Best 13 Super Moist Chocolate Cake With Chocolate Cinnamon Topping Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The rich, decadent flavor of chocolate is amplified in this super moist chocolate cake with chocolate cinnamon topping. The combination of cocoa powder and melted chocolate ensures a deeply chocolatey flavor, while the addition of buttermilk and sour cream creates a moist, tender crumb. The cake is topped with a luscious chocolate cinnamon frosting, which adds a touch of warmth and spice to balance the sweetness of the cake. This indulgent dessert is perfect for any occasion, whether you're celebrating a special event or simply want to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

SUPER MOIST CHOCOLATE CAKE



Super Moist Chocolate Cake image

This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!

Provided by Baker Gal

Categories     Dessert

Time 45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

  • Mix together dry ingredients.
  • Combine wet ingredients in a separate bowl.
  • Combine dry and wet ingredients together (I gently whisk them together with a fork).
  • Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
  • Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
  • Set aside to cool before frosting.
  • To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
  • Stir in vanilla extract and cocoa powder.
  • Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

SUPER CHOCOLATE CAKE



Super Chocolate Cake image

Provided by Food Network

Time 3h15m

Yield 1 (8-inch) 2-layer cake; 10 to 12 servings

Number Of Ingredients 24

Butter, for pans
2 1/4 cups all-purpose flour, plus more for the pans
1 cup boiling water
1/2 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup light mayonnaise
1 1/4 cups sugar
2 teaspoons vanilla extract
2/3 cup sugar
1/3 cup cornstarch
Salt
4 egg yolks
3 cups whole milk
12 ounces dark chocolate chips
2 tablespoons butter, diced
2 teaspoons vanilla extract
1 cup butter, softened
1 cup cocoa powder
2 teaspoons pure vanilla extract
1 pound confectioner's sugar
6 tablespoons heavy cream, plus more as necessary (about 1/2 cup total)
12 ounces dark chocolate chips
1 cup heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. In a small bowl, pour 1 cup boiling water over the cocoa powder, whisking until smooth. Set aside. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, combine the mayonnaise and sugar. Mix on medium speed until pale and fluffy. Add the vanilla and the cocoa mixture, mixing just until combined.
  • Gradually add the flour mixture, mixing gently just until combined. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 minutes. Set the pans aside to cool completely. While the cakes cool prepare the filling.
  • For the filling: Whisk the sugar, cornstarch, 1/2 teaspoon salt and eggs together in a medium saucepan. Whisk in the milk until well combined. Continuously whisk over medium heat until the mixture comes to a boil. Boil and whisk for 1 to 2 minutes or until the mixture thickens. Remove the pan from the heat and add the chocolate chips, butter, and vanilla, stirring until combined and smooth. Pour into a bowl and cover with plastic wrap so that the wrap is touching the top of filling. Chill until ready to use.
  • For the frosting: In a large bowl, combine the butter and cocoa on medium speed until smooth. Add the vanilla. Alternate confectioner's sugar with heavy cream until the frosting reaches the desired consistency. Cook's Note: You may use more or less sugar and cream depending on when you reach the texture you prefer.
  • For the ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high 1 minute, then remove and whisk together. Return to microwave for 1 more minute on high, remove and whisk. Follow this step until the mixture becomes glossy, smooth and easily spreadable. If too thick you may add slightly more cream.
  • To assemble the cake: Place one cake layer on the cake plate. Cover top with chilled pastry cream until about a 1/2-inch high. You will not likely use all of the pastry cream but fit in as much of it as you can without it running over. Place the second cake layer on top of the filling. Smooth the sides and refrigerate for a few minutes to help it set up.
  • With a large ladle pour the ganache into the center top of the cake, moving the ladle in circular motions to spread over the top of the cake. Add more ganache and repeat the motion as needed until the top of the cake is covered and smooth. Clean any ganache that drips down the sides. Return to refrigerator for a few minutes to firm up the ganache.
  • Spread a thin layer of frosting around sides of cake only then go back over it adding more. Set aside any unused frosting for piping the bottom and top border. Do not frost over the ganache. Using a piping bag fitted with a large star or shell tip, pipe a border around the bottom of the cake and around the top edge of the cake to cover the line where frosting and ganache meet. Refrigerate for a few hours before serving.

