Double Down Chocolate Cake Recipes

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CHOCOLATE CAKE FOR TWO

One thin layer of chocolate cake becomes a decadent dessert for two in this easy recipe. Serve with a small scoop of vanilla ice cream for a creamy and delicious slice of layer cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 2 servings

Number Of Ingredients 18



Chocolate Cake for Two image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
  • Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
  • Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
  • For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
  • To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.

Cooking spray
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup buttermilk
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/3 cup hot water
10 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
4 tablespoons confectioners' sugar
Pinch fine salt
2 tablespoons light corn syrup
1/4 teaspoon pure vanilla extract
3 ounces semisweet chocolate, melted

DOUBLE CHOCOLATE CAKE I

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11



Double Chocolate Cake I image

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

DOUBLE DARK CHOCOLATE CAKE

Make and share this Double Dark Chocolate Cake recipe from Food.com.

Provided by Young Structural

Categories     Dessert

Time 35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 9



Double Dark Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
  • Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
  • Stir until smoothly combined.
  • Bake in oven for 30 to 35 minutes.

1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla

DOUBLE CHOCOLATE CAKE

Make and share this Double Chocolate Cake recipe from Food.com.

Provided by Elephant.Shoes

Categories     Dessert

Time 43m

Yield 9 serving(s)

Number Of Ingredients 10



Double Chocolate Cake image

Steps:

  • Heat oven to 350°F.
  • Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
  • Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 302.1, Fat 11.3, SaturatedFat 2.7, Sodium 280.6, Carbohydrate 48.7, Fiber 1.6, Sugar 28.7, Protein 3.2

1 2/3 cups all-purpose flour
1 cup packed brown sugar or 1 cup granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

DOUBLE CHOCOLATE CAKE

It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!

Provided by Food Network

Categories     dessert

Time 12h40m

Yield Serves 12 (makes one 9-inch round layer cake)

Number Of Ingredients 16



Double Chocolate Cake image

Steps:

  • Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
  • Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
  • Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
  • In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
  • Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
  • Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams

1 1/2 cups non-fat plain Greek yogurt
1/4 cup unsweetened cocoa powder (Dutch-process is best)
4 ounces dark chocolate (70% cocoa or greater), chopped, melted and cooled to room temperature
1/2 cup organic icing sugar
2 1/2 cups whole-wheat pastry flour
1 cup unsweetened cocoa powder (Dutch-process is best)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups unsweetened applesauce
1 cup non-fat plain Greek yogurt
1/3 cup honey
1/3 cup organic sugar
1/3 cup unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups egg whites (about 12 large)

CHOCOLATE UPSIDE-DOWN CAKE

"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 8



Chocolate Upside-Down Cake image

Steps:

  • Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.

1-1/4 cups water
1/4 cup butter, cubed
1 cup packed brown sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix (regular size)

QUICK DOUBLE-CHOCOLATE SHEET CAKE

Provided by Ghillie James

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Family Reunion     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 to 14 pieces

Number Of Ingredients 11



Quick Double-Chocolate Sheet Cake image

Steps:

  • Preheat the oven to 350°F. Grease and line a 11 x 7 x 2-inch baking pan.
  • In a large bowl, place the softened butter, sugar, eggs, and dissolved cocoa. Sift over the flour and baking powder. Using a hand mixer, beat the mixture until it is pale and creamy, about 2 minutes. Using a metal spoon, fold in the chocolate chips.
  • Turn the mixture into the greased pan and spread it out evenly. Bake for 30 to 35 minutes, or until risen and springy to the touch. Cool slightly before turning out onto a wire rack.
  • Once the cake is cool, in a bowl, place all the frosting ingredients and, using the hand mixer, beat together well. Spread over the cake. Run a fork across the surface of the frosting to create a wavy pattern of lines.

3/4 cup plus 2 1/2 tablespoons butter, softened
1 cup superfine sugar
4 large eggs
1/4 cup unsweetened cocoa, dissolved in 3 to 4 tablespoons boiling water to make a smooth paste
1 2/3 cups less 1 tablespoon self-rising flour
1/2 teaspoon baking powder
3 1/2 ounces semisweet chocolate chips chocolate buttons, smarties, or fresh raspberries, to decorate
For the frosting
1 tablespoon unsweetened cocoa, dissolved in 2 tablespoons boiling water to make a paste
5 1/2 tablespoons butter, softened
1 2/3 cups confectioners' sugar

DOUBLE CHOCOLATE BUNDT CAKES

Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11



Double Chocolate Bundt Cakes image

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3 large eggs
1/2 cup canola oil
1/2 cup water
4 ounces German sweet chocolate, grated
1 cup semisweet chocolate chips
1/2 cup chopped pecans
1/2 cup chocolate frosting, melted
Pecan halves

DOUBLE CHOCOLATE CAKE II

If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!

Provided by Sally E. Forsythe

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 11



Double Chocolate Cake II image

Steps:

  • Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g

⅓ cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
¾ cup milk
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped walnuts

DOUBLE CHOCOLATE POUND CAKE RECIPE

A super-simple 6 ingredient chocolate pound cake that's dense, moist, and perfectly chocolate-y.

Provided by Steph Loaiza

Categories     Dessert

Time 1h

Number Of Ingredients 7



Double Chocolate Pound Cake Recipe image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour (I used Baker's Joy) 2 9x5 inch loaf pans.
  • Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
  • Pour half of the batter into each of the prepared pans.
  • Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
  • Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
  • Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
  • Sprinkle remaining 1/2 cup chocolate chips over the top.
  • Cut into pieces and serve.

Nutrition Facts : Calories 362 kcal, Carbohydrate 45 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 53 mg, Sodium 356 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 5 g, ServingSize 1 serving

15.25 ounces chocolate cake mix (1 box)
3.4 ounces instant chocolate pudding mix (1 box)
1 cup sour cream
⅓ cup vegetable oil
4 eggs
½ cup water
2½ cups mini chocolate chips (divided)

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