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Top Easy Different Dark Chocolate Cake Recipes

Updated on March 25, 2017

Dark Chocolate Cake

1 hr to make, serves 10-12

Ingredients

Refrigerated

  • 2 Eggs, large

Condiments

  • 8 tbsp Butter or margarine

Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 Frosting
  • 2 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 2 1/2 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Vegetable oil

Bread & Baked Goods

  • 1 Cake

Dairy

  • 1 cup Buttermilk
  • 1/3 cup Milk

Liquids

  • 1 cup Water

Other

  • ⅔ cup cocoa powder or Hershey’s Special Dark powder

Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch baking pans.
  2. Stir together all dry ingredients to a large bowl.
  3. Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  5. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean.
  6. Cool in pans for 10 minutes. Remove cakes from pans to a wire racks and let to cool completely.
  7. FROSTING
  8. Beat butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. If necessary, add a bit of milk to reach desired consistency.
  9. Stir in vanilla. You will get about 2 cups of frosting.
  10. ASSEMBLY
  11. Place first layer of cake on cake plate. Spread about ½ cup of frosting on top in an even layer.
  12. Add second layer of cake and add frosting on top in an even layer.
  13. Add final layer of cake on top and frost the outside of the cake.
  14. Finish off with chocolate curls or other decoration, and set in a fridge for a few hours before serving.

Dark Chocolate Cake
Dark Chocolate Cake
Dark Chocolate Cake
Dark Chocolate Cake

Dark Chocolate Cake

55 mins to make, serves 8

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 1/2 cup Cocoa powder, unsweetened
  • 3 1/2 cups Confectioners sugar
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Canola oill

Drinks

  • 1 cup Coffee, strong hot

Dairy

  • 1 cup Butter, unsalted
  • 1 1/8 cup Milk

INSTRUCTIONS

The Best Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. Butter & flour two 9 inch round cake pans.
  3. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
  4. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  5. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  6. Pour in the hot coffee (Batter will be thin)
  7. Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely before frosting.
  9. Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Set aside until you are ready to frost the cake.

Chocolate Spoonful Cake

Makes 1 cake

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, firmly packed light
  • 9 oz Chocolate, semisweet
  • 1 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla

Dairy

  • 1 1/2 sticks Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream
  • 3 3/4 cups Sour cream

PREPARATION

  1. Make cake layers:
    1. Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
    2. In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
    3. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
    4. In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
    5. Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
  2. Make filling/frosting:
    1. In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
  3. Make glaze:
    1. In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
  4. Assemble cake:
    1. With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
    2. Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.

Decadent Dark Chocolate Cake
Decadent Dark Chocolate Cake

Decadent Dark Chocolate Cake

Ingredients

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Hershey's special dark cocoa
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract

Oils & Vinegars

  • 1/2 cup Vegetable oil

Bread & Baked Goods

  • 1 And i tripled the frosting recipe below to frost my cake above

Dairy

  • 1 cup Milk

Liquids

  • 1 cup Water

Directions for cake:

  • Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
  • 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.)

step
step
Black Midnight Cake
Black Midnight Cake

Black Midnight Cake

55 mins to make, serves 8-10

Ingredients

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 2 cups Cake flour
  • 1 pinch Cayenne
  • 1 Cocoa
  • 1 cup Cocoa, dark
  • 2/3 cup Cocoa powder, dark
  • 4 1/2 cups Confectioners' sugar
  • 1 tsp Salt
  • 1/3 cup Shortening
  • 1 2/3 cup Sugar
  • 3 tsp Vanilla

Oils & Vinegars

  • 1/3 cup Olive oil

Drinks

  • 1 cup Coffee, hot

Dairy

  • 1 Butter
  • 1 1/2 sticks Butter
  • 3/4 cup Buttermilk

Other

  • Two parchment circles, cut the size of the bottom of your cake pans

Instructions

To Prepare the Cake:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
  3. In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
  4. Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
  5. Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
  6. In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
  7. Butter the bottom and sides of two cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
  8. Bake 30-40 minutes or until tooth pick inserted in center comes out clean.
  9. Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.

