Best 8 Frosted Chocolate Cake Recipes

FROSTED CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth., Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean., Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack., For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake.

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

MINT-FROSTED CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line bottom of 3 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring., Place 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.

FROSTED CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition., Pour into a greased 9-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., In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator.

MILK CHOCOLATE FROSTED LAYER CAKE

Steps:

• Preheat the oven to 325°.
• Butter and flour two 9" -square cake pans; set aside.
• In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
• In a medium saucepan, melt the butter in the milk over low heat.
• Transfer to a large bowl and allow to cool slightly.
• Whisk in the egg yolks and 1/2 cup of the sugar.
• Add the dry ingredients and whisk until smooth; set aside.
• In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
• Fold beaten egg whites into the batter until no streaks remain.
• Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
• Transfer the cakes to a rack and allow to cool completely.
• While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
• Put the chocolate in a heatproof bowl and pour the hot cream on top.
• Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
• Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
• Turn the cakes out of the pans and put one layer on a plate.
• Top with 1 cup of the frosting, spreading it to the edge.
• Top with the second layer and spread the remaining frosting over the top and sides.
• Let the cake stand at room temperature for about 30 minutes before cutting into squares.
• Serve and enjoy.

CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE

Steps:

• Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
• Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
• Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.

MILK-CHOCOLATE FROSTED LAYER CAKE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 325°F. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely. Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour. Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.

FROSTED CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar. 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. Beat 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.