Best Chocolate Coffee Cake

bestchocolatecake

The richest, chocolatiest, moistest, most irresistible chocolate cake ever! The recipe below is for the cake. You can use our own personal recipes for Chocolate Buttercream Frosting, or Chocolate Fudge, to fill and frost the cake, then add berries, jams, any any other fillings and toppings you wish to add your own personal touch to the cake.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar (brown sugar is okay too)
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 medium or large eggs
  • 1 cup brewed black coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350 degrees F, 175 degrees C (if you’re using dark non-stick pans, preheat oven to 325 degrees F).
  2. Grease and flour one 9×13 inch pan or a bunt cake pan if you have one.
  3. In large mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix well.
  4. Add in the eggs, coffee, buttermilk, oil and vanilla all together, then beat for 2 minutes with a mixer on medium speed.
  5. Pour into your pre-greased baking pans.
  6. Bake for 30 to 40 minutes. After 3o minutes, check with toothpick inserted into center of the cake to see if it comes out clean.
  7. Cool the cake for 10 minutes before removing from the pan.
  8. Finish cooling on a wire rack.  When completely cooled, fill and frost as desired.

Chocolate Pumpkin Shaped Cake

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This is a very easy recipe, but sure to impress any Halloween party guests!! The entire cake can be made with store bought ingredients, no baking from scratch necessary.

2 packages of chocolate cake mix (including the eggs and water, and anything else listed on the instructions on the package)

  • 1 1/4 cup(s) powdered (confectioner’s) sugar
  • 1 tablespoon corn syrup
  • 4 teaspoons milk (any kind will do)
  • orange food coloring (or red and yellow to make it if orange is not available)
  • 1/3 cups store bought white or vanilla frosting
  • 1  wafer ice cream cone
  • 1 small tube green decorating icing
  • edible leaf or petal sugar decorations, for garnish (if you can find them, not crucial to the recipe)

  1. Grease two standard 12-cup Bundt cake pans with oil or cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
  2. Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
  3. Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
  4. Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.

Double Dark Chocolate Cake

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Preparation Time:  30 minutes
Cooking Time:  30 minutes

Ingredients

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Easy Chocolate Cake Balls

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Preparation Time:  40 minutes
Cooking Time:  30 minutes

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating

Directions

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Chocolate Chip Brandy Cake

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Preparation Time:  20 minutes
Cooking Time:  110 minutes

Servings: 16

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup butter, softened
  • 2 cups superfine sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons brandy
  • 4 large eggs
  • 2 1/4 cups flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1 (12 ounce) package mini chocolate chips, at room temp

Directions

  1. Preheat the oven to 325 degrees.
  2. Cream the cream cheese and the butter together until light and fluffy.
  3. Add the sugar and cream well.
  4. Add the vanilla and the brandy, mixing well.
  5. Add the eggs one at a time, mixing well each time.
  6. Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
  7. Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
  8. Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
  9. Bake at 325 degrees for 30 minutes.
  10. Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

Too Much Chocolate Cake

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Preparation Time:  10 minutes
Cooking Time:  55 minutes

Servings: 12

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Gluten-Free Chocolate Garbanzo Bean Cake

chocolate-garbanzo-bean-cake-gluten-free

Preparation Time:  15 minutes
Cooking Time:  40 minutes

Servings: 12

Ingredients

  • 1 1/2 cups semisweet chocolate chips
  • 1 (19 ounce) can garbanzo beans, rinsed and drained
  • 4 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon confectioners’ sugar for dusting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
  2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
  3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.

Double Chocolate Sour Cream Pound Cake

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Preparation Time:  40 minutes
Cooking Time:  75 minutes

Servings: 12

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar, divided
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips

Directions

  1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Crunchy Hazelnut Cake

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Preparation Time:  10 minutes
Cooking Time:  30 minutes

Servings: 12

Ingredients

Cake:

  • 1 box chocolate cake mix

Crunch:

  • 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
  • 2/3 cup sugar
  • 1/3 cup water

Filling:

  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 cup cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping:

  • 1/4 cup bittersweet chocolate chips
  • 1 tablespoon sugar
  • 1 teaspoon orange zest

Directions

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.