Best 7 Deep Dark Chocolate Cake Recipes

DEEP, DARK CHOCOLATE CAKE

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.

DEEP DARK CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
• Sift together the cake flour and salt.
• Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
• Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
• Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
• Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

ORA'S DEEP DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease and flour two 9-inch round baking pans (tip:use cocoa powder to dust pan).
• In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla: beat on medium speed of electric mixer for 2 minutes.
• Stir in water.
• (Batter will be thin.).
• Pour batter evenly into prepared pans.
• Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Prepare Ora's Favorite Frosting; spread between layers and over top and sides of cake.

DON'T BE AFRAID OF THE DEEP, DARK PAREVE CHOCOLATE CAKE!

Steps:

• Preheat oven to 350*.
• Beat eggs and oil together in large bowl with electric mixer.
• Add sugar and vanilla and beat until well-mixed.
• In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
• Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
• Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
• Pour mixture into a greased, 9 x 13 pan.
• Bake 1 hour at 350* until cake tests clean with skewer or knife.

MOM'S DEEP DARK CHOCOLATE CAKE

Steps:

• Heat oven 350 degrees grease and flour 2 round cake pans,9 by 1 1/2 inches or rectangler pan 13x9x2 inches. In large mixer bowl combine dry ingredients.Add eggs, milk, oil and vanilla , beat on medium speed 2 minutes. Remove from mixer.Mix baking soda and bowling and stir into batter. (batter will thin) Pour into prepared pans. Bake 30 to 35 minutes for round pans,35 to 40 minutes for rectangler pan or untill wooden pick inserted in center comes clean. Cool cake in rounds 10 minutes. remove from pans.Cool completely. Do not remove cake from rectangler pan.

DEEP DARK CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
• 4. For icing: Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

DEEP DARK CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 350 degrees. 2. Lightly spray an 8-inch springform baking pan with cooking spray. 3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside. 4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth. 5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed. 6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. 7. To make the icing, prepare a double boiler. 8. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens. 9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.