Chocolate cake is the ultimate comfort food. A great slice can make a bad day better, and the best cakes are rich, moist, and heavenly in flavor.
Use a high-quality all-purpose flour, good quality cocoa powder (especially dutch processed) and baking soda, and freshly ground salt. A little brown sugar adds a hint of molasses that complements the chocolate.
1. Classic Chocolate Cake
This classic dessert can be as fancy or family-friendly as you want. It is a simple but irresistible chocolate cake recipe. A rich, decadent chocolate frosting tops it off into a divine delight.
To make this recipe, preheat the oven to 350oF. Prepare your two cake pans by spraying with baking spray, buttering, and lightly flouring. Set aside.
In a large bowl, whisk together all the dry ingredients (flour, sugar, cocoa, baking powder, baking soda and salt). If using a mixer, use the paddle attachment to mix until the clumps are gone.
In another bowl, combine buttermilk, vegetable oil, instant coffee granules (if using) and vanilla. Gradually add the wet ingredients to the dry mixture and mix until well incorporated. Using boiling water makes this cake very moist and enhances the cocoa flavor. Distribute the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
2. Moist Chocolate Cake
This Hershey’s chocolate cake recipe is a favorite of mine and it’s very moist. It’s easy to make, uses ingredients that I always have on hand and is the perfect dessert for special occasions like birthdays, bridal showers and baby showers.
One of the keys to this recipe is using oil instead of butter. Unlike butter, which solidifies at room temperature, oil stays liquid and keeps the cake very moist. In addition to the oil, the recipe also calls for sour cream which adds dairy undertones and rich flavor to the cake without the need for additional butter. Lastly, hot coffee enhances the chocolate flavor and contributes to a very moist cake. (If caffeine is a concern, you can easily use decaffeinated coffee.)
Before you begin baking, make sure all of your ingredients are at room temperature. This will ensure that the batter mixes smoothly, reducing the chance of over mixing or curdled batter.
3. Chocolate Cupcakes
Chocolate cupcakes are the perfect treat for a quick snack or dessert. This recipe uses a few simple ingredients to create a moist, fudgy cake with a beautiful domed top. The secret ingredient is hot coffee! The coffee accentuates the flavor of the cocoa powder without adding too much moisture to the batter.
This recipe is easy to make and requires no special equipment. It's a great dessert to bake with kids, nonbakers or just anyone who loves to enjoy a sweet treat.
This recipe includes a delicious buttercream frosting that can be spread on the top and sides of the cakes. You can decorate the cakes with additional decorations for an extra special touch. This cake is great for any occasion including birthdays, dinner parties, bridal or baby showers. This cake is also freezer friendly. To freeze, let the layers cool completely and then wrap in plastic wrap and foil. The cake can be frozen for up to 2 months. For more details please visit Chocolate caké recipes
4. Chocolate Fudge Cake
A fudge cake is basically a brownie in a cake shape. It is fudgier and denser than a regular chocolate cake but just as yummy! This recipe is easy and can be made anytime of year. It's also a great option if you want to make a gluten free cake!
This recipe uses all purpose flour and baking powder to help the batter rise. Baking soda works differently than baking powder so it is important to use both for a fluffy and delicious cake!
It also uses all natural ingredients and a little instant coffee to elevate the flavor of the cocoa. This is optional but it really makes a difference in the taste of the cake.
To get the best results from this cake, it's important to use room temperature eggs, butter and milk. Having them at room temperature helps the ingredients emulsify and work better. It also ensures a lump free batter! Also, use a good quality unsweetened cocoa. I recommend Van Houten, it's my favorite!