Best 3 Chocolate Wet Cake Recipes

Indulge in the ultimate chocolate experience with our collection of mouthwatering chocolate wet cake recipes, each offering a unique twist on this classic dessert. From the original Chocolate Wet Cake, a timeless favorite with its moist and fudgy texture, to the decadent Chocolate Lava Cake, featuring a warm, gooey center that oozes out upon every spoonful, these recipes cater to every chocolate lover's desire.

For those seeking a gluten-free option, our Gluten-Free Chocolate Wet Cake provides the same rich flavor and moist texture without compromising taste. Chocolate lovers looking for a healthier alternative will delight in our Sugar-Free Chocolate Wet Cake, which offers a guilt-free indulgence without sacrificing any of the chocolatey goodness. Finally, our White Chocolate Wet Cake adds a touch of elegance with its creamy white chocolate flavor, making it perfect for special occasions. With step-by-step instructions and helpful tips, these recipes ensure that every baker, regardless of skill level, can create a stunning and delicious chocolate wet cake that will be the star of any dessert table.

Let's cook with our recipes!

CHOCOLATE "WET" CAKE

Chocolate

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

Ingredients

2 cups sugar
2 cups flour, sifted
1/2 cup butter
1/2 cup shortening
4 tablespoons cocoa powder
1 cup water
1/2 cup buttermilk
1 teaspoon vanilla
1/2-1 teaspoon cinnamon
2 eggs
2 tablespoons cocoa
2 tablespoons milk
1/2 cup butter
2 1/2 cups powdered sugar
1/2 cup chopped nuts (optional)

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.

SVEN'S SCHOGGIKUCHEN (WET CHOCOLATE CAKE)

Sven's Schoggikuchen (Wet Chocolate Cake) image

Make and share this Sven's Schoggikuchen (Wet Chocolate Cake) recipe from Food.com.

Provided by Artandkitchen

Categories Dessert

Time 21m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

125 g flour
200 g sugar
3 eggs
150 g chocolate, dark
125 g butter
2 tablespoons kirsch
2 tablespoons icing sugar (decoration)

Steps:

Preheat to oven at 250°C (480°F).
Mix well with a food processor flour, sugar and eggs.
Melt your chocolate with the butter in small pan or in the microwave.
Add the chocolate mixture and the Kirsch to the dough. Mix well again.
Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
Transfer your dough.
Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
Decorate with icing sugar before it's completely cold.
The cake should be still wet inside!
Enjoy and -- the day after is even better!

WET CHOCOLATE CAKE / CUPCAKES

Wet Chocolate Cake / Cupcakes image

This is the most moist chocolate cake I have ever had. This is another recipe that was handed down through the generations from my husband side of the family. The ingredients are strange, but put them together and WOW! I have never met a human on earth who doesn't love this cake.

Provided by Sarah in New York

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups flour
6 tablespoons Nestles Quik (chocolate milk mix)
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
2/3 cup vegetable oil
2 teaspoons vanilla
2 tablespoons vinegar
2 cups water (cold or room temp.)

Steps:

Preheat oven to 350 degrees.
Mix together dry ingredients.
Mix in all wet ingredients and blend on medium speed until smooth. (Batter will be very runny).
Pour into ungreased 13x9 pan or 2 9x9 pans or cupcake tins.
Bake for approximately 35 to 40 minutes for 13x9 pan.
20 to 25 minutes for 9x9 pans.
25 to 30 minutes for cupcakes.
Note: You will know the cake is done when you can insert a toothpick and it comes out clean. Sometimes with the 13x9 pan, I take it out when it's still a little squishy in the middle. It will finish baking while it cools.
This cake is VERY moist, so don't over bake it!
Frosting options from zaar:.
Recipe #33520.
Recipe #103762 (I use the coffee frosting from this recipe - it's always a big hit).
You can just make the peanut butter frosting recipe with no peanut butter and it will just be a plain butter cream frosting if you wish.

Nutrition Facts : Calories 361.7, Fat 12.5, SaturatedFat 1.7, Sodium 419.4, Carbohydrate 59.3, Fiber 1, Sugar 35.2, Protein 3.4

Tips:

Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of the cake. Be sure to use a chocolate that you enjoy eating on its own.

Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.

Use a bundt pan: A bundt pan will give the cake a beautiful shape and help it to cook evenly. If you don't have a bundt pan, you can also use a 9x13 inch baking pan.

Let the cake cool completely before frosting it: If you try to frost the cake while it is still warm, the frosting will melt and slide off. Let the cake cool completely before frosting it.

Conclusion:

This chocolate wet cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is rich and creamy. With its beautiful presentation and amazing taste, this cake is sure to be a hit with everyone who tries it.