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7 Sinfully Scrumptious Types of Moist Chocolate Cake

Regina Wiriadinata

Do you know what is better than the accompany of a good friend? It is a good friend with chocolate. But before you start looking for a friend with chocolate, why not you be the friend with chocolate? Or the best friend who bakes a chocolate cake! I’m pretty sure people would be queuing to sign up for that position.

In life, you can never please everyone because you’re pretty much not a bar of chocolate. Therefore, chocolate cake is always a good idea – whenever, wherever, whatever, whoever and however it is. Chocolate devil cake is heavenly luscious, chocolate poke cake is simplicity at its best, and German chocolate cake isn’t actually German.

You probably don’t care because all chocolate cake is equal in your eyes – they all matter. Regardless, let’s go to the kitchen and start whisking!

 

1. Chocolate Poke Cake

Credit: http://www.thetwobiteclub.com/Looking for a smooth, quick but delicious cake? It is not impossible anymore with poke cake! Nope, it isn’t anything like the highly raved poke bowl. Simply put, poke cake is a cake that you poke holes in after baking. Only then you fill the holes with sauce, pudding, syrup filling of your choice and frosted! It is as simple as that that you can already begin baking!

 

Ingredients (adapted and modified from here.)
Chocolate Cake

 

Chocolate Filling

 

Chocolate Whipped Cream Topping

 

Methods
  1. Preheat oven to 175 degrees Celsius. Grease and flour a 20 x 30 cm baking dish and set aside.
  2. In a large bowl, combine all the dry ingredients together.
  3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
  4. Gradually add the coffee and mix to combine.
  5. Pour it into the baking dish and bake for 35 – 40 minutes or until ready. Let it cool.
  6. With a wooden spoon, poke holes all over the top of the cake and set aside.
  7. In a saucepan, heat the sweetened condensed milk to a boil and pour it over the chocolate chips.
  8. Whisk until smooth and pour over the chocolate cake and spread to fill the holes.
  9. Set aside to cool, then refrigerate until completely cooled.
  10. Whisk heavy cream until soft peak, gradually add powdered sugar, cocoa powder and vanilla extract and continue mixing until high peak.
  11. Spread it on the cooled cake and sprinkle with your favourite toppings.
  12. Store in the fridge before serving!

 

2. Chocolate Fudge Cake

Credit: http://nagipit.recipetineats.com/Do you think a cake that is dense, super rich like a fudge is still a cake? I definitely think so! The cake is exquisite, light and tender especially when you eat it warm from the oven. When it’s cold, it’s smoother in texture and richer to the palate, like your childhood fudge (so there’s no rush in finishing the cake). After all, it is called a fudge cake for a reason.

 

Ingredients (Adapted and modified from here.)
Chocolate Cake

 

Methods
  1. Preheat the oven to 220 degrees Celcius. Grease and flour a 20 cm springform pan and set aside.
  2. Melt the chocolate in the top part of the double boiler over simmering water over low heat. Make sure the water do not touch the chocolate.
  3. Stir occasionally until everything melts and smooth.
  4. Add the butter, flour, salt.
  5. Add the egg yolks and vanilla extract until well combined.
  6. In another bowl, beat the egg whites until foamy.
  7. Gradually add the sugar and continue to beat the egg whites until medium peak.
  8. Add 1/3 of the egg whites to the chocolate mixture and blend them thoroughly.
  9. Add the remaining egg whites and fold them gently until it is well incorporated.
  10. Pour into the greased pan and bake for 15 minutes.
  11. Let the cake cool down inside the oven with the doors open.
  12. Serve with your favourite sauce or whipped cream!

 

3. Devil’s Chocolate Cake

Credit: http://www.onegreenplanet.org/This is probably the only chocolate cake recipe you need in your life. There’s something about devil cake that appeals you to the dark side more than a regular chocolate cake. We can’t help it though because it is, in fact, richer, darker and fluffier than a regular chocolate cake can ever be. It is all thanks to the extra dose of cocoa powder and baking soda that makes the darker, less sweet and a winner.

