Gallery: Share Your Sweets: Chocolate Cake

Wendy's Chocolate Buttermilk Mini-Bundt Cakes
Wendy's Chocolate Buttermilk Mini-Bundt Cakes

"The recipe for these deeply chocolate mini-Bundtlette cakes is actually written for a 6-cake Bundtlette pan. All guess work about batter quantity and baking time is gone and mini-cake perfection is assured. This incredibly rich and moist cake is made with both dark cocoa and chopped chocolate. The cakes can easily hold their own with a dusting of powdered sugar instead of the glaze, if you prefer, but encasing the bundlettes in rich creamy ganache creates chocolate nirvana. An excellent choice for care package sharing, these mini-cakes stay moist and delectable for at least one week."—Wendy

Posie's Chocolate Peanut Butter Layer Cake
Posie's Chocolate Peanut Butter Layer Cake

"Here is a recipe for a chocolate peanut butter layer cake. Very decadent and rich—and very, very good."—Posie H.

Kayle's Flourless Chocolate Truffle Cake
Kayle's Flourless Chocolate Truffle Cake

"This cake, or torte/tart, is perfectly rich and fudgy and decadent! It's made with a chocolate cookie crust, a luscious, gluten-free filling, and then topped with a dusting of cocoa powder. Perfection!"—Kayle B.

Robyn's Chocolate Penuche Cake
Robyn's Chocolate Penuche Cake

"Penuche filling is the perfect foil to any cake. It's flavor is unique, kind of like a poor girl's caramel. And the texture, so reminiscent of boardwalk fudge is outstanding. I love it paired with this chocolate cake as the dense, darkly sweet penuche plays so well against the moist, cocoa rich layers."—Robyn F.

Pete's Chocolate & Porter Cake
Pete's Chocolate & Porter Cake

"I mostly dream (and blog) about food while my husband focuses on drink (namely beer, whisky and coffee). But he's also the master baker in our house, making wonderful breads and cakes. He developed this recipe himself for a chocolate cake baking competition, basing the sponge on a classic devil's food cake, adding a London porter (dark ale) to give a rich beer flavour and sandwiching the layers with porter-whipped cream. It's become my absolute favourite chocolate cake and I ask him to make it as often as I can get away with!"—Kavey F.

Sonali's Chocolate Raspberry Brownie Cake
Sonali's Chocolate Raspberry Brownie Cake

"Rich, fudgy and choclatey, this cake is just perfect for chocolate lovers and is nicely balanced by the tart raspberries. The recipe uses frozen raspberries so it can be made any time of the year."—Sonali G.

Chelsea's Cookies and Cream Cake
Chelsea's Cookies and Cream Cake

"Three layers of moist chocolate cake spread with cookies and cream cheese filling and topped with a thin, sugary glaze and oreo crumbs. A chocolate lovers dream."—Chelsea D.

Jen's Devil's Food Cake
Jen's Devil's Food Cake

"I first made this chocolate cake this year for my sister-in-law’s birthday and it was a major hit with both of our families. It is delectably fudgy and the sour cream in the ganache frosting adds just the right note to balance out the sweetness. And it’s so easy you don’t even need your mixer!"—Jen R.

Natalie's Reeses Cup Bundt Cake
Natalie's Reeses Cup Bundt Cake

“This cake combines my two favorites – chocolate and peanut butter – in a rich, chocolatey bundt cake filled with chopped peanut butter cups, covered with a chocolatey glaze, and topped with more peanut butter cups, because you can never have too many peanut butter cups”—Natalie P.

Adria's Chocolate Cake with Raspberry White Chocolate Mousse Filling.jpg
Adria's Chocolate Cake with Raspberry White Chocolate Mousse Filling.jpg

"This chocolate cake is filled with a raspberry and white chocolate mousse and frosted with ganache. The layers of chocolate cake are already moist and tender, and they become even more so with a slathering of raspberry sauce. The raspberry white chocolate mousse is so delicious, and in addition to contributing an amazing flavor and a nice color contrast, it also serves to hold that wonderfully crumbed cake together. The ganache takes the cake into absolute decadence, and I always appreciate the clean, shiny finish that it provides."—Adria M.

Emily's Chocolate Bundt Cake with Coconut Cream
Emily's Chocolate Bundt Cake with Coconut Cream

"This cake is decadent; having a Carmel Sauce, Chocolate Ganache, and Coconut Cream Frosting! I am a big fan of putting everything you dream of into one food, so I thought it sounded absolutely divine to have loads of Chocolate and Coconut all in one dessert. There are a lot of sour cream cakes out there, but since I don’t eat dairy I decided to make a vegan one with coconut yogurt instead. I love to bring this cake to parties. This cake is actually pretty easy to make, just a few extra steps for the toppings."—Emily T.

Tipsykit37's Chocolate Pudding Cake
Tipsykit37's Chocolate Pudding Cake

"I've been eating this chocolate pudding cake since I was little, and it's still one of my favorites. It's not the prettiest dessert, but the taste makes up for it. It has a layer of soft chocolate cake studded with walnuts, and a layer of delicious chocolate pudding-like sauce. And you can mix and bake the whole thing right in the pan, so no pile of dirty dishes to clean up, either!"—Tipsykit37

Rebecca's Chocolate Cake with Mocha Buttercream
Rebecca's Chocolate Cake with Mocha Buttercream

"I know I have a winner of a recipe when the I-Don't-Like-Sweets Hubs inhales a second slice. The cake is moist and perfectly chocolatey. It begs for a tall glass of milk to wash it down. The mocha buttercream modernizes the cake, though vanilla or chocolate would be equally good. You pick your poison."—Rebecca E.

Stephanie's Chocolate
Stephanie's Chocolate "Wartime" Cake

"Hi!! I literally just made the BEST chocolate cake. Serious secret weapon science: Mayonnaise is the secret weapon in this cake. The recipe hails from Cooks Illustrated’s The Science of Good Cooking cookbook. It is a “wartime” cake because ingredients like butter and fresh eggs were scarce during World War II, so cooks came up with cakes that worked without them–often using mayonnaise. We can talk about the science of micro-droplets, protein particles, and "blooming" cocoa, but the actual baking process for this tender chocolate cake is a dump-and-stir cinch. Whether it’s the mayo, the coffee, the cocoa or the science, this is the darn best chocolate cake I have had in a long time, if ever."—Stephanie L.

Alyssa's Palet d'Or from Thomas Keller's Bouchon Bakery Cookbook
Alyssa's Palet d'Or from Thomas Keller's Bouchon Bakery Cookbook

"I didn't have any gold foil, so I guess it was merely a "palet"-- or puck that happened to be filled with lots of Valrhona. Sounds much less cool but the taste buds didn't seem too mad about it."—Alyssa E.