#moistchocolatecake

Decadent Chocolate Cake with Chocolate Chip Topping

Indulge in the rich and moist Chocolate Bundt Cake from The Girl Who Ate Everything. This classic chocolate cake is perfect for any occasion and is sure to satisfy your chocolate cravings.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1 cup semi-sweet chocolate chips. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C. Grease and flour a Bundt cake pan. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth. Pour in the hot water and mix until everything is well combined. The batter will be thin, but that's okay. Stir in the semi-sweet chocolate chips. Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once the cake is completely cooled, dust it with powdered sugar before serving. Slice, serve, and enjoy your delicious Chocolate Bundt Cake!

Prep Time: 20 minutes

Cook Time: 50 minutes

Savor the rich and moist chocolate buttermilk Bundt cake made in just one bowl. It's ideal for any occasion and very simple to prepare. The chocolate chips offer a delicious burst of chocolate with every bite, and the buttermilk and hot water ensure a tender and velvety texture.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot water. 1 cup semisweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Grease and dust a pan for Bundt cakes. Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. Once the batter is smooth, stir in the hot water. The batter will be thin, but that's okay; proceed with caution. Add the semisweet chocolate chips and mix well. Fill the Bundt cake pan with the batter. A toothpick inserted into the center of the cake should come out clean after 45 to 50 minutes of baking in a preheated oven. After letting the cake cool in the pan for ten or so minutes, turn it over and let it cool completely on a wire rack. After the cake cools, you can choose to drizzle melted chocolate over it or dust it with powdered sugar. Cut, present, and savor!

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge in the decadent layers of chocolate with this Chocolate Dome filled with rich chocolate mousse, sweet dulce de leche, and moist chocolate cake. It's a delightful treat for chocolate lovers!

Ingredients: 200g dark chocolate. 1 cup heavy cream. 1/4 cup sugar. 2 egg yolks. 1/2 cup dulce de leche. 1 cup chocolate cake crumbs. 1/4 cup chopped chocolate for decoration.

Instructions: Melt 100g of dark chocolate in a microwave or using a double boiler. Using a silicone dome mold, coat the inside with the melted chocolate to create a shell. Chill in the refrigerator until set. In a saucepan, heat the heavy cream until it's just about to boil. Remove from heat. In a separate bowl, whisk together the sugar and egg yolks until well combined. Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let it cool. Fold the dulce de leche into the custard until well combined. Whip the remaining 100g of dark chocolate until it forms stiff peaks. Gently fold the whipped chocolate into the dulce de leche mixture to create the chocolate mousse. Fill the chocolate domes with the mousse and place a layer of chocolate cake crumbs on top of the mousse. Cover the top with the remaining melted chocolate and refrigerate until set. Once set, carefully remove the domes from the molds and garnish with chopped chocolate. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in a delicious and guilt-free treat with this Paleo chocolate cake made with coconut flour. It's rich, moist, and perfect for satisfying your chocolate cravings while sticking to a Paleo diet.

Ingredients: 1/2 cup coconut flour. 1/2 cup cocoa powder. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 4 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt. 1/2 cup coconut milk or almond milk.

Instructions: Set the oven temperature to 175C 350F. A 9-inch round cake pan can be lined with parchment paper or greased. Mix the coconut flour, baking soda, cocoa powder, and salt in a big bowl. Mix honey or maple syrup, eggs, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Stirring until smooth, gradually incorporate the wet ingredients into the dry ingredients. Add the coconut milk or almond milk and stir until the batter is smooth and thoroughly mixed. Evenly spread the batter in the cake pan that has been prepared. When a toothpick inserted into the center comes out clean, bake for 25 to 30 minutes. Take the cake out of the oven and allow it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling. After cooling down, cut and present. Savor the chocolate cake that is Paleo!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in a rich and moist chocolate cake made effortlessly in your slow cooker. This recipe yields a decadent dessert perfect for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1 cup hot water.

Instructions: Put flour, sugar, cocoa powder, baking powder, and salt in a bowl and mix them together. With the dry ingredients still together, add the milk, vegetable oil, and vanilla extract. Mix everything together well. Add the chocolate chips and mix them in. Put the batter in a slow cooker that has been greased. Add more sugar to a different bowl and mix it with hot water until it dissolves. Add the hot water to the slow cooker and pour it over the batter. Don't stir. Put the lid on top and cook on high for two to three hours, or until the cake is set. If you want, you can serve it warm with ice cream or powdered sugar on top.

Prep Time: 15 minutes

Cook Time: 120 minutes