Category Archives: Chocolate Cake


Chocolate-Fudge-CakePrep Time: 10 Min
Cook Time: 55 Min
Serves: 8


1 box chocolate cake mix (I used Betty Crocker’s Choc. Fudge 15.25 oz.)
1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.)
4 eggs
1 1/4 cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing


1. Preheat oven to 350 F. Grease and lightly flour an 8 – 9-inch bundt pan ( I use Baker’s Joy spray).

NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above

Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.

2. In a bowl add the cake mix, brownie mix, oil eggs and water. Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean. The photo below is when I baked Nanny’s chocolate fudge brownie cake, I didn’t use a toothpick but a cake skewer. So cute!

Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.

3. Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate

Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.

Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.

4. In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake

Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.


Old Fashioned Chocolate Buttermilk Cake


An old-fashioned chocolate cake so moist your guests will think it came from a bakery!

Author: Flavorite
Yield: 8 servings
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 cups sifted cake flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar
Chocolate Frosting
  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 3 (1-oz) squares unsweetened chocolate, melted
  • 1 tsp. vanilla extract
  • Half-and-half (if necessary)
  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
  2. In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  3. In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  4. In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  5. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
Chocolate Frosting
  1. In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.
Nutrition information
Calories per serving: 776
Fat per serving: 27g
Saturated fat per serving: 16g
Carbs per serving: 125g
Protein per serving: 9g
Fiber per serving: 2g
Sugar per serving: 98g
Sodium per serving: 1022mg

Best Fudgy Chocolate Cake

Best Fudgy Chocolate CakeThe most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy!
Course: Cakes, Desserts
Servings: 16
Calories: 302 kcal
Author: Karina – Cafe Delites
  • 1 1/2 cups all-purpose or plain flour
  • 1 1/2 cups white granulated sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder*
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 3/4 cup milk
  • 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder
  • 1 cup (250-ml) heavy cream or thickened cream
  • 8- ounces (250-grams) semi sweet or dark chocolate chips
  1. Preheat oven to 350º F | 175°C. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.
  1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
  2. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
  3. Pour the cake batter into the prepared pan. Bake for about 40 – 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
  4. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
  1. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn’t boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
  2. Spread evenly over the cake.
Recipe Notes

*For a fluffier cake, use 2 teaspoons baking powder. For a fudgier cake, use 1 1/4 teaspoons baking powder.
Best Fudgy Chocolate Cake has been adapted from the chocolate cake component of THIS RECIPE, swapping out butter for oil for texture.

Nutrition Facts
Best Fudgy Chocolate Cake
Amount Per Serving
Calories 302Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 11g55%
Cholesterol 31mg10%
Sodium 103mg4%
Potassium 214mg6%
Total Carbohydrates 38g13%
Dietary Fiber 1g4%
Sugars 24g
Protein 3g6%
Vitamin A5%
Vitamin C0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Triple Chocolate Mousse Cakes

triple mousse cakeFor the chocolate cake layer:
1 stick (112 g) unsalted butter
1 1/3 cups (257 g) sugar
1/2 cup + 2 tablespoons (56 g) cocoa powder
2 large eggs
2 oz (56 g) dark chocolate, melted
1 3/4 cups (210 g) all-purpose flour
1 teaspoon (4 g) baking powder
3/4 teaspoon (3 g) baking soda
1/4 teaspoon (1 g) salt
1/2 cup (118 ml) water
1/2 cup (118 ml) milk

For the dark chocolate mousse:
1 teaspoon (3 grams) powdered gelatin
2 tablespoons water
1/2 cup (105 g) whole milk
6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
1 1/4 cup (280 g) heavy cream

For the white chocolate mousse:
1/2 cup (105 g) whole milk
6 oz (175 g) good quality white chocolate
1 teaspoon (3 grams) powdered gelatin
2 tablespoons water
3/4 cup (180 g) heavy cream

For the chocolate glaze and sauce:
4 oz (112g) dark chocolate, finely chopped
1/2 cup (80g) heavy cream
3 tablespoons light corn syrup
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract

For the chocolate crunch:
1 cup Rice Crispies cereal, or similar rice cereal
2 oz (56 g) dark chocolate

First, the chocolate cake base.

Gettin’ ready. You can see how sweaty my eggs are in the photo. All cold ingredients should be at room temperature for better incorporation. Preheat oven to 325 degrees F.



Melt the chocolate. I like to chop it up fine like in the “ingredients” photo above, and melt it in the microwave in 30-second intervals. Chocolate burns easily, so stir between every zap. Mine took about 60-90 seconds to melt. Set it aside for the moment.



Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speed…



…until smooth, creamy and fluffy, about 3 minutes. Hard to see with the cocoa in the bowl, but this is what it looks like 3 minutes later.



