Best Chocolate Cake Ever Recipes

THE BEST CHOCOLATE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

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.

THE BEST CHOCOLATE CAKE EVER

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.

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.

BEST-EVER CHOCOLATE CAKE RECIPE

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
• In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
• Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
• Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. [Make-Ahead Tip! At this point you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.]
• Make the Chocolate Frosting: Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
• Meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
• Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
• Assemble the Cake: Place one of the cake layers on a serving platter or cake stand and spread 1 cup of the frosting over the top in an even layer. Place another cake layer on top of the frosting and spread with another 1 cup of the frosting. Place the last cake layer on top of the frosting upside-down, then frost the top and sides of the cake and decorate as desired. The cake can be kept, covered, at room temperature for up to 4 days. You can also freeze the cake, well-wrapped in plastic wrap and aluminum foil, for up to 1 month.

BEST-EVER CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

THE BEST CHOCOLATE CAKE I'VE EVER HAD (AND A PAR-TAAAY!)

Steps:

• Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
• In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
• Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
• In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
• Stir in the vanilla and 1 cup brown sugar.
• When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
• Lastly, fold in the sour cream. DON'T over mix!!
• Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
• Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
• Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
• Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)

BEST MOIST CHOCOLATE CAKE

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.

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

BEST-EVER CHOCOLATE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
• In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
• Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings. Chocolate-Sour Cream Frosting
• In a large saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

BEST CHOCOLATE CAKE

Steps:

• In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
• Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
• In a small bowl, whisk together the flour, sugars, salt, and baking soda.
• Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
• Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
• Fit stand mixer with whisk attachment (not the paddle attachment) and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that's okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
• Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
• Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all of the cake layer, pushing it out over the edge just slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

BEST EVER CHOCOLATE CAKE

Steps:

• Preheat oven to 160C (320F)
• Prepare a 25 x 25 cake tin, spray well with cooking spray or line.
• In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
• Add to this the eggs, vanilla, oil and milk and blend well.
• Finally add the boiling water and carefully stir until completely blended together.
• Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)
• In a medium sized bowl combine the icing sugar and cocoa powder and mix well.
• Add to this the melted butter and vanilla essence and stir well
• Add water a little at a time until you have your desired consistency
• Spread generously over the cake, allow to set, slice and serve!
• Store in an airtight container.

BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Heat oven to 300°F.
• Use Crisco Shortening to lightly grease and a flour 9-inch x 13-inch baking dish.
• Place all ingredients except the boiling cup of water into a mixing bowl.
• Mix at medium or medium-high speed. After one minute add the boiling water to the mixing bowl.
• Continue to mix until all ingredients are blended and smooth.
• Pour batter into the greased and floured 9-inch x 13-inch baking dish.
• Place in preheated oven and bake for 1 hour
• Test to see if the cake is done by sticking a toothpick in the middle. If it pulls out clean, the cake is done. If not, place the baking dish back in the oven for an additional 5 minutes and then test again.
• Allow the cake to thoroughly cool before icing.

BEST CHOCOLATE CAKE EVER

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
• Sift flour, cocoa, baking soda and baking powder. Set aside.
• Combine sugar, oil, eggs and vanilla in a large mixer until light and creamy.
• Add buttermilk and coffee alternately with the flour mixture until totally combined. Scraping sides of bowl as needed. Batter will be thin.
• Bake in 2 greased and floured 9" round cake pans for 35 minutes
• Cool in pan for 10 minutes before removing. Then transfer to cake racks. Cool completely before icing.
• Pairs well with chocolate buttercream icing or whipped ganache