Your Daily Dose of Chocolate Cake

There are plenty of ways to get your daily fix of chocolate; hot cocoa, chocolate milk, one of your favorite candy bars. But nothing satisfies the craving for delicious, decadent chocolate than a made from scratch chocolate cake. There are almost as many chocolate cake recipes as there are cooks in the world, but we’ve narrowed our list down to the 4 we like the best. From light and sweet to dark and delicious, you’re bound to find something here that will delight your taste buds.

McCall’s Cooking School “Perfect” Chocolate Cake


This masterpiece lives up to its name. This traditional cake has all you could ever want in a chocolate confection: light layers, sweet chocolate, and whipped cream between the layers. Originally appearing in McCall’s magazine back in the 1970’s, this has been a crowd pleaser for a couple generations now.

Ingredients for Cake

  • 1 cup unsifted unsweetened cocoa
  • 2 cups boiling water
  • 2 3/4 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla

Ingredients for Frosting

  • 6 ounces semisweet chocolate pieces
  • 1/2 cup light cream
  • 1 cup butter
  • 2 1/2 cups unsifted confectioners’ sugar

Ingredients for Filling

  • 1 cup heavy cream, chilled
  • 1/4 cup unsifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions for Cake:

In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350°F. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; Remove from pans; cool on racks.

Directions For Frosting:

In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners’ sugar. In bowl set over ice(I use ice cubes) beat until it holds shape.

Directions For Filling:

whip cream with sugar and vanilla;refrigerate. To assemble cake: On plate place a layer, top side down;spread with half of cream. Place second layer, top side down;spread with rest of cream. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife;slice with a sawing motion.


Sour Cream Chocolate Cake


This is a favorite cake in the Heartland of America. Midwestern cooks have been serving this moist, delicious cake to their families for generations. It’s easy to make…and your family will easily make it disappear! This recipe is courtesy of Marsha Lawson, Pflugerville, Texas and Taste of Home magazine.

Ingredients for Cake:

  • -1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream

Ingredients for Frosting:

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups confectioners’ sugar

Directions for Cake

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Directions for Frosting

  • In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.


Texas Sheet Cake


Southern cooks, and anyone who has been lucky enough to know one, have been delighting their families with this easy, delicious dessert for many, many years now. This wonderful version of chocolate cake has been making its way to church potlucks, school bake sales, and family reunions for years. And there are never any leftovers to take home. Amazing all on its own, this dish is also fabulous topped with a scoop of vanilla ice cream and drizzled with homemade hot fudge sauce.

Ingredients for Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten

Ingredients for Frosting

  • 1/2 cup butter
  • 3 tablespoons unsweetened baking cocoa
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Directions for Cake

  1. Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
  2. In large bowl, stir together flour, granulated sugar and salt; set aside.
  3. In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  4. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  5. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  6. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.


Five Minute Fudgy Mug Cake


Sometimes you just don’t have time to wait for an entire cake to finish baking. Sometimes you need to get that chocolatey goodness into you RIGHT NOW. In emergency situations like that this is the recipe for you. With its more dense structure this feels like you’re indulging in fudge. With just the right amount of dark chocolate flavor it hits the spot when a cup of cocoa just isn’t going to cut it.


  • 2 tbsp cocoa powder
  • 3 tbsp flour
  • 1/8 tsp salt
  • 2-5 tbsp sugar (depending on how dark you like your chocolate)
  • 1 egg
  • 2-3 tsp vegetable oil
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/2 tsp pure vanilla extract

Directions for Mug cake

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).


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