Best 6 Dark And Creamy Chocolate Cake Recipes
Welcome to the ultimate guide to baking a dark and creamy chocolate cake that will tantalize your taste buds and leave you craving for more. Chocolate cakes are a timeless classic, loved by people of all ages. They are perfect for any occasion, whether it's a birthday party, a potluck, or just a cozy night in. In this article, we will take you through the steps of creating a decadent dark and creamy chocolate cake that is sure to impress your friends and family. From gathering the necessary ingredients to mastering the techniques, we've got you covered. So, let's dive into the world of chocolatey goodness and embark on a culinary journey that will leave you utterly satisfied.
Here are our top 6 tried and tested recipes!
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
DARK CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
- Make the Dark Chocolate Buttercream (double the recipe).
- Now it's time to put your cake together!
- Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
- Use a decorating comb to smooth the outside edge and to make lines, if desired.
- Pipe stars using Wilton tip 1M on the top outer edge of the cake.
- Sprinkle mini chocolate chips over the top of the cake.
Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 439 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving
DARK AND CREAMY CHOCOLATE CAKE
Impress your valentine with this luscious dessert. This is a very rich and moist cake, perfect for Valentine's Day, or any time!
Provided by Bean cookers
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
- Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
- Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 29.1 g, Cholesterol 170.8 mg, Fat 31.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 70.8 mg, Sugar 23.8 g
CRAZY DARK CHOCOLATE CAKE
Found this in Cotton Country Collection by The Monroe Louisiana Junior Charity League that my DB and DSIL gave me for Christmas in 1981. I started using the Hershey's Special Dark Cocoa a few years ago with rave results. Its this chocoholic's dream cake. It is incredibly moist and rich, as well as easy. I use a disposible pan and take this to potlucks all the time. You can also mix in a bowl with the same results. (If you use the frosting recipe make sure you use whole milk, I made the mistake of using skim once and it came out so thin that even twice the amount of sugar would thicken it and it was too sweet after that to eat.I had to scrape it off and add more cocoa.)
Provided by greksgirl
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350º for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired.
- Frosting.
- Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.
Nutrition Facts : Calories 7026, Fat 271.2, SaturatedFat 81.6, Cholesterol 252.2, Sodium 5723.1, Carbohydrate 1106.6, Fiber 28.8, Sugar 757.7, Protein 60.9
DARK CHOCOLATE LAYER CAKE
-David Heppner, Brandon, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 816 calories, Fat 41g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 569mg sodium, Carbohydrate 112g carbohydrate (0 sugars, Fiber 11g fiber), Protein 11g protein.
DARK CREEPY GORY CHOCOLATE CAKE
This Gory Devils Food Cake is filled with a Ghostly cream cheese filling and a Bloody Vampire raspberry filling with a Creepy hint of something Oh So So So Dark and Secretive Frosting............... The assembly to this cake is what makes it so eerie so do take note! If you don't want the errieness please do cool cake completely so the frosting and raspberry preserves does not goo out the sides.
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350 degrees.
- Grease and flour 2 9 inch pans.
- Make your choice of devil`s food cake as directed.
- Pour evenly into pans.
- Mix Ghostly Cheese Filling ingredients together and pour over cake mix. Be sure to not mix in it will sink as it bakes.
- Bake for 1 hour.
- Creepy Dark Frosting:.
- Meanwhile in a food processor with metal blade sift sugar, cocoa, salt & Cayenne by pulsing ingredients.
- Add remaining Creepy Dark Frosting ingredients and pulse till smooth.
- Cool cake for 5 minutes in pans then carefully invert to rack or dish pour optional rum evenly over both layers of cake then set aside to cool 10 minutes.
- Key to assembling is to have to cake somewhat warm so the frosting creeps --
- Place one layer on cake dish.
- Pipe a ring of frosting around edge on cake and place raspberry filling inside.
- Place second layer of cake on top.
- Spread frosting on sides and top of cake.
- Key:
- If cake is warm it will ooze, chill as soon as you are done frosting. Touch up the frosting if you need too and decorate as Creepy as you want!
Nutrition Facts : Calories 689.7, Fat 33.7, SaturatedFat 16.5, Cholesterol 148.1, Sodium 592.2, Carbohydrate 87.3, Fiber 2.4, Sugar 61.4, Protein 13.5
Tips:
- Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To make the chocolate ganache, use heavy cream instead of milk for a richer flavor.
- You can decorate the cake with chocolate chips, sprinkles, or fresh berries.
Conclusion:
This dark and creamy chocolate cake is the perfect dessert for any occasion. It's rich, decadent, and sure to satisfy your sweet tooth. With its moist crumb, creamy frosting, and chocolate ganache, this cake is a true crowd-pleaser. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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