Moist, Fudgy Chocolate Cake | Easy, One Bowl Recipe
Everyone needs a quick chocolate cake recipe for those dessert emergencies...like when it’s midnight and you really want cake. Here is a recipe for a moist, fluffy chocolate cake with chocolate frosting that uses ingredients you probably already have. This chocolate cake is so easy, you can make it when you’re half asleep (ask me how I know).
As an added bonus, this chocolate cake doesn’t use eggs or butter so it’s vegan friendly. The frosting can also be made vegan.
Try this super easy recipe for chocolate cake today!
Ingredients (Makes one 9x9 inch (23x23 cm) pan)
-Cake
Flour 1 ½ cups | 180 g
Sugar 1 cup | 200 g
Cocoa ½ cup | 40 g
Salt ½ tsp | 3 g
Baking Soda ¼ tsp | 2 g
Baking Powder 1 ½ tsp | 6 g
Vegetable Oil ½ cup | 112 g
Coffee, Hot 1 cup | 240 mL
Vanilla Extract 1 tsp | 5 mL
-Frosting
Chocolate (60% Cacao) 5 oz | 142 g
Heavy Cream/Water ¼ cup | 60 mL
(I used water to keep the cake vegan)
Directions
1. Preheat oven to 350º F (178º C). Line 9x9 inch (23x23 cm) square pan with parchment.
2. Combine flour, sugar, cocoa, salt, baking soda and baking powder in a bowl.
3. Add the oil, coffee and vanilla to the dry ingredients. Whisk until thoroughly combined. Pour the batter into the prepared pan.
4. Bake the cake for 20 to 25 minutes, until a toothpick inserted into the center comes out mostly clean (a few moist crumbs is okay. It's better to slightly underbake than overbake the cake). Cool completely before frosting.
5. Heat the chocolate and heavy cream or water in the microwave for 30-45 seconds. Stir until smooth. Cool to room temperature before spreading over cooled cake.
Timestamps
0:00 Intro
0:12 Dry Ingredients
0:41 Add oil and coffee
0:51 Whisk together
1:27 Pour into pan & bake
1:46 Ganache frosting
2:13 Spread the frosting
2:49 Cut and eat
super moist chocolate cake recipe in cooker | eggless chocolate moist cake recipe
full recipe:
Music:
moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with a detailed photo and video recipe. perhaps one of the tasty and moist eggless cake recipes ever made. most of the chocolate cake moist comes from the egg yolk and egg white used to make it, but this recipe is made without yet has almost the same moistness. it is an ideal cake or dessert recipe which can be served for any celebration or ritual ceremony as i have shown the recipe with creamy chocolate frosting.
moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with step by step photo and video recipe. eggless cake recipes are generally a good alternative cake recipes for non-egg eaters. but they typically tend to be a bit harder or not so soft compared to egg-based cake recipes. however, this recipe of eggless chocolate cake is super moist due to the certain combination of wet and dry ingredients.
Hershey's Perfectly Chocolate Chocolate Cake Recipe | MOIST CHOCOLATE CAKE
#HersheysPerfectlyChocolateChocolateCake #ChocolateCake
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In this Video; I'm gonna show you how to make Hershey's Perfectly Chocolate Chocolate Cake Recipe, step by step. We're also going to finish it with Hershey's perfectly chocolate chocolate frosting. It's Foolproof, easy, moist and delicious. The recipe is right on the back of the Hershey's Cocoa container. Bonus!
Recipe: (can also check it out here)
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INGREDIENTS NEEDED FOR: Hershey's Perfectly Chocolate Chocolate Cake
recipe: (I copied this recipe off the back of the Hershey's Natural Unsweetened container)
{FOR THE CAKE}
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
{FOR THE ICING}
1/2 cup (1 stick) butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
FULL RECIPE:
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Homemade Delicious Especially Dark Chocolate Cake - The Best Moist Cake Recipe from Hersheys
ALL THE MEASUREMENTS ARE LISTED BELOW where it says SHOW MORE
Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.
No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S Especially Dark Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.
So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy!
Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 and 1/2 teaspoons baking powder
1 and 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 strong coffee
Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.
Makes about 2 cups frosting.
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Moist Chocolate Cake, SIMPOL!
Try this one-bowl chocolate cake recipe that is quick, easy, and delicious! It looks complicated but I made it #SIMPOL even for first-time bakers! Try this at home!
Ingredients:
SET A:
2 cups flour
1/2 cup unsweetened cocoa powder
2 Tbsps. black coffee powder
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
SET B:
1/2 cup Golden Fiesta Palm Oil
2 whole eggs
1 3/4 cups brown sugar
1 cup full cream milk
1 cup all-purpose cream
1 Tbsp. vinegar
1 Tbsp. vanilla extract
CHOCOLATE FROSTING
INGREDIENTS:
2 Tbsps. cornstarch
1/ 2 tsp. baking soda
1/4 cup unsweetened
cocoa powder 1/2 tsp. salt
1 can condensed milk (396 ml)
1 can evaporated milk (396 ml)
2 Tbsps. Golden Fiesta Palm Oil
CUSTARD FILLING
INGREDIENTS:
1 can evaporated milk (396 ml)
1 tsp. vanilla extract
4 egg yolks
4 Tbsps. cornstarch
1/2 cup granulated sugar