Chocolate

This chocolate cake has more of a milk chocolate, rather than dark chocolate flavor, making it perfect for kids. It's simple to put together, and bakes up into a moist but easy-to-slice cake. It's perfect for layers or cupcakes, or served right from a 9" x 13" pan. For a snack cake version, add a cup of mini chocolate chips to the batter. For a more grown-up taste, add a teaspoon of espresso powder. We've tested this cake with natural unsweetened cocoa, and with Dutch-process; both work well. The Dutch-process cake will be darker in color and slightly less sweet. Our guarantee: This cake will be tender and moist. It makes a good layer cake, cupcakes, or eat-out-of-the-pan cake, with a fine crumb that you can pick up with the back of your fork. INGREDIENTS Choose your measure:             Volume   2 1/4 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsweetened cocoa, na

A great, everyday Chocolate Cake that you’ll make over and over again. One bowl and a whisk. A crumb that’s beautifully tender and moist. It truly tastes of chocolate and keeps for up to 5 days. Worthy of serving plain with just a dusting of icing sugar and dollop of cream. Or pile it high with frosting! This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake and quite possibly the only recipe on this entire site that I use as written, without any changes to the ingredients (but don't skip my baking tips in the notes!). Prep Time 10   mins Cook Time 35   mins Total Time 45   mins Servings : 8  -10 slices Calories :  351   kcal Author :  Nagi Ingredients 1 3/4 cups / 265g  plain / all purpose flour 3/4 cup / 55g   cocoa powder   , unsweetened (Note 2) 1 1/2   tsp   baking powde

 Recipe by: P. Price This is a wonderfully rich chocolate cake and very easy to make. Ingredients 12 servings 373 cals     1 (18.25 ounce) package devil's food cake mix with pudding     1 cup flaked coconut     1 cup chopped pecans     8 ounces cream cheese     1 pound confectioners' sugar     1/2 cup butter     1 teaspoon vanilla extract Directions        Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.     Spread coconut and pecans over bottom of pan.     Mix cake mix according to package directions. Pour over the pecans and coconut.     Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.     Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done. Source: www.allrecipes.com

Recipe by: Stacy Evans This delicious cake is made with quinoa and no flour! Enjoy Ingredients  1 h 25m 12 servings 332 cals     2 cups cold cooked quinoa     3/4 cup melted butter     4 eggs     1/3 cup milk     1 1/2 teaspoons vanilla extract     1 1/4 cups white sugar     1 cup cocoa powder     1 1/2 teaspoons baking powder     1 teaspoon baking soda     1/2 teaspoon salt     1/2 cup chocolate chips     1/2 cup chopped pecans (optional) Directions        Prep    15 m     Cook    40 m     Ready In  1h 25m   Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan. Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake co

Recipe by: MrsFisher0729 A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter. Ingredients  1 h 55m 18 servings 472 cals     1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)     1 1/4 cups chocolate milk     1/2 cup canola oil     3 eggs     1 teaspoon instant espresso powder     1 (14 ounce) can sweetened condensed milk     3/4 cup half-and-half     3/4 cup evaporated milk     3 tablespoons unsweetened cocoa powder     1 cup confectioners' sugar     1/2 cup unsweetened cocoa powder     3 cups heavy whipping cream  Directions        Prep    35 m     Cook    35 m     Ready In  1h 55m      Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.     Beat cake mix, chocolate milk

Recipe by: efzed This is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious. Ingredients  1 h 8 servings 508 cals     2 cups all-purpose flour     1 teaspoon baking soda     1/2 teaspoon baking powder     1 3/4 cups white sugar     1 teaspoon salt     3/4 cup unsweetened cocoa powder     3/4 cup water     3/4 cup vegetable oil     3 eggs, room temperature     1 teaspoon vanilla extract     1/2 cup water Directions        Prep    20 m     Cook    30 m     Ready In  1 h       Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or line them with parchment paper.     Combine the flour, baking soda, baking powder, sugar, salt, cocoa powder, 3/4 cup water, and vegetable oil in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Add the eggs, vanilla extrac