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
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
CHOCOLATE "WET" CAKE
Make and share this Chocolate "wet" Cake recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. Grease and flour 9x13 pan. In a large bowl, combine sugar and flour. In a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. For the frosting, bring the cocoa, butter and milk to boil. Pour into bowl and add sugar till the frosting reaches desired consistency. Stir in nuts if using. Spread over cooled cake.
CHOCOLATE CAKE II
This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
Provided by Nanci
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.6 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 130.9 mg, Sugar 17.2 g
THE BEST CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit
Provided by Scott Loitsch
Categories Bakery Goods
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Grease and line three 8-inch (20 cm) cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Preheat oven to 325˚F (160˚C).
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
- Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
- While your cakes are cooling, prepare the buttercream.
- In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
- Frost and decorate to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams
2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, large eggs, powdered sugar, vanilla ice cream, seasonal fruit
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
- Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
- Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
- Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
- Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
- Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, Sugar 12 grams
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
WET CHOCOLATE CAKE RECIPE - (4.2/5)
Provided by á-176785
Number Of Ingredients 17
Steps:
- Cake: Mixture #1 - Mix together 2 C flour 2 C sugar Mixture #2 - Boil 1 stick butter 1/2 C shortening 4 Tbs cocoa 1 C water Mixture #3 - Let sit 1/2 C buttermilk 1 tsp soda Beat eggs. Pour mixture #2 into 1st, add 3rd. Mix and add eggs and 1 tsp salt. Bake at 400* for 20 minutes. Icing: Combine first 4 ingredients, cook to a bubble. Add powdered sugar and beat until creamy. Pour on warm cake.
SUPER MOIST CHOCOLATE CAKE
This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!
Provided by Baker Gal
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dry ingredients.
- Combine wet ingredients in a separate bowl.
- Combine dry and wet ingredients together (I gently whisk them together with a fork).
- Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
- Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Set aside to cool before frosting.
- To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
- Stir in vanilla extract and cocoa powder.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
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