homemade chocolate cake

A rich, moist, creamy, melt in your mouth, chocolatey of chocolate cake that you can totally eat for breakfast (or any time, really) because, only a fiend would stand in the way of "eat dessert first".&nbsp; Am I right?&nbsp;

THE Chocolate Cake

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

salt

espresso

heavy cream

vegetable oil

eggs

vanilla extract

almond extract

water

butter (3 sticks – allow to come completely to room temperature)

cocoa

confectioner’s sugar

milk

Several hours before making this cake, lay the eggs and butter out to come to room temp.

Put the water on to boil when you get the ingredients out for the cake.&nbsp; It will be boiling by the time you put the cake together.

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray (very important to use the spray for baking – not just cooking spray) or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add cream, vegetable oil, eggs, and vanilla, almond and a pinch of salt to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 25-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For the Cake

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined. DO NOT try to use butter that has not come to room temperature on its own – this recipe will not work with refrigerated cold butter or with butter that is softened in the microwave.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and a pinch of salt and combine well.

If the icing is too thick – add a tbs of milk, if too wet – add more confectioner’s sugar a small amount at a time until the icing reaches the consistency that you want. I have found that this recipe consistently makes PLENTY of icing at the right consistency.

For the Icing

https://embed.mediavine.com/videos/dqdncqxdnzajd7pjvpmv

This video describes how to make THE Chocolate Cake

The Chocolate Cake

Just because a dessert doesn't gluten or sugar, doesn't mean it can't be good. This chocolate layer cake is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it one of our new favorite Keto desserts﻿—ever!

Keto Chocolate Cake

Cooking spray

almond flour

c. coconut flour

c. flaxseed meal

kosher salt

c. (1 stick) butter, softened

c. keto friendly granulated sugar (such as Swerve)

pure vanilla extract

almond milk

c. strong brewed coffee

(8-oz.) blocks of cream cheese, softened

c. keto friendly powdered sugar (such as Swerve)

c. unsweetened cocoa powder

instant coffee powder

So wanted to love this cake. I ignored the mixed reviews and made it anyway. I followed the exact directions and the frosting had a weird texture.  This cake is dry and doesn’t taste very chocolatey or good. I made it for my birthday and my kids wouldn’t eat more than one bite. We threw the rest away. I’m so sorry. I don’t want to be mean. I just want people to know my experience.

Not sure how keto it is but it was delightful.
I used chia seed instead of flaxseed meal

I followed this cake recipe exactly and my batter was so thick and chunky. I had to scoop it into the pans because I couldn’t pour it. Is it supposed to be like that? Somehow it ended up tasting ok, the cake is a little crumbly but I know I didn’t over bake it. I saw someone else say they added some sour cream to the batter and I think that might make it more moist.  I made a vanilla cream cheese frosting instead of the chocolate one. I didn’t use any coconut flour. Just the cream cheese, butter, powdered sugar, about a Tbs of vanilla and about 2-3 tablespoons of heavy cream and I’m very pleased with the frosting. Overall I’m satisfied with the cake because it is edible and won’t be wasted, but I don’t plan on making this recipe again

Loved it.  Not too sweet and wonderfully chocolaty. Easy to make. I haven’t bake a cake in decades but was missing something sweet on my keto diet. Thanks.

Served it at a dinner party and everyone licked their plates! Very moist, not crumbly. Frosting wasn’t stiff... moist and rich. Kind of oozed down over the sides. Yes, decadent! When I make it again I want to try margarine not oil or butter, and a snort of vanilla in the frosting.  A real keeper.

This was awful. I followed the directions exactly and am pretty savvy when it comes to baking. I was very upset with the results. It has an AWFUL after taste.

I added 3 tbsp olive oil and the cake was to die for ( cupcakes) I bought a sugar free frosting so can't comment on it but all of my family including kids and my DM2 hubby LOVED it

This was hands down the grossest dessert  I’ve ever put into my mouth. I followed the directions to a T. I made it for my girlfriend who’s on keto and she couldn’t even swallow it and spit it into the toilet. If you like dirt cake, this is the recipe for you.

Horrible the cake is Trash if I was stranded on an island and my choices were live and eat this cake or starve and die I would starve.

Best chocolate cake ever . I made it for my family once and they begge me to make more . One is pre diabetic, diabetic and two are on a dite including me

https://streaming.hearstdigitalstudios.com/89532dde-f8eb-4302-983e-5e7d6d650416/video_rover_16x9_1080p_hd_1543598446_3126.mp4

This Keto Chocolate Cake Is SO Unbelieveably Fudgy

Chocolate Cake with chocolate frosting is my ultimate guilty pleasure. But you shouldn’t feel too guilty because this 6-inch mini chocolate cake is just the perfect size to satisfy your sweet tooth without being overly indulgent.

Mini Chocolate Cake

all-purpose flour (130 g)

cocoa powder (dutch-processed

sugar (195 g)

buttermilk (235 g)

unsalted butter (melted, 2 oz, 57 g)

oil (vegetable

butter

granulated sugar (104 g)

vinegar (or lemon juice)

unsalted butter (226 g, room temperature, cubed)

vanilla

oz dark chocolate (85 g)

dutch-processed cocoa powder

Preheat the oven to 350°F.

Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.

Add buttermilk, oil, melted butter, eggs, and vanilla extract to a large bowl. Beat with a whisk until combined.

Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.

Divide batter evenly among the two prepared cake pans and bake for 30 - 32 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 390 g of batter per pan. This will also help the cake bake evenly.

Remove from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.

Make the cake

Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Set aside to cool.

Add egg white and sugar to another heat proof bowl and set it over the pot of simmering water, stirring constantly until all the sugar dissolves, the egg white is frothy and the mixture reaches around 160°F. This will take around 7 - 10 minutes.

Transfer the warm egg mixture to a stand mixer bowl and beat with the balloon whisk attachment on medium low speed until stiff peak forms, stream in the vinegar or lemon juice while beating.

Once the meringue peak is stiff, shiny and smooth, start adding the room temperature cubed butter while stirring, one cube at a time and allow it to incorporate into the meringue.

After all the butter is added, stream in the vanilla extract, increase the mixer to high speed and beat until the buttercream comes together and smooth. This will not take very long, only a few minutes.

Stop the mixer and add the completely cooled melted chocolate and cocoa powder, stir to incorporate, and then beat on high speed until the buttercream is fluffy.

Prepare the frosting

When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.

Add about ½ cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.

Frost the side and top with the rest of the frosting or just enough to your liking. If there is any leftover frosting, add piping decoration, or simply add sprinkles. Carefully pull out the pieces of parchment paper underneath the cake.

Refrigerate for at least 30 minutes or until ready to serve.

Assemble and frost

Moist and fudgy two layer chocolate cake with homemade chocolate frosting.

Homemade Chocolate Cake

all purpose flour

tsp baking powder

tsp baking soda

Line two 9" round pans with parchment paper...

Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.

Whisk together the flour, sugar, cocoa, baking powder,...

Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Whisk in the milk, oil, eggs, and vanilla...

Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

Divide batter evenly between the two pans. Bake...

Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.

Cool completely. (I wrap each cake in plastic...

Cool completely. (I wrap each cake in plastic wrap and freeze.)  Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.

For frosting, beat all ingredients in a bowl...

For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.

This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey’s Irish Cream. You’ll be surprised how easy this recipe is!

Chocolate Mudslide Cake

Kahlua liquor

sour cream

all-purpose flour, sifted

Hershey’s Special dark chocolate cocoa powder, sifted

unsalted butter, melted

espresso powder

(4 sticks) unsalted butter, softened

chocolate chips

Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.

Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.

In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.

In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.

Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.

Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.

Pour the batter in the greased &amp; coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.

Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.

Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.

In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.

Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.

Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.

In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.

Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.

Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.

Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.

To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.

Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.

For the cake:

First, let me say your cake beautiful and I was hoping for the same outcome. My cake turned out very dry. It is very chocolatey though. I only made 1/2 the icing recipe because it would have been way too much for my family. Not sure what I did wrong but the cake is just too dry,  Also, I added more Kahlua to the frosting than called for and then added heavy whipping cream to get it thin enough to spread. I was disappointed but will try other recipes for sure. Thanks for sharing.

Decadent Chocolate Stout Cake is a dark chocolate cake spiked with chocolate stout beer. This homemade chocolate cake is rich, moist and easy to make!

Decadant Chocolate Stout Cake

tablespoon pure vanilla extract (15 ml)

cup sour cream (177 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (5 g)

teaspoon baking soda (4 g)

teaspoon salt (5 g)

Chocolate Stout

heavy whipping cream

chocolate stout

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the Guinness and mix just until the flour starts to incorporate.

Finally, add the remaining dry ingredients, mixing on low speed while pouring in the remaining Guinness and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Cut the butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract, heavy cream and stout. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the cake: 

Level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat the harden.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting.

To pipe the rosettes on top, use a large piping bag fitted with a large open star tip, fill the piping bag with the remaining frosting and pipe the boarder of the cake. You can add a decorative boarder around the bottom edge. I used a tip #21 star tip.

To assemble this cake:

This cake is sooooo good.  I used a chocolate milk stout because why not?  You don't taste it in the cake but it adds a depth of flavor that is missing from straight up chocolate cakes.  The frosting was a dream to work with. Thanks for the great recipe!

Top 7 homemade chocolate cake recipes from across the web

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

Top Tags

THE Chocolate Cake

Keto Chocolate Cake

Mini Chocolate Cake

Homemade Chocolate Cake

Chocolate Mudslide Cake

Decadant Chocolate Stout Cake

Decadant Chocolate Stout Cake

Top 7 homemade chocolate cake recipes from across the web

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

Top Tags

THE Chocolate Cake

Keto Chocolate Cake

Mini Chocolate Cake

Homemade Chocolate Cake

Chocolate Mudslide Cake

Decadant Chocolate Stout Cake

Decadant Chocolate Stout Cake

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