Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate Cake Recipe
    Lost? Site Map

    Chocolate Cake

    Chocolate Cake. Photo by Chef Tweaker

    1/3 Photos of Chocolate Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    ellie_'s Note:

    This is a great cake to make for Valentine's Day in a heart shaped pan. Recipe source: Bon Appetit (June 1981)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350-degrees F.
    2. 2
      Spray 2 8-inch round (or heart shaped) pans with non-stick cooking spray (or use a bigger heart shaped pan, adjusting cooking time) and flour pans.
    3. 3
      In a bowl sift flour, cocoa, baking powder and salt. Set aside.
    4. 4
      In a large bowl beat butter using an electric mixer until soft (5 minutes). Add sugar gradulally while beaters are running and continue beating another 2 minutes or so.
    5. 5
      Beat in eggs, one at a time, beating well after each.
    6. 6
      Add vanilla and continue beating until blended.
    7. 7
      With mixer on low speed add flour alternatively with milk in three additions, stirring until mixed but stopping at least once to scrap down bowl.
    8. 8
      Divide batter into two pans (or use one larger pan).
    9. 9
      Bake for 25-30 minutes for 8-inch layer cakes or 40-45 minutes for a larger cake.
    10. 10
      Cool for 10 minutes in pans and then turn out onto a cake rack to finish cooling.
    11. 11
      While cake is cooling prepare glaze.
    12. 12
      To make glaze: combine chocolate and butter in top of a double boiler over simmering water. Cover and cook until mixture is melted and smooth.
    13. 13
      To assemble cakes: If using layer cakes, place one layer on serving plate (bottom up) and spread top with glaze, cover with top layer (top side up) and finish frosting with glaze.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on March 13, 2011

      15

      This was the worst cake I have ever tasted. I followed the recipe to a t. It tasted awful and we couldn't even eat it. Had to throw the whole cake out. What a waste of ingredients and time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2011

      55

      I made this using Splenda, the AP flour, skim milk and bittersweet chocolate. The very rich chocolate flavor is marvelous. My 8" pans were done at 20 mins. The glaze makes it something special and my guys made a huge dent in it while watching movie last night.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2013

      45

      I made this cake for my daughter's birthday. I don't have traditional cake pans so poured all the batter into a deep sprinform pan. I baked it for 40 minutes but at the last minute couldn't find a toothpick. I used a knife and it came out clean so I took it out. Perhaps it was too soon(or the knife let out too much steam) because the cake fell as it cooled and became too dense and moist. I used the floss trick to separate it into two layers and put cherry filling into the center. I was originally going to follow your recipe for glaze but didn't buy chocolate... hubby had some dark chocolate but I wasn't sure if I would get hung for stealing his. I looked up some alternatives using cocoa powder and sugar. In the end the "glaze" turned into a fudge frosting which was still tasty. I made icing for piping on top of that with coconut oil and sugar. Overall I felt that the cake could have been chocolatier, I may add a few more Tbs next time. I think the texture was my fault for taking it out too soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Chocolate Cake

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 741.6
     
    Calories from Fat 355
    47%
    Total Fat 39.4 g
    60%
    Saturated Fat 24.2 g
    121%
    Cholesterol 161.1 mg
    53%
    Sodium 575.0 mg
    23%
    Total Carbohydrate 92.9 g
    30%
    Dietary Fiber 3.1 g
    12%
    Sugars 50.3 g
    201%
    Protein 9.3 g
    18%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes