Top 3 home made chocolate cake recipes

 1.Strawberry chocolate cake

Strawberry chocolate cake recipe chocolate cake with chocolate glaze, chocolate ganache and sweet strawberries! This is the BEST chocolate cake recipe!

To balance the whole chocolate, the cake has a layer of strawberries in the middle and strawberries on top. This makes the cake particularly beautiful, and with strawberries and chocolate together you can do nothing wrong.

This cake is stunning! He is almost too beautiful to eat. I said 'almost'. I dominated my play. I loved every single bite. I was in the chocolate sky.

This strawberry chocolate cake was divine. I highly recommend you to make it Valentine's Day. Your friends, your family, your darling or whoever you want to share love with, they will LOVE. I promise you that. I kind of hope my guys do it for me again. I was kind of thrown out of the kitchen... Ha!


For the Cake:

  •  2 cups granulated sugar
  •  1 3/4 cups all-purpose flour
  •  3/4 cup unsweetened cocoa
  •  1 1/2 teaspoons baking powder
  •  1 1/2 teaspoons baking soda
  •  1 teaspoon salt
  •  2 large eggs at room temperature
  •  1 cup whole milk
  •  1/2 cup vegetable oil
  •  2 teaspoons vanilla extract
  •  1 cup boiling water

For the icing:

  •  1 cup unsalted butter at room temperature
  •  2 cups powdered sugar
  •  1 teaspoon vanilla extract
  •  1 cup semi-sweet chocolate chips melted and cooled to room temperature
  • For the Ganache:
  •  3/4 cup semi-sweet chocolate chips or chopped chocolate
  •  3/4 cup heavy cream


  •  24 ounces  strawberries


  1. Heat the oven to 350°F. Grease and flour two round 9-inch baking tins.
  2. In the bowl of a stand mixer, mix the sugar, flour, cocoa, baking powder, baking powder, soda and salt in a large bowl. Add eggs, milk, oil and vanilla; on medium speed 2 minutes. Stir in boiling water (the dough becomes thin). Pour the dough into prepared pans.
  3. Bake for 30 to 35 minutes or until the wooden tip inserted in the middle comes out clean. Allow to cool for 10 minutes; from the pans on wire frames. Allow to cool completely.
  4. While the cake cools, make the cast. In the bowl of the stand mixer, beat the butter lightly and frothy at medium speed, about 2-3 minutes. Gradually add the icing sugar and stir until the icing is smooth, about 3-4 minutes. Mix the vanilla. Drizzle the cooled, melted chocolate and beat at medium speed until the icing is smooth and creamy. Set aside during the preparation of the ganache.
  5. For the chocolate ganache, place the chocolate in a medium bowl. Heat the cream in a small saucepan over a medium heat until it bubbles at the edges or you can heat it in the microwave. Pour the cream over the chocolate pieces. Leave the mixture for 30 seconds, then stir until the chocolate melts and a smooth ganache is formed, about 1-2 minutes. Allow the ganache to cool for about 5 minutes. Stir again.
  6. To assemble the cake, place a cake on a cake stand or serving plate. Sprinkle the bottom layer of the cake with glaze. You want a thick layer of icing. Next, cut 1 cup of strawberries lengthwise into slices and place them on the glaze. Carefully place the second cake on the strawberries and gently press it down to make it easier to bind.
  7. Pour the chocolate ganache over the cake and let it drop down on the sides of the cake. Wait until the ganache has become firm, about 15 minutes. Remove the stems from 10 pretty strawberries and place them on the cake with the stalk side down. Gently press them into the ganache so that they can rise. Cut into slices and serve!

2.Chocolate Cake

Basically the best chocolate cake I've ever had at any one time. Rich, ultra soggy, feathery and this chocolate buttercream is simply divine!


