Best 8 Rich Chocolate Cake I Recipes

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Indulge in the ultimate chocolate experience with our rich and decadent chocolate cake. This moist and fluffy cake is the perfect treat for any chocolate lover, with its deep chocolate flavor and velvety texture. Made with premium cocoa powder, this cake is sure to satisfy your sweet tooth. But we don't stop there! This article also includes variations on this classic recipe, offering unique twists that will elevate your chocolate cake game. From a luscious chocolate ganache frosting to a delightful chocolate chip filling, these variations will transform your cake into an extraordinary dessert. Get ready to tantalize your taste buds with our rich chocolate cake and its delectable variations.

Let's cook with our recipes!

MOIST AND RICH HOMEMADE CHOCOLATE CAKE!



Moist and Rich Homemade Chocolate Cake! image

The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!

Provided by Kibbie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened cocoa
2 1/2 cups strong brewed coffee
1/2 cup unsalted butter (room temperature)
2 teaspoons unsalted butter (room temperature)
1/3 cup vegetable oil
1 1/2 cups superfine sugar (granulated works fine)
1 1/2 cups dark brown sugar
5 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Set oven to 350 degrees.
  • Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
  • Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
  • Sift the flour, baking powder, baking soda, and salt.
  • Set aside.
  • Whisk the cocoa and coffee together until smooth (no lumps).
  • Set aside.
  • In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
  • Add sugars, beat for 10 minutes.
  • Add eggs, beat 5 minutes.
  • Add vanilla, beat until blended.
  • Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
  • Pour into prepared pans.
  • Bake for about 25 minutes, or until an inserted toothpick comes out clean.
  • If making cupcakes, bake for about 20 minutes.
  • Spread frosting over layers, and frost entire cake.
  • Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

RICH CHOCOLATE CAKE



Rich Chocolate Cake image

This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it taste super rich and decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

12 ounces bittersweet chocolate, finely chopped
12 large eggs, separated and at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
1 tablespoon dark rum
3 1/2 sticks unsalted butter, softened and cut into tablespoons
1/4 cup all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder, such as Valrhona
1/2 teaspoon salt
Powdered sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Grease a 10-inch springform pan with non-stick cooking spray. Place chocolate and 3 tablespoons of water in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth; set aside to cool slightly.
  • Place egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 3 minutes. On the medium-low setting, add vanilla and rum. Switch to paddle attachment. On medium speed, gradually add the chocolate mixture and the butter, mixing them together until smooth.
  • Transfer mixture to a large bowl. Sift flour, cocoa, and salt over top of mixture, then fold in; set aside.
  • Place the egg whites in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until almost-stiff peaks form. Fold them into the chocolate mixture in two additions (being careful not to overmix). Carefully transfer the batter to the pan and bake until puffed, cracked, and set, about 1 hour and 20 minutes.
  • Remove from oven and let cool completely in pan on wire rack. Just before serving, remove the cake from the pan and dust with powdered sugar.

ULTIMATE CHOCOLATE CAKE



Ultimate chocolate cake image

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 2h10m

Yield Cuts into 14 slices

Number Of Ingredients 16

200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
50g grated chocolate or 100g curls, to decorate
200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar
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Steps:

  • Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
  • Put 200g chopped dark chocolate in a medium pan with 200g butter.
  • Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  • Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
  • Beat 3 medium eggs with 75ml buttermilk.
  • Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  • Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
  • To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
  • Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

EXTREME CHOCOLATE CAKE



Extreme Chocolate Cake image

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Provided by RACH56

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  • Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  • To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  • Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g

SERIOUSLY RICH CHOCOLATE CAKE



Seriously rich chocolate cake image

Dark, rich and delicious - the perfect dessert

Provided by Good Food team

Categories     Buffet, Dessert, Treat

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

100g butter , diced, plus extra for greasing
flour , for dusting
140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
6large eggs , separated
140g ground almond
1 tbsp kirsch or Cointreau (optional)
pinch of salt
85g caster sugar
cocoa powder and crème fraîche, to serve

Steps:

  • Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
  • Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
  • Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
  • To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium

RICH CHOCOLATE CAKE



Rich Chocolate Cake image

For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 12

2-2/3 cups semisweet chocolate chips
1 cup butter, softened
1 cup half-and-half cream
1 cup sugar
8 eggs
2 tablespoons vanilla extract
GLAZE:
1 cup semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

Steps:

  • Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

RICH CHOCOLATE CAKE



Rich Chocolate Cake image

The recipe that I use. Either plain or make Dutch Trufles with a chocolate frosting or a very rich Black Forest for that matter. Posting on request. YOu can use a filling of your choice. I sometimes just top it with whipped cream and some fresh or dried fruits and nuts. For a 'greater' chocolate cake that has replaced this one as the recipe I use (discovered on Zaar) I recommend that you use The Best Chocolate Cake (Really!) by Roosie #49613

Provided by Girl from India

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon vinegar
1 cup milk
1 1/2 cups all-purpose flour
1 pinch salt
1/2 cup cocoa powder
1 1/2 teaspoons bicarbonate of soda
1 1/4 cups caster sugar or 1 1/4 cups brown sugar (I use either or half of each)
185 g butter or 185 g margarine (melted and cooled)
1 teaspoon vanilla essence
2 eggs, lightly beaten

Steps:

  • Add the vinegar to the milk and set aside after stirring till the milk curdles (should not take more than 5-10 mins) Sift the flour, salt, cocoa, caster sugar (if using) and soda together into a mixing bowl.
  • If using the brown sugar, I add it to the butter while melting it and then cream till mixed.
  • Pour in the melted butter and half the soured milk into the dry mix.
  • Beat well for 2 mins.
  • Add the essence and the rest of the soured milk.
  • Add the eggs and mix for another 2 mins.
  • Pour mixture into a baking pan and bake in a preheated oven at 180C for 30-35 mins till a skewer comes out clean.
  • Allow to cool in the pan for 5 mins and then remove to cool on a rack.
  • When cool either cut the cake through and fill with cream and fruits (strawberry is lovely) (or you can use sandwich cake tins while baking) or just top with cream and fruit.
  • I moisten this cake too usually with a little sugar dissolved in a mixture of 2 tblsp of rum and 3-4 tblsp of water.
  • Drizzle this over the cake(both the parts if you have divided them). If you want it moister then drizzle some more ;).
  • Then fill.

Nutrition Facts : Calories 423.1, Fat 22, SaturatedFat 13.4, Cholesterol 106.6, Sodium 421.9, Carbohydrate 53.6, Fiber 2.4, Sugar 31.6, Protein 6.2

Tips:

  • Use quality ingredients: The better the quality of your ingredients, the better your cake will taste. Use real butter, not margarine, and use good-quality chocolate.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix 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. If you bake it at a lower temperature, it will be undercooked.
  • Let the cake cool completely before frosting it: If you frost the cake while it is still warm, the frosting will melt and slide off. Let the cake cool completely before frosting it.

Conclusion:

This rich chocolate cake is perfect for any occasion. It is moist, decadent, and full of chocolate flavor. With its rich chocolate frosting, this cake is sure to be a hit with everyone who tries it. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will produce a delicious chocolate cake that you will love.

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