5 Ingredient Chocolate Cake Recipes
THE BEST MOIST CHOCOLATE CAKE RECIPE
This is the only chocolate cake recipe you'll ever need! It's SO moist and rich. Pair it with my Best Chocolate Frosting and it's a chocoholics dream!
Provided by Christina Marsigliese
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
- Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.
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- Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin.
- Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little.
- Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder.
- Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed.
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- Preheat oven to 355 F/180 C. Butter a 9-inch/23 cm pie pan, cover the bottom with parchment paper, butter the paper, and set aside.
- Melt the dark chocolate in a microwave or bain-marie/water bath (read on how to melt chocolate), set aside, and let it cool. The chocolate should be slightly warm to the touch.
- In a bowl, whisk butter and sugar with an electric or stand mixer until the mixture is creamy, and the sugar is perfectly amalgamated. Add eggs (at room temperature) one by one, beating for about a minute each time. The mixture will become granular: it is all right. Reduce the speed to a minimum, pour the cooled chocolate, and mix until it is incorporated. Keep the same low speed, add flour, and mix until it disappears from the dough, but do not overmix!
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