ingredients together in large bowl. Add eggs, milk, oil and vanilla. then stir in the boiling water.
- 2. Pour batter into 2 round cake pans or 9x13 pan. bake at 350 for 30-35 minutes. or until toothpic comes out clean.
- 3. For frosting cream all ingredients together. If too thick for your liking add a pinch more milk.
RICH MOIST DARK CHOCOLATE CAKE
This is a really good chocolate cake so rich and so moist.It glistens.
Provided by Gail Herbest
Categories Chocolate
Time 50m
Number Of Ingredients 8
Steps:
- 1. Mix everything but the chocolate chips together in a large bowl beat about 2 minutes at med speed then fold in mini chips
- 2. distribute evenly into 2 nine inch round cake pans that have been sprayed with non stick spray
- 3. Bake at 350 degrees for about 40 minutes or until tooth pick comes clean (remember that the chocolate chips may leave a light chocolate coating on pick
- 4. ********* when I first made this recipe I thought I had filled the pans to much because it puffed up during the first 30 minutes or so, but after taking it out of the oven the cakes flatten to the right size.
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
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