Wondering How to Make a Chocolate Cake? Check out 6 Great Recipes to Make Every Type of Chocolate Cake at Home and Delight Your Family (2020)

Ingredients:

• 1 cup unsweetened cocoa powder
• 2½ cups flour
• 2 cups sugar
• ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs
• ¾ cup vegetable oil
• ½ cup sour cream
• 2 tsp vanilla extract

Procedure:

• Whisk 1½ cups cocoa powder with boiling water until it becomes smooth.
• In a separate bowl whisk the flour, baking soda, baking powder, sugar and salt until well combined.
• Take another bowl and mix the vegetable oil, eggs, sour cream and vanilla.
• Gradually add the flour mixture to it and stir till everything is well incorporated and the batter becomes ready.
• Spoon the batter in a cake pan that has been lined with butter and put it in an oven pre-heated to 180°C. Bake for 40 minutes.
• Take out and cool for 10 minutes before serving.

Ingredients:

• 30 gm chopped chocolate
• ½ cup butter
• ¾ cup white sugar
• ½ cup cocoa powder
• 3 eggs
• 1 tsp vanilla extract

Procedure:

• Take your preferred cake pan and grease it with little bit of butter.
• Then lightly dust some cocoa powder in it. Keep it aside while you prepare the batter.
• Melt the butter and chocolate in a heat resistant bowl over simmering water.
• Remove from heat and put in the cocoa powder, sugar, eggs and vanilla extract. Stir until well combined.
• Then put the batter in the prepared pan. Heat an oven to 150°C and put the pan in it. Bake for 30 minutes.
• Take out the pan after the stipulated time and let it rest for 10 minutes before serving.

Ingredients:

• 120 gm butter (unsalted)
• 180 gm chocolate
• 2 eggs
• 2 egg yolks
• ¼ cup sugar
• Pinch of salt
• 2 tbsp flour

Procedure:

• Melt the butter and chocolate together in a bowl over simmering water.
• In a separate bowl, beat the eggs, egg yolks, salt and sugar until the mixture achieves a thick consistency.
• Pour the chocolate and butter in this mixture and whisk until they are well combined.
• Prepare the ramekins by buttering and flouring them lightly, then pouring the cake mixture in them.
• Preheat an oven to 230°C and put the ramekins in it. Bake for 12 minutes.
• After that take out the ramekins and let them cool for a minute or so.
• Invert a plate over the ramekins and quickly but carefully turn over the ramekins.
• Let it sit like that for 10 seconds before removing the ramekins.

Ingredients for the Cake:

• 10 tbsp butter
• 1 cup sugar
• 1 egg
• 1¾ cups flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• ⅓ cup cocoa powder
• 1¼ cups buttermilk
• 2 cups caramel sauce

Ingredients for the Flan:

• 350 gm evaporated milk
• 420 gm sweetened condensed milk
• 120 gm cream cheese
• 3 eggs
• 1 tbsp vanilla extract

Procedure:

• Beat the butter and sugar in a bowl until light and fluffy.
• Then beat the eggs in it until well combined.
• In a separate bowl, put in the baking powder, baking soda, flour and cocoa powder and mix well.
• Take ⅓ of this dry ingredient mixture and ½ of the buttermilk and put in the egg mixture. Beat well until combined.
• Follow this process until the entire flour mixture and buttermilk is mixed with the egg mixture. Now your cake batter is ready.
• For the flan, you need to blend the condensed milk, evaporated milk, cream cheese, eggs and vanilla for 30 seconds.
• This recipe requires you to have a Bundt pan. Coat the pan with some butter and pour ¼ cup of caramel sauce in it.
• Carefully scoop the cake batter in the pan, then slowly pour the flan mixture on it.
• Place the Bundt pan in a water bath and put it inside the oven that is preheated to 175°C. Bake for 1 hour.
• After the stipulated time, take the cake and let it cool to room temperature. This will take about an hour or so.
• Then cover the Bundt pan with a plate and flip over. Remove the pan and garnish with caramel sauce and pecans if you like.

Ingredients for the Base:

• 75 gm dark chocolate
• 50 gm unsalted butter
• 200 gm digestive biscuits
• 50 gm toasted hazelnut
• 1 tbsp golden syrup

Ingredients for the Filling:

• 100 gm milk chocolate
• 750 gm dark chocolate
• 75 ml double cream
• 40 gm caster sugar
• 4 large eggs

Ingredients for the Topping:

• 200 ml whipped cream
• A handful of grated chocolate

Procedure:

• Make a chocolate mixture by melting the chocolate, butter and syrup in a bowl over slow simmering water. Mix them well and set aside.
• Make fine crumbs of the digestive biscuits and finely chop the hazelnuts and incorporate them well in the crumbs.
• Add the chocolate mixture to it and stir well until well combined.
• Spoon it in a cake pan and put it in the refrigerator to chill.
• Now to make the filling, melt the milk chocolate, dark chocolate and cream in a bowl over simmering water. Mix well until incorporated, then set it aside to cool a bit.
• When the temperature has lowered, beat in the egg yolks.
• Take a separate bowl and whisk the egg whites until it becomes thick, then add the sugar till the mixture becomes stiff and glossy.
• Fold it with the filling mixture and spoon it on the biscuit base.
• Chill for about 2 hours to set. Top it with whipped cream and chocolate shavings.

Ingredients for the Sponge Cake:

• ½ cup flour
• ¼ cup cocoa powder
• ½ tbsp salt
• 1 tbsp baking powder
• 4 eggs
• ⅔ cup sugar
• ½ tbsp instant coffee
• 2 tbsp oil

Ingredients for the Filling:

• 150 gm semi-sweet chocolate
• ½ cup whipping cream
• 1 cup chilled whipping cream

Procedure:

• You have to start by making the sponge cake. To do so, whisk the flour, the baking powder, cocoa powder and salt in a bowl and set aside.
• In a separate bowl, beat the eggs and sugar until they become foamy and lemon yellow in colour (best results can be achieved with an electric mixer).
• Put in the oil and mix until well combined.
• Then add the coffee and gradually put in the flour mixture. Stir until all of the ingredients are well incorporated.
• Now your sponge cake batter is ready. Prepare a baking tray by lining it with little bit of butter.
• Spoon the batter in it and bake for 12 minutes in an oven preheated to 180°C.
• Take out the cake and flip it out of the pan.
• Put a parchment paper on it and roll the cake. This has to be done while the cake is hot otherwise it would crack. Cool the cake in the rolled position.
• While the cake is cooling, prepare the filling. Melt the chocolate and cream in a bowl over simmering water.
• In another bowl whip cream until it becomes stiff, then put in the melted chocolate and stir until combined.
• The cake must have come back to room temperature by now. Unroll it and spread the filling evenly and roll it back.
• Refrigerate for 1 hour to set. Top it with chocolate sauce or cream before serving.