CHOCOLATE CHOCOLATE CHIP CAKE
This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 924 calories, Fat 44g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 468mg sodium, Carbohydrate 133g carbohydrate (101g sugars, Fiber 5g fiber), Protein 10g protein.
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
EASY CHOCOLATE CHIP CAKE
My mother used to make this recipe whenever we had company. It was legendary in our neighborhood. It is quick and delicious!
Provided by SJG3483
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pour water over oatmeal and let stand for 10 minutes.
- Add sugars and margarine and mix well.
- Add eggs and mix.
- Add dry ingredients except chips and mix.
- Add 1/2 of the chocolate chips.
- Pour batter into greased 9x13 pan.
- Top with the remaining chocolate chips.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 409.6, Fat 13.8, SaturatedFat 6.2, Cholesterol 31, Sodium 268.2, Carbohydrate 71.6, Fiber 2.9, Sugar 50, Protein 5.2
CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 9
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
- Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
- Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.
CHOCOLATE CAKE FROM SCRATCH
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Provided by Pat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
- Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
- Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g
EASY CHOCOLATE CAKE
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
CHOCOLATEY CHOCOLATE CAKE
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Provided by Odette Williams
Categories Mother's Day Cake Chocolate Bake Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (10- by 3-inch) round cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
- Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
- Add the sugar and whisk until combined.
- In another large bowl, whisk the eggs, milk, oil, and vanilla together.
- Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
- Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
- Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
- Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
- Variation:
- Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.
HOMEMADE CHOCOLATE SNACK CAKE
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CHOCOLATE-CHOCOLATE CHIP CAKE
This recipe calls for Devils Food cake but I use any kind of chocolate cake mix. This cake is very moist and yummy.
Provided by Rhonda in Texas
Categories Dessert
Time 35m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix cake and pudding mixes, oil, water and sour cream.
- Add eggs, mix again.
- Fold in chocolate chips.
- Grease bundt pan, pour nuts in bottom of pan and then pour batter over nuts.
- Bake 1 hour 25 minutes at 325 degrees.
Nutrition Facts : Calories 6502.6, Fat 416.5, SaturatedFat 135.4, Cholesterol 947.2, Sodium 6329.8, Carbohydrate 703.1, Fiber 36.6, Sugar 443.9, Protein 79.8
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- Whisk cake and pudding mixes in a large bowl. In another large bowl, with an electric mixer on medium speed, beat sour cream until lightened, about 3 minutes. Beat in eggs until well combined. Add oil and 1/2 cup warm water; beat until smooth. Reduce speed to low. Beat in cake mix mixture in 2 batches until no lumps remain, about 3 minutes. Stir in 2 cups chocolate chips.
- Bake until a tester inserted into cake comes out clean, about 1 hour. Let cake cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely on wire rack.
- Make glaze: Stir together heavy cream and remaining 1/2 cup chocolate chips in a microwavable cup. Microwave for 1 minute at 50 percent power. Whisk until smooth. Pour over cake. Serve.
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