Amazing Chocolate Cake Recipes

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

AMAZING CHOCOLATE QUINOA CAKE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
• Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
• Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

AMAZING CHOCOLATE CAKE

Steps:

• Melt chocolate in a double boiler over hot (not boiling) water, stirring occasionally until melted; set aside to cool.
• Grease two 9 by 1 1/2 inch layer cake pans and "flour" with unsweetened cocoa (so the cakes don't look white after all that flour); tap out excess cocoa.
• Sift flour (cake and all-purpose), baking soda, and salt onto wax paper. Preheat oven to moderate (350).
• Beat butter, sugar, and eggs in a large bowl with electric mixer at high speed until light and fluffy. Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream, beating well with a spoon, until smooth. Stir in water. (Batter will be thin) Pour into prepared pans.
• Bake in preheated moderate oven (350) for 35 minutes, or until centers spring back when light pressed with fingertip. Cool in racks 10 minutes; turn out on wire racks;cool completely.
• Frost and fill with favorite frosting and pig out :D.

THE MOST AMAZING CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
• In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
• Divide batter evenly amongst the three prepared pans, about 3 cups of batter per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
• Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on wire racks for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
• Frost with your favorite frosting and enjoy!
• In a large bowl, use a hand mixer or stand mixer to beat together butter and cream cheese until fluffy, about 3 minutes.
• Add in cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
• Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
• Use frosting to frost and assemble cake, or transfer to a piping bag for decorating. Once frosted, this cake should be refrigerated, but can remain at room temperature for up to 4 hours.

THE MOST AMAZING CHOCOLATE CAKE & FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30 to 35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Tip: The better quality cocoa powder you use the better the cake will taste. Chocolate cream cheese buttercream frosting: In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Note: An extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.