TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CHOCOLATE CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
CHOCOLATE CHIP CAKE
Another favorite from my Mom. A fast and easy dessert that is wonderful served warm! A special after-school snack idea for the kids when they have friends over or a dessert option for a casual evening.
Provided by Monica in PA
Categories Dessert
Time 35m
Yield 1 9x13 pan of cake
Number Of Ingredients 11
Steps:
- Combine butter, 1 cup sugar, and eggs in mixing bowl.
- Combine dry ingredients and add alternately with sour cream into bowl.
- Add vanilla.
- Batter will be very thick.
- Spread 1/2 of batter into 9X13 pan.
- In seperate small bowl combine 1/2 cup sugar and cinnamon.
- Add half of cinnamon mixture over top of batter in pan.
- Sprinkle 1/2 of chocolate chips over cinnamon mixture.
- Add remaining batter over top of chocolate chips.
- Add remaining cinnamon sugar and top with remaining chocolate chips and bake in 350 degree oven for 20- 30 minutes.
- Serve warm.
Nutrition Facts : Calories 5106.6, Fat 250.2, SaturatedFat 147.9, Cholesterol 735.6, Sodium 2985.2, Carbohydrate 717.1, Fiber 28, Sugar 492.3, Protein 58.3
FAST FIXIN' CHOCOLATE CHIP CAKE
This is an easy little recipe that I found that can also be used as a Cherry Cake, just sub 1 20 oz. can of Cherry Pie filling for the chocolate pudding and chips. Also, if you want the Cherry kind, use only 1/2 cup of water as the cherry filling will be liquid enough for the recipe.
Provided by SouthernGirl24
Categories Dessert
Time 1h
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Pour oil into a 13x9x2 inches pan.
- Tilt the pan to cover the bottom with oil.
- Put remaining ingredients into pan and stir with a fork or spoon until blended (about 2 minutes).
- Scrape sides and spread batter evenly in pan.
- Bake at 350 for 35-45 minutes until toothpick inserted near center comes out clean.
- Cooled cake may be sprinkled with powdered sugar.
- Use a knife to loosen cake from sides; cut and serve directly from pan.
- Store leftover cake loosely covered.
Nutrition Facts : Calories 381.9, Fat 16.3, SaturatedFat 5.1, Cholesterol 37.2, Sodium 610.9, Carbohydrate 59.5, Fiber 3.1, Sugar 39.2, Protein 4.5
RICH NO FROST CHOCOLATE CHIP CAKE
Fast and easy and no hassles with frosting. Good picnic cake, as it travels well. My mother made this cake once a week during the 50's. She always added a cup of chopped dates to the batter, to get us kids to eat more fruits. Today I prefer to leave them out.
Provided by Always in the kitch
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, water, oil and eggs in bowl.
- Mix until moistened.
- Beat at medium speed 2 minutes.
- Pour into lightly sprayed and floured 13 x 9 inch pan.
- Sprinkle chocolate chips, sugar and nuts over top of cake.
- Bake 33 to 37 minutes in 350 degree oven, until toothpick comes out clean.
- Cool in pan.
- Cake does not need to be refrigerated.
Nutrition Facts : Calories 510.7, Fat 31.5, SaturatedFat 9, Cholesterol 52.9, Sodium 457.7, Carbohydrate 58.3, Fiber 3.8, Sugar 38.4, Protein 7.3
GRANDMA'S CHOCOLATE CHIP CAKE
The smell of this baking makes me think back to afternoons in my Grandma's kitchen. Don't skip the homemade icing. Store bought icing has no place on this cake!
Provided by Girly_Girl_Lori
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients.
- Add rest of ingredients and mix on slow speed for 1 minute. Mix on hish speed for 3 minutes. Pour batter into 13 x 9 9 2 inch pan and bake for 40- 45 minutes in 350 degree oven. Cool completely prior to frosting.
- Combine all frosting ingredients and spread over cooled cake.
Nutrition Facts : Calories 472.4, Fat 27.2, SaturatedFat 16.7, Cholesterol 102.4, Sodium 454.9, Carbohydrate 55.8, Fiber 1.4, Sugar 39.9, Protein 4.7
RICH LEMON CHOCOLATE CHIP BUNDT CAKE
Make and share this Rich Lemon Chocolate Chip Bundt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease and flour 10-inch bundt pan.
- In a medium bowl, combine flour, baking soda and salt.
- In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
- Add cream cheese beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add lemon extract, lemon zest and lemon juice, beating well.
- Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
- Stir in chocolate chips.
- Spread batter in prepared pan, smoothing top.
- Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
- Let cake cool in pan on a rack for 15 minutes.
- Carefully invert cake into a large plate. Let cool completely.
- Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
- Set aside until cake is cool.
- Whisk again before drizzling or pouring over top of cake.
- When icing hardens, transfer cake to a serving platter.
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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