Best Heavenly Chocolate Cake Recipes

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

HEAVENLY CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

HEAVENLY CHOCOLATE SOUFFLé CAKE

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.

HEAVENLY DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
• Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
• Frosting: Combine ingredients in a large bowl, mix until smooth.

HEAVENLY CHOCOLATE CAKE

Steps:

• For best results, prepare cake 1 day in advance.
• Bake cake in a 9 x 13 inch cakepan according to package directions.
• Let cool completely.
• With the end of a wooden spoon, poke holes in cake.
• Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
• Pour caramel ice cream topping over cake; let soak in for 5 minutes.
• Ice cake with whipped topping.
• Sprinkle crushed candy over top.
• Chill overnight.

HEAVENLY CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.

HEAVENLY CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 375°F Grease a bundt or tube pan.
• Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
• Stir together the flour, cocoa, baking powder and salt.
• Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
• Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
• Bake at 375°F for about 1 1/4 hours.

HEAVENLY CHOCOLATE AND BANANA CAKE

Steps:

• Heat oven to 350°F.
• Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)
• Melt remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.
• Fill and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.

HEAVENLY CHOCOLATE LAYER CAKE RECIPE

Steps:

• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min. or until thickened.
• Cut each cake layer horizontally in half. Place 1 cake layer, cut side up, on plate; top with 1/4 each of the COOL WHIP mixture and strawberries. Repeat layers 3 times.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl.
• In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls.
• In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

HEAVENLY CHOCOLATE CREAM CAKE

Steps:

• 1. get a 13x9 pan and spray with cooking spray or grease and flour, set out both tubs of the Philedelphia Chocolate Indulgence to get to room tempature to be soft and spreadable
• 2. Prepare a chocolate cake mix batter as directed on box for a quick fix (so you will also need eggs and oil) or use the Black Magic Cake recipe for a good chocolate cake mix from scratch
• 3. pour half of the batter in the pan, then take a spoon and drop teaspoons full of the indulgence spreads evenly across the cake mix batter. rotating between white chocolate and milk chocolate. (you will have indulgence chocolate left set to the side)
• 4. pour the remainder of the cake mix in the pan over the indulgence chocolate, put in the oven and bake as directed for chocolate cake.
• 5. remove cake from oven and let cool for at least one hour at room tempature or place in refrigerator for 1/2 hour until completely cool.
• 6. once completely cool, take a spoon and insert part way in cake and pull back enough to pour caramel sauce in cake do through out the cake evenly. Take remainder of the chocolate indulgence and spread on top of cake. Sprinkle toffee pieces or candy bar pieces then frost with cool whip until covered. Then drizzle choclate syrup and caramel sauce in a design fashion and sprinkle with more candy pieces. refrigerate for a minimum of 1 hour or until ready to serve. Taste better cold.

HEAVENLY CHOCOLATE BUNNY CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (8- or 9-inch) round cake pans. Line bottoms of pans with wax paper. Set aside. Place cake mix, cocoa, eggs, water and dressing in large bowl of electric mixer. Beat on low speed 30 seconds, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Immediately remove wax paper. Cool completely on wire racks.
• Cut 2 oblong ovals from each side of 1 of the cake layers for the bunny's ears. Reserve remaining cake piece for the bow tie. Arrange cake pieces and the whole cake layer on large serving platter or cutting board covered with colored plastic wrap to resemble the bunny's head. Spread with the whipped topping. Decorate with candies. Store in refrigerator.

HEAVENLY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 Degrees. Spray a 9x13 inch pan with cooking spray or grease and flour pan.
• Mix all cake ingredients together and stir by hand until combined well.
• Pour batter into pan and bake at 350 for 25-35 minutes. The center will spring back and a toothpick inserted in the middle will come out fairly clean (cherries)
• Frosting. Heat milk butter and sugar in mircowave safe container that allows for a bit of a rise in the liquid. Bring just to boil and make sure all is melted and well combined. You can also do this on the stove. Remove from heat source Add chocolate Chips and keep stirring until all is melted and smooth. Pour immediately and evenly over hot cake. Do not spread. The Chocolate will form a nice sheen over the top when cooled.
• Enjoy!

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat the oven 240C/gas
• Mix the butter and sugar with electric mixer until fluffy.
• Add in eggs one by one and mix after each addition. Add in vanilla. (add a couple of tbsp of flour if the mixture splits)
• Beat in the melted chocolate.
• Fold in the rest of the dry ingredients and mix well.
• add a cup of milk if the mixture was hard to mix.
• Put the mixture in a greased round cake tin and in the oven on 240C for 5 minutes then on 160C for 1 hour.
• FOR THE ICING:
• use a pot with a thick base to melt in the chocolate WITH the double cream. Keep stirring till you get a viscous homogenous chocolate mixture
• Using a large spoon spread the icing on the cake WHEN IT IS WELL COOLED and put in the fridge for the icing to get harder.