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Dense and rich chocolate cake recipe

Dense and rich chocolate cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

This cake is moist, rich and satisfyingly dense with a chocolate filling and glaze that is in perfect proportion with the rest of the cake and not overly sweet. This is a cake for those that don't want any surprises and want an absolutely splendid and elegant result every time. This recipe makes two cakes, so perfect for keeping one and giving the other away.

Hampshire, England, UK

14 people made this

IngredientsMakes: 2 20cm chocolate cakes

  • For the cake
  • 380g unsalted butter, at room temperature
  • 340g caster sugar
  • 320g light brown sugar
  • 6 eggs
  • 300g dark chocolate (70% cocoa solids), melted
  • 1 teaspoon almond extract
  • 440ml full fat milk
  • 460g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 pinch salt
  • For the chocolate filling and glaze
  • 300g dark chocolate (70% cocoa solids)
  • 110g unsalted butter
  • 1 teaspoon vanilla extract
  • 85g golden syrup
  • 80ml sunflower oil

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

    To make the cake:

  1. Preheat the oven to 180 C / Gas 4. Grease and line two 20cm cake tins with baking parchment.
  2. Cream together the butter and the sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time until smooth and well blended. Gently beat in the melted chocolate and mix until well combined. In a jug, stir the almond extract into the milk and set aside.
  3. Into a separate mixing bowl sift in the flour and add the bicarb and salt. Fold half of the flour into the chocolate cake mix then half of the milk and mix well. Gradually add the remaining flour and milk and mix well, the mixture will be very thick. Spoon into the prepared cake tins.
  4. Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully in the tins.
  5. For the chocolate filling and glaze:

  6. Once the cakes are cooled, carefully slice them horizontally through their middle.
  7. Combine the chocolate, butter, vanilla extract and golden syrup in a bowl over boiling water and stir to melt. Remove from the heat and allow to cool and stiffen just slightly.
  8. Take a third of the chocolate mixture and whisk it together with the sunflower oil then divide between the two cakes and spread over the first layer. Sandwich the second layers on top. Place the cakes onto a tray lined with greaseproof paper then spread the remainder of the chocolate glaze over the tops and sides to cover the cakes. Allow the cakes to sit at room temperature until the glaze becomes solid.

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Main ingredients

10.5 ounces (297 grams) semisweet chocolate, chopped

6 ounces (3/4 cup) unsalted margarine

6 large eggs, separated, at room temperature

3/4 cup packed light brown sugar

1/4 cup all-purpose flour

1/4 cup cherry liqueur


3.5 ounces (100 grams) good quality chocolate

1/4 cup non-dairy whipped topping

3 tablespoons cherry liqueur or Walders Scotch and Coffee Liqueur or other coffee liqueur

Spiked Cherry Garnish

1 cup dried cherries

3 cups hot water

1/2 cup cherry liqueur or light rum

Quick Navigation

  • Flour: This recipe calls for all purpose flour however you can substitute equal parts gluten free flour to make this a gluten free chocolate cake.
  • Sugar: I use a mix of granulated sugar and light brown sugar for extra softness and flavor.
  • Cocoa powder: I recommend using good quality unsweetened cocoa powder. I like using Hershey’s unsweetened cocoa powder however Dutch processed dark cocoa powder can be used for an even richer / bitter chocolate taste.
  • Baking powder andBaking soda: Act as leaveners for the cake.
  • Salt: Adds flavor to the cake and balances out the sweetness.
  • Milk: I use 2% in this recipe.
  • Canola oil: I prefer oil in this cake instead of melted butter. It produces a moister cake with better crumb. You can substitute melted coconut oil in place of the canola oil if you prefer!
  • Eggs: They make the cake rich and fudgey. Make sure to bring your eggs to room temperature for a smooth batter.
  • Vanilla: Adds the perfect amount of flavor to the cake.
  • Hot coffee: Strong hot coffee intensifies the chocolate flavor and creates a silky batter!

How to Make Moist Chocolate Cake

  1. Preheat oven to 350ºF. Grease a 9 x 13-inch pan 2 &ndash 9 inch round pans can also be used.
  2. Mix all ingredients except chocolate chips well.
  3. Gently fold in chips and pour into greased pan.
  4. Bake for 30 &ndash 40 minutes until a toothpick inserted in the center comes out clean.

More of our Favorite Cake Recipes:

Here are a few other of our favorite cake recipes to make for birthdays, special occasions and everyday desserts. We hope you enjoy these cakes as much as we do!

These Homemade Chocolate Cupcakes look like a recipe to try for a birthday sometime too!

Dense and rich chocolate cake recipe - Recipes

I'm looking for a vanilla cupcake recipe that will create "hearty" cupcakes. It seems like all the recipes I have used yielded light, fluffy, and airy cupcakes. Which is okay, sometimes. But I just started a business and I always feel (on the consumer side of things) that when I get a cupcake from a bakery that I am getting jipped. Any recipe suggestions.

I love light and fluffy cupcakes!

How about the WASC recipe?

