6 Quick, Easy and Juicy Chocolate Cake Recipes

Chocolate cakes and cakes are an eternal and indispensable part of celebrations such as holidays, birthday parties or weddings.

This is simple and extremely popular – in fact, there is almost no person, who at least once in his life has not tasted a piece.

Also, enjoying chocolate cakes has a therapeutic effect, and is associated with the release of happy neurotransmitters in the brain, which increases our mood.

The delicious smell of freshly baked chocolate cake in the air acts as a great stress relief for most of us.

Light and delicious chocolate cake recipes are available to everyone today, and all you need is an oven, a little time and ingredients, with a little will power and imagination.

If you are a fan of chocolate desserts and want to try new recipes, we have prepared for you 12 simple, quick and super juicy homemade chocolate cake recipes that you can make in an instant.

List of recipes:

Cake with chocolate pudding and coconut

Chocolate and orange cake

Cake with cherries and chocolate

Creamcake with walnuts and chocolate

Banana and chocolate cake

Strawberry and chocolate cake

6 Super Delicious Chocolate Cake Recipes

1. Cake with chocolate pudding and coconut

On a hot summer afternoon, enjoy one of these delicious cakes with chocolate coconut pudding. These small cakes are made from coconut milk, cocoa powder and Kahlu.

INGREDIENTS

1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
3 large eggs, separated
1 1/3 cups whole coconut milk
1/4 cup kahlu
1 cup granulated sugar
1 teaspoon vanilla extract
Powdered sugar to sprinkle

INSTRUCTIONS

Preheat the oven to 350 C

Put 4 cake jars (ramekina), if necessary and more, in a 13×9 size baking pan. Fill the casserole with enough water to reach half the ramekin from the outside.

In a small bowl, whisk the flour, salt and cocoa powder.

In another bowl, whisk the egg yolks and 3/4 cup of granulated sugar until smooth. Gradually add the flour mixture and beat until thickened. Add kahlua, vanilla extract and coconut milk and beat until smooth.

In another bowl, beat the egg whites with a mixer until frothy. Add the remaining granulated sugar and beat until soft tips form. Mix 1/4 of the egg white mixture into the yolk mixture, then add the remaining egg white mixture and stir carefully until streaks appear.

Pour equal amounts of the mixture into each ramekin. Bake for 35-40 minutes or until the middle is firm, but slightly rubbery.

Remove from the oven and leave to cool for 15 minutes. During this procedure, keep ramekin in water.

After cooling, sprinkle with powdered sugar.

2. Chocolate and orange cake

A classic recipe for sponge cake made of chocolate and orange. It’s very easy – you can make it in a food processor in minutes.

INGREDIENTS

100 g unsweetened butter, softened
50g good quality cocoa powder
90ml boiling water
3 large eggs
4 tablespoons milk
175g self-picking flour, sifted
1 tablespoon baking powder, sifted into flour
300g brown sugar
Finely grated peel of 1 orange

For glaze and filling

150g Bournville chocolates, cut into small pieces
Double cream of 150ml
3 tablespoons apricot jam

For decoration

100 g dark chocolate of good quality (55-60% cocoa fat) made in curls.

PREPARATION

Preheat the oven to 180ºC. Lubricate round metal pans of 2 x 20 cm in size and line with parchment paper.

To make sponges, measure cocoa and boiling water in a large bowl and mix into a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this, but be careful not to overdo it.)

Distribute the sponge mixture evenly between the prepared cans. Bake in a preheated oven for about 20-25 minutes until the sponges are well picked up and separated from the sides of the pan. Remove the sponge from the oven and let it cool completely.

For glaze and filling, put the chocolate and cream in a bowl, and fortim put it over a saucepan with boiling water for 10 minutes until it melts (do not allow the pan to touch the water), stirring occasionally. Allow to cool until thickened to an expandable consistency.

Finally, grease the tips of both sponges with apricot jam. Grease the top of one sponge with half a glaze, and place the other sponge over it. After that, cover the top of the cake with the rest of the icing. Sprinkle the top with chocolate curls and enjoy!

3. Cake with cherries and chocolate

This quickly made damp, imaginative, chocolate cake is loaded with cherries and chocolate chips. Only for serious chocoholics!

