Can someone give me the recipe for a really gooey chocolate cake?!
dark chocolate cake - 160 ppl voted this as best recipe
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (see note below)
Directions
1Heat oven to 350°F.
2Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3In large mixer bowl, stir together dry ingredients.
4Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6Pour into prepared pan.
7Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8Cool 10 minutes; remove from pan to wire racks.
Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or margarine
1/4 cup cocoa
2 eggs , beaten
1/2 cup sour cream
Chocolate Peanut Butter Frosting
1/2 cup butter (or margerine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts , chopped (optional)
1/4 cup peanut butter
Directions
1Combine first 3 ingredients in a large bowl; mix well, and set aside.
2Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
3Gradually stir hot mixture into flour mixture; stir well.
4Stir in eggs and sour cream; mix well.
5Pour into a greased and floured 13x9x2-inch baking pan.
6Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
7Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
8Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
9Frost cake with Chocolate-Peanut Butter Frosting.
deep dark chocolate cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract
Directions
1Preheat oven to 350°F.
2Grease and flour one 13 x 9-inch baking pan.
3If you want a layer cake, use two 9-inch pans.
4In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6Pour into prepared pan.
7Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9Cool completely, then frost with your favourite vanilla icing.
Zucchini Chocolate Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini , grated
3/4 cup chocolate chips
1/2 cup walnuts
Directions
1Cream butter then add oil and sugar; mix.
2Add next 8 ingredients; mix well.
3Fold in the chips and nuts by hand.
4Put in a greased and floured 9 x 13 pan.
5Bake at 325° for 1 hour or until done.
Chocolate Coconut Bundt Cake
2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups flaked coconut (approx.)
Cake Batter
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
Glaze
1 cup sifted confectioners' sugar
1 tablespoon milk or light cream
Directions
1Can use a chocolate glaze if you prefer.
2Preheat oven to 350° degrees.
3Grease and flour a 10" bundt pan.
4Filling: In a small bowl, beat egg whites till foamy.
5Slowly add sugar while beating whites until stiff peaks form.
6Stir in flour and coconut and set mixture aside.
7Cake batter: In a large bowl, mix remaining ingredients.
8Beat for 2 minutes with mixer at medium speed.
9Pour about 1/3 to 1/2 of the batter into the pan.
10Spoon the coconut mixture evenly on top of the batter.
11Fill the pan with the remaining batter.
12Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
13Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
14When cool, top with glaze.
15Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
CHOCOLATE FUDGE CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter
4 tablespoons cocoa
1 cup hot water
Icing
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 teaspoon vanilla
1 cup nuts
Directions
1Preheat oven to 350 degrees.
2Sift together flour sugar and salt.
3Set aside.
4In separate bowl beat eggs, buttermilk, soda and vanilla.
5set aside.
6In a saucepan bring butter, cocoa and water to a boil.
7Combine 3 mixtures and mix till blended.
8Pour into a greased 9 x 13" pan.
9Bake 25 minutes at 350F degrees.
10---Icing---.
11Make icing while cake is baking.
12Bring butter, cocoa and milk to a boil.
13pour over sugar.
14mix well.
15add vanilla and nuts.
16Pour over cake while its hot.
chocolate sponge cake
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa
Directions
1Line an 8 inch square or round cake pan with waxed paper.
2Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3Beat in sugar gradually, continue beating until stiff peaks form.
4Beat in egg yolks and vanilla.
5Combine flour and cocoa and fold lightly into egg mixture.
6Spread batter in prepared pan.
7Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8Loosen sides with a sharp knife.
9Turn out immediately onto a paper towel lined cake rack to cool.
The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) -89 vote as the best
Cake
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
Frosting
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter , softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Directions
1Preheat oven to 325 degrees.
2In a large mixing bowl, sift together dry indredients.
3Add oil, coffee and milk and mix at medium speed for 2 minutes.
4Add eggs and vanilla and beat 2 more minutes.
5Expect batter to be thin.
6Pour into a 9" x 13" greased and floured pan or 2- 9" round pans.
7Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes.
8Cool in pans for about 15 minutes and then cool completely on racks.
9While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly.
10Cover and refrigerate until chilled.
11In a medium bowl, beat butter, shortening, sugar and vanilla until creamy.
12Add chilled milk and flour mixture and beat for 10 minutes.
13Frost cooled cake and enjoy!
14The frosting sounds intimidating, but it is worth it!
15By the way, for some reason, we prefer this cake chilled, right out of the refrigerator.
16The rich chocolate and cool frosting just seem to taste best this way.
Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze - 189 votes as the best
Cake
1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs , beaten
1 teaspoon vanilla extract
Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter , melted
1 cup powdered sugar (10X)
2-3 tablespoons hot water
Directions
1Cake: Preheat oven to 350°.
2Grease and flour bundt pan, set aside.
3In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4In another bowl, combine water, eggs, and vanilla mixing well.
5Add egg mixture to dry mixture and mix with spoon until just blended.
6Pour into prepared pan.
7Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8Cool 15 to 20 minutes before removing cake from pan.
9When completely cool, drizzle cake with Chocolate Glaze.
10Chocolate Glaze: Combine all ingredients in bowl.
11Mix with spoon until smooth.
chocolate cake - 89 votes as the best
3/4 cup cocoa powder
3/4 cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions
1Mix cocoa and boiling water.
2Mix buttermilk, oil, eggs and vanilla together.
3
Answers: These recipe all have extremely high rating by ppl tat has tried them!
dark chocolate cake - 160 ppl voted this as best recipe
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (see note below)
Directions
1Heat oven to 350°F.
2Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3In large mixer bowl, stir together dry ingredients.
4Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6Pour into prepared pan.
7Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8Cool 10 minutes; remove from pan to wire racks.
Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or margarine
1/4 cup cocoa
2 eggs , beaten
1/2 cup sour cream
Chocolate Peanut Butter Frosting
1/2 cup butter (or margerine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts , chopped (optional)
1/4 cup peanut butter
Directions
1Combine first 3 ingredients in a large bowl; mix well, and set aside.
2Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
3Gradually stir hot mixture into flour mixture; stir well.
4Stir in eggs and sour cream; mix well.
5Pour into a greased and floured 13x9x2-inch baking pan.
6Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
7Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
8Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
9Frost cake with Chocolate-Peanut Butter Frosting.
deep dark chocolate cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract
Directions
1Preheat oven to 350°F.
2Grease and flour one 13 x 9-inch baking pan.
3If you want a layer cake, use two 9-inch pans.
4In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6Pour into prepared pan.
7Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9Cool completely, then frost with your favourite vanilla icing.
Zucchini Chocolate Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini , grated
3/4 cup chocolate chips
1/2 cup walnuts
Directions
1Cream butter then add oil and sugar; mix.
2Add next 8 ingredients; mix well.
3Fold in the chips and nuts by hand.
4Put in a greased and floured 9 x 13 pan.
5Bake at 325° for 1 hour or until done.
Chocolate Coconut Bundt Cake
2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups flaked coconut (approx.)
Cake Batter
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
Glaze
1 cup sifted confectioners' sugar
1 tablespoon milk or light cream
Directions
1Can use a chocolate glaze if you prefer.
2Preheat oven to 350° degrees.
3Grease and flour a 10" bundt pan.
4Filling: In a small bowl, beat egg whites till foamy.
5Slowly add sugar while beating whites until stiff peaks form.
6Stir in flour and coconut and set mixture aside.
7Cake batter: In a large bowl, mix remaining ingredients.
8Beat for 2 minutes with mixer at medium speed.
9Pour about 1/3 to 1/2 of the batter into the pan.
10Spoon the coconut mixture evenly on top of the batter.
11Fill the pan with the remaining batter.
12Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
13Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
14When cool, top with glaze.
15Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
CHOCOLATE FUDGE CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter
4 tablespoons cocoa
1 cup hot water
Icing
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 teaspoon vanilla
1 cup nuts
Directions
1Preheat oven to 350 degrees.
2Sift together flour sugar and salt.
3Set aside.
4In separate bowl beat eggs, buttermilk, soda and vanilla.
5set aside.
6In a saucepan bring butter, cocoa and water to a boil.
7Combine 3 mixtures and mix till blended.
8Pour into a greased 9 x 13" pan.
9Bake 25 minutes at 350F degrees.
10---Icing---.
11Make icing while cake is baking.
12Bring butter, cocoa and milk to a boil.
13pour over sugar.
14mix well.
15add vanilla and nuts.
16Pour over cake while its hot.
chocolate sponge cake
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa
Directions
1Line an 8 inch square or round cake pan with waxed paper.
2Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3Beat in sugar gradually, continue beating until stiff peaks form.
4Beat in egg yolks and vanilla.
5Combine flour and cocoa and fold lightly into egg mixture.
6Spread batter in prepared pan.
7Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8Loosen sides with a sharp knife.
9Turn out immediately onto a paper towel lined cake rack to cool.
The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) -89 vote as the best
Cake
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
Frosting
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter , softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Directions
1Preheat oven to 325 degrees.
2In a large mixing bowl, sift together dry indredients.
3Add oil, coffee and milk and mix at medium speed for 2 minutes.
4Add eggs and vanilla and beat 2 more minutes.
5Expect batter to be thin.
6Pour into a 9" x 13" greased and floured pan or 2- 9" round pans.
7Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes.
8Cool in pans for about 15 minutes and then cool completely on racks.
9While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly.
10Cover and refrigerate until chilled.
11In a medium bowl, beat butter, shortening, sugar and vanilla until creamy.
12Add chilled milk and flour mixture and beat for 10 minutes.
13Frost cooled cake and enjoy!
14The frosting sounds intimidating, but it is worth it!
15By the way, for some reason, we prefer this cake chilled, right out of the refrigerator.
16The rich chocolate and cool frosting just seem to taste best this way.
Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze - 189 votes as the best
Cake
1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs , beaten
1 teaspoon vanilla extract
Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter , melted
1 cup powdered sugar (10X)
2-3 tablespoons hot water
Directions
1Cake: Preheat oven to 350°.
2Grease and flour bundt pan, set aside.
3In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4In another bowl, combine water, eggs, and vanilla mixing well.
5Add egg mixture to dry mixture and mix with spoon until just blended.
6Pour into prepared pan.
7Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8Cool 15 to 20 minutes before removing cake from pan.
9When completely cool, drizzle cake with Chocolate Glaze.
10Chocolate Glaze: Combine all ingredients in bowl.
11Mix with spoon until smooth.
chocolate cake - 89 votes as the best
3/4 cup cocoa powder
3/4 cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions
1Mix cocoa and boiling water.
2Mix buttermilk, oil, eggs and vanilla together.
3
Paula Deen has some good stuff, google?
Pudding mix makes this super moist
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake
if you want it gooey dont funnly cook it