Or, if you feel you want cupcakes of more substance, how about making the jumbo sized cupcakes?

Ok here is my cake mix i use fore EVERYTHING. I have been baking for a year in a half and I actually have never had any request for any other flavor, no chocolate or Anything. It is more like a pound cake, but it holds up nice under fondant and covered with buttercream. I have cupcaked it, and stacked it, I have NEVER had a complaint of its flavor!!

Hope you try it and like it.

(I will use margarin if I have to, I understand its not the best quality, but it has not affected my outcome at all)

1/2 cup vegetable shortening

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

1/2 teaspoon butter extract

1/2 teaspoon almond extract

1/2 teaspoon coconut extract

1/2 teaspoon Orange/Lemon extract

(I don't use both I pick which ever I have on hand but I always use one of them for the citric flavor)

*** I honestly don't measure out the shortning or the extracts. For the shortening I use a large spoonful. For the extracts I just pour alittle of each into my bowl.

I added the measurements for those who are uncomfortable with out them.

Preheat oven to 400 degrees F.

(I crank the oven up to 400 to start the cake out at a super hot oven, and when I put the cakes in I turn it down to 325)

With a mixer, cream butter, shortening and extracts together.

Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients)

Add salt and baking powder.

Add flour to mixer alternately with milk, starting with the flour and ending with the flour. Pour into pan(preped for baking, either greased or floured,which ever your preference)

for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

I do not bake using a timer, I know most do, but I bake by look and feel of cake!! Thats just me.

This is a strong cake mix that will hold up under weight.

The best part of the cake mix is that being similar to a pound cake, the longer the cake sits baked, the better it taste, after several days the flavors actually taste better.

Recipe Summary

  • 1 ¾ cups all-purpose white flour
  • 1 cup white sugar
  • ¾ cup unsweetened Dutch-process cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • ¼ cup canola oil
  • 2 teaspoon pure vanilla extract
  • 1 cup hot strong black coffee
  • 1 cup confectioners' sugar
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons buttermilk, or low-fat milk

Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes remove from the pan and let cool completely.

To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

Recipe Summary

  • 12 ounces bittersweet chocolate, finely chopped
  • 12 large eggs, separated and at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon dark rum
  • 3 1/2 sticks unsalted butter, softened and cut into tablespoons
  • 1/4 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-processed cocoa powder, such as Valrhona
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting

Preheat oven to 325 degrees. Grease a 10-inch springform pan with non-stick cooking spray. Place chocolate and 3 tablespoons of water in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth set aside to cool slightly.

Place egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 3 minutes. On the medium-low setting, add vanilla and rum. Switch to paddle attachment. On medium speed, gradually add the chocolate mixture and the butter, mixing them together until smooth.

Transfer mixture to a large bowl. Sift flour, cocoa, and salt over top of mixture, then fold in set aside.

Place the egg whites in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until almost-stiff peaks form. Fold them into the chocolate mixture in two additions (being careful not to overmix). Carefully transfer the batter to the pan and bake until puffed, cracked, and set, about 1 hour and 20 minutes.

Remove from oven and let cool completely in pan on wire rack. Just before serving, remove the cake from the pan and dust with powdered sugar.

Dense and rich chocolate cake recipe - Recipes

I've come to the conclusion (and had a complaint recently) that my chocolate cake recipe has a tendency to get dry. It's from the cake bible and I've now decided this book needs to go as whatever I've tried from there is on the dry side!

I found a divine yellow cake, but I need a GREAT chocolate cake for a scratch baker - not a fluffy crumbly cake, but something that is denser and moister, but still "birthday cake" style.

I'd like a recipe for a great chocolate cake, too. Would anyone like to share their favorite?

Anyone have any suggestions? I'm looking for a recipe for my own birthday cake. Thanks!

3 oz Semisweet or Bittersweet baking chocolate
1 1/2 C Hot Liquid (I use coffee for adults and water for kids)
1 1/2 C Cocoa
1 Stick Butter, melted
4 Eggs
1 1/2 C Sour Cream
2 tsp Vanilla
2/3 C Oil
2 3/4 C Flour
1 C Brown Sugar
1 1/2 C Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1 Tsp Salt

Preheat oven to 300. Combine both Sugars, Flour, baking soda, baking powder and salt.

Combine Hot liquid, baking chocolate, cocoa and melted butter. Stir until combined.

In electric mixer beat eggs until thick. Add in Oil mix til combined. Add in Sour cream and mix til combined. Slowly add in melted chocolate mixture and vanilla. Mix til smooth. Add in sugar and flour mixture. Mix until smooth.

Pour into well greased pans and bake until toothpick inserted in center comes out clean or just with a few crumbs.

Don't move them around too much while baking or they might fall in the center.

berryblondeboys. hope this will help. I recently read a post (on Rose Beranbaum's site) from someone who figured out the reason for a dry cake using her recipe from the Cake Bible. seems that one of the steps called for hot or boiling water added to cocoa?? Well, the poster discovered that as much as 2oz. was being lost while the mixture cooled, due to evaporation. I believe they said they re-measured then added in water to make up the amount missing, and that cleared up the problem.

I just bake as a hobby, so keep my inexperience in mind, but here are two of my family's favorites (the first with butter, the second with oil):

And here's a link to a thread testing different chocolate cakes -maybe one will fit your needs!

Just the other day I stumbled upon this recipe which has buttermilk. I didn't have time to go to the store to get sourcream which my other chocolate cake recipe called for so i tried this recipe. It is sooo incredibily moist, chocolately, dense, and soft! It was the exact same consistancy as a boxed mix if not more dense. And it carved beautifully unlike the boxed mix. I didn't add the 3 oz. of semi sweet chocolate that it called for and it still had a very rich chocolate flavour. The batter is very thin so I wouldn't suggest using a spring form pan. learned it the hard way! Anyway, I found it right here on cake central.

Here's mine. It's dense, very moist, and great for carved cakes. (The Hershey's recipe and Butter Recipe Chocolate crumble when being carved).

1 box chocolate cake mix (dark chocolate mixes seem to be even more dense)
1 c cake flour (or 3/4 c AP flour + 2 tablespoons cornstarch)
3/4 c sugar
1/4 c cocoa powder
1/2 t salt
1 pkg instant chocolate pudding
1 1/2 c brewed coffee (doesn't have to be hot - it enhance the choc flavor but doesn't leave a coffee taste behind)
3 eggs
1 c sour cream
3 T oil

Mix dry ingredients with a wire whisk. Add everything else. Blend til' well mixed. Bake at 325 til done.

Fills two 7" pans. Can be doubled or tripled (or whatever). Triple recipe will fill one 12" pan and two 9" pans.

I know this uses a cake mix, but it is DELICIOUS! There are similar recips in the recipe section

Chocolate Chocolate Chip Cake

1 white or yellow cake mix (I use Pillsbury Plus White)
2 small packages chocolate pudding mix (not instant or sugar-free)
1/2 cup oil
1 1/2 cups water
4 eggs
1 tsp vanilla
1 package semi-sweet chocolate chips
Mix cake mix with whisk before you start to make sure there aren't any lumps. Mix all ingredients except chocolate chips for about 2 minutes with mixer. Stir in chocolate chips. Bake at 350 until done. It's a little tricky with the toothpick method since the top forms a firmer surface than most cakes. I baked a triple recipe last night at 325. You can also bake in a bundt pan.

Try it once-- you'll love it!

I like the double chocolate layer cake from Epicurious.. very moist. They also have a Chocolate Stout Cake that is out of this world too.

Just last weekend I tried out a new choc cake recipe and my family loved it!
It's from the Whimsical Bakehouse and it's their Chocolate Butter Cake in their book 'Little Cakes'. I've also had good luck with Confetti Cake's Chocolate cake recipe in her book 'The Confetti Cakes Cookbook'. But I find Confetti's to be much more dense and rich.

My favorite and the only one I use is the Hershey's "Perfectly Chocolate" Chocolate Cake . I also use the icing recipe. If I need to carve it I freeze it first then carve, no problems.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Note: Yellow cake and chocolate fudge icing is an excellent combination .

Also, recently discovered Hershey's Special Dark Cocoa and this recipe for mousse. This is the absolute best mousse recipe ever. It firms up so well that it makes an excellent filling. I've had 4 orders for this cake/icing/filling combo in the past week!

Dark Chocolate Mousse
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
1. Sprinkle gelatin over cold water in small bowl let stand 2 minutes to soften. Add boiling water stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Combine sugar and cocoa in large bowl add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture beat until well blended. Spoon into dessert dishes.

3. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator. 8 servings

Chocolate Stout Cake, all the way!! You can get the recipe on Epicurious

My boss is a chocoholic. He LOVES chocolate. Every year for his birthday and for his anniversary, I make him a chocolate cake, and he always raves that it is the best cake he's ever had, better than the ones his mom used to make. This man is 82 years old and has had a LOT of chocolate cake in his life. I got the recipe from food network, it's from Gale Gand.

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar
Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

I don't use the frosting usually, I make my own version of a chocolate butter cream, but the frosting is good too. The cake is absolutely wonderful, so moist, so chocolatey, and dense. The cake scraps almost taste like brownies!!

10. Chocolate & raspberry birthday layer cake

Victoria sponge purists, look away now – we’ve upgraded the traditional bake with an indulgent cocoa twist. Chocolate and raspberries are a match made in heaven, and you can use convenient, budget-friendly frozen fruit in the lavish cream layer.

  • For the smoothest cake mix, make sure you sift out all the lumps in your dry ingredients.
  • Use a toothpick or knife to test the center of the cake, making sure it is baked thoroughly if you remove it too early the cake will collapse.
  • When frosting the cake, place it on a stand with a dollop of icing underneath, to secure it in place.
  • If you wish to store the cake before serving, make sure the frosting has hardened, then wrap in clingfilm and place in the fridge.

If you have tried this Perfect Chocolate Cake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!