chocolate cake recipes

This chocolate cake from Delish.com has us six feet under.

Death by Chocolate Cake

Cooking spray

c. all-purpose flour

c. sugar

brown sugar

Dutch-processed cocoa powder

baking soda

baking powder

kosher salt

c. butter

eggs,

c. strong black coffee

c. buttermilk

tbsp. pure vanilla extract

c. butter, softened

cocoa powder

heavy cream (plus more if necessary)

c. semisweet chocolate chips, divided

This cake is DELICIOUS! My go to chocolate cake recipe. Everything about it brings out the chocolate goodness.

One thing I did learn was to half the recipe after my first time making it. This cake is HUGE! After frosting it, we weighted it at 8lbs 😂😂

This recipe makes four (4) full 8" cake pans full of batter....the icing recipe is a huge amount as well! I took this recipe and made TWO /two layer cakes....plenty of icing for both cakes and even splitting the cakes it makes TWO very nice height cakes with good thick layers of frosting/icing on the layers and encasing cakes as well!! It was a win win for me as I was making it as a gift to a friend for b-day/going away party, so he got a beautiful cake and so did I! I did not add the chocolate chips to the outside , I felt it was overkill and the cake turned out so pretty without them!

This recipe is AMAZING I have never had such moist, tender, delicious cake in my life. Thank you so much.

MADE THIS LAST NIGHT!! HUGE HIT!! The sponge is perfect!! The frosting is delicious but was so thick it broke the attachment on my stand mixer :( obviously the butter was not soft enough so make sure yours is very soft before you mix it!! this recipe is definitely worth a try!!

So rich and delicious! I made this cake for my brother’s birthday earlier this week! The frosting was the best chocolate frosting I have ever tasted! I could eat that frosting in bucketloads lol! The only tip I would give is that if it’s just like 6 of y’all eating it, I would cut the cake part of the recipe in half...

Way too much batter.  Overflowed the pan.  Burnt on the oven floor.  Filled the whole house with smoke.  But still delicious.

The best chocolate cake by far... :)  made it, and it was a Big hit.  Thanks for sharing the recipe.

https://streaming.hearstdigitalstudios.com/8ce74e41-f9b8-4956-9bb4-f53659fc9492/video_rover_16x9_1080p_hd_1572626781_13451.mp4

ATTN Chocolate Lovers: Death By Chocolate Cake Is Here

Moist, rich, and most of all delicious, this chocolate avocado cake is a healthier dessert alternative, without compromising on flavour!

Chocolate avocado cake

fresh dates, pitted, chopped

tsp bicarbonate of soda

maple syrup

canola oil

(about 1/2 large avocado) avocado flesh

Coles Australian Free Range Eggs

tsp vanilla extract

(225 grams) self-raising flour

(50 grams) cocoa powder

salt

(60 milliliters) milk

Sea salt flakes, (optional)

avocado, stoned, peeled

(25 grams) cocoa powder

This is one of those reliable cakes – simple yet sexy – that will wow everyone, every time. Keep it plain or accessorise with silver or gold leaf for special effect.

Little black dress chocolate cake

CADBURY Baking Dark Chocolate, chopped

unsalted butter, chopped

eggs, separated

caster sugar

milliliters thickened cream

tbs dark rum

tsp cream of tartar

unsalted butter

thickened cream

(90 grams) liquid glucose

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5348771529001-5977439743001

Gateau Moeleux au Chocolat - dessert recipes and ideas on HOUSE by House & Garden

Gateau Moeleux au Chocolat - Eric Landlard Recipes

butter

golden caster sugar

black treacle

eggs, lightly beaten

quality dark chocolate, melted

self raising flour

cocoa

tsp baking powder

ground almonds

golden icing sugar, sifted

unsalted butter, softened

vanilla extract

plain chocolate (70% cocoa solids), melted

whipping cream, slightly warmed

dark chocolate, chopped

House and Garden

Preheat the oven to 170°C Cream the butter and sugar until light and fluffy.

Beat in the black treacle. Mix in the eggs, a little at a time, hen add the melted chocolate.

Sieve the flour, cocoa, baking powder and ground almonds and fold in to the mixture, finish combining with electric whisk to produce a smooth glossy consistency.

Divide the mixture between the two greased, lined sandwich tins, 8 inches in diameter.

Level the mixture in the tins, and put into the preheated oven to bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool and then turn out of the tin.

To make the butter cream filling, cream the sugar and butter until soft and light. Add the vanilla and melted chocolate and double cream to produce a fairly stiff spreading consistency.

To make the ganache, heat the cream in a pan and bring just to boiling point, then remove the pan from the heat. Add the chopped chocolate to the cream and beat vigorously until melted and thoroughly mixed. Allow to cool slightly.

