Best Chocolate Cocoa Cake Recipes

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Cake:.
• Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
• In a medium 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. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, 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 well after each addition. Beat in vanilla.
• Add flour mixture and buttermilk alternately 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 pans.
• . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
• Frosting:.
• Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
• Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
• Enjoy!

BEST CHOCOLATE MAYO CAKE WITH COCOA MAYO FROSTING

Steps:

• Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
• Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
• Frost cooled cake with icing. Enjoy!

CHOCOLATE FROSTING FOR COCOA BUTTERMILK CAKE

Steps:

• Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.

SWEET DREAMS BAKERY CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• For the cake; set oven to 350°F.
• Set oven rack to second-lowest position.
• Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
• In a medium bowl sift first 5 ingredients into a medium bowl.
• In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
• Divide the batter evenly between the pans.
• Sprinkle 1/2 cup chocolate chips over the batter in each pan.
• Bake cakes about 25-30 minutes or until they test done.
• Cool completely.
• For frosting; beat the butter in a large bowl until fluffy.
• Gradually beat in 3 cups confectioners sugar.
• Beat in 6 tablespoons milk and 2 teaspoons vanilla.
• Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
• Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
• Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
• Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
• Decorate as desired.

ULTIMATE CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• For cake: preheat oven to 350. Butter and flour three 9"-diameter cake pans with 1-1/2 " sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely. For frosting: beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 Tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary. Place 1 cake layer, chocolate-chips side up, on platter. spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

CHOCOLATE WALNUT CAKE WITH COCOA GLAZE

Steps:

• Preheat oven to 350°F.
• Line bottom of 13"x9"x2" baking pan with wax paper.
• In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
• In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
• Add egg and sour cream; beat on medium speed of mixer until well blended.
• Stir in nuts.
• Pour batter into baking pan.
• Bake until cake tester inserted in center comes out clean (20-22 minutes).
• Cool 10 minutes.
• Remove from pan to wire rack; carefully removing wax paper.
• Cool completely.
• Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
• Place on cooling rack.
• In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
• Cool slightly.
• Gradually add powdered sugar, mixing until smooth; stir in vanilla.
• Spoon glaze over top of each piece of cake, allowing it to run down the sides.
• Let glaze to set; then decorate with icing, if desired.
• Place in foil cups, if desired.

CHOCOLATE CHERRY CAKE WITH DUTCH COCOA FROSTING

Steps:

• Preheat oven to 350° Grease a 9x13 inch baking pan with butter then flour with cocoa powder. Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing In a pan, melt the stick of butter. Add the Droste's cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner's sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.

CHOCOLATE COCOA CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with oil.
• Combine flour, cocoa, baking powder, baking soda and salt.
• In another bowl, stir sugar and water with fork or wire whisk until blended.
• Stir egg whites and prunes into sugar mixture until thoroughly blended. Gradually add flour mixture, stirring until smooth.
• Pour into prepared pan. Bake about 30 to 35 minutes, until knife inserted in center comes out clean. Cool in pan on wire rack.