 

Ingredients (Adapted from here.)
Chocolate Cake

 

Frosting

 

Methods
  1. Preheat the oven to 170 degrees Celsius. Grease and dust two 20 cm springform pan with cocoa powder and set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. Add in the hot coffee, oil and buttermilk, and mix until combined.
  4. Add the eggs and vanilla, and mix for another 2 minutes.
  5. Pour into the prepared pans evenly and bake for 30 minutes or until a toothpick inserted into the center of the cakes come out clean.
  6. Let the cakes cool down for about 20 minutes in the pan, and remove to cooling racks.
  7. Beat butter until smooth and creamy and gradually add sugar, heavy whipping cream and vanilla until well blended.
  8. Frost the chocolate cake however you like it!

 

4. Molten Chocolate Lava Cake

Credit: https://life-in-the-lofthouse.comWe have all been through a moment wherein we are craving for something chocolatey and sweet for yourself. You don’t feel like baking a huge batch because you’re scared you might finish it all. That is molten chocolate lava cake is there for. You only need six ingredients with no mixer, and you just need to bake it for a maximum of 15 minutes before eating it immediately! Convincing enough?

 

Ingredients (Adapted and modified from here.)
Chocolate cake

 

Methods
  1. Preheat oven to 220 degrees Celsius and grease 6 ramekins with butter and dust with cocoa powder.
  2. Mix coarsely chopped chocolate and butter in a heatproof bowl and microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
  3. Whisk the flour, icing sugar and salt together in a small bowl.
  4. On the other bowl, whisk the egg and egg yolks together until combined.
  5. Pour the dry ingredients and eggs into the bowl of chocolate.
  6. Gently stir everything until well combined with a rubber spatula.
  7. Pour the batter evenly into the ramekins and bake for 12 – 14 minutes, or until the sides appear solid and firm.
  8. Let it cool for 1 minute and turn it over on a plate. Add vanilla ice cream or salted caramel sauce for an extra kick and serve it immediately!

5. Chocolate Mayonnaise

Credit: https://www.hellmanns.comI was glaring at my chef’s freshly baked chocolate cake which looked so decadent and moist for quite some time. Thankfully, he seemed to get the clue (I made sure he did) and offered me one. I gladly enjoyed the cake and boy; it was terrific. It was fluffy, light yet so moist – probably one of the best I have ever eaten.

So, I muster up my courage to ask him for the recipe. “Chocolate and Mayonnaise? You have got to be kidding me!” was my initial reaction. I mean, it was not the answer I was expecting, and probably not yours too. Looking back, it actually makes a lot of sense because mayonnaise is just made of oil, eggs, and a little vinegar. There’s nothing absurd about it. Nope, nothing.

 

Ingredients (Adapted and modified from here.)
Chocolate cake

 

Frosting

 

Methods
  1. Preheat the oven to 175 degrees Celsius. Grease and flour two 20 cm springform pan and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder. Set aside.
  3. In a large mixer, beat the eggs, sugar, and vanilla on high for 3 minutes, or until light and fluffy.
  4. Beat in mayonnaise at low speed until just combined.
  5. Alternately beat in the flour mixture with coffee, beginning and ending with flour mixture.
  6. Pour into the prepared pans evenly and bake for 25 – 30 minutes or until a toothpick inserted into the center of the cakes come out clean.
  7. Let the cakes cool down for about 20 minutes in the pan, and remove to cooling racks.
  8. Microwave the chopped chocolate on high in 10-second increments, stirring after each until completely smooth. Let it cool and set aside.
  9. Beat butter until smooth and creamy and gradually add sugar and vanilla until well blended.
  10. Add in the melted chocolate until just combined.
  11. Frost the chocolate cake however you like it!
 

6. German Chocolate Cake

Credit: https://www.chowhound.comHere’s the thing. German chocolate cake is not from Germany. Surprise! It is actually from the United States, and it owes its name to an English – American chocolate maker, Samuel German. He developed the baking chocolate for the Baker’s chocolate company that we use in our cake today.

