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How to Make Moist Chocolate Cake from Scratch

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Chocolate Cake Ingredients:

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Moist chocolate cake recipe tips and tricks

To bake the perfect moist chocolate recipe cake, you have to be careful to not over bake it, without opening the oven to check it too many times. Also, using the toothpick or a wooden skewer is an immense help, but don’t forget that you are aiming in a moist cake, so don’t expect the toothpick to come out completely clean.

It’s almost impossible to go wrong with a chocolate dessert, whether you offer it to your dinner guests or have it as an everyday treat. And it can be served with many variations, since chocolate tastes great with seasonal fruits, whipped cream, chopped nuts and so many more yummy things.

Do you enjoy cake decorating? 

These cake decorating tips could be just for you!

This moist chocolate cake from scratch is going to taste better than any boxed cake mix and you can make easily a layered cake with it. Also, decorating it is really easy and think about adding some white chocolate chips or caramel chips into the mixture to give it a twist. Also, adding a little orange or lemon zest will take the cake to another level.

What are your favorite chocolate cake recipes? Look through Stagetecture’s chocolate cake recipe archives here.

21 Of Our Favorite Chocolate Truffle Recipes

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How to Make Truffles That Wow!

Making chocolate truffles recipes can seem like a challenge, but we can help. The secret to making impressive truffles is this: choose high-quality chocolate and organic cream. If you can’t find quality chocolate, choose one with 62% cocoa or higher. If you don’t like dark chocolate, make white chocolate truffles. Don’t think of where to buy truffles when you can make your very own. Follow this recipe for the best outcome.

Chocolate Truffles Recipes Ingredients:

50g unsalted butter

300ml organic cream

300g high-quality dark chocolate

Flavoring (like orange zest or vanilla)

Crushed nut toppings (such as desiccated coconut or crushed pistachio nuts)

White chocolate

100g milk

Chocolate Truffle Directions:

1. Chop the chocolate and put it in a big bowl.
2. In a saucepan, mix the cream and butter and heat them until the butter melts and the cream simmers.
3. Remove the mixture from the heat and pour it over the chocolate. Stir the mixture till it blends smoothly. Add the flavoring at this point then cool and chill for about 4 hours.
4. Shape the truffles by dipping a melon baller in hot water and scooping balls of the mixture and placing them on greaseproof paper. You can also coat your hands with flavorless oil and roll the truffles between your palms.
5. Put the toppings in different bowls and roll the truffles till they are evenly coated then place them on greaseproof paper.
6. To make white chocolate truffles, use white chocolate instead of dark.
7. Store the truffles in an airtight container for 3 days or freeze them. If you want to give the truffles as presents, cover them with foil and refrigerate them. Leave them in the fridge until you’re ready to give them out.

20 Blogger Friends Chocolate Truffles Recipes

1. Chocolate Peppermint Truffles – Sweet Pennies from Heaven
2. Mocha Caramel Cookie Dough Truffles – Cake Whiz
3. Healthy Chocolate Fudge Truffles – To Simply Inspire
4. Chocolate Ganache Truffles – Julie is Coco and Cocoa
5. Dark Chocolate Truffles 3 Ways – Fearless Dining
6. Chocolate Pumpkin Truffles – Quirky Inspired
7. Ginger Butterscotch Truffles – Mama Dweeb
8. Pumpkin Pie Truffles – Connoisseursus Veg
9. Peanut Butter Truffles – Simple Stacie
10. Raspberry Chocolate Truffles – The Kitchen is My Playground
11. Easy Chocolate Peppermint Truffles – The Suburban Mom
12. Chocolatey Oreo Mint Truffles – The Thrifty Couple
13. Baileys Almond Truffles – An Italian in My Kitchen
14. Peanut Butter Oreo Truffles – Baking Beauty
15. Chocolate Cookie Truffles – My Heavenly Recipes
16. Irish Cream Coffee Truffles – The Crumby Cupcake
17. Cake Batter Truffles – Snappy Gourmet
18. Coconut Truffles – Cincy Shopper
19. Snickerdoodle Cookie Dough Truffles – A Magical Mess
20. White Chocolate Peppermint Truffles – Thrifty and Thriving

Perfecting Your Chocolate Truffle Recipe

To make your chocolate truffles stand out, think outside the box when it comes to choosing coatings and flavorings. You can coat your truffles with coconut flakes, colorful candy sprinkles, chopped nuts, or crushed peppermint candies. If you make many truffles, put them in lovely containers and give as gifts. Your friends won’t forget your kind gesture.

Love Chocolate? 