INGREDIENTS

1 cup (240 ml) of warm water
1/3 cup (30 g / 1 oz) cocoa powder
1 cup (140 g / 5 oz) all-purpose flour, sifted
1 cup (200 g / 7 oz) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable/ canola oil
1 teaspoon pure vanilla extract
1 1/2 cups (230 g) fresh cherries, pitted and halved
2 teaspoons all-purpose flour
1/2 cup chocolate chips or pieces

PREPARATION

Preheat the oven to 180C and oil the 24x24cm pan.

In a small bowl, whisk hot water and cocoa powder until smooth. Set aside to cool slightly.

In a large bowl, combine flour, sugar, baking powder and salt.

In another medium bowl, mix eggs, oil, vanilla extract and water-cocoa. Add the egg mixture to the flour and stir with a rubber spatula only until combined. Do not mix them – the less you mix, the easier the cake will be.

In a small bowl, throw the cherries with 2 teaspoons of flour to prevent the cherries from sinking during baking. Add cherries and chocolate chips to the cake dough and fold until combined.

Roll out the dough into a prepared baking pan and smooth out the top. Bake for 30-35 minutes or you can check by sticking a toothpick in the middle of the cake and see if it is still wet. Allow the cake to cool completely on a wire stand.

Sprinkle the top with powdered sugar or chocolate ganache. Serve at room temperature.

The cake can be stored in the refrigerator for up to 4 days.

4. Creamcake with walnuts and chocolate

This creamy walnut chocolate cake with a hint of cinnamon is nicely served with blueberry or lemon ice cream.

INGREDIENTS

Purchase: 8

100g plain chocolate, broken into pieces
100g butter
150 g walnuts, chopped
3 eggs, separated
150g caster sugar
100g plain flour
1 1/2 teaspoons baking powder
1 pinch of ground cinnamon

PREPARATION

Preheat the oven to 180 C. Grease and sprinkle with flour on a 20 cm cake sheet.

Cut the chocolate into small pieces and put it in a small pan with butter. Leave to melt over a very small fire. When creamy, add half of the chopped walnuts. Put the rest aside.

Beat the egg whites with one tablespoon of sugar until stiff tips are formed.

In a separate bowl, mix the egg yolks with the remaining sugar. Add sifted flour, baking powder and a pinch of cinnamon to the yolk mixture. Beat everything with the chocolate mixture. At the end, gently whisk into the egg whites.

Pour the cake mixture into the prepared sheet. Sprinkle over the top of the remaining nuts.

Bake in a preheated oven for about 30 minutes.

5. Banana and chocolate cake

This banana and chocolate cake can be enjoyed as a snack, afternoon tea or dessert. For the ultimate treat, serve with whipped cream.

INGREDIENTS

175g butter
125g caster sugar
145g dark brown soft sugar
1 egg, whipped
1 teaspoon vanilla extract
250g banana puree
225g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
170g chocolate chips

PREPARATION

Preheat the oven to 180 C. Grease and sprinkle with flour a casserole measuring 25x38cm or similar size.

In a large bowl, combine butter, casserole sugar and dark brown soft sugar until fluffy. Whisk in egg and vanilla. Fold into banana puree.

In a separate bowl, combine flour, baking powder and salt. Roll the flour mixture in the butter mixture. Stir in the chocolate chips.

Schedulesand in a prepared tin and bake in a preheated oven for 20 minutes. Cool before cutting into squares.

6. Strawberry and chocolate cake

Light cake made of marble chocolate, cocoa powder and strawberry jelly. Kids love this cake!

INGREDIENTS

4 eggs
500ml milk
200 g caster sugar
100g butter, softened
250g plain flour
1 teaspoon baking powder
3 tablespoons cocoa powder
75 g strawberry powder jelly
5 fresh strawberries

PREPARATION

Preheat the oven to 180 C. Grease and sprinkle with flour a baking pan of about 20 x 20cm.

Add eggs and milk to the food processing bowl; pulse for a few minutes or until mixed. Add sugar, softened butter and flour and mix. Add the baking powder and whisk for the last time.

Transfer 1/3 of the cake mixture to a bowl with a teaspoon; add strawberry powder and stir to combine.

Add cocoa powder in the food processor to the remaining cake mix; Stir until it’s just stirred.

Pour the chocolate cake mixture into the prepared sheet. Add strawberry mixture to the top; with a knife, sprinkle the cocoa mixture on a strawberry layer to make a marble effect.

Bake in a preheated oven for 40 to 45 minutes. Cool the cake in a tin for 5 minutes before removing it on a wire rack to cool completely and cut into cubes.

Cut the strawberries in half and serve with the cake. Enjoy!