Best 5 Best Darn Chocolate Cake Recipes

**Indulge in Chocolate Decadence: A Journey Through the Best Darn Chocolate Cake Recipes**

Welcome to a world of chocolate indulgence, where every bite promises a symphony of flavors. From classic cakes to innovative twists, this article presents a curated collection of the best darn chocolate cake recipes that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, these recipes offer a range of options to suit your skill level and preferences. Dive into the rich, moist textures, the decadent ganaches, and the delightful frosting variations that elevate each cake to a masterpiece. Prepare to embark on a culinary journey that will satisfy your sweet tooth and leave you with memories to savor.

Let's cook with our recipes!

DARN GOOD CHOCOLATE CAKE

Darn Good Chocolate Cake image

Rich, moist chocolate cake that begins with a cake mix and pudding.

Provided by Kate @ I Heart Eating

Categories Dessert

Time 55m

Number Of Ingredients 7

Ingredients

15.25 ounce package plain devil's food cake mix
3 ounce package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 ½ cups semisweet chocolate chips

Steps:

Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
Mix on low speed for about 1 minute.
Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
Fold in chocolate chips.
Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
Cool in the pan for 20 minutes.
Run a thin knife around the pan and invert onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 34 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 328 mg, Fiber 2 g, Sugar 21 g

DARK CHOCOLATE CAKE

Dark Chocolate Cake image

Provided by Julie Clark

Categories Dessert

Time 55m

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (at room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
2 recipes dark chocolate buttercream

Steps:

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
Make the Dark Chocolate Buttercream (double the recipe).
Now it's time to put your cake together!
Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
Use a decorating comb to smooth the outside edge and to make lines, if desired.
Pipe stars using Wilton tip 1M on the top outer edge of the cake.
Sprinkle mini chocolate chips over the top of the cake.

Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 439 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

DARK CHOCOLATE CAKE I

Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

BEST DARN CHOCOLATE CAKE

Best Darn Chocolate Cake image

Make and share this Best Darn Chocolate Cake recipe from Food.com.

Provided by Cathy Pete

Categories Dessert

Time 42m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box plain devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

Steps:

Preheat oven to 350 degrees F.
Grease cake pan. 9x13".
Dust with flour and tap out the excess.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pan and smooth it out.
Bake for 27-32 minutes.
Frost with favorite frosting.

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)

Darn Good Chocolate Cake ( Cake Mix Cake) image

This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

Provided by taylortwo

Categories Dessert

Time 45m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Steps:

Preheat oven to 350°F.
Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pans and smooth it out.
Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.
Now is the time to start preparing your frosting.
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of your cake. Look for chocolate with a cocoa content of at least 70%.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This is a delicious and easy-to-make chocolate cake that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit. Whether you're a beginner baker or a seasoned pro, you'll love this recipe. So go ahead and give it a try!