Best Amazing Chocolate Cake Recipes

AMAZING SLOW COOKER CHOCOLATE CAKE

Steps:

• Spray crock of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour the cake batter into the prepared slow cooker.
• Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

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 SOLAN FAMILY CHOCOLATE CAKE (AKA 3-HOLE CAKE)

Steps:

• Instructions for Cake:.
• Mix dry ingredients together in large bowl.
• Mix wet ingredients together in separate bowl.
• Add wet to dry a little at a time, stirring as you add.
• Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
• Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
• Instructions for Glaze:.
• Mix dry ingredients together in bowl.
• Dissolve coffee in 1 tablespoon of milk; add extract.
• Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
• USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.

AMAZING GERMAN CHOCOLATE CAKE

Steps:

• (I just use Baker's Joy spray with flour for the pan).
• Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
• Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
• Slide the cake onto a serving platter and slice.
• Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

AMAZING SLOW COOKER CHOCOLATE CAKE

Steps:

• Spray crock of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour cake batter into prepared slow cooker.
• Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3-4 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

AMAZING PEANUT BUTTER-CHOCOLATE MOLTEN CAKE

Steps:

• Heat oven to 425°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
• Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
• Bake 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

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 & 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.

AMAZING CHOCOLATE CAKE

Steps:

• CAKE - combine using mixer, pour into 2 greased/floured pans.
• Cook 350 degrees for 40 minutes. Remove from pans 10 min after baked. Cool before frosting.
• FROSTING - combine using mixer

AMAZING CHOCOLATE WEDDING CAKE

Steps:

• Bake ultimate chocolate cake and give it enough time to cool completely. This cake will keep out of the fridge OR in the fridge for a week or so as long as it is well wrapped. For a 10" square cake the cooking is usually around 3 hours but you should check regularly with a cake tester.
• If not already in the fridge put the cooked, cool cake into the fridge for 3 hours before cutting
• Cut with a cake cutter (easier than a knife) into 3 sections (2 cuts).
• put the lowest level onto your cake board and top with thin slices of strawberries and a handful of blueberries. Put just under 1/2 of the whipped cream on top and flatten. Do not go too near to the sides as you do not want it to squidge out.
• place middle layer on top of cream and repeat with strawberries etc.
• Place top layer on top.
• now even out the sides with whipped cream so that the cake sides do not have big 'holes' in, use a palette knife to carefully add the remaining whipped cream.
• Now, melt the chocolate in the microwave/carefully on the hob until smooth. Add the last pot of cream (not whipped) and stir. If the mixture curdles you need more cream. Use this 'topping' for the top of the cake and try and line the sides too.
• Let this stand for a little while, but still while the chocolate is 'sticky' (not hard) place the cigarellos around the edge of the cake, neatly.
• On the morning of serving, top the cake with remaining strawberries and blueberries. Place a ribbon around the cake for decoration.