Decadent Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


This is the richest chocolate cake ever! Any questions?

Provided by Robin

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 7

Chocolate Decadence Cake I image


  • 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.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 ½ cups butter, melted
1 ¾ cups white sugar
½ cup water
7 eggs
2 cups whipped cream


Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

A Gooey, Decadent Chocolate Cake image


  • 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.

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups granulated sugar
3 1/2 ounces dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Raspberry liqueur, such as Chambord, for drizzling
Nonstick cooking spray
Chocolate Chip Buttercream, recipe follows
Dark chocolate shavings, for decoration
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped


This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

Chef John's Chocolate Decadence image


  • 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.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt


Provided by Food Network

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 13

Decadent Chocolate Cake image


  • Preheat oven to 300 degrees F.
  • Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
  • Add eggs, 1 at a time, beating after each addition.
  • In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
  • Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
  • For the topping:
  • In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
  • In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
  • This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
  • Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

Nutrition Facts : Calories 665, Fat 34 grams, SaturatedFat 20 grams, Cholesterol 120 milligrams, Sodium 133 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 9 grams

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 cup mini chocolate morsels
8 ounces sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces chopped white chocolate
4 tablespoons shortening, divided
1/2 cup mini chocolate morsels


Provided by Marcela Valladolid

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Decadent Chocolate Cake image


  • 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.

Nonstick cooking spray, for spraying the pans
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
1 tablespoon vanilla
2 large eggs
1 3/4 cups powdered sugar
3 tablespoons unsalted butter, at room temperature
4 1/2 ounces bittersweet chocolate, melted
1/2 cup sour cream


Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Decadent Chocolate Poke Cake image


  • For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
  • Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
  • Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
  • For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
  • Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

Nonstick cooking spray, for the baking pan
One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk
One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional)


Provided by Food Network

Categories     dessert

Time 1h10m

Yield One 10-inch cake

Number Of Ingredients 7

Decadent Chocolate Cake image


  • Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

7 1/2 ounces dark chocolate, chopped
11 tablespoons unsalted butter
4 large eggs, separated
1/3 cup sugar
1/3 cup whole wheat pastry flour
6 ounces dark chocolate, chopped
3/4 cup heavy cream


Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 24 servings

Number Of Ingredients 18

Decadent Chocolate Cake image


  • Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
  • Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
  • Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.
  • Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

Nutrition Facts : Calories 180, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 180 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 3.5 grams

2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
3/4 teaspoon fine salt
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon instant espresso powder
1/2 cup boiling water
1 tablespoon vanilla extract
1 cup low-fat (2 percent) Greek-style yogurt
1/2 cup 1 percent low-fat milk
1/3 cup canola oil
1 large egg
1 large egg white
1/3 cup currants, soaked in hot water for 1 minute, drained
1/2 cup chopped semisweet or bittersweet chocolate
Confectioners' sugar for dusting


This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!

Provided by Ina Garten

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 9

Decadent (Gluten-Free!) Chocolate Cake image


  • Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
  • Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
  • Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
  • Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

1 pound plus 3 ounces bittersweet chocolate, such as Lindt, broken into chunks
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup4Cup gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Vanilla or coffee ice cream, for serving


I don't know why it's so good (doesn't seem like anything special from looking at the recipe) but it's the one thing that will go on a table loaded with good desserts! Originally found in the Silver Palate

Provided by Teresacooks

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake, 8-12 serving(s)

Number Of Ingredients 15

Decadent Chocolate Cake image


  • Preheat oven to 350°F Grease a 10" tube pan.
  • Pour boiling water over chocolate and butter; let stand until melted.
  • Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
  • Mix soda and sour cream and whisk into chocolate mixture.
  • Mix flour and baking powder well, and add to batter, mixing thoroughly.
  • Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
  • Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
  • To Make the Frosting:.
  • Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

Nutrition Facts : Calories 727.4, Fat 33.4, SaturatedFat 20.3, Cholesterol 112.8, Sodium 239.8, Carbohydrate 106.9, Fiber 3.5, Sugar 77.3, Protein 7.7

1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons sweet butter (1 stick)
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
2 cups flour, less 2 tbsp
1 teaspoon baking powder
2 tablespoons sweet butter
3/4 cup semi-sweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups confectioners' sugar
1 teaspoon vanilla


This gorgeous layer cake comes from a Taste of Home magazine. The cake is moist and dense with a rich ganache filling. Enjoy it with alone or with a generous scoop of vanilla ice cream!

Provided by NolansMom

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

Decadent Chocolate Cake With Ganache image


  • In a small bowl, combine cocoa and water; set aside.
  • In a large mixing bowl cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
  • Pour into three greased and floured 9" round baking pans.
  • Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For Ganache, place chocolate in a small bowl.
  • In a small heavy saucepan over low heat, bring cream and sugar to a boil.
  • Pour over chocolate; whisk gently until smooth.
  • Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
  • For frosting, in a large mixing bowl beat butter until fluffy.
  • Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1 cup of frosting.
  • Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
  • Top with third layer, frost top and sides of cake.
  • Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
  • Sprinkle with remaining almonds.
  • Refrigerate until serving.

