Best 2 Mrs Moores Chocolate Cake Recipes

Indulge in a culinary journey with Mrs. Moore's Chocolate Cake, a timeless classic that has captivated dessert enthusiasts for generations. This delectable treat is not just any ordinary chocolate cake; it's a symphony of flavors and textures that will tantalize your taste buds. With its tender, moist crumb, rich chocolate frosting, and optional variations like cream cheese frosting or a luscious chocolate ganache, this cake is a true masterpiece. Whether you're a seasoned baker or a novice in the kitchen, Mrs. Moore's Chocolate Cake is an approachable recipe that will leave you feeling like a culinary pro. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will produce a cake that's both visually stunning and utterly irresistible.

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

BEATTY'S CHOCOLATE CAKE

Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

MRS. CLANCY'S CHOCOLATE CAKE

Mrs. Clancy's Chocolate Cake image

The ingredients for this cake are simply stirred together in a bowl, it's the easiest chocolate cake you will ever make, and close to the best you've ever tasted too! This recipe was given to me by a bloke I worked with some 30 years ago. He used to regularly share his mothers chocolate cake with his mates at work. He would only give me the recipe if I promised him that I would always call it "Mrs. Clancy's Chocolate Cake" after his mum. Here it is...

Provided by Ian Snell

Categories Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 7

Ingredients

200 g butter or 200 g margarine
3 tablespoons cocoa
1 1/2 cups sugar
3 eggs
1 1/2 cups self raising flour
1/3 cup milk
1 teaspoon vanilla

Steps:

Melt butter in a large saucepan, add cocoa and stir until smooth.
Add sugar, beaten eggs, flour, milk and vanilla.
Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes.
A Kuglehopf or Bundt tin works best.

Nutrition Facts : Calories 3613.5, Fat 182.5, SaturatedFat 108.9, Cholesterol 1073.3, Sodium 1399, Carbohydrate 457.6, Fiber 8.1, Sugar 302, Protein 45.6

Tips:

Make sure all ingredients are at room temperature before starting. This will help the batter come together smoothly and evenly.
Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
Do not open the oven door during baking. This can cause the cake to fall.
Let the cake cool completely before frosting. This will help the frosting set properly and prevent it from melting.

Conclusion:

Mrs. Moore's chocolate cake is a classic recipe that is sure to please everyone. With its rich, moist chocolate flavor and fluffy texture, this cake is perfect for any occasion. Whether you are making it for a birthday, a holiday, or just because, this cake is sure to be a hit.