To Prepare the Frosting;

  1. Sift cocoa powder with confectioner’s sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
  2. Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.

Double Chocolate Cake with Black Velvet Icing

2 hrs to make, serves 8

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs, large
  • 3 Eggs

Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 2 tsp Baking soda
  • 3 oz Chocolate, fine quality semisweet
  • 1 1/2 cups Cocoa powder, unsweetened
  • 1 Heaping 1/4 cup of confectioners' sugar
  • 1 1/4 tsp Salt
  • 4 oz Semi-sweet chocolate
  • 3 cups Sugar
  • 3/4 tsp Vanilla

Oils & Vinegars

  • 3/4 cup Vegetable oil

Drinks

  • 1 1/2 cups Coffee, hot

Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Buttermilk

Instructions

  1. Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  2. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
  3. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans (being sure not to fill pans higher than 2/3 full — bake off extra batter in muffin tins or ramekins) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  4. Meanwhile, make the icing: In a small saucepan over direct heat set on low (or over a double boiler—see comments below for tips), melt the chocolate. Stir in the confectioners’ sugar. Stir in the eggs — a flat bottomed whisk is good for this. Cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool.
  5. Cool layers completely in pans on racks. (I removed mine after 10 minutes.) Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Dark Layer Cake

Refrigerated

  • 6 Egg whites
  • 3 Eggs

Condiments

  • 1/3 cup Corn syrup
  • 2 tsp Vanilla extract or vanilla bean paste, pure

Baking & Spices

  • 2 1/4 tsp Baking powder
  • 2 1/4 tsp Baking soda
  • 3/4 cup Cocoa powder, dark Dutch-process
  • 1 3/8 lb Dark chocolate, best-quality
  • 3 1/4 cups Flour
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1 Generous pinch Sea salt
  • 1/4 tsp Sea salt
  • 4 cups Sugar
  • 2 1/4 cups Superfine sugar
  • 2 tbsp Vanilla, pure

Oils & Vinegars

  • 1/3 cup Vegetable oil

Drinks

  • 3/4 cup Coffee or espresso, hot

Dairy

  • 3 1/8 cups Butter, unsalted
  • 1 cup Buttermilk
  • 3 cup Heavy cream

Liquids

  • 1/2 cup Water

Other

  • 2 teaspoons (10 ml) vanilla bean paste or 1 vanilla bean, seeded and scraped

Instructions

  1. For the Chocolate Cake:
  2. Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds.
  3. Into the bowl of electric mixer fitted with the whisk attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  4. In a large measuring cup with a spout, combine the buttermilk, coffee, oil, eggs and vanilla.
  5. Add liquid mixture to dry ingredients and mix on medium speed until smooth, about 1 minute. Divide batter among the 3 cake pans (weigh batter for even layers at about 520 grams per cake pan).
  6. Bake 2 of the layers until a toothpick or skewer inserted into the center comes out with a few crumbs, about 20-25 minutes. Try not to over-bake. Repeat with the final layer. Let cakes cool in the pans for 10 minutes and then turn onto a wire rack until completely cool.
  1. For the Ganache Frosting:
  2. Place chopped chocolate (or callets) in a large heatproof mixing bowl (I find a stainless 5QT mixer bowl works well).
  3. In a medium saucepan over medium heat, combine the cream, corn syrup and salt and bring just to a boil. Pour hot cream mixture over the chocolate and let sit for about 1 minute. Using an immersion blender (or whisk, if necessary) combine the chocolate mixture until smooth. Add butter and vanilla and mix again until smooth. Mixture with thicken to spreadable frosting consistency, and eventually become solid at room temperature. To soften, simply warm and bring to desired consistency.

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