Best Chocolate Chocolate Cake To Die For Recipes

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TO DIE FOR CHOCOLATE CAKE



To Die for Chocolate Cake image

This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.

Provided by wiggleone

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

1/2 cup butter
1/4 cup cocoa
1 cup water
1/2 cup oil (veggie or canola)
2 cups flour
2 cups sugar
2 eggs (at room temp)
2 teaspoons cinnamon (best you can find)
1/2 teaspoon table salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter
1/4 cup cocoa
1 tablespoon cocoa
1/3 cup buttermilk
1 teaspoon vanilla
1 (16 ounce) box powdered sugar (3 1/2 cups/16 oz)

Steps:

  • Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
  • Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
  • While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE



Kellie's To-Die-For Chocolate Cake image

My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.

Provided by Overton Fam

Categories     Dessert

Time 1h7m

Yield 1 Bundt pan, 18 serving(s)

Number Of Ingredients 8

1/2 cup oil
1/2 cup water
4 eggs
1 cup sour cream
1 (18 ounce) box devil's food cake mix, Duncan Hines
3 1/2 ounces instant chocolate pudding mix
2 cups mini chocolate chips
powdered sugar

Steps:

  • Preheat oven to 345 degrees. Grease a bundt pan.
  • Mix together: oil, water, eggs and sour cream. Beat until well mixed.
  • Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
  • Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
  • Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
  • Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
  • Once cooled, dust with powdered sugar. Enjoy!

BEST CHOCOLATE CAKE



Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-CHOCOLATE CAKE TO DIE FOR



Chocolate-Chocolate Cake To Die For image

This cake is for only the serious chocolate lovers. It's moist and rich and oh so chocolaty.

Provided by Lori Brown

Categories     Cakes

Number Of Ingredients 11

CAKE
1 18 oz. package chocolate fudge cake mix with pudding
2 pkg (4 oz. ea) chocolate fudge instant pudding mix
3 large eggs
1 c water
1/2 c vegetable oil
1 c chocolate chips
FROSTING
1 8 oz. container whipped topping, thawed
1 4 oz. package chocolate fudge instant pudding mix
1 c half and half

Steps:

  • 1. Preheat oven to 350 degrees. For the cake; In a large mixing bowl combine the cake mix, pudding mixe,eggs,water,oil and chocolate chips. Mix well; Pour into greased 13x9 pan. Bake for 35-40 minutes; or until a toothpick inserted in center of cake comes out clean. Cool completely for frosting.
  • 2. For the frosting; In a large mixing bowl, mix the whipped topping, pudding mix, and half and half. Spread evenly on the cake. Refrigerate until you are ready to serve. Refrigerate any left overs.

TO DIE FOR CHOCOLATE CAKE



To Die for Chocolate Cake image

Make and share this To Die for Chocolate Cake recipe from Food.com.

Provided by chocolatecup

Categories     Dessert

Time 1h10m

Yield 1 Cake, 12-15 serving(s)

Number Of Ingredients 11

8 ounces semisweet chocolate pieces
2/3 cup butter
1 cup sugar
4 eggs
4 tablespoons flour
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
4 tablespoons sour cream
2/3 cup heavy cream or 2/3 cup whipping cream
9 ounces semisweet chocolate pieces

Steps:

  • Oven Temp ~ 350° Baking Time ~ 50 minute.
  • Preheat oven.
  • Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
  • Melt chocolate pieces with butter over hot water.
  • Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
  • Slowly fold in the melted butter and chocolate mix along with the sour cream.
  • Bake at suggested temperature until a wooden pick inserted in center comes out clean.
  • Cool the cake.
  • FROSTING. Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn. Do Not Boil.
  • Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
  • Frost the cake.
  • Put the cake into the fridge for one hour or more to harden the frosting. This cake should be room temperature when served.

Nutrition Facts : Calories 456.6, Fat 28.5, SaturatedFat 17, Cholesterol 118.7, Sodium 150.2, Carbohydrate 47, Fiber 3.4, Sugar 38.3, Protein 5

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