This chocolate cake recipe is the perfect one to try! How to Make Moist Chocolate Cake

What yummy chocolate desserts will you make this season?

Double Chocolate German Chocolate Cake

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Ingredients

Cake

Cooking spray to grease pans
4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2cups granulated sugar
1 cup butter or margarine (2 sticks), room temperature
4 large eggs
1 teaspoon vanilla
1 cup buttermilk

Coconut-Pecan Filling and Topping

3 large eggs
Cup granulated sugar or packed brown sugar
1/2 cup butter or margarine (1 stick)
Cup evaporated milk (from 12-Oz can)
Teaspoon vanilla
1 1/3 cups flaked coconut
Cup chopped pecans

German Chocolate Cake Directions:

1. Heat the oven to 350°F. Spray the bottoms and sides of three 8-inches or 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of waxed paper or cooking parchment paper. Line bottoms of pans with the paper.
2. Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
3. Meanwhile, in a medium mixing bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
4. Place an egg separator over a small bowl. Crack 1 egg over the egg separator to separate the yolk from the white. Separate 3 more eggs. Place yolks in a small bowl. (Save the whites for another recipe.)
5. With a hand mixer or stand mixer on medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
6. Wash and dry mixer beaters. In a small bowl, beat the egg whites on high speed until beaten egg whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
7. Pour batter into pans; use a rubber spatula to scrape batter from a bowl, spread batter evenly in pans and smooth top of batter. (If the batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in the third pan if not all pans will fit in the oven at one time; bake third pan separately.
8. Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
10. Separate the 3 eggs; save the egg whites for another recipe. In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
11. Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add the second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

This should yield up to 12 servings. You just need a total of 2 hours and 20 minutes to bake this sweet German treat. Indulge.

Looking for a Moist Chocolate Cake Dessert?

Try this moist chocolate cake recipe!

Try this Molten Chocolate Cake recipe for a decadent dessert!

For more dessert recipes on Stagetecture, click here.

St. Patrick’s Day Dessert: Irish Cream Chocolate Cheesecake

Total Time: Preparation 20 minutes + Cooking 1 hour 20 minutes + Chilling

Yields: one 9 inch springform pan

Chocolate Cheesecake Ingredients:

1 and half cups chocolate cookie crumbs

1/3 cup powdered/confectioners’ sugar

1/3 cup cocoa powder, unsweetened

¼ cup butter

8 ounces softened cream cheese

1 ¼ cups white sugar

1/4 cup cocoa powder, unsweetened

3 tablespoons all-purpose flour

3 eggs

Half cup sour cream

¼ cup Irish cream liqueur

Chocolate Cheesecake Directions:

1. Preheat oven to 175 degrees Celsius (350 degrees F).
2. In a large bowl, mix together powdered sugar, cookie crumbs, and 1/3 cup cocoa. Add melted butter and mix well. Pat into the bottom of a nine-inch springform pan. Bake in a preheated oven for 8-10 minutes and set aside. Increase the oven temperature to 230 degrees Celsius (450 degrees F).
3. In a large bowl, mix cream cheese, ¼ cup cocoa, white sugar, and all purpose flour. In a blender beat at a medium speed until well blended and smooth. Add eggs one at a time, and mix well after each addition. Mix in the sour cream and Irish cream liqueur. Blend on low speed. Pour the filling over baked crust.
4. Bake at 230 degrees Celsius (450 degrees F) for 8-10 minutes. Reduce the temperature to 120 degrees Celsius (250 degrees F), and continue baking for 1 hour.
5. Loosen the cake from the rim of the pan using a knife. Let it cool then remove the rim of the pan. Chill for few hours before serving.

Tip: If the cake cracks, dampen a spatula and smooth the top. Then sprinkle with some chocolate wafer crumbs.

Do you love Cheesecake Recipes?

Try these Oreo Cheesecake Bites recipe.

Perfect as St. Patrick’s Day Dessert, this rich, creamy cheesecake is nice to look at, wonderful to taste, and festive for the holiday. And you can even make it a day ahead!

Chocolate Desserts: How to Make Our Favorite Valentines Day Ideas

Valentine’s Day Treat Chocolate Strawberry Waffle Pops

Image via:  Food Network

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How about starting the chocolate sweet list with a chocolate strawberry waffle pop.  These are great if you have a group of people or just for your own comfort these sweeties will be perfect for your choosing.  They are easy enough to carry around for the youngsters and just one pop in your mouth will satisfy your sweet tooth craving.