Slice the top off each cake once cooled. Cover one half with butter cream then sandwich the cakes together, top with ganache and decorate with berries.

There is nothing better than a big fat slice of chocolate cake. This recipe mixes rich dark chocolate with smooth velvety guinness. Perfect for grown-up chocolate lovers. Or&#8230;our chocolate porter cake is very similar, and makes the perfect celebratory dessert at a dinner party or birthday.

Chocolate Guinness cake

softened unsalted butter,

soft dark brown sugar

good-quality dark chocolate, melted

eggs

Guinness

self-raising flour

For the icing

tub cream cheese

icing sugar

tbsp soured cream

white chocolate, melted

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.

Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.

Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.

Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.

For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

Preheat oven to 350°F. Butter an 8- or 9-inch cake pan; line bottom of pan with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking

Chocolate-Stout Vinegar Cake With Raspberry Coulis

CHOCOLATE-STOUT CAKE:

Tbsp butter, melted,

flour

½ tsp baking soda

¼ tsp kosher salt

sugar

egg,

stout

1½ tsp malt vinegar

RASPBERRY COULIS:

raspberries

Tbsp sugar

tsp balsamic vinegar

Whipped cream,

Texas Sheet Cake Recipe

all purpose flour

tsp baking soda

tsp salt

unsalted butter (melted)

water

buttermilk

tsp pure vanilla extract

eggs (lightly beaten)

Fudge Frosting:

cream or half and half (plus additional if needed to thin)

pecans (toasted)

Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside. Spread pecans on another baking sheet in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.

In a medium-size mixing bowl, use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.

In a separate bowl, stir together, boiling water and cocoa until dissolved. Add melted butter, mix well.  Pour over dry ingredients. Add buttermilk, vanilla and eggs. Mix with a whisk until fully combined

Pour batter evenly into pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

5 minutes before the end of baking, begin preparing the frosting.

In a medium-size saucepan over medium-high heat melt together butter, cocoa powder and cream. Bring to a simmer, whisking until smooth. Do not boil. Remove from the heat. Add vanilla.

Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread evenly on hot cake. May add additional cream 1 Tbsp at a time, if needed to thin. Don&#x27;t thin too much, it will melt on the hot cake making it easy to spread.

Place on a cooling rack to cool before cutting. Leftovers may be stored at room temperature or chilled.

Black Forest cake is reinvented in this sophisticated trifle.

Black Forest trifle

cornflour

(75 grams) caster sugar

(80 milliliters) kirsch

icing sugar, sifted

(160 milliliters) milk

pure (thin) cream

cherry jam

(200 grams) plain flour

bicarbonate of soda

good-quality dark chocolate, chopped

unsalted butter, softened, chopped

(220 grams) caster sugar

(125 milliliters) milk

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5348771529001-5853641748001

Chocolate and olive oil make surprisingly great bedfellows in this ultra-moist and easy chocolate cake recipe by Diana Henry

Chocolate olive oil cake recipe by Diana Henry

plain chocolate, 70 per cent cocoa solids

olive oil

almonds

Icing sugar, for dusting, and crème fraiche

To drink: This is delicious with espresso, but also with 10-year-old or 20-year-old tawny port, or with Maury, France's answer to port: Mas de Lavail Expression 2011, £13.99 for 37.5cl, The Vineking (01293-771305). Wine details correct at original magazine publication date.
From the March 2015 issue of House & Garden. Recipe by Diana Henry; photograph by William Lingwood; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Like this? Then you'll love
Recipes for indulgent chocolate cakes
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Heat the oven to 180°C/fan oven 160°C/mark 4, then butter and line the base of a 20cm spring-form cake tin. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Stir a little to help the chocolate to melt.

Once it's completely melted, whisk in the oil in a steady stream, then two-thirds of the sugar, whisking to help the sugar dissolve in the heat of the chocolate. Remove from the heat. Stir in the ground nuts, a pinch of flaked sea salt and the egg yolks.

Put the egg whites into a scrupulously clean bowl with about one third of the remaining sugar. Beat with an electric whisk until the whites are no longer clear, and then add another third of the sugar. Continue beating until the whites have really increased in volume, then add the rest of the sugar and beat until you have medium peaks (firm with tips that droop slightly).

Using a really large metal spoon, loosen the chocolate mixture by folding in a big tablespoon of the egg whites, then fold in the rest carefully so that you don't lose air. Scrape the batter into the prepared tin and bake for 40 minutes. Test by inserting a fine skewer into the centre of the cake. If it comes out clean, with no batter attached, the cake is ready.

