Best 7 Favorite Chocolate Cake Recipes

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Indulge in a delectable journey with our exquisite Chocolate Cake recipes, crafted to tantalize your taste buds and elevate any occasion. From the classic and timeless Chocolate Layer Cake to the rich and decadent Chocolate Truffle Cake, each recipe offers a unique symphony of flavors and textures. Immerse yourself in the velvety smoothness of our Flourless Chocolate Torte or surrender to the irresistible charm of our Chocolate Cupcakes, perfect for any celebration. Whether you seek a gluten-free option or a vegan delight, our collection caters to diverse dietary preferences, ensuring everyone can savor the magic of chocolate. Prepare to embark on a culinary adventure, creating memories and moments of pure bliss with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

FAVORITE CHOCOLATE CAKE



Favorite Chocolate Cake image

This cake is extra chocolaty. The recipe makes a perfect number of servings, so leftovers are never a problem.-Janice Arnold, Gansevoort, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
1 cup hot water
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1/4 cup butter, melted
Confectioners' sugar

Steps:

  • In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 243mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

FAVORITE CHOCOLATE CAKE



Favorite Chocolate Cake image

This is always a hit! I use a mint flavored frosting for this cake.

Provided by Bob Cody

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 cups cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup water
3 (1 ounce) squares unsweetened chocolate
½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Sift the flour with the baking soda and salt three times.
  • Boil the water and add it to the chocolate, and stir until melted.
  • Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
  • Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 46.4 g, Cholesterol 57 mg, Fat 15 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 276.9 mg, Sugar 25.3 g

FAVORITE CHOCOLATE SHEET CAKE



Favorite Chocolate Sheet Cake image

My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate!

Provided by Taste of Home

Categories     Desserts

Time 43m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 ounces bittersweet chocolate, melted and cooled
FROSTING:
1/4 cup baking cocoa
1/3 cup milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.

Nutrition Facts : Calories 638 calories, Fat 28g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 511mg sodium, Carbohydrate 94g carbohydrate (70g sugars, Fiber 1g fiber), Protein 6g protein.

DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE



Dad's Favorite Chocolate Angel Food Cake image

This light-as-air angel food cake from Newman's Own Organics's president Nell Newman was a favorite treat of her father, actor Paul Newman. Added bonus: It's low in fat and easy to make -- the trick is to prepare all the ingredients in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cake

Number Of Ingredients 10

1 cup all-purpose flour, sifted
1 1/4 cups sugar
1/2 teaspoon salt
12 large egg whites, room temperature
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 tablespoon freshly grated orange zest
1 1/2 (3.25-ounce) dark-chocolate orange bars, such as Newman's Own Organics, grated
Strawberries, for serving (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Sift flour together with 1/4 cup sugar and salt 3 times; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.
  • Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.
  • Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.

FAVORITE CHOCOLATE SHEET CAKE



Favorite Chocolate Sheet Cake image

This is a favorite cake of my Dad's. I got this recipe from my Aunt Karen. The cinnamon in it really makes it good.

Provided by Jenny Frenny

Categories     Dessert

Time 48m

Yield 40 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
1 cup water
4 tablespoons cocoa powder
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
6 tablespoons milk
4 tablespoons cocoa powder
1 teaspoon vanilla
1/2 cup chopped pecans
1 (1 lb) box powdered sugar

Steps:

  • To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
  • Mix the flour and sugar for the cake in a large mixing bowl and set aside.
  • In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
  • Pour the boiling mixture over the flour and sugar and stir together.
  • Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
  • Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
  • While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
  • Add the vanilla, nuts and box of powdered sugar and stir well.
  • Spread icing over cake while the cake is still warm.

COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)



Cooked Vanilla Frosting (and my favorite chocolate cake) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 19

For the cake:
1-3/4 cup all-purpose flour (I use King Arthur Flour unbleached flour)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1 cup buttermilk (or 1 Tbsp lemon juice with milk to equal 1 cup; or 1 Tbsp vinegar with milk to equal 1 cup)
1/2 cup canola oil
1 tsp vanilla extract
For the cooked vanilla frosting:
5 Tbsp unbleached all-purpose flour (I use King Arthur brand)
1 cup milk
1 cup unsalted butter
1 cup granulated sugar
1-2 tsp vanilla
NOTE: I doubled these ingredients to be sure I had enough to frost a cake.

Steps:

  • For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.

CHOCOLATE LOVERS' FAVORITE CAKE



Chocolate Lovers' Favorite Cake image

This easy recipe is a chocoholic's dream come true!

Provided by SUSAN FEILER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 2h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure smooth and efficient baking.
  • Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before using. This allows them to blend more easily, resulting in a smoother batter.
  • Properly Measure Flour: To avoid adding too much flour, use a kitchen scale to measure it. Alternatively, spoon the flour into a measuring cup and level it off with a knife.
  • Do Not Overmix: Overmixing can result in a tough, dense cake. Mix only until the ingredients are well combined.
  • Use Quality Chocolate: The quality of chocolate used directly affects the cake's flavor. Opt for semisweet or bittersweet chocolate with a cocoa content of at least 60%.
  • Baking Time: Keep an eye on the cake during baking. Insert a toothpick into the center; if it comes out clean, the cake is done.
  • Cooling: Allow the cake to cool completely before frosting. This helps the frosting set properly and prevents it from melting.

Conclusion:

The provided chocolate cake recipes offer a range of options to satisfy different tastes and preferences. From the classic Devil's Food Cake to the indulgent Chocolate Fudge Cake and the airy Chocolate Angel Food Cake, each recipe promises a delectable treat. Remember to follow the tips mentioned above to ensure a successful baking experience. Whether you're a seasoned baker or just starting out, these recipes will guide you in creating a moist, flavorful, and visually appealing chocolate cake that will impress family and friends alike. Experiment with different variations, such as adding nuts, fruits, or flavored extracts, to personalize your cake and create unique flavor combinations. Happy baking!

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