Best Secret Chocolate Cake Recipes

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

SECRET MIDNIGHT MOON BETTER THAN CHOCOLATE SEX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.
• Combine flour and white sugar in a large bowl and set aside.
• Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
• In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.
• Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.
• To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!

SECRET-INGREDIENT DARK CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
• Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
• Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
• Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
• Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.

SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
• Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
• Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
• In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.

SECRET CHOCOLATE FANTASY CAKE

Steps:

• In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
• Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
• For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing.
• Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !

SECRET CHOCOLATE CAKE

Steps:

• Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
• Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
• Icing:.
• 1 stick butter.
• 1/2 cup buttermilk.
• 5 tablespoons cocoa.
• Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.

GRANDMAS SECRET CHOCOLATE CAKE

Steps:

• 1. pre heat oven to 350f coat 2 8in rounds with cooking spray
• 2. in small sauce pan bring tomato juice and water to a boil, whisk in cocoa until smooth and remove from heat.
• 3. in medium bowl stir together flour, baking soda,baking powder and salt.
• 4. in a medium bowl, stir together sugar, oil eggs and vanilla until combined. beat in cocoa mixture, beat in flour mixture just until evenly moistened.
• 5. divide batter between the 2 pans Bake until toothpick comes out clean. 25 to 30 min.
• 6. let cool , can make a 2 layer cake or use a 9X13 pan ..and use icing of your choice. I like it best with cream cheese icing.

SECRET INGREDIENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease and flour two eight inch round layer cake pans.
• Combine first 5 ingredients. Mix well.
• In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy.
• Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut.
• Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.

FAMILY SECRET CHOCOLATE POUND CAKE

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Sift together dry ingredients; add gradually to creamed mixture, blending just until well mixed. Pour into a well-greased fluted tube pan. Bake at 350° for about 1 hour (toothpick will not come out clean when testing). Let stand 2-3 minutes before inverting onto a cake plate. Serve warm or cold with whipped cream if desired. Refrigerate leftovers.

SECRET-INGREDIENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F. Puree the beets in a food processor until very smooth. (This took several minutes, longer than expected.) Combine the oil, sugar and eggs in a large bowl and mix well with an electric mixer for about 2 minutes. Mix in the beet puree and the vanilla. Collect the dry ingredients on top of the batter and stir together lightly without incorporating into the batter. (This is a dish-saving technique that works quite well for me. The alternative is to whisk the dry ingredients together separately and then add to the batter.) Transfer to a well-greased Bundt pan and bake for about 55 minutes or until a knife inserted in the middle comes out clean. Cool for 10 minutes, then turn onto a rack to cool the rest of the way. Sprinkle with powdered sugar through a small strainer. Serving Suggestion: We had this topped with sour cherries and a splash of half 'n' half. But I'd also recommend whipping cream with a bit of chocolate and cinnamon for a topping. THAT would be yummy. NUTRITION ESTIMATE Per Serving: 211 Cal (40% from Fat, 6% from Protein, 54% from Carb); 3 g Protein; 10 g Tot Fat; 2 g Sat Fat; 29 g Carb; 2 g Fiber; 21 mg Calcium; 2 mg Iron; 310 mg Sodium; 46 mg Cholesterol, Weight Watchers 5 points