When the craving for chocolate cake hits, it seems like nothing else will do.
The rich, silky taste of a good chocolate cake is bar none. The very thought of a dense richness of a dark chocolate cake topped with a light, succulent ganache frosting or a tender molten lava cake that cracks perfectly under your fork to reveal the warm, oozing centre of dark sweet chocolate surrounded by a gooey interior could make anyone hungry.
So how disappointing is it when you buy or bake up a chocolate cake only to have it turn out dry and flavourless?
Don’t fear! We’ve collected 5 chocolate cake recipes that are guaranteed to be great to make at your home.
4Extreme Chocolate Cake
Did the name give it away? This cake is a lux, addictive chocolate experience. The recipe comes complete with the directions to make the craving inducing frosting as well, so you will have no reason not to compile this stacked chocolate cake.
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
Frosting ingredients
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners’ sugar
2/3 cup milk
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees and grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake.
In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla and mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients.
Cream the butter until it is light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, and then stack them onto a serving plate. Frost the outside of the cake.
