Best 10 Super Rich Chocolate Cake Recipes

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Indulge your sweet tooth with our decadent Super Rich Chocolate Cake! This extraordinary dessert is a symphony of chocolate flavors, guaranteed to satisfy even the most discerning palate. Crafted with a moist and fluffy chocolate sponge, it's filled with a luscious chocolate ganache and topped with a rich chocolate glaze. The combination of textures and flavors is simply irresistible.

But that's not all! This article also features a collection of equally tempting chocolate cake recipes. From the classic Devil's Food Cake with its fudgy texture and intense chocolate flavor to the elegant Flourless Chocolate Torte with its smooth and velvety texture, there's a recipe here for every chocolate lover. And for those who prefer something a little more unique, try the Chocolate Zucchini Cake with its moist and flavorful crumb or the Chocolate Avocado Cake with its surprisingly light and fluffy texture.

No matter which recipe you choose, you're sure to impress your friends and family with these delectable chocolate cakes. So preheat your oven and get ready to embark on a chocolate-filled baking adventure!

Let's cook with our recipes!

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

SUPER RICH CHOCOLATE POUND CAKE



Super Rich Chocolate Pound Cake image

A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)

Provided by JamesDeansGirl

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup sour cream, at room temperature

Steps:

  • Preheat oven to 325*F.
  • Grease and flour a 10" fluted tube pan.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  • In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • In 3 additions each, beat in the flour mixture and sour cream just until combined.
  • Do not overmix.
  • Pour batter into the prepared pan.
  • Bake for 60-70 minutes, or until the center tests done.
  • Cool 10 minutes in pan; invert onto a wire rack and cool completely.

Nutrition Facts : Calories 528.6, Fat 26.4, SaturatedFat 15.8, Cholesterol 143.5, Sodium 370.4, Carbohydrate 68.7, Fiber 3, Sugar 40.5, Protein 7.9

SUPER RICH CHOCOLATE CAKE



Super Rich Chocolate Cake image

Make and share this Super Rich Chocolate Cake recipe from Food.com.

Provided by ilikechocolate

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 7

390 g dark chocolate (70% cocoa solids is better)
175 g butter, Softened
100 g caster sugar
5 eggs, separated
80 g sifted plain flour
1/3 cup brandy
1/4 teaspoon cream of tartar

Steps:

  • Grease and line an 18 cm cake pan, dust with flour.
  • Melt 300gm chocolate in a double boiler. Set aside.
  • Pre-heat oven to 160 Celsius.
  • Cream butter and sugar with an electric mixer for 5 mins until pale and creamy.
  • With the motor running add the egg yolks one at a time, mixing in between to incorporate.
  • Add the flour and beat to combine.
  • Add the brandy, mix.
  • Pour in half of the melted chocolate, beat until half incorporated.
  • Fold through the rest of the chocolate.
  • In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.
  • Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix.
  • Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean.
  • Cool completely on a wire rack.
  • Smother with chocolate ganache.

Nutrition Facts : Calories 606.6, Fat 50.5, SaturatedFat 30.4, Cholesterol 178.9, Sodium 183, Carbohydrate 39.2, Fiber 9.7, Sugar 13.3, Protein 12.7

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.

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

RICH CHOCOLATE FROSTING



Rich Chocolate Frosting image

My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 8 cups.

Number Of Ingredients 5

2 cups butter, softened
9 cups confectioners' sugar, sifted
2-1/2 cups baking cocoa, sifted
1 teaspoon vanilla extract
1 to 1-1/2 cups whole milk

Steps:

  • In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

SUPER MOIST CHOCOLATE CAKE



Super Moist Chocolate Cake image

This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!

Provided by Baker Gal

Categories     Dessert

Time 45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

  • Mix together dry ingredients.
  • Combine wet ingredients in a separate bowl.
  • Combine dry and wet ingredients together (I gently whisk them together with a fork).
  • Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
  • Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
  • Set aside to cool before frosting.
  • To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
  • Stir in vanilla extract and cocoa powder.
  • Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

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.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING



Super-Moist Yellow Cake With Rich Chocolate Frosting image

This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.

Provided by Genevieve Yam

Time 1h45m

Yield Makes two 9"-diameter cakes

Number Of Ingredients 15

¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, plus more for pans
3 cups (345 g) cake flour
¾ cup (150 g) granulated sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
4 large eggs, room temperature
2 large egg yolks, room temperature
1½ cups buttermilk, room temperature
1 Tbsp. vanilla extract
4 cups (440 g) powdered sugar
1½ cups (126 g) unsweetened Dutch-process cocoa powder
1½ cups (3 sticks) unsalted butter, room temperature
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ cup plus 2 Tbsp. (or more) buttermilk, room temperature

Steps:

  • Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
  • With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
  • Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
  • Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
  • While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
  • Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

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

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cake will be. Use real butter, not margarine, and use good-quality chocolate.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
  • Sift the flour and baking powder together before adding them to the batter: This will help to ensure that the cake is light and fluffy.
  • Do not overmix the batter: Overmixing can make the cake tough. 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 it: This will help to prevent the frosting from melting.

Conclusion:

With its rich chocolate flavor, moist texture, and creamy frosting, this super rich chocolate cake is sure to be a hit with everyone who tries it. Follow these tips to make the best chocolate cake you've ever had!

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