1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped
1 cup whipping cream, heavy
2 tablespoons sugar
1 cup butter, softened
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 cup milk
2 teaspoons vanilla extract
3/4 cup sliced almonds, toasted

People also searched

More about "decadent chocolate cake recipes"

Decadent Chocolate Cake Recipes – This collection of chocolate cakes is filled with layered cakes, pound cakes, brownies, and cupcakes. You can rely on them to be rich, decadent, moist, and delicious! If you love chocolate cake, this …
50-decadent-chocolate-cake-recipes-call-me-pmc image

Pour in Almond milk and beat on low speed for 1 minute. Then transfer the cake batter into the prepared Bundt pan. BAKE on the rack in the middle of the oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. …
best-decadent-chocolate-cake-2-sisters-recipes-by image

Jul 23, 2020 Dark Chocolate Pumpkin Truffles. The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your …
52-of-our-most-decadent-desserts-with-chocolate image

Feb 05, 2015 Instructions. Grease and flour a 10-12 inch bundt pan. In a bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well …

Preheat oven to 350 degrees and spay cake pans with pam baking spray. Using a large mixing bowl and hand mixer, beat together all cake ingredients until combined and smooth. Divide the …

Beat eggs and sugar till creamy and white.Add oil and vanilla and beat well.Sift the dry ingredients and add to mixture.Beat again.Lastly add Milk and beat again for 2-3 minutes,until bubbles …

Heat the milk, butter and Horlicks powder in a saucepan until the butter melts, and it is hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot Horlicks mixture and …

Oct 17, 2022 Directions. Preheat the oven to 350 F. Grease two 8-inch cake pans and set them aside. In a large bowl, combine the granulated sugar, gluten-free flour, ¾ cup of cocoa …

Nov 11, 2022 Double-Chocolate Muffins. Blaine Moats. Start your holiday with something sweet. These moist chocolate muffins call for just 15 minutes of prep time. Bake a batch the …

Jun 19, 2016 8 Decadent Chocolate Cake Recipes. Save. Sunday Jun. 19, 2016. Viva. Chocolate cake with almonds and raspberries. Picture / Babiche Martens.

Feb 05, 2020 Chocolate Clementine Cake with Hot Chocolate Sauce Recipe. This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator …

Nov 02, 2022 The bottom layer is a decadent fudge, the middle layer is a light custard cream, and the top layer is an airy sponge cake created from fluffy, whipped egg whites. Keep …

Nov 05, 2022 Preheat oven to 175°. Grease a baking pan, or line with greased baking paper. To prepare the batter: Melt the chocolate with the coconut cream in the microwave a few …

Related Videos

Decadent Chocolate Fudge Cake Recipe / The Most Heavenly Cake You'll Ever Taste
21.8K views-13:32
Chocolate Decadence Recipe - How to Make a Chocolate Decadence Cake
673.2K views-07:22
Decadent Chocolate Mousse Cake with Salted Caramel Drip | How To Cook That Ann Reardon
232.9K views-08:50
The Ultimate Chocolate Cake Recipe
2.5M views-07:38
Easy Decadent Flourless Chocolate Cake Recipe
934 views-08:49
Ree Drummond's Decadent Chocolate Poke Cake | The Pioneer Woman | Food Network
81.8K views-02:30

Top Asked Questions

How do you make a homemade chocolate cake?
How to make chocolate cake. Spread batter evenly into prepared pan (s). Bake in preheated oven for 30 to 35 minutes for 9-inch pans, 35 to 40 minutes for 13-inch pans, or until a wooden toothpick inserted comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans, peel off waxed paper, and cool thoroughly.
How to make a homemade chocolate cake?
Set the oven at 350 degrees. Oil a 9-by-5-inch loaf pan very faintly. ...In a bowl, whisk the flour, baking powder, and salt. In another bowl, toss the chocolate chips with 2 teaspoons of the flour mixture.In an electric mixer on medium speed, beat the butter for 3 minutes. ... More items...
How to make a death by Chocolate Cake?
My Tips for Making the Best Death by Chocolate CakeBe sure to properly measure your flour (spoon into the cup measure, then level). ...Mix your cake batter just until the ingredients are incorporated. ...Use a scale to weigh your cake pans as you fill them. ...Bang your cake pans on the counter before putting it in the oven. ... More items...
How to make the most delicious dark chocolate cake?
The Most Amazing Chocolate CakePreheat oven to 350 degrees Fahrenheit. ...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. ...Divide batter among the three pans. ...Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean. More items...

Related Search