Quick Simple Chocolate Cake Recipes

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

QUICK-DOES-THE-TRICK CHOCOLATE CAKE

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.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

QUICK CHOCOLATE CAKE

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 SIMPLE CHOCOLATE CAKE

Steps:

• Preheat oven at 425°Ｆ. Buttered muffin cups.
• Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute.
• Take out the bowl from microwave and whisk until smooth.
• Add sugar into the bowl and whisk well.
• Break eggs into the bowl and whisk well.
• Add flour into the bowl and whisk well.
• Divide the chocolate mixture into muffin cups.
• Bake in the preheated oven for 12 minutes.
• Leave them in the oven for 1 more minute.
• Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.

QUICK & EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350° F.
• Grease the inside of an 8x8-inch square cake pan. Then set pan aside.
• In a medium size bowl sift together, the cake ingredients, then set the bowl aside.
• In a measuring cup, which holds 2 cups, combine the water, vegetable oil, vinegar, and vanilla extract.
• Add liquid ingredients into bowl, and gently stir until there are no lumps. (Stir for about 30 seconds.)
• Pour into baking pan, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake completely in the pan, then frost the cake. Sprinkle a few decorative Rainbow Jimmies on top of the frosting. (I then place the frosted cake in the refrigerator so the frosting will firm up.) Then cut the cake, and serve.
• Additional note: I always cover the cake after I place it in the refrigerator.