Best 6 Dark Sumptuous Chocolate Cake Recipes
Indulge in the epitome of chocolate decadence with our ultimate guide to crafting the most divine dark sumptuous chocolate cake. As we embark on this culinary journey, we present a treasure trove of exquisite recipes, each promising an explosion of rich, velvety chocolate flavors that will tantalize your taste buds and leave you craving for more. From classic and timeless recipes passed down through generations to innovative and contemporary creations, our carefully curated selection caters to every chocolate aficionado's desire. So, prepare to immerse yourself in a world of cocoa bliss as we unveil the secrets to baking the most mesmerizing dark sumptuous chocolate cake that will be the centerpiece of any occasion.
Here are our top 6 tried and tested recipes!
DARK AND SUMPTUOUS CHOCOLATE CAKE
This cake. It confounds me. It delights me. I almost want to leave it there. But I should explain: I never ever thought I would be in raptures about the joyfulness of a--yes--vegan chocolate cake. This isn't the voice of prejudice but was--"was" being the operative word--the conclusion of experience. It's true that I first made a version of it--the recipe kindly given to me by Caroline Stearns, my technical guru in the kitchen--when I was giving a supper for a vegan friend, but I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don't even need to explain it's vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it's incredibly simple to make. My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan margarine for the icing if you prefer. The combination stipulated in the ingredients list, however, creates a cake and icing of such depth and fudginess that I never veer from it, even though I know the shopping list is a tiny bit demanding. But once you've tasted it, you too must surely concur that a cake as good as this can be as demanding as it likes. Besides, it asks nothing of you in the kitchen beyond some simple stirring. You are not required to get a mixer out, or do any heavy lifting at all: this is a simple bowl-and-wooden spoon number. Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out. Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70 percent cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet. I hate the worthy association that comes with vegan cakes, and celebrate this one by scattering rose petals and chopped pistachios over it.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 slices
Number Of Ingredients 17
Steps:
- Start with the icing, though first preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat--but leave the pan on the stove--then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, baking soda, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
- Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
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 SHEET CAKE WITH DARK CHOCOLATE FROSTING
A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!
Provided by Kim
Categories Desserts Cakes Sheet Cake Recipes
Time 1h55m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
- Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g
DEEP, DARK CHOCOLATE CAKE
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.
Provided by Shirley O. Corriher
Categories Dessert Cake Chocolate Buttermilk Egg Bake Birthday Party Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers
Number Of Ingredients 12
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
- Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
DARK & SUMPTUOUS CHOCOLATE CAKE
My version of this vegan cake has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan margarine for the icing if you prefer. The combination stipulated in the ingredients list, however, creates a cake and icing of such depth and fudginess that I never veer from it, even though I know the shopping list is a tiny bit demanding. But once you've tasted it, you too must surely concur that a cake as good as this can be as demanding as it likes. Besides, it asks nothing of you in the kitchen beyond some simple stirring. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Dessert
Time 1h30m
Yield 10-12 slices
Number Of Ingredients 17
Steps:
- Equipment: 8-inch round springform cake tin.
- Start with the icing, though first preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat - but leave the pan on the hob - then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
- Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
- FREEZE NOTE: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3-4 hours.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use high-quality chocolate: The quality of your chocolate will have a big impact on the final flavor of your cake. Look for a chocolate that is at least 70% cacao and has a rich, dark flavor.
- Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The ideal baking temperature for chocolate cake is 350 degrees Fahrenheit. If you bake the cake at a higher temperature, it may burn on the outside before it is cooked through in the center.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting and running off the cake.
Conclusion:
This dark, sumptuous chocolate cake is the perfect dessert for any occasion. It is rich, decadent, and sure to satisfy your sweet tooth. With its moist texture and intense chocolate flavor, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this chocolate cake a try. You won't be disappointed.
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