Mrs. Geroge Clay created a recipe called “German’s Chocolate Cake” in his honor, and the recipe was then distributed all over the nations. What separates it from other chocolate cake is its creamy custard filling with coconut and pecans frosting between the layers.

 

Ingredients (Adapted and modified from here.)
Chocolate cake
Coconut Frosting
Chocolate Frosting
Methods
  1. Preheat the oven to 190 degrees celcius. Grease and flour two 20 cm springform pan and set aside.
  2. In a bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In another bowl, combine the eggs, buttermilk, oil and vanilla and mix well.
  4. Add the wet ingredients to the dry ingredients, and mix to combine.
  5. Stir in the boiling water.
  6. Pour the batter into the greased pans evenly and bake for 25 – 35 minutes or until a toothpick inserted into the center of the cakes come out clean.
  7. Let the cakes cool down for about 10 minutes in the pan, and remove to cooling racks.
  8. In a medium saucepan, stir in brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a low boil over medium heat.
  9. Stir constantly until the mixture begins to thicken and remove from the heat.
  10. Stir in vanilla, pecan nuts and coconut. Allow to cool.
  11. Microwave the chopped chocolate on high in 10 second increments, stirring after each until completely smooth. Let is cool and set aside.
  12. Beat butter until smooth and creamy and gradually add sugar and vanilla until well blended.
  13. Add in the melted chocolate until just combined. Set aside
  14. To assemble the cake, smooth a thin layer of chocolate frosting over the cake layer, and the spoon half of the coconut frosting on top, spreading it into a smooth layer.
  15. Leave 2 cm between the filling and edge of cake and stack the second cake on top.
  16. Smooth chocolate frosting over the entire cake and spoon remaining coconut frosting on top of the cake!
  17. Enjoy!

 

7. Black Forest Cake

Credit: http://www.taste.com.au/Now, this cake is a true German! What makes a black forest cake the way it is? It can be called black forest if the chocolate cake is sandwiched with whipped cream and maraschino cherries, although sour cherries are also often used.

Traditionally, rum or kirschwasser, a double distilled clear spirit made from sour Morello cherries are added to the cake. In fact, German law requires the presence of kirschwasser for the cake to be labelled as a true black forest cake. Many historians believe the name originated from the Cherries Germans love for chocolate. Well, we love it as much as the Germans do!

 

Ingredients (Adapted and modified from here.)
Chocolate cake
Cherry Liqueur Syrup
Whipped Cream Frosting
Assembly
Methods
  1. Preheat oven to 175 degrees Celsius. Grease and dust two 20 cm springform pan with cocoa powder and set aside.
  2. Mix all dry ingredients in the bowl until combined.
  3. In a separate bowl, whisk all wet ingredients but pour the hot coffee gradually.
  4. Add the wet ingredients to the dry ingredients and mix on medium for 2 to 3 minutes.
  5. Pour evenly into the greased pans and bake for 45 minutes until a toothpick inserted into the center of the cakes come out clean.
  6. Let the cakes cool down for about 10 minutes in the pan, and remove to cooling racks. Set aside.
  7. For the cherry liqueur, place sugar and water into a boil and remove from heat.
  8. Stir in cherry liqueur or essence and allow to cool completely.
  9. Whip the heavy whipping cream and powdered sugar until stiff peaks.
  10. To assemble, brush the chocolate cake generously with cherry syrup. Top with the whipped cream evenly and 1 cup of cherries. Repeat the process with the remaining layers.
  11. Frost the outside of the cake with the whipping cream and decorate with chocolate shavings and cherries if desired.

 

 

When it comes to food, the more indulgent it is, the more that we can’t resist. That explains why we’re only going darker and darker in chocolate. As sinful as it can be, everything is still better with chocolate.

What’s your favorite chocolate cake? Mine would be a decadent molten chocolate lava cake with a scoop of vanilla ice cream. Yummmmms! When it comes to chocolate, I don’t share! I might share recipes, but I don’t think I have the will to share a bite with you. So please, make your own cake!

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