    • Margarine and flour three 8-inch cake tray. I enthusiastically prescribe the use of cake strips for a more even heat. Filter the dry fixings (count the sugar) into the bowl of a blender and compete to make the cake. 
    • Put the wet attachments in a large bowl and mix together. 
    • Include the wet fixings with the dry fixings. Accelerate the link at this point to level 2 for two minutes. Circulate player just to the three skillet and heat for about 35-40 minutes at 350F or until a toothpick embedded in the inside tells the truth. I prescribe the swinging of the shell partly by the heat. Let the time for 10 minutes at this point change to wire racks to cool down completely. 
    • In a small bowl of half-sweet chocolate with 2 tablespoons of cream at this point microwave for 40 seconds to consolidate half power. Mix at this point in a safe place to join. Whip the margarine for about 5 minutes using a rowing joint (in an excellent blender). Gradually beat into the confectioner's sugar. Include the cream. 
    • Gradually mix into the 1/4 cup of cocoa powder. Include the salt. You may include the discretionary vanilla and coffee in this progression. Mix until you have a soft, even consistency. Beat in the liquefied and chilled chocolate ganache.


    For the Cake

    • 1/2 cup sour cream (120mL)
    • 1 cup buttermilk (236mL)
    • 3 large eggs
    • 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
    • 3/4 cup vegetable oil (177mL)
    • 1 tbs vanilla extract (13mL)
    • 3 cup all-purpose flour (360g)
    • 2 2/3 cup granulated sugar (533g)
    • 1/2 cup cocoa powder (50g)
    • 1 1/2 tsp baking powder (4.8g)
    • 1 tbs baking soda (14.3g)
    • 1 tsp kosher salt (5.7g)

    For the Chocolate Buttercream:

    • 1 1/2 lb confectioner's sugar
    • 1 1/2 cup unsalted butter (338g) room temperature
    • 1/4 cup heavy whipping cream (60mL)
    • 1/4 cup Cocoa powder (25g)
    • 1 tsp vanilla (5mL) optional
    • 1 tsp espresso (5ml) optional
    • 1/4 tsp salt (1.5g)
    • 1/4 cup semi-sweet chocolate (45g)

    For the Decoration:

    • 1/4 cup cacao nibs (about 60 grams)


    For the Cake:

    • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
    • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
    • Add the wet ingredients into a large bowl and whisk together.
    • Add the wet ingredients the dry ingredients. 
    • Whisk to combine then mix on level 2 for two minutes.
    • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
    • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

    For the Chocolate Buttercream:

    • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
    • Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
    • Beat in the confectioner’s sugar slowly.
    • Add the cream.
    • Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. 
    • You may add the optional vanilla and espresso at this step. 
    • Mix until you have a fluffy, even consistency.
    • Beat in the melted and cooled chocolate ganache. 

    For the Assembly:

    • Pipe chocolate buttercream between each layer.
    • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
    • Add a smooth coat of chocolate buttercream to the surface of the cake. 
    •  Use an 869 tip to pipe dollops on top.
    •  Press cocoa nibs to the bottom of the cake (or the entire side, if desired).

    3.How to Make  Chocolate Cake

    This cake is a chocolatier's dream.  Seriously, I don't think it's humanly possible for me to have included more chocolate here.

      You have a chocolate cake, filled with chocolate chips, topped with a rich chocolate ganache, and miniature chocolate chips sprinkled on top.  You see, I told you there was no room for more chocolate here.
    Too Much Chocolate Cake Recipe
    (About 12 servings)

    • 1 (18.25 ounce) package devil's food cake mix
    • 1 (5.9 ounce) package instant chocolate pudding mix
    • 1 cup sour cream
    • 1 cup vegetable oil
    • 4 eggs
    • ½ cup warm water
    • 2 cups semisweet chocolate chips

    How to do it                                        

     Step 1

    Preheat oven to 350 degrees F (175 degrees C).

     Step 2

    In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

     Step 3

    Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

    Nutritional value

    Per serving:
    600 calories; 38.6g total fat; 79 mg cholesterol; 550 mg sodium. 60.9g carbohydrates; 7.6g protein; Full nutrition