THE MOST AMAZING CHOCOLATE CAKE
The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
- In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
- Divide batter evenly amongst the three prepared pans, about 3 cups of batter per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
- Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
- In a large bowl, use a hand mixer or stand mixer to beat together butter and cream cheese until fluffy, about 3 minutes.
- Add in cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
- Use frosting to frost and assemble cake, or transfer to a piping bag for decorating. Once frosted, this cake should be refrigerated, but can remain at room temperature for up to 4 hours.
Nutrition Facts : ServingSize 1 large slice, Calories 767 kcal, Carbohydrate 119 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 668 mg, Fiber 5 g, Sugar 91 g
BEST EVER ONE BOWL CHOCOLATE CAKE
This Best Ever One Bowl Chocolate Cake is the 'holy grail' of chocolate cakes! It's soft and tender with a deep chocolate flavour, and it's perfect for frosting!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined.
- Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredients until the mixture is smooth.
- Slowly add the boiling water, whisking constantly until the cake batter is runny and smooth.
- Pour the cake batter into a greased 9-inch by 13-inch rectangular pan and bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool in the pan on a wire rack while you make the frosting.
- For the frosting, whip the butter on high speed using a stand mixer or electric hand mixer until the butter is pale and smooth. Add the cocoa powder and the powdered sugar and continue to whip until everything is combined and smooth.
- If necessary, add the milk a few drops at a time to loosen up the frosting until it reaches a consistency that is spreadable. This step may not be necessary depending on the temperature of the butter you used for the frosting.
- When the cake has cooled completely, spread the frosting over the cake.
- Refrigerate the cake for about 1 hour to allow the frosting to set before serving, or serve immediately if you desire.
Nutrition Facts : ServingSize 1 serving, Calories 477 kcal, Carbohydrate 69 g, Protein 5 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 58 mg, Sodium 307 mg, Fiber 3 g, Sugar 51 g
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 BODY BREAK CAKE
This is from the programm BODY BREAK a low fat cake...easy and its good...now if you frost or whatever, you will increase the fat contents... or use a 7 minutes frosting...fat content for this cake as recipe is 2.5 grams per three layer slice including the fill. OH YES this Rises High... yes the cocoa amount of 1 1/2 cups is correct...
Provided by andypandy
Categories Dessert
Time 45m
Yield 3 8 inch cakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Line 3 8 inch cake pans with sprayed parchment paper.
- Combine in a bowl flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine milk, egg whites, and syrup, and mix well.
- Combine the wet ingredients into the dry ingredients and beat until smooth.
- Pour into cake pans and bake 35- 40 minutes, until tester comes away clean.
- When baked remove to rack to cool.
- When cooled fill between each layer with the cherry pie fill, and garnish with a low fat whipped cream.
- (your choice).
- Upon reading a review on this recipe -- Kasha found the cake to bitter , could have been the type of cocoa used we use Frys Cocoa powder, and find that this cake is not sweet, but not that we would say it is bitter and not pleasant tasting.
- In the case of exchanging some of the cocoa powder, you would have to remove the exact amount of cocoa and replace with the exact amount of flour.
Nutrition Facts : Calories 215.2, Fat 1.3, SaturatedFat 0.7, Cholesterol 0.7, Sodium 375.8, Carbohydrate 48.8, Fiber 3, Sugar 19.9, Protein 6.1
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