My Best Chocolate Cake Recipes

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THE BEST CHOCOLATE CAKE RECIPE



The Best Chocolate Cake Recipe image

The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover's dream. The rich buttercream frosting makes it perfect!

Provided by Jamie

Categories     Cake

Time 1h

Number Of Ingredients 14

2 cups sugar (400 grams)
1 3/4 cups all-purpose flour (210 grams)
3/4 cup unsweetened cocoa powder (64 grams)
2 tablespoons Dutch process cocoa, optional (11 grams)
2 teaspoons baking soda (12 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon kosher salt (6 grams)
2 eggs
1 cup buttermilk (240 mL)
1 cup strong black coffee (240 mL)
1/2 cup vegetable oil (120 mL)
2 teaspoons vanilla extract (4 grams)
Homemade Buttercream Frosting
Chocolate Buttercream Frosting

Steps:

  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  • Pour batter evenly into prepared pans.
  • Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Frost as desired.

Nutrition Facts : Calories 346 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 479 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BEST CHOCOLATE CAKE



Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

MY BEST CHOCOLATE CAKE



My Best Chocolate Cake image

I actually had to sub regular ingredients to make this, VERY thankful I wrote it down!!! It's got just about everything in there! And it's DELICIOUS! Hope you try it sometime! :)

Provided by Wildflour

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup sugar
1 cup light brown sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs
1 cup chocolate milk
1 tablespoon Hershey's syrup
1/2 cup unsalted butter, melted
1 tablespoon vanilla
1 cup brewed coffee, very hot
3/4 cup unsalted butter, melted
1 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
2/3 cup chocolate milk
2 teaspoons vanilla
3 tablespoons caramel ice cream topping, for garnishing

Steps:

  • Grease 2, 8" cake pans with butter-flavored crisco and coat evenly with cocoa powder. Each pan will take about 2 Tbl. or so. *If you have trouble with cakes sticking to your pans, I recommend that you use flour, or half flour and half cocoa for this. Mine never stick, but they are well coated with whatever in the heck they use, and very shiny. You use whatever works best in your pans.
  • In large bowl stir together first 8 ingredients with a wire whisk well.
  • Add rest of cake ingredients except coffee. Beat on medium for 2 minutes.
  • Add coffee carefully, and beat til mixed well. Be careful to add it slowly so it doesn't splatter on you and everything else! Hot coffee can really burn!
  • Pour evenly into the 2 prepared pans.
  • Bake in pre-heated oven at 350º for about 40 minutes or til toothpick comes out clean. *This is not a high-rising cake, it's a bit dense. So don't fret when it looks kinda puckered in the very center, that's the way it should look.
  • Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  • Frosting:.
  • Melt butter in microwave.
  • Stir in cocoa well.
  • Alternately add rest of ingredients beating with wire whisk, or use a mixer. Beat til smooth and creamy.
  • This makes enough frosting to frost a 2-layer 8" cake, plus extra to decorate it with. If you just want to frost it, pile it on there! I doubt anyone will complain!
  • Drizzle with caramel ice cream topping if desired. Top with your heart's desire. I used Brach's chocolate stars, chopped walnuts and white chocolate truffles! Experiment and have fun! :).
  • Thanks for taking the time to read my recipe, hope you give it a try! :).

Nutrition Facts : Calories 962, Fat 35.1, SaturatedFat 21.5, Cholesterol 135.5, Sodium 692.7, Carbohydrate 164.2, Fiber 8.5, Sugar 124.6, Protein 10.8

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

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

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

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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