Best 3 Super Moist Chocolate Cake With Chocolate Cinnamon Topping Recipes

SUPER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. In a small bowl, pour 1 cup boiling water over the cocoa powder, whisking until smooth. Set aside. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, combine the mayonnaise and sugar. Mix on medium speed until pale and fluffy. Add the vanilla and the cocoa mixture, mixing just until combined.
• Gradually add the flour mixture, mixing gently just until combined. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 minutes. Set the pans aside to cool completely. While the cakes cool prepare the filling.
• For the filling: Whisk the sugar, cornstarch, 1/2 teaspoon salt and eggs together in a medium saucepan. Whisk in the milk until well combined. Continuously whisk over medium heat until the mixture comes to a boil. Boil and whisk for 1 to 2 minutes or until the mixture thickens. Remove the pan from the heat and add the chocolate chips, butter, and vanilla, stirring until combined and smooth. Pour into a bowl and cover with plastic wrap so that the wrap is touching the top of filling. Chill until ready to use.
• For the frosting: In a large bowl, combine the butter and cocoa on medium speed until smooth. Add the vanilla. Alternate confectioner's sugar with heavy cream until the frosting reaches the desired consistency. Cook's Note: You may use more or less sugar and cream depending on when you reach the texture you prefer.
• For the ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high 1 minute, then remove and whisk together. Return to microwave for 1 more minute on high, remove and whisk. Follow this step until the mixture becomes glossy, smooth and easily spreadable. If too thick you may add slightly more cream.
• To assemble the cake: Place one cake layer on the cake plate. Cover top with chilled pastry cream until about a 1/2-inch high. You will not likely use all of the pastry cream but fit in as much of it as you can without it running over. Place the second cake layer on top of the filling. Smooth the sides and refrigerate for a few minutes to help it set up.
• With a large ladle pour the ganache into the center top of the cake, moving the ladle in circular motions to spread over the top of the cake. Add more ganache and repeat the motion as needed until the top of the cake is covered and smooth. Clean any ganache that drips down the sides. Return to refrigerator for a few minutes to firm up the ganache.
• Spread a thin layer of frosting around sides of cake only then go back over it adding more. Set aside any unused frosting for piping the bottom and top border. Do not frost over the ganache. Using a piping bag fitted with a large star or shell tip, pipe a border around the bottom of the cake and around the top edge of the cake to cover the line where frosting and ganache meet. Refrigerate for a few hours before serving.

SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING

Steps:

• Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
• FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
• Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
• FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
• To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

CHOCOLATE-CINNAMON SWIRL CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.