Best Favorite Chocolate Cake Recipes

FAVORITE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners' sugar.

FAVORITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Sift the flour with the baking soda and salt three times.
• Boil the water and add it to the chocolate, and stir until melted.
• Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
• Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE ( PAULA DEEN )

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
• Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
• Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
• Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
• Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

FAVORITE CHOCOLATE SHEET CAKE

Steps:

• In a large 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 and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.

DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift flour together with 1/4 cup sugar and salt 3 times; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.
• Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.
• Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE LOVERS FAVORITE CAKE

Steps:

• In large bowl, beat first 6 ingredients till well blended (mixture will be thick). Stir in chocolate. chips.
• Pour into greased 9 or 10 inch Bundt pan.
• Bake at 350 F for 55-60 minutes.
• (test with a toothpick) Cool in pan 5 minutes, remove and cool on rack completely before serving.
• Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.

FAVORITE CHOCOLATE SHEET CAKE

Steps:

• To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
• Mix the flour and sugar for the cake in a large mixing bowl and set aside.
• In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
• Pour the boiling mixture over the flour and sugar and stir together.
• Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
• Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
• While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
• Add the vanilla, nuts and box of powdered sugar and stir well.
• Spread icing over cake while the cake is still warm.

OUR FAVORITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
• Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
• To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

MY FAVORITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease a cake tin and line it with baking parchment. Put the plain flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine.
• If you don't have buttermilk, pour the milk into a large jug and add the lemon juice. Leave to stand for five minutes until thickened.
• Whisk the buttermilk/acidified milk into the melted butter and egg followed by the coffee or water.
• Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer, the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure by weight. It is important to do this so that the layers are the same height and cook at the same rate.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.

COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)

Steps:

• For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.

GRAN'S FAVORITE CHOCOLATE CAKE

Steps:

• Cake:.
• Place flour, sugar and salt in mixing bowl; set aside.
• Bring butter, oil, water and cocoa to a boil; add to flour mixture and beat well.
• Add beaten eggs, soda, buttermilk and vanilla; combine well.
• Pour into greased 13x9 pan and bake at 350 for 25 minutes or until done. Frost with Fudge Icing.
• Icing:.
• Bring to boil butter, sugar and milk for 1 1/2 minutes; remove from heat.
• Add marshmallows and chocolate chips; mix until melted. Cool, then add vanilla.
• Spread over slightly warm cake.

CHOCOLATE LOVER' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SAM'S FAVORITE CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350° F. Sift the flour, baking powder and salt together and set aside. 2. Place the cocoa and 4 ounces of bittersweet chocolate in a bowl and pour in the boiling water. Stir until all the chocolate is melted. Set aside. 3. Cream together the butter and sugar until fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. 4. Alternate mixing in the dry ingredients and the melted chocolate mixture. Do not over mix. 5. Pour batter into two 9-inch cake pans and bake for about 20 to 25 minutes. 6. To make the frosting, pour the cream into a saucepan over a medium heat and stir in the 8 ounces of chocolate. Whisk until smooth and shiny. 7. Place the jam in a saucepan over a medium heat and stir until it loosens enough to pour it over the cake. 8. When the cakes are done and cooled invert one on to a plate and spread the cherry jam over it. I find it better to spread the jam over the "bottom" of the cake since it is always flat. place the other cake layer on top and pour the frosting over the whole thing. Decorate with whipped cream and cherries for an extra happy-looking cake.

GRANDPA’S FAVORITE: CHOCOLATE BANANA CAKE

Steps:

• Bowl 1- Dry (optional sifting) Mix together flour, baking powder, baking soda, and salt. Bowl 2- Messy Soften bananas until only slightly lumpy Bowl 2½ - yogurt, sour cream, sour milk, or buttermilk Have the yogurt, sour cream, sour milk, or buttermilk ready to go in the ½ cup's cup or in a small bowl. Bowl 3- Wet Combine butter and sugar until fluffy. Add the eggs, and beat after each one. Melt chocolate (w/ tad of butter, nonstick solution) and swirl in. Next add vanilla. (required smelling and tasting of the teaspoon after adding) All Together Now In Bowl 3 add Bowls 1 - 2½ alternating after each add-in/stir decide which bowl goes first yourself or depending on consistency. Baking Try to pour the pans evenly and shake slightly for leveling. Use hot-pan holders and when checking try not to slam oven door. Wait to frost after room temperature. Bake for as long as it needs after the 30 minutes and check for the aroma. Mmmmmmmmm! ***For more questions look at the boringly typed original recipe under 'cakes' in the recipe box. xox Joan B.

MY SON'S FAVORITE DESSERT - CHOCOLATE ECLAIR CAKE

Steps:

• Gather ingredients.
• Line a 9X13 pan with graham crackers.
• Combine the pudding and the milk. Beat for 2 minutes. Then fold in the thawed cool whip.
• Spread 1/2 of the pudding mixture on the graham crackers.
• Place another layer of graham crackers.
• Top with the rest of the pudding mixture.
• Then add the last layer of graham crackers to the top. CHILL for 2 hours before applying the frosting!!!
• Assemble the ingredients for the frosting.
• Put the Unsweetened Chocolate Squares, the Light Corn Syrup, the Vanilla and the Butter in a saucepan on the stove. Heat and stir until well blended.
• Remove the sauce pan from the heat. Add the confection's sugar and the milk and mix well.
• Pour over the graham crackers. CHILL preferably 24 hours before cutting. This is where the 24 hours comes in under the prep time!!

SAMS FAVORITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350° F. Sift the flour, baking powder and salt together and set aside.
• Place the cocoa and 4 ounces of bittersweet chocolate in a bowl and pour in the boiling water. Stir until all the chocolate is melted. Set aside.
• Cream together the butter and sugar until fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
• Alternate mixing in the dry ingredients and the melted chocolate mixture. Do not over mix.
• Pour batter into two 9-inch cake pans and bake for about 20 to 25 minutes.
• To make the frosting, pour the cream into a saucepan over a medium heat and stir in the 8 ounces of chocolate. Whisk until smooth and shiny.
• Place the jam in a saucepan over a medium heat and stir until it loosens enough to pour it over the cake.
• When the cakes are done and cooled invert one on to a plate and spread the cherry jam over it. I find it better to spread the jam over the "bottom" of the cake since it is always flat. place the other cake layer on top and pour the frosting over the whole thing. Decorate with whipped cream and cherries for an extra happy-looking cake.