I’m always on the lookout for the best chocolate cake recipe. Granted, there are many types of chocolate cakes depending on where your indulgent mood is taking you. Here, I’ve assembled the top three chocolate cakes that I’m frequently inclined to make for my family and friends.
I’ve made all of them many, many times and they’re all delicious. Each a little different, but all crowd-pleasing.
My Mom’s Devil’s Food Cake
This chocolate cake (shown, above) is a classic. It’s light but moist and chocolatey, and you can use the recipe to make cupcakes or a 9×13-inch sheet cake, but I always love the drama of a layer cake!
Ingredients
2 eggs
3/4 butter, soft
1-1/2 cup white sugar
1 tsp vanilla
2 cups cake and pastry flour
3/4 cup Dutch process cocoa powder
1 tsp soda
1 tsp salt
1/2 cup boiling water
1/2 cup buttermilk (substitute sour milk if you don’t have buttermilk. Sour milk=1/2 cup milk + 1 tsp white vinegar)
Method
- Preheat oven to 325ºF* and prepare two 8-inch round baking pans. (I grease my pans and then dust with cocoa powder.)
*Note: My oven is a little hot, so I’ve reduced this temperature to 325ºF from the original recipe’s 350ºF. Use your judgement.) - Blend together eggs, butter, sugar and vanilla until fluffy.
- In a separate bowl, whisk together your dry ingredients: flour, cocoa, soda and salt.
- Ådd dry ingredients to your wet ingredients, alternating with boiling water and milk additions. Blend until well combined.
- Divide batter into two prepared round pans and place in middle rack of preheated oven. Cook for 25-30 minutes, making sure not to overcook. When tester comes out clean, remove from oven and let cool.
Fluffy White Boiled Icing Recipe
Ingredients
2 egg whites
1/4 tsp cream of tartar
1-1/2 cups brown sugar
1/3 cup water
1 tsp white vinegar
Method
- Combine sugar, water in vinegar in a small saucepan over medium heat. Bring to boil and turn down to a steady simmer. Cook for approximately 7 minutes or until liquid reaches a string or thread stage. (I use a spoon and dip it into the mixture, then touch it to the top of the pot or a plate on the side and slowly pull away. If you get a string or thread, the liquid is ready. (For guidance on this, check out this primer at The Spruce Eats.)
- Meanwhile, whip egg whites with cream of tartar until soft peaks form.
- When your syrup is ready, remove from heat and slowly pour into your egg whites. Keep your mixer on while doing so. Continue to mix at medium-high speed until firm peaks form.
Fudgy, Moist Chocolate Cake
This beauty of a chocolate cake is from Canadian Cookbook Author Bonnie Stern: It’s her Really Easy Chocolate Cake and it uses oil instead of butter. The result is a wonderfully rich and super-moist cake. And the whipped ganache frosting: It’s fantastic – so much better than buttercream in my opinion.
I’ve been digging for an online link for this cake to share but have had no luck. FYI: It’s from Stern’s Friday Night Dinners cookbook, which is another reason to buy that book as it is a great one.
Elegant Turkish Coffee Flourless Chocolate Cake
This is a super-easy flourless cake recipe that delivers a truly fine chocolatey experience. The addition of espresso and cardamon elevate it, and give it a decidedly delicious and unique spin. The crackly, meringue-like top lends wonderful texture to the richness within. This one is beautiful dusted with icing sugar and served with berries or you could lean into the richness and add a dollop or two of fresh whipped cream that you might or might not have spiked with brandy.
Enjoy!