Valentine’s Dessert Mini Heart Chocolate Cake

Image via:  Blog-Cooking Channel TV

Now this Valentine’s day idea will just fill your heart.  They say that Valentine’s day is the time you should express your feelings, and what better way than with the mini heart chocolate cake.  A little cocoa, flour, sugar, butter and viola!  You don’t have to be in love to make this, it can be little way to treat yourself.

Valentine’s Flourless Chocolate Cake

Image via:  Food Network

Here’s another cake recipe that will give your tastes buds a sugar high they won’t ever forget.  The flourless chocolate cake is so richly filled with all of the chocolate goodness that will make you fall in love if you aren’t already.  Now the process can be a little tedious but very rewarding in the end.

Espresso Chocolate Chip Cookies

Image via:  The Antidote

How about the traditional chocolate chip cookie but with an upbeat twist?  Espresso is a great wake me up and an even better ingredient for baking.  The espresso chocolate chip cookie has a bittersweet taste that will give your Valentine’s day pick up for the day.

Valentine’s day is wonderful and the desserts make it even better.  From the cakes, to the cookies, to the tasty pops.  You and yours will truly enjoy.  And Stagetecture readers, can you think of any of your favorite valentine’s day ideas of chocolate desserts?

For more Valentine’s Day ideas on Stagetecture, click here.

Summer Dessert: Chocolate Mousse Pie Recipe

Image via: Chow

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Ingredients

Mousse

• 1 tsp of vanilla extract
• A pinch of salt
• ¼ cup of sugar
• 3¾ cups of whipping cream (chilled)
• Chocolate shavings (optional)
• 12 ounces of finely chopped chocolate (semisweet)

Crust

• ½ stick of unsalted butter, chopped into pieces (room temperature)
• 21 pieces of chocolate sandwich cookies

Instructions

For the Crust

1. Preheat your oven to 350⁰ Apply butter to the base and sides of a circular springfoam pan.
2. Grind the cookies in a processor until there are no lumps.
3. Add butter and continue beating the mixture with the processor until it is moist.
4. Press the mixture onto the base and sides of the prepared pan.
5. Bake for 5 minutes then place the crust on a rack to cool.

For the Mousse

1. Mix the vanilla, chocolate, and salt in the processor.
2. Heat 1 cup of cream in a small saucepan until it boils.
3. With the processor still running, pour the hot cream through the feed tube and beat until the chocolate melts and becomes smooth.
4. Put the mixture in a large bowl and leave to cool, stirring occasionally.
5. In a large bowl, whisk the sugar and 2 cups of cream till the mixture forms stiff peaks. Add the blend to the chocolate mix.
6. Pour the mousse into the cooled crust. Freeze until the pie sets, for about 6 hours.
7. Put the remaining cream into a medium bowl and beat till stiff peaks form.
8. Apply it on top of the mousse and decorate with the chocolate shavings.

In this easy summer dessert, the ingredients merge beautifully to create a pie that is ideal for both casual potlucks and dinner parties. The chocolate cookie crust is deliciously crunchy while the chocolate mousse and whipped cream are packed with flavor and sweetness. For a great finishing touch, sprinkle some chocolate shavings on top.

For more summer desserts on Stagetecture, click here.

Chocolate Coconut Candies

Image via: Crazy for Crust

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Ingredients

• 2 tbsp of shortening
• 2 cups of semisweet chocolate chips (or 12 ounces)
• ½ cup of sweetened condensed milk
• 1 cup of chopped almonds
• 1¾ cups of flaked coconut
• 1¾ cups of confectioners’ sugar

Optional Ingredients

• Chopped almonds
• Flaked coconut
• Sprinkles
• Sliced almonds

Procedure

1. In a large bowl, mix the coconut, milk, almonds, and confectioners’ sugar. Shape into 1-inch balls. Put the balls in the refrigerator for about 20 minutes or until they become firm.
2. Turn on your microwave to high. Melt the shortening and semisweet chips for approximately one minute. Stir the mixture. Microwave at 10 to 20-second intervals and keep on stirring until it becomes smooth.
3. Remove the balls from the refrigerator and dip them in the chocolate. Allow the extra chocolate to drip off. Place them on waxed paper and leave them until they set. Store in a sealed container.
4. Yields about 2½ dozen candies.

Image via: How sweet Eats

Who knew such simple ingredients could be so good together? The elements in this recipe are a match made in heaven. Additionally, you can swap the ingredients to make your own chocolate desserts. For example, you can use sweetened coconut to add moisture and sweetness if you have a really sweet tooth. You can also substitute the almonds with raisins for a different flavor. Avoid using a can of sweetened condensed milk and stick to the recommended portion as you might end up with very sticky bars.

What favorite chocolate recipes are you making this season?