Unique Chocolate Cake Recipes

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Enjoy the ultimate chocolate experience with the most amazing chocolate cake. Moist, rich and made in one bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.

Unique Chocolate Cake Recipes

Unique Chocolate Cake Recipes

Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of trying, we’ve finally perfected the ultimate chocolate cake recipe. This rich, fluffy chocolate cake will melt in your mouth with every bite. Fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true chocoholic treat. And the best part? It’s so easy to make, you only need one bowl for the dough.

Chocolate Cake Recipe

Our recipe has been tried and loved by tens of thousands of people around the world, and everyone agrees that it is the most amazing chocolate cake ever. In fact, it was nicknamed “Matilda’s Pie” because it resembles the decadent pie eaten by Bruce Bogtrotter in the movie “Matilda”.

Buttermilk is the liquid that remains after churning butter. It is an important ingredient in this recipe because it interacts with the other ingredients. Buttermilk can easily be replaced with a mixture of milk and vinegar or lemon juice or almond or soy milk and white vinegar. You can also find more detailed information on how to make a buttermilk substitute in this post.

Yes, you can make this recipe without milk. Simply add 2 tablespoons of white vinegar to almond or soy milk, let sit for 5 minutes, and use the mixture in place of buttermilk. You can also use milk-free frosting.

Yes, you can easily make this recipe gluten-free by using the Cup for Cup gluten-free flour mix in the same amount as the regular flour in the recipe.

Easy Chocolate Cake

This chocolate cake recipe makes about 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:

As a general rule, cake pans should be 2/3 full to bake cakes, unless otherwise specified in the recipe.

It is always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If the cake comes out clean or with a few crumbs, the cake is probably ready. You can also gently press the center of the cake with your finger – if it springs back, it’s probably ready to come out of the oven.

Unique Chocolate Cake Recipes

Please note that these are only general guidelines and actual baking times may vary depending on factors such as oven temperature accuracy, type of pan used, and baking altitude. It’s always a good idea to keep an eye on your cake while it’s baking and adjust the baking time if necessary.

Inch Cake Recipes For Two

Cocoa powder is an important ingredient in many baked goods and can affect the taste and texture of the final product. It is important to use the type of cocoa powder specified in the recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder, each with its own unique taste and properties.

This cake recipe used Hershey’s unsweetened cocoa powder because it is widely available to readers. You can also use higher quality cocoa powder, such as Ghiradelli or from specialty chocolate shops, but these can be expensive. It is recommended to avoid cheap store brands as they usually do not give the best results. For the dark frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.

Dutch-processed cocoa powder is a type of cocoa that has been treated with alkali to neutralize its acidity. It has a milder taste and a darker color than natural cocoa powder, and it dissolves more easily in liquids. When using Dutch process cocoa powder instead of unsweetened cocoa powder in a recipe, it’s important to consider that it may behave differently due to the lower acidity. However, in this recipe, Dutch-processed cocoa can be used without making any other changes.

This cake recipe pairs well with chocolate cream cheese buttercream frosting, but feel free to experiment with other frosting flavors to create your own unique cake. Other frosting options include chocolate buttercream, whipped chocolate ganache, ermine frosting, 7-minute frosting, sweetened condensed milk frosting, and pouring chocolate frosting suitable for sheet cakes and 9×13 cakes. For more information on each of these grout options, simply click on the images below.

Chocolate Coffee Cake Recipe

Watch the video below where Rachel explains each step of this recipe. Sometimes a visual helps, and we’ve always got you covered with our cooking shows. You can find the entire collection of recipes on YouTube, Facebook Watch or our Facebook page, or right here on our website with the corresponding recipes.

The ultimate chocolate cake is moist, decadent, chocolaty perfection with batter made in just one bowl. With thousands of great reviews, this is the chocolate cake you’ve been dreaming of!

Serving: 1 large slice | Calories: 767 kcal Carbohydrates: 119 g | Protein: 8 g | Fat: 33 g | Saturated fat: 21 g | Cholesterol: 105 mg | Sodium: 668 mg | Potassium: 383 mg | Fiber: 5 g | Sugar: 91 g | Vitamin A: 825 IU | Calcium: 96 mg | Iron: 3.7 mg How to make the richest, fluffiest and super moist chocolate cake! This chocolate lover’s dream is quick and easy to make with just a few ingredients.

Unique Chocolate Cake Recipes

This chocolate cake is not moist. You can just leave it on the counter for a few days and it will still be sweet. If you’re a chocoholic, check out my Lava Cake recipe!

Moist Chocolate Cake Recipe (how To Make Cake Moist)

Coffee: I like to use very strong coffee from a Moka pot, but you can really use any coffee. It enhances the chocolate flavor, but if you’re not a fan, use water or milk instead.

Semi-Sweet Chocolate Chips: You can use sweet or any other dark chocolate to make the chocolate buttercream in this recipe.

1. Butter and flour three 8-inch baking pans. I highly recommend using cake strips for more even baking. Combine the dry ingredients (including the sugar) in the bowl of a stand mixer and whisk to combine.

4. Add the wet ingredients to the dry ingredients. Beat, then mix on speed 2 for two minutes. Divide the batter evenly between the three pans and bake at 350F for about 35-40 minutes or until a toothpick inserted in the center comes out clean. I recommend turning the pan halfway through cooking. Leave to cool for 10 minutes, then invert onto a wire rack to cool completely.

Homemade Chocolate Cake

5. In a small bowl, combine the semi-sweet chocolate with 2 tablespoons of cream, then microwave on half power for 40 seconds. Stir to combine, then set aside. Beat the butter for about 5 minutes using the paddle attachment (in a stand mixer). Slowly add the confectioners’ sugar. Add cream. Slowly stir in ¼ cup cocoa powder. Add salt, too. You can add the optional vanilla and espresso at this step. Blend until you get a smooth, uniform consistency. Fold in the melted and cooled chocolate ganache.

7. Spread buttercream on the outside of the cake. Smooth with a bench scraper and an offset trowel. Press cocoa nibs or chopped chocolate onto the bottom of the cake (the whole side if you want).

Use quality cocoa powder, fresh ingredients and don’t forget to balance the sweetness with a little salt. Follow the recipe below for the moistest and fluffiest chocolate cake ever. Don’t overbake your layers! Keep an eye on the dough and remove from the oven when the centers pull back when lightly pressed and the edge begins to pull away from the pan.

Unique Chocolate Cake Recipes

Coffee brings out and enhances the flavor of chocolate in baked goods such as cakes and cupcakes. Adding a little will make things more “chocolatey” without giving off a coffee flavor. Adding a LOT of coffee will bring out the mocha flavor. If you want to omit the coffee from this recipe, simply substitute warm water or milk. I did and the cake is still great! Just a little toned down in my opinion.

Mini Chocolate Cake

I like to use high quality Dutch processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic and fluffier in baked goods. But you’ll usually get less out of it. My company is Valrhona, but there are lots of great brands out there including Guittard, Callebaut, Ghirardelli and tons of organic and fair trade options!


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