Best 2 Quick Does The Trick Chocolate Cake Recipes

Indulge in a delightful culinary journey with our irresistible chocolate cake recipes, ranging from the classic and comforting to the exquisitely decadent. Embrace the simplicity of our "Quick-Does-the-Trick Chocolate Cake," a fuss-free yet incredibly flavorful treat, perfect for those moments when time is of the essence. For a luscious and indulgent experience, surrender to the allure of our "Decadent Chocolate Torte," a symphony of rich chocolate flavors that will tantalize your taste buds. If you seek a unique twist, embark on the adventure of our "Chocolate Avocado Cake," a harmonious blend of rich chocolate and creamy avocado, offering a delightful balance of flavors and textures. Get ready to embark on a chocolate-filled adventure with our curated collection of cake recipes, each promising an unforgettable taste sensation.

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

BEST EVER CHOCOLATE CAKE

Best Ever Chocolate Cake image

This simple chocolate cake is better than boxed! Once you try this cake, you may never turn back!

Provided by Holly Nilsson

Categories Dessert

Time 45m

Number Of Ingredients 11

Ingredients

2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
1 ½ teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Steps:

Preheat oven to 350°F.
Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
Pour into pans and bake. Cool on wire racks.

Nutrition Facts : Calories 248 kcal, Carbohydrate 39 g, Protein 2 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 301 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

EASY CHOCOLATE CAKE

Easy chocolate cake image

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Provided by Miriam Nice

Categories Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 16

Ingredients

200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
50g dark chocolate
25g milk chocolate
25g white chocolate

Steps:

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

Tips:

Use high-quality cocoa powder for the best flavor. A Dutch-process cocoa powder will give you a more intense chocolate taste.
Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you don't have a cake pan, you can bake the cake in a 9x13 inch baking dish. Just adjust the baking time accordingly.
This cake is also great for cupcakes. Just fill cupcake liners 2/3 full and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Conclusion:

This chocolate cake is quick and easy to make, and it's always a hit with everyone who tries it. It's the perfect cake for any occasion, whether you're celebrating a birthday, a holiday, or just a special day. So next time you're in the mood for a chocolate cake, give this recipe a try. You won't be disappointed!