KITTENCAL'S SUPER MOIST ONE-BOWL DARK CHOCOLATE CAKE



Kittencal's Super Moist One-Bowl Dark Chocolate Cake image

This is the most richest and easiest chocolate cake, it is so moist you just might be tempted to skip the frosting! I have left the cinnamon as optional if you are a lover of cinnamon then add it in --- make certain to generously grease your baking pan, for greasing pan see my recipe#78579 --- for frosting see my recipe#89207

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder (must be sifted after measuring to remove any small lumps)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional, can increase amount)
2 large eggs
2 teaspoons vanilla
1 cup brewed coffee, cooled (must be very strong)
1 cup half-and-half cream (or use milk)
1/2 cup vegetable oil
2 teaspoons white vinegar

Steps:

  • Set oven to 350 degrees F.
  • Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
  • In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
  • Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
  • Pour into prepared baking pan.
  • Bake for about 35-40 minutes or until cake tests done.
  • Cool completely before frosting.

THE BEST CHOCOLATE CAKE YOU EVER ATE



The Best Chocolate Cake You Ever Ate image

I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.

Provided by CANDACEMARIE

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 18

2 cups white sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
  • Sift 2 cups white sugar and 2 cups flour together; set aside.
  • In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
  • Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
  • Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
  • To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
  • Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g

SUPER MOIST CHOCOLATE CAKE



Super Moist Chocolate Cake image

Super moist... You can't resist.

Provided by Im Awesome

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 9

cooking spray
¼ cup semisweet chocolate chips
1 cup white sugar
1 egg
3 cups all-purpose flour
1 cup milk
1 cup unsweetened cocoa powder
½ cup sour cream
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Let cool.
  • Combine sugar and egg in a large bowl; beat with an electric mixer until light and airy, about 3 minutes. Add melted chocolate, flour, milk, cocoa powder, sour cream, and vegetable oil; beat until batter is smooth and well blended.
  • Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 72 g, Cholesterol 32 mg, Fat 9.5 g, Fiber 5.1 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 32.6 mg, Sugar 29.7 g

EXTREME CHOCOLATE CAKE



Extreme Chocolate Cake image

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Provided by RACH56

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  • Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  • To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  • Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g

CONTEST-WINNING MOIST CHOCOLATE CAKE



Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

SUPER MOIST CHOCOLATE MAYO CAKE



Super Moist Chocolate Mayo Cake image

Chocolate cake that's so moist, it barely needs icing. (but have it anyways)Made simple by using a cake mix.

Provided by MarieRynr

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 5

1 (21 1/2 ounce) box chocolate cake mix (I use Duncan Hines)
1 cup mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon (optional)

Steps:

  • Preheat oven to 350*F.
  • Blend all ingredients.
  • Bake as directed on cake mix box.

SUPER MOIST CHOCOLATE BUNDT® CAKE



Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING



Super-Moist Chocolate Cake With Fluffy Peanut Butter Frosting image

Moist chocolate cake with mayonnaise as a secret ingredient. The peanut butter frosting is light and fluffy. Great cake for people that love the taste of chocolate and peanut butter.

Provided by Crafty Lady 13

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) box chocolate cake mix
1 cup Hellmann's mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon
1 (7 1/2 ounce) jar marshmallow cream
1/2 cup creamy peanut butter
1/3 cup margarine
1 1/3 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
  • In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
  • Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
  • For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).

Nutrition Facts : Calories 498.8, Fat 25.1, SaturatedFat 4.8, Cholesterol 58.3, Sodium 636.8, Carbohydrate 66, Fiber 1.8, Sugar 40.2, Protein 7.3

THE BEST CHOCOLATE CAKE RECIPE BY TASTY



The Best Chocolate Cake Recipe by Tasty image

Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit

Provided by Scott Loitsch

Categories     Bakery Goods

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

1 ½ cups flour
1 cup dutch processed cocoa powder
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise
4 oz dark chocolate, chopped
1 ½ cups butter, softened
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder
5 cups powdered sugar
5 tablespoons milk
fresh fruit, to decorate

Steps:

  • Grease and line three 8-inch (20 cm) cake tins with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the mayonnaise and beat until the mixture is smooth and creamy.
  • Preheat oven to 325˚F (160˚C).
  • Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  • Using a rubber scraper, fold the dark chocolate chunks into the batter.
  • Distribute the batter evenly between the 3 prepared cake tins.
  • Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  • Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  • While your cakes are cooling, prepare the buttercream.
  • In a large bowl, beat together the butter and vanilla.
  • Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  • Frost and decorate to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% 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.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

This super moist chocolate cake with chocolate cinnamon topping is a delicious and easy-to-make dessert. It's perfect for any occasion, from birthdays to holidays. The cake is moist and flavorful, with a rich chocolate flavor. The chocolate cinnamon topping adds a delicious and unique twist. This cake is sure to be a hit with everyone who tries it.

Related Topics