Best 9 Saucy Chocolate Cake Recipes

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Indulge in the ultimate chocolate experience with our decadent Saucy Chocolate Cake. This luscious cake is a symphony of rich chocolate flavors, featuring a moist and tender crumb enveloped in a velvety chocolate sauce. The secret to its irresistible charm lies in the combination of cocoa powder and melted chocolate, which create an intense chocolate flavor that will tantalize your taste buds. This recipe is your gateway to chocolate heaven, offering variations that cater to every palate. Choose from a classic chocolate cake with a luscious chocolate ganache, a moist chocolate bundt cake with a creamy chocolate glaze, or a gluten-free chocolate cake with a rich chocolate sauce. Each variation promises an unforgettable chocolate journey, leaving you craving more.

Here are our top 9 tried and tested recipes!

EASY HOMEMADE CHOCOLATE SAUCE



Easy Homemade Chocolate Sauce image

If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt

Steps:

  • Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
  • Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
  • Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
  • Pour hot over ice cream or store in airtight containers in the refrigerator.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g

CHOCOLATE CAKE WITH CHOCOLATE SAUCE



Chocolate Cake With Chocolate Sauce image

Make and share this Chocolate Cake With Chocolate Sauce recipe from Food.com.

Provided by wildheart

Categories     Sauces

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1 1/4 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
1/2 teaspoon vinegar
1/2 cup prune juice
1/2 cup water
1 teaspoon vanilla
1 cup water
1 1/2 cups sugar
1 cup cocoa
1 tablespoon vanilla

Steps:

  • Preheat the oven to 350°.
  • Use Pam to spray an 8x8-inch cake pan.
  • Mix the dry ingredients from the cake list.
  • Add the wet ingredients and stir well.
  • Pour in pan and bake 40-50 minutes.
  • For the sauce, put the water and sugar in a pan.
  • Bring to a boil; add the cocoa.
  • Simmer 5 minutes, then stir in the vanilla.
  • Poke holes in the cake; pour the sauce over top.

EASY CHOCOLATE SAUCE CAKE



Easy Chocolate Sauce Cake image

Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.

Provided by Marich

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 tablespoons baking powder
1 cup sugar
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 cup brown sugar
4 tablespoons cocoa powder
1 3/4 cups hot water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
  • Mix brown sugar and cocoa and spread over batter.
  • Carefully pour the hot water over all.
  • Bake at 350°F for approximately 40 minutes.

KILLER CHOCOLATE CAKE



Killer Chocolate Cake image

Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.

Provided by Raquel Pelzel

Categories     Dessert     Cake     Bake     Chocolate     Dark Chocolate     Soy Sauce     Buttermilk

Yield Makes one 9-by-13-inch frosted cake

Number Of Ingredients 18

For the cake:
1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
2 1/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups buttermilk
2 teaspoons pure vanilla extract
2 1/4 cups light brown sugar
3 large eggs
8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)
For the frosting:
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)
2 tablespoons soy sauce
1 teaspoon pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
  • Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
  • Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
  • Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
  • Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
  • Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
  • DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE



Triple-Chocolate Cake with Raspberry Sauce image

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (2-2/3 cups sauce).

Number Of Ingredients 14

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1-1/2 cups water
1/2 cup canola oil
1 cup semisweet chocolate chips
RASPBERRY SAUCE:
1 cup water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.

CHOCOLATE SAUCE FOR VANILLA CAKE



Chocolate Sauce for Vanilla Cake image

My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!

Provided by michelles3boys

Categories     Dessert

Time 3m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 5

1/3 cup cocoa powder
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/4 cup milk

Steps:

  • Melt butter in saucepan.
  • Add the other ingredients.
  • Boil for 1 minute, stirring several times.
  • Pour amount desired on a slice of sheet cake.

Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4

CHOCOLATE APPLESAUCE CAKE



Chocolate Applesauce Cake image

Applesauce adds moistness to this tender cake with a sweet chocolate and nut topping. "It's breeze to make and perfect for picnics," comments Sue Braunschweig of Delafield, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups unsweetened applesauce
TOPPING:
1 cup semisweet chocolate chips
1/2 cup chopped pecans
2 tablespoons sugar

Steps:

  • In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Pour into a greased 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 283 calories, Fat 12g fat, Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 44g carbohydrate, Fiber 4g protein.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE



Warm Flourless Chocolate Cake with Caramel Sauce image

A rich complex bittersweet chocolate cake which is simple to make and always loved by all.

Provided by GANCHROW

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 ¼ cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 ½ cups white sugar
¼ cup water
1 ½ teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
  • Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
  • Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
  • In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
  • Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g

CHOCOLATE CAKE WITH FUDGE SAUCE



Chocolate Cake With Fudge Sauce image

My whole family makes sure to leave room for dessert when this wonderful cake is on the menu. We all love chocolate and agree this rich, quick and easy recipe is one of the yummiest ways to enjoy it.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 10

1 package (3.4 ounces) cook-and-serve chocolate pudding/pie filling mix
2 cups milk
1 package chocolate cake mix (regular size)
SAUCE:
1/2 cup butter, cubed
1 cup semisweet chocolate chips
1 can (12 ounces) evaporated milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh mint, optional

Steps:

  • In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.

Nutrition Facts :

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your cake. Look for a chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
  • Use a variety of toppings: You can top your chocolate cake with a variety of things, such as whipped cream, ice cream, chocolate chips, or chopped nuts.

Conclusion:

Saucy chocolate cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy sauce, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this saucy chocolate cake a try.

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