Chocolate Cakes

Chocolate Cakes
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Chocolate cakes are always perfect for Valentine's Day! For garnish add small candy or chocolate hearts on top of the cake, or along the plates edge. Sprinkles are nice too. There is always a reason for chocolate cake!

Mississippi Mud Cake


1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs slightly beaten
1-1/2 cups self rising flour
Mini marshmallows


1 box powdered sugar
1/2 cup cocoa
4 oz. butter
1/2 cup milk
1 tsp. vanilla

Preheat oven to 325 degrees F. Melt butter and cocoa together. Add sugar and eggs, then the flour, mixing well. Pour into a 9x13x2 inch greased pan and bake for 25-35 minutes. For icing: Mix all ingredients until smooth. While cake is still hot, but not directly out of the oven, cover top with marshmallows and allow to melt. Spread icing on top of the marshmallows

Moist Chocolate Cake


1/2 cup cocoa
1 cup hot water
1 cup mayonnaise
1 cup sugar
1 egg
2 cups flour
1 1/2 tsp. baking soda
1 tsp vanilla

Mix cocoa with hot water. Set aside to cool. Mix mayonnaise, sugar and egg together. Add cooled cocoa mixture. Add flour, baking soda, and vanilla. Pour batter into two 8 inch layer cake pans that have been lightly buttered or sprayed. Bake at 375 degrees for 25-30 minutes. Frost with your favorite icing or sprinkle with confectioner's sugar for a snack cake.

Chocolate Velvet Cake


4 ounces German chocolate, broken in pieces
6 tablespoons butter
3 tablespoons flour
3 eggs, separated
4 tablespoons sugar
Chocolate Glaze (recipe follows)

Melt chocolate and butter in a glass bowl in microwave. Try 30 seconds at a time; it depends on the power of your microwave. Stir until smooth. Stir in flour. Blend in egg yolks, one at a time. Beat egg whites until foamy Gradually beat in sugar and continue to beat until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly.

Pour into a greased and floured 8 inch layer pan. Bake at 350 degrees for about 20 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Finish cooling the cake upside down on rack. Spread top and sides with Chocolate Glaze.

Chocolate Glaze


4 ounces German chocolate
3 tablespoons water
3 tablespoons butter, melted

Melt chocolate in glass bowl in the microwave. Add water and stir until smooth. Stir in butter. Cool to thicken before using on cake.


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About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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