Best 5 Divine Chocolate Cake Recipes

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Welcome to the realm of divine chocolate cake, a culinary creation that transcends the ordinary and tantalizes the taste buds. Prepare to embark on a delectable journey as we unravel the secrets of crafting this exquisite dessert. Whether you are a seasoned baker or a novice just stepping into the realm of culinary artistry, this guide will empower you with the knowledge and techniques required to create a chocolate cake that will leave an unforgettable impression on your palate. Allow yourself to be enveloped by the rich aroma of cocoa and the velvety texture of perfectly baked sponge as we explore the nuances of this legendary confection.

Let's cook with our recipes!

DIVINE CHOCOLATE CAKE



Divine Chocolate Cake image

Provided by Zahra Abdalla

Time 50m

Number Of Ingredients 16

1 cup sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1/2 cup butter, room temperature
2/3 cup cocoa powder
3 cups of icing sugar
1/3 cup milk
1 tsp vanilla extract

Steps:

  • 1 Heat oven to 180u00b0C (350u00b0F). Grease and flour two 9-inch round baking pans.
  • 2 In a mixer bowl, sift and mix together sugar, flour, cocoa, baking powder, baking soda and salt.
  • 3 Add eggs, milk, oil and vanilla; mix together for 2 minutes. On low speed, add in boiling water (batter will be thin). Pour batter into prepared pans.
  • 4 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.

Nutrition Facts :

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)



The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) image

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  • Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
  • While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
  • In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

DIVINE CHOCOLATE CAKE



Divine Chocolate Cake image

From the website cancerbattlefield.com. Easy and delicious chocolate cake for any occasion. The frosting is optional but keeps the cake moist. And on the top of the cake, some berries can be added before the frosting is put. An important thing to remember is not to eat the cake with a glass of milk as the combination of chocolate and milk will cancel the positive effects against cancer.

Provided by Eva Fieffe

Categories     Dessert

Time 40m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

200 g unsweetened dark chocolate (8oz)
80 g butter
150 g sugar
80 g white flour
4 eggs
1 tablespoon maple syrup
1 tablespoon butter
2 ounces dark chocolate

Steps:

  • Preheat the oven to 180 C(375 F).
  • Melt dark chocolate and butter over low heat.
  • In a large bowl, mix the eggs and the sugar . Then add the chocolate mix.
  • Add the flour and mix together.
  • Grease and flour one 9 inch round pan.
  • Pour the mix into the prepared pan, and bake for 20 to 30 minutes.
  • For the frosting, melt dark chocolate ,butter and maple syrup in a small pan.
  • Pour over the cooled cake and put it in the fridge.

Nutrition Facts : Calories 362.3, Fat 21.1, SaturatedFat 12.1, Cholesterol 174.6, Sodium 139.5, Carbohydrate 40.5, Fiber 1.9, Sugar 27.4, Protein 6.9

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE



Absolutely Divine Devil's Food Cake image

This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!

Provided by ForeverMama

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 ounces unsweetened chocolate, chopped
1 (8 1/4 ounce) can beets, julienned
1/4 lb unsalted butter, at room temperature (1 stick)
2 1/2 cups firmly packed golden brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups whipping cream
1 lb semisweet chocolate, chopped
2 teaspoons vanilla

Steps:

  • Cake:.
  • Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
  • Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
  • Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
  • Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
  • NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
  • Frosting:.
  • Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
  • To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
  • NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

Nutrition Facts : Calories 785.8, Fat 56.8, SaturatedFat 34.8, Cholesterol 145.9, Sodium 463.4, Carbohydrate 75.3, Fiber 10.1, Sugar 38.5, Protein 13.3

DUNCAN HINES DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE



Duncan Hines Divine Chocolate Raspberry Sour Cream Cake image

It's a mouthful to say, but what a combination! It's a little more fussing than I normally prefer to do with desserts, but this one is worth the effort. Very moist and tasty.

Provided by Mary K. W.

Categories     Dessert

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1/4 cup water
1/3 cup vegetable oil
4 large eggs
2 cups sour cream, divided
1 (16 ounce) container cream cheese frosting
1/2 cup seedless red raspberry jam
2 (16 ounce) containers chocolate frosting
fresh raspberry

Steps:

  • Preheat oven to 350.
  • Grease and flour two 8-inch round cake pans.
  • Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
  • Pour into pans and bake according to package directions.
  • To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer of cake. Frost top and sides of cake with chocolate frosting.
  • To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp of sauce in center and fresh rasperries. Place 2 tablespoons sauce on center of each serving plate and top with slice of cake. Garnish with fresh raspberries, if desired.

Nutrition Facts : Calories 838.6, Fat 42.3, SaturatedFat 13.6, Cholesterol 87.4, Sodium 614.3, Carbohydrate 115.7, Fiber 1.9, Sugar 90.8, Protein 6.8

Tips:

  • Use high-quality chocolate for the best flavor: A good chocolate cake starts with good chocolate. Look for a chocolate with a high percentage of cocoa solids (70% or more) and avoid chocolate with added vegetable fats or oils.
  • Don't overmix the batter: Overmixed batter can produce a tough, dry cake. Mix the batter only until the ingredients are well combined.
  • Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly and doesn't sink in the middle.
  • Test the cake for doneness before removing it from the oven: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is still batter on the toothpick, continue baking the cake for a few more minutes.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

With its rich, decadent flavor and moist, tender texture, chocolate cake is a classic dessert that is sure to please everyone. By following the tips above, you can create a chocolate cake that is perfect for any occasion. Remember, practice makes perfect! Don't be discouraged if your first chocolate cake doesn't turn out exactly as you hoped. Keep practicing and experimenting with different recipes and techniques until you find the perfect chocolate cake recipe for you.

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