Add the eggs, one at a time, until each one disappears into the mix. Be sure to scrape down the sides and bottom of the bowl. Looks like a rising sun, no?



Getting liquidy here. Scrape. The dry, gritty stuff wants to collect at the bottom. Don’t let it win.



Pour in the melted chocolate. Hopefully, by now your chocolate came down in temperature a little. It should feel like a warm bath. If it’s too hot, it might melt the butter, and that’s no good. If it’s too cold, it might re-solidify into little bits when it hits the cold bowl. So, warm. We want it warm.



So far so good. Chocolate added.



In a medium bowl, stir together the dry ingredients, which include flour, baking powder, baking soda and salt. Stir ‘em up good.



Combine the milk and the water and microwave until hot, about 45 seconds. Like a “too hot” bath.



Drop the dry ingredients into the mixing bowl…



…and mix on low speed…



…until MOSTLY combined, and then, with the machine still running, pour in the hot water/milk mixture.



Be sure to scrape the bottom of the bowl again. The dry ingredients tend to hide there. Here’s the finished batter. It should be smooth and lump-free.



Pour it into a 18″ x 13″ sheet pan that’s been first sprayed with nonstick cooking spray and lined with parchment. (You can use any sized sheet pan with high sides — just pour in enough batter to come about halfway up the sides. If you have leftover batter, you can pour it into greased muffin tins, and bake mini cakes as well.)


Spread that sucker out.


Bake in your preheated oven for about 18 minutes. Even though I specify a time amount, everyone’s ovens have a personality of their own, so it’s better to just pay attention to what the cake looks like. Here, the top doesn’t look wet anymore…


…and it springs back when I do a gentle press. Let it cool to room temperature. (Cake layer can be made a day ahead, if you’d like to break up the labor of this recipe. Wrap the whole thing, sheet pan and all, with plastic very well, and refrigerate.)


Cut a cake circle with each ring mold, regardless of which size you’ve decided to use.


Here they are on a parchment lined sheet pan, eagerly awaiting mousse. Any sized sheet pan will do, so long as all your molds will fit on it, and the pan fits in your freezer.


Now, let’s make some dark chocolate mousse:

Make sure your dark chocolate is finely chopped and waiting in a large bowl. Resist the urge to eat the shards.


First we’ll rehydrate the gelatin (otherwise known as “bloom” the gelatin.) Sprinkle it evenly over a small bowl with the water.


In 5 minutes, it’ll have slurped up the liquid and will look, well, gelatinous.


Next heat up the milk to a simmer in a small sauce pan. Stay close so it doesn’t boil all over.


Turn OFF the heat (This is important. When subjected to high heat, gelatin deteriorates and turns grainy) and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. It’ll look like there’s nothing more than milk.


Pour this milk/gelatin concoction over the finely chopped chocolate…


…and let it rest for 2 minutes. The heat from the milk will melt down the chocolate.


Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. Don’t let it reach room temperature or the gelatin may start to set up.


Now, with a clean whisk, whip the cream.


A soft peak is perfect. This texture is easiest to fold into the chocolate.


Scoop about a third of the whipped cream into the chocolate. Since the chocolate is kind of dense and heavy, this will help lighten it up. When we fold in the rest of the cream, it won’t deflate as much.


Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.


Then add the rest of the whipped cream, and gently fold that in.


Ooooo, nice lines!


All folded. If yours looks a little more liquidy than mine, it’s ok — the mousse will be denser but will still taste good. It probably means your chocolate was on the warm side when you folded the cream, or the cream was whipped a little loose.


Pour the mousse into the waiting molds, filling them about halfway, without dripping on the insides of the molds. Otherwise when you’re ready to unmold the finished dessert, the sides will look messy. Put the whole tray in the freezer while you make the white chocolate mousse.


Make the white chocolate mousse:

Here are the ingredients. They’re pretty much the same as the dark chocolate mousse, except there’s less cream to whip.


The method is also the same as the dark chocolate mousse, and will feel like old hat by now.

Again, we bloom the gelatin.


Simmer the milk…


scrape in the gelatin, and let it dissolve.


The gelatin/milk mix gets poured over the white chocolate…


and we whisk it up into a smooth pool.


Whip the cream to soft peak stage and fold a third of it in to lighten. I just so happened to whip my cream a little too stiff as seen here.


It gave me some trouble when I tried to fold it in.

One lump, or two?


If this happens to you, take a whisk, and gently bang out the lumps with a few swift wacks. Again the mousse will be more dense because I beat some of the air out, but it’s still pretty good. Here’s my finished mousse.


It gets poured into the molds, most of the way up. Leave some space on top, about 1/8″ – 1/4″ for the chocolate glaze. Pop the tray back into the freezer while you make the glaze and garnish.


Make the garnish:

All we need are chopped chocolate and crunchy rice cereal


Melt the chocolate in a medium sized bowl by nuking it in a microwave. Start with 30 seconds, stir, then continue with 20 second intervals until it’s completely melted. Chocolate can scorch easily, so it’s best to do the melting in short spurts.


All melted.


Throw in the cereal…


…and work it around the bowl until it’s completely coated. There’s something very satisfying about doing this. If some of this mix makes it into your gullet, I’ll look the other way.


Spread it all out on a parchment-lined sheet pan, keeping it in little flat clusters. This way, the cereal bits touch each other, and can dry in chunks. Pop it in the fridge to set up. (This keeps in the fridge for weeks. Once the chocolate sets up, you can break this up and keep the pieces in a small plastic container.)


Whew! Lastly, let’s knock out the chocolate sauce/glaze:

Here’s the stuff.



Pour the heavy cream, corn syrup and oil into a microwave-proof cup and nuke until almost boiling (you might be able to see it gurgling in the cup), about 45 seconds. It will look curdled but pay it no mind. Stir it up to blend.


Pour over the chocolate and allow to sit for a minute to melt it all.



Whisk everything until completely smooth.


Here’s your chocolate sauce/glaze. Yup, it’s that easy. When it’s cold, it’s firm yet soft. When it’s warm, it’s liquid. Very versatile. (You can store this in the fridge for up to a week, but it will firm up. To bring it back to its liquid splendor, microwave it in 30-second intervals and stir between each nuking until it’s saucy.)

Wait until the sauce cools to lukewarm (so it doesn’t melt down the mousse), and carefully pour sauce onto the tops of your molds. It’s going to start setting almost immediately on contact from the cold, so work fast. Back into the freezer they go for at least 4 hours, to fully set. Once set, if you plan to keep them frozen for a while, be sure to wrap the tray very well to keep the cakes from absorbing strange freezer flavors.


The day you want to serve them, you can unmold the number you need. They come out of the rings more cleanly when frozen. First, roll them around in the palms of your hands for a minutes. The heat helps release them.


Then treat them like a push-pop, and gently press them out. They have a tendancy to slip out and land with a thud on your tray, so go slowly.


Here they are all lined up, army-style. Keep them uncovered in the fridge while they defrost. It probably takes a couple of hours to defrost something of this size. If you made a big cake, you may need another hour or two.

Don’t let them sit in the fridge for more than a day. The longer a gelatin-based dessert sits in the fridge, the more rubbery it becomes.


Right when you’re ready to serve, warm the chocolate sauce in the microwave for 30 seconds, give it a stir and pour some in your dish. Carefully place a cake in the center, handling it as little as possible to avoid getting grubby fingerprints all over it. Adorn the top and sides with some crunch pieces.

I couldn’t wait another minute.

Chocolate Poke Cake


Chocolate Poke Cake is quadruple chocolate treat-rich chocolate cake infused with delicious mixture of melted chocolate and sweetened condensed milk, topped with chocolate whipped cream and chocolate chips.


 For Chocolate Cake:

  • 1 and 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee in the cake)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For Chocolate Filling:

  • 14 oz. can of sweetened condensed milk
  • 1 cup semi -sweet chocolate chips

For Chocolate Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa
  • 1 taespoon vanilla extract
  • 1 1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking dish and set aside.
  2. In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
  3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled,just to smooth the top.
  4. With a wooden spoon poke holes all over the top of the cake and set aside.
  5. Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
  6. Pour chocolate mixture over the cake and spread to fill in holes.
  7. Set aside to cool (about an hour) then refrigerate until completely cooled.
  8. To make the topping, mix heavy cream until soft peaks form, add powdered sugar, cocoa and vanilla extract and continue mixing until stiff peaks form. Spread it onto cooled cake and sprinkle with mini chocolate chips. Store in the fridge.

Ultimate Death by Chocolate Brownie Cake


  • Chocolate Cake Mix (any chocolate flavor)
  • Brownie Mix (13×9 Family Size)
  • 2 cans of chocolate frosting (any chocolate flavor – dark, milk, fudge…etc)
  • 5 eggs (for the cake and brownie mix)
  • Veg oil (for the mixes)
  • One 12oz package of Nestle Semi-Sweet Chocolate Chips
  • Two (or three) 8″ round pans

Make the Cake & the Brownie:

1. Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 8″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.

2. Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 8″ round pan. Make sure the brownie pan is the same size as the cake pans that you used!  Bake the brownie at 350 degrees for 25-27 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.

Assemble the Cake:

3. Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.

4. Frost the top of the brownie layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top of the cake with the remaining 1/3 of the frosting container.

5. Spread the entire 2nd container of frosting on the sides and top of the cake. BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.

6. Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.

7. That’s it!  You will be the hit of the birthday, holiday or occasion!!  Enjoy! Look at the inside brownie layer!!!  To Die For!!!