Best 2 Jackies Family Chocolate Cake Recipes

Indulge in a culinary delight with Jackie's Family Chocolate Cake, a timeless classic that has been passed down through generations. This decadent cake features a moist and fluffy chocolate sponge, generously layered with a luscious chocolate frosting. The secret to its irresistible flavor lies in the use of real cocoa powder and a touch of espresso powder, which enhances the chocolate's richness without overpowering it. As you savor each bite, you'll be captivated by the harmonious blend of sweetness and bitterness, making it the perfect treat for any chocolate lover. This article not only provides the recipe for the classic chocolate cake but also offers delightful variations to cater to different tastes. From a luscious Chocolate Ganache Frosting to a creamy Chocolate Buttercream Frosting, you'll find the perfect complement to elevate your cake. Additionally, discover the secrets behind the perfect chocolate cake, including tips on achieving the right texture and avoiding common pitfalls. Whether you're a seasoned baker or just starting, this comprehensive guide will empower you to create a chocolate masterpiece that will be the star of any occasion.

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

ALL-IN-ONE CHOCOLATE CAKE

All-in-One Chocolate Cake image

This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.

Provided by Nigella Lawson

Categories dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces ( 3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted

Steps:

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 113 milligrams, Sugar 47 grams, TransFat 1 gram

AMAZING SOLAN FAMILY CHOCOLATE CAKE (AKA 3-HOLE CAKE)

Amazing Solan Family Chocolate Cake (Aka 3-Hole Cake) image

This is a Swedish cake recipe; I got it from a dear friend who made it at several parties during college and always got rave reviews. Now I'm the one who gets all the credit when I make it : ) My family loves it; I play the "guess-the-secret-ingredient" game (the vinegar) and no one ever has... though they've guessed everything from peanut butter to cheese! I love it because it's relatively "healthy" (no dairy, no eggs, low-fat), while it's still amazingly moist and chocolaty and dense. (You can make it even lower fat if you use only 1/4 C oil and sub. 1/2 C applesauce).

Provided by brittmarie

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
1/2 cup powdered sugar (optional)
2 tablespoons baking cocoa (optional)
1/2 teaspoon decaf instant coffee (optional)
1 -1 1/2 tablespoon milk, of choice (works with regular, soy or rice or whatever) (optional)
1/4 teaspoon almond extract (I usually use almond, but have tried & like coconut, orig. glaze recipe calls for peppermint) (optional)

Steps:

Instructions for Cake:.
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
Instructions for Glaze:.
Mix dry ingredients together in bowl.
Dissolve coffee in 1 tablespoon of milk; add extract.
Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.

Nutrition Facts : Calories 373, Fat 14.3, SaturatedFat 2, Sodium 406.5, Carbohydrate 58.9, Fiber 1.7, Sugar 33.5, Protein 3.8

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your cake. Use real butter, not margarine, and use good quality chocolate. Also, make sure your eggs are fresh.
Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature. The ideal temperature for baking a chocolate cake is 350 degrees Fahrenheit. If you bake the cake at a higher temperature, it will be dry and crumbly. If you bake it at a lower temperature, it will be gooey and undercooked.
Let the cake cool completely before frosting it. This will prevent the frosting from melting. You can also chill the cake for a few hours before frosting it, which will make the frosting easier to spread.

Conclusion:

Jackie's Family Chocolate Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a chocolate cake recipe, give Jackie's Family Chocolate Cake a try. You won't be disappointed!