Best Kittencals Super Moist One Bowl Dark Chocolate Cake Recipes
KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE
This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set rack to second-lowest position.
- Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
- In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
- Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
BEST EVER DARK CHOCOLATE CAKE
Make and share this Best Ever Dark Chocolate Cake recipe from Food.com.
Provided by Jefa265
Categories Dessert
Time 35m
Yield 26 Cupcakes or 1 standard cake, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- First, sift (or push through metal strainer) the cocoa powder to get all of the lumps out.
- Mix in sugar and flour, baking powder, baking soda and salt. Wisk well.
- Add eggs, milk, oil and vanilla. Mix well, the batter will be very thick.
- Last, add the boiling water. After mixing, the batter will now be very thin.
- Pour into 2 9 inch rounds (greased and floured), 1 9x13 (greased and floured) or about 26 standard sized cupcakes with paper liners. With this thin batter, its about 1/4 cup of batter per cup. (Or, 2 full muffin pans and another small sized something for the extra).
- Bake at 350. 30-35 minutes for cakes and 20-25 minutes for cupcakes.
- These don't rise to be very large and puffy. They have a flat top, perfect for frosting.
Nutrition Facts : Calories 315.1, Fat 11.5, SaturatedFat 2.4, Cholesterol 33.9, Sodium 420.8, Carbohydrate 51.6, Fiber 2.3, Sugar 33.5, Protein 4.7
DARK CHOCOLATE CAKE
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8
REALLY EASY MOIST DARK CHOCOLATE CAKE
Your guests will never know it is made from a package, this cake is so easy to put together, it takes only about 5 minutes, there is no creaming any butter or sugar, everything is mixed in just one bowl, and is it just delicious! Can use nuts also in place of chocolate chips, or use three quarters cups each.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees F.
- Grease and flour a 12-cup bundt pan.
- In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
- Beat for 4 minutes or until very smooth.
- Mix in the chocolate chips and/or nuts.
- Transfer to prepared bundt pan.
- Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
- Cool in pan for 20 minutes.
- Turn onto a serving plate and frost or dust with icing sugar.
Nutrition Facts : Calories 392.6, Fat 23.6, SaturatedFat 7.8, Cholesterol 61.7, Sodium 445.3, Carbohydrate 45.4, Fiber 2.2, Sugar 29.6, Protein 5.2
KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.
Nutrition Facts : Calories 706.3, Fat 36.4, SaturatedFat 22.1, Cholesterol 138.1, Sodium 635.8, Carbohydrate 92.9, Fiber 4.3, Sugar 67.7, Protein 8
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