Decadent Chocolate Cake Recipes

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

THE SILVER PALATE'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
• Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
• In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
• Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
• Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
• To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
• In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
• Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
• Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
• Using a long serrated knife, level the top of each cake.
• Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
• Store in the refrigerator, loosely covered, for up to 2 days.

DECADENT CHOCOLATE CAKE RECIPE

Steps:

• For Cake :
• Heat oven to 350°F. Grease and flour three 9-inch round pans
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in coffee. Pour batter into prepared pans.
• Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks. Cool completely.
• To make the frosting:
• Beat room temperature soften butter in medium bowl until fluffy.
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency
• (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.
• Frost the cake.
• Garnish with chocolate sprinkles (optional) and set in a fridge for a few hours before serving.

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

DECADENT PALEO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350° F
• Mix the dry ingredients together, except for the chocolate chips in a large mixing bowl
• In another bowl, mix the wet ingredients together
• Combine the wet and dry ingredients until well combined (using a hand blender is easiest). Add the chocolate chips if you choose (the cake is delicious and moist either way)
• Line two to three 8/9" pans with parchment paper, then evenly spread the batter between the pans
• Bake 20-30 minutes, or until a toothpick comes out clean
• Allow the cake layers to cool completely before frosting the cake
• For the frosting, you may choose to use store bought frosting or make your own - I don't have any go to homemade frosting recipes so go ahead and give it a google if you wish!

DECADENT CHOCOLATE CAKE RECIPE

Steps:

• FOR THE CAKE:
• Spray 8" cake pan with pan or non- stick cooking spray or with butter and coat with cocoa powder. I like to use coconut oil spray.
• Preheat oven to 350 degrees.
• Sift cocoa, flour, sugar, baking soda, baking powder and salt into a bowl. Mix on low just to combined.
• Add eggs, buttermilk, warm water, oil and vanilla.
• Mix on medium until smooth, about 3 min.
• Divide batter between the 2 pans.
• Bake until set and a toothpick inserted into the center of the cake comes out clean - about 35 min (mine cooks way faster, so I would check the cake at 25 min just to be safe).
• Let cool for 15 min.
• Turn onto wire rack to cool completely.
• FOR THE FROSTING:
• Sift together cocoa, sugar, and salt.
• Beat cream cheese and butter with a mixer on medium speed until smooth.
• Add sugar / cocoa mixture and beat until combined.
• Pour chocolate into mixture slowly while mixing.
• Add sour cream and beat until combined.
• ASSEMBLE CAKE:
• Place 1 cake layer on your favorite cake stand.
• Spread 2 cups of chocolate frosting onto top of 1 cooled cake layer.
• Top with remaining layer.
• Frost top and sides with the rest of the frosting.
• NOTE:
• You can make the frosting 5 days ahead and store in the fridge.
• Bring to room temperature and beat before using.
• You can make the cake ahead.
• Wrap in plastic wrap and store in the fridge.

DECADENT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
• Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
• Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
• Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
• For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
• Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.