Leave it to cool in the tin - it will deflate and crack a lot, but that is fine. Carefully turn it out and remove the paper. Put on to a plate and dust with icing sugar before serving. This is a chic, grown-up cake - it needs nothing more than some crème fraiche on the side.

Benjamina Ebuehi reinvents a classic brownie sundae for a more grown up palette

Chocolate brownie pudding with cornflake crunch

(4¼oz) dark chocolate

Tbsp unsweetened cocoa powder

(7 ounces 1 cup) light brown sugar

(2½oz/½ cup plus 1 Tbsp) plain (all-purpose) flour

¼ tsp fine sea salt

(2½oz/generous 1/ 3 cup) caster (superfine) sugar

(½oz/1½ Tbsp) cornflour (cornstarch)

tsp unsweetened cocoa powder

(14fl oz/1¾ cups) milk

fine sea salt

instant coffee

(1½oz) dark chocolate, chopped

(1¾oz/¼ cup) caster (superfine) sugar

(1 ounces) hazelnuts, roughly chopped

(1½oz) cornflakes

Ice cream

This is not for the faint-hearted. Rich and indulgent, and a little over the top, in the best way. When I was younger and going for dinner at TGI Fridays, which felt like the height of coolness, my sister and I would always share the brownie sundae. In a glass the size of our heads was a tooth-achingly sweet mess of brownie chunks, chocolate sauce, caramel sauce, toffee popcorn and ice cream. The thought of it now does make my teeth ache but we loved it. I’ve downsized and tidied up this version but still kept the playfulness. This is very much an assembly sort of pudding: buy a tub of vanilla ice cream, and let everyone make their own.
Tip: You can make all the elements up to 3 days ahead. Store the brownies and custard in the fridge and the cornflakes in an airtight container at room temperature.
This recipe is an extract from I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion by Benjamina Ebuehi (Quadrille). Image credit Laura Edwards.
Next, why not try more recipes from Benjamina Ebuehi from the House & Garden recipe archive?

For the brownies, preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease a 20-cm (8-in) square cake pan and line with baking paper.

Add the butter, chocolate and cocoa powder to a heatproof bowl and place it over a pan of simmering water, stirring gently until it’s completely melted. Set aside.

Add the sugar and eggs to a bowl and mix until smooth. Stir in the chocolate mixture and then mix in the flour and salt until you have a smooth batter.

Pour the batter into the tin and bake for 18–23 minutes or until the edges are firm but the middle is still a little soft. Remove from the oven and set aside to cool completely. I like to chill these in the fridge until I’m ready to use, so I can cut the brownies into neat little squares.

To make the custard, add the egg yolks, sugar, cornflour and cocoa powder to a heatproof bowl and whisk until smooth. Add the milk and salt to a small saucepan and heat until steaming but not boiling. Stir in the instant coffee to dissolve. Pour half of the hot milk onto the eggs while whisking to quickly combine. Slowly pour in the rest of the milk while whisking continuously.

Pour everything back into the pan and heat it gently while stirring, until the custard starts to thicken. Once it comes to the boil and starts to bubble, remove from the heat and stir in the chopped chocolate until it melts. Pour it into a clean, shallow bowl and cover with plastic wrap, so it touches the surface of the custard. Let it cool to room temperature before chilling in the fridge.

To make the cornflake crunch, line a small baking tray with baking paper and set aside. Add the sugar and water to a pan and heat gently until the sugar is melted and the mixture comes to the boil. Tip in the chopped nuts and cornflakes and stir to coat. The mixture will look like it has crystallized but keep stirring until the sugar melts into a deep amber colour and coats the cornflakes.

Remove from the heat and pour it onto the lined tray to cool completely. Be careful here as the mixture will be extremely hot. Once cool, break up the cornflakes into smaller chunks.

When you’re ready to assemble, slice the brownie into small chunks and give the custard a good whisk to remove any lumps. Layer up the elements in small ramekins and top with a scoop of ice cream and more cornflake crunch.

Top 10 chocolate cake recipes recipes from across the web

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Top Tags

Death by Chocolate Cake

Chocolate avocado cake

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Chocolate Guinness cake

Chocolate-Stout Vinegar Cake With R...

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Top 10 chocolate cake recipes recipes from across the web

The most viewed chocolate cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Death by Chocolate Cake

Chocolate avocado cake

Little black dress chocolate cake

Gateau Moeleux au Chocolat - Eric L...

Chocolate Guinness cake

Chocolate-Stout Vinegar Cake With R...

Texas Sheet Cake Recipe

Black Forest trifle

Chocolate olive oil cake recipe by ...

Chocolate brownie pudding with corn...

The most viewed chocolate cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine