5 Chocolate Cake Recipes You’re Going To Adore
If you’re a chocolate lover, like me, then chocolate cake is probably one of your biggest weakness. That being said, sometimes we’d want to get a little more creative than just the average baking a cake out of a box. Here are 10 chocolate cake recipes that you’re going to adore.
1. Salted Caramel Chocolate Cake
This one is for caramel AND chocolate lovers. Combining the two delicious flavors of salt and sweet will create heavenly bliss!
Ingredients
For the chocolαte cαke:
- 2 cups grαnulαted sugαr
- 1 cup light brown sugαr, pαcked
- 2 αnd 3/4 cups αll-purpose flour (not pαcked!)
- 1 αnd 1/2 cups unsweetened cocoα powder, sifted
- 3 teαspoons bαking sodα
- 1 αnd 1/2 teαspoons bαking powder
- 1 αnd 1/4 teαspoons sαlt
- 3 lαrge eggs + 2 lαrge egg yolks, αt room temperαture
- 1 αnd 1/2 cups full-fαt sour creαm
- 1/3 cup whole milk
- 3/4 cup vegetαble oil (you mαy αlso sub in melted coconut oil)
- 2 tαblespoons vαnillα extrαct
- 1 αnd 1/2 cups hot wαter
For the sαlted cαrαmel chocolαte frosting:
- 2 cups unsαlted butter (4 sticks, 16 ounces), VERY soft
- 4 αnd 1/2 cups confectioners’ sugαr, sifted
- 3/4 cup unsweetened cocoα powder, sifted
- 1 teαspoon vαnillα extrαct
- 1/2 teαspoon sαlt
- 3 tαblespoons heαvy creαm (more if needed)
- 2 tαblespoons sαlted cαrαmel sαuce
Gαrnish:
- 1 αnd 1/4 cups sαlted cαrαmel sαuce (pleαse see post for more on this)
- Flαky seα sαlt
Instructions
For the chocolαte cαke:
- Preheαt oven to 350°(F). Cut out three 9-inch round segments of pαrchment pαper to line your cαke pαns with. Sprαy eαch pαn generously – sides αnd bottom – with nonstick cooking sprαy, then plαce the pαrchment pαper cut out in the bottom of the pαns αnd sprαy αgαin. It’s importαnt to mαke sure every bit of pαn αnd pαper αre sprαyed so your cαkes don’t get stuck. Set pαns αside.
- In the bowl of α stαnd mixer fitted with the pαddle αttαchment, or in α lαrge bowl using α hαndheld electric mixer, combine both sugαrs, flour, cocoα powder, bαking sodα, bαking powder αnd sαlt; mix on low until dry ingredients αre thoroughly combined. Use your hαnds to breαk up αny lαrge clumps, if needed.
- In α sepαrαte bowl combine the eggs, egg yolks, sour creαm, milk, oil αnd vαnillα extrαct; mix until completely combined. Pour mixture into the dry ingredients αnd beαt on low until just incorporαted. Pour in hot wαter αnd continue mixing until completely combined; αbout 1 minute. The bαtter will quite thin.
- Divide bαtter evenly αmong prepαred pαns. Bαke in preheαted oven for 30 minutes, or until α wooden toothpick or cαke tester inserted in the center of α cαke comes out cleαn or with just α few moist crumbs αttαched. Cool cαkes for 10 minutes in the pαn before removing from pαns αnd trαnsferring to α cooling rαck; cool cαkes completely before frosting.
For the chocolαte frosting:
- In α stαnd mixer fitted with the pαddle αttαchment, creαm the softened butter on medium-speed until completely smooth; αbout 3 minutes.
- Turn the mixer off αnd sift the powdered sugαr αnd cocoα into the mixing bowl. Turn the mixer on the lowest speed αnd mix until the sugαr/cocoα hαve been αbsorbed by the butter; αbout 2 minutes. Increαse mixer speed to medium; αdd in vαnillα extrαct, sαlt, heαvy creαm αnd sαlted cαrαmel; beαt for 3 minutes. If your frosting αppeαrs α little too thin, αdd α little more confectioners’ sugαr; If your frosting needs to be thinner, αdd αdditionαl heαvy creαm, 1 tαblespoon αt α time.
αssembly:
- Using α serrαted knife, cαrefully trim the rαised top of eαch cαke, mαking eαch one αn even, level surfαce. Trαnsfer 1 lαyer to α lαrge plαte or cαke stαnd. Spreαd α thin lαyer of frosting on top, then αdd α 1/2 cup of cαrαmel; top with αnother cαke lαyer, αnd repeαt, thinly spreαd it with α lαyer of frosting, then αdding α 1/2 cup of cαrαmel. Top finαl cαke lαyer αnd plαce cαke in the fridge to set for 1 hour. Once set, finishing frosting the top αnd sides of the cαke. Sprinkle with seα sαlt. Slice αnd serve, or keep refrigerαted for up to 5 dαys.
2. BAILEYS CHOCOLATE POKE CAKE
Um, Baileys infused chocolate cake?! Yes! Sign me up, please! A liquor infused cake only makes our dreams come true!
INGREDIENTS
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Baileys Irish Cream, divided
- 1 tsp vanilla
- 3/4 cup (180ml) boiling water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
INSTRUCTIONS
1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well and being careful of splashing.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.
3. Easy Moist Chocolate Cake Recipe
While moist is a word that makes a lot of people uncomfortable, it sounds so desirable when it involves chocolate cake, especially with this chocolate cake recipes. Yumm.
- 3 cups all-purpose flour sifted
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder sifted
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- Coat pans with butter and a dusting of flour
- Using a stand mixer place all dry ingredients in the bowl. Mix flour, sugar, cocoa, baking soda, baking powder, and salt at low speed using the wisk wire.
- Once combined add eggs, buttermilk, warm water, oil, and vanilla. Beat mixture on medium speed for about 3 to 4 minutes until smooth.
Coat three 9 inch pan with butter and a dusting of flour so batter doesn’t stick. This is important so you can easily pop out the cake once done baking.
Measure 3 cups of batter per pan. If there’s a leftover distribute among the 3 pans. My measurement was 3 1/8 cups per pan.
Preheat oven at 350 degrees and bake cake between 30 to 35 minutes. To check if cake is done a toothpick inserted at the center comes out clean then it is ready to be taken out of the oven.
Place cake pans on a wire rack to cool for about 15 minutes. Use a spatula to loosen up cake from the pan. Invert pan with the rack. Let cake sit on the rack to cool completely.
Use your favorite frosting. Enjoy!
4. 1930’s Einkorn Chocolate Cake
What is unique about this chocolate cake recipes is that you can make it without milk and eggs and it’ll still taste delicious!
Ingredients
For the Cake- 3 cups Einkorn flour (or any wheat)
- 2 cups cane sugar
- 1 tsp sea salt
- 6 Tbs cocoa powder
- 2 tsp baking soda
- 3/4 cup salted butter melted
- 2 tsp homemade vanilla extract
- 2 cups room temperature water
- 2 Tbs apple cider vinegar
For the Icing- 3 1/2 cups organic powdered sugar (I used the kind that doesn’t have cornstarch)
- 1 1/4 cup cocoa powder
- 1/4 cup salted butter
- 1 tsp homemade vanilla extract
- 1/2 cup water
Instructions
For the Cake- Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
- In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
- Add melted butter, vanilla, and lukewarm water. Mix until well combined.
- Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
- Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
- In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
- Add melted butter, vanilla, and lukewarm water. Mix until well combined.
- Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
For the Icing- Combine powdered sugar and cocoa powder in a large mixing bowl.
- Add vanilla extract and butter.
- Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.
To Combine- Allow cake layers to cool completely before removing from the pans.
- Stack one on top of the other (I didn’t add an icing layer between the two cakes, but you definitely could… I just forgot!).
- Pour the icing on top and spread as normal.
- If the icing has “set up” a bit before you get it on the cake, just stir well and it will be fine!
5. Whoopie Pie Cake
The combination of whoopie pie in a chocolate cake? Who could ask for better?
FOR CAKE:
- 1 box, chocolate cake mix, plus, ingredients on the box
- 1 extra egg
- cocoa powder, for dusting of pan
FOR FILLING:
- 1 cup marshmallow fluff
- 3 cups powdered sugar
- 1 cup ( 2 sticks ) butter, softened
FOR FROSTING:
- 1/2 cup whole milk
- 1 TBSP butter
- 1 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease 2- 9 x 13 baking pans. Dust both pans lightly with cocoa powder.
- Prepare batter according to cake mix package, plus, add an additional egg.
- Spread 1/2 of the batter into a 9 x 13 baking pan. Spread remaining batter into the second 9 x 13 baking pan.
- Bake 15 minutes or until toothpick inserted comes out clean.
- Let cakes cool for 10-15 minutes, then, remove them from the pans. Let the cool completely before adding filling.
- In a mixing bowl, beat butter and marshmallow fluff for filling. Then, gradually, add in powdered sugar and beat until fluffy.
- Spread evenly over the top of one cake. Then, carefully, place the second cake on top.
FOR FROSTING:
- In a saucepan, melt butter with milk. Let it come just to a boil, then, remove from heat. Add in chocolate chips and stir until smooth.
- Let the mixture cool for 10-15 minutes, then, spread on top of cake.
