Prepare for some chocolaty goodness.

Friday marks National Chocolate Cake Day. So it’s time to explore the devilish side of your cravings with some extra yummy recipes.

One bowl chocolate cake


• 2 cups white sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 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


Grease and flour two nine-inch round baking pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.

Add the eggs, milk, oil and vanilla into the bowl. Mix the batter for two minutes with an electric mixer on medium speed.

Stir in the boil water, then once the batter thins, pour it into the prepared baking pans.

Bake the batter at 350 degrees for 30 to 35 minutes until a toothpick inserted into the middle of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them and place on a wire rack to cool completely.

Stack the cakes and frost with store-bought or homemade frosting.

Flourless chocolate cake


• 1/2 cup water

• 1/4 teaspoon salt

• 3/4 cup white sugar

• 18 1-ounce squares bittersweet chocolate

• 1 cup unsalted butter

• 6 eggs


Grease a 10-inch round cake pan and set it aside.

In a small saucepan, combine the water, salt and sugar over medium heat. Stir the ingredients until they completely dissolve and then set the mixture aside.

Melt the bittersweet chocolate in the microwave. Pour the chocolate into a bowl.

Cut the butter into pieces and beat it into the chocolate, one piece at a time, with an electric mixer. Beat in the hot sugar-water. Then slowly beat in the eggs, one at a time.

Pour the batter into the prepared baking pan. Place the pan into a larger cake pan and fill it with halfway up the sides of the cake pan with boiling water.

Bake the cake in the water bath at 300 degrees for 45 minutes.

The center of the cake will still look wet. Chill it overnight in just the cake pan.

To unmold, dip the bottom of the cake in hot water for 10 seconds and invert it onto a serving plate.

Fudge chocolate cake


• 2 1/4 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1/2 cup butter

• 2 1/2 cups packed brown sugar

• 3 eggs

• 1 1/2 teaspoons vanilla extract

• 3 1-ounce squares unsweetened chocolate, melted

• 1 cup sour cream

• 1 cup boiling water

• 1/2 cup butter

• 1 cup packed brown sugar

• 1/4 cup milk

• 1 3/4 cups confectioners’ sugar


Grease a 9-by-13-inch cake pan.

Sift together the flour, baking soda and salt, then set it aside.

In a large bowl, beat 1/2 cup butter and 2 1/2 cups brown sugar until it’s well mixed. Add the eggs one at a time.

Beat in the vanilla and melted chocolate squares. Add half of the sour cream and then half of the dry ingredients to the butter mixture until it’s well blended.

Add the remaining sour cream and dry ingredients to the batter. Stir in the boiling water.

Bake the cake at 350 degrees for 35 minutes. Let it cool for 10 minutes before icing.

Melt 1/2 cup of butter in a saucepan. Stir in 1 cup of brown sugar and boil for about two minutes. Stir in 1/4 cup of milk and bring it to a boil.

Place the saucepan in cold water and then stir in the confectioners’ sugar. Continue stirring until it’s smooth.

Spread the icing over the warm cake.

​Like Kelly Dickey on Facebook and follow her on Twitter @KellyD_THB, or call 640-4805.

Kelly is the features reporter for The Herald Bulletin. She writes about art, churches, music, theatre and interesting people throughout Madison County.

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