Mmm. The Best Chocolate Desserts! I honestly believe that chocolate is the closest we can get to heaven as mortals. Seriously. Is there anything better than chocolate to make you feel all wonderful and gooey inside? Can anything cheer you up as instantly as chocolate desserts can? If you’re like me, you are going to love these Best Chocolate Desserts as well as the mouth-watering pictures of the amazing treats and the detailed cooking recipes provided for all 6 chocolate desserts. So, what are we waiting for? Let’s dig in! You can either pick the chocolate desserts you are interested in from the list provided below. Whichever your chocolate-loving heart prefers! Enjoy!

Chocolate Pudding

Recipe of Chocolate Pudding - Combination of milk and cocoa topped with grated buko.

Ingredients:

1/4 cup sugar

1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips
Four 6-ounce ramekins or custard cups

How to make chocolate pudding:

1.  Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat. 
2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3.  Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.

Chocolate Cake

the best chocolate ever- something moist but firm and of 

course very tasty.

Ingredients:

• 120 grams semi-sweet chocolate
• 1/2 cup boiling water
• 1 cup (224 grams) butter
• 2 cups (400 grams ) sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 2&1/2 cups (300 grams) sifted cake flour
• 1 cup buttermilk or sour cream
• Chocolate Fudge Frosting
• 4 tablespoons cocoa (or 5 tablesppons Nestle quick 2 squares unsweetened chocolate or
• 120 grams semi sweet chocolate)
• 1v& 1/2 cup sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract

How to make Chocolate Cake:

• Melt chocolate in boiling water; cool. Cream butter with 1 2/3 cups of the sugar and beat until light and fluffy.
• Add egg yolks one at a time, beating after each addition. Add vanilla to chocolate mixture. Add chocolate mixture to creamed mixture.
• Sift together salt, soda and flour. Add alternately with buttermilk to creamed mixture, beating well after each addition until smooth.
• Beat egg whites until frothy, then add the remaining 1/3 cup sugar in four additions, beating well until stiff but not dry. Fold into batter.
• Pour into three 8-inch (or two 9 -inch) greased pans with paper lined bottoms, and bake at 350 deg Fahrenheit for 20 minutes. Cool. Frost with Chocolate Fudge Frosting.
• How to make Chocolate Fudge Frosting:
• In heavy saucepan over low fire, cook cocoa, milk and sugar, stirring  continuously until mixture thickens and coats spoon. Add butter and vanilla, mixing well. Spread on cake while frosting is hot.

Chocolate Banana Cake

Ingredients:

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoonsbaking soda

1/2 teaspoon salt

2 large eggs

1 cup mashed ripe bananas(about 2 medium sized bananas)

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil)

1 1/2 teaspoons pure vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. In a large bowl whisk 
2. together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.Set aside.
3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. 
4. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. 
5. Pour the batter into the prepared pan and bake for about 35 to40 minutesor until a toothpick inserted in the center of the cake comes out clean.  
6. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache:

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Chocolate Ganache Frosting:

8oun ces (227 grams)semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Chocolate Zucchini Cake

 

Zucchini in a chocolate cake? It’s hard to imagine , but this cake is so good, it doesn’t need frosting.

Ingredients:

1  cup (225 grams) Butter
2  cups (400 grams) Sugar
3  cups grated zucchini (about 2 pieces), do not pack in
1/2  cup salad oil
2  cups (280 grams) all-purpose flour
2  teaspoons baking soda
1  teaspoon salt
3  teaspoons ground cinnamon
1  cup chocolate chips
1  cup chopped nuts
2  eggs


How to make Chocolate Zucchini Cake:

• Cream butter with sugar. Add the other ingredients and mix well.
• Bake in a greased and floured rectangular pan in a 350 degrees Fahrenheit oven for 40 minutes.
• If you can’t do without a frosting, ice with whipped cream (2 boxes of all-purpