Black Chocolate Cake Recipe
A hefty dose of cocoa makes this cake a chocolate indulgence.
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and cherry toping.
These chocolate muffins, enhanced with the sweetness of black garlic, are great for breakfast or a quick on-the-go snack.
This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.
The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
Isn't it interesting how so many people can make the same recipe with such different results? Also curious is how a submitted recipe is altered by some cooks and then given a bad review. Having said that, I made this just as written (half recipe) in a mini egg shape pan from Williams Sonoma (eight to the pan). SO good! Fragrant, dark, moist, luscious little dark chocolate cakes. I used "Hard Chocolate Glaze" (also fabulous) to dip them in, then made a bakery style creamy white frosting to decorate them. These were to die for! Tasted like an infinitely better version of Hostess cupcakes! In fact, I could easily see this made in a cupcake tin to duplicate them near exactly. I know I will definitely use this recipe (with the glaze) again--and again--and again. All around, an easy to mix cake that yields perfect results!
This cake was absolutely delectable! And black just as the name says. I made a couple of modifications: I used 1/3 a cup of canola oil and 1/3 of a cup of low-fat yogurt to cut back on fat, and it was still incredibly moist. I also cut back the sugar to 1 1/2 cups. I made a glaze with 1 cup of chocolate chips, 1 cup of whipping cream and 2 tsp of vanilla. There were raves all around when I served it. Thanks for a fantastic recipe that I'm planning to use very often!
Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup applesauce. I prefer the recipe with applesauce because the applesauce makes it more moist and it doesn't affect the taste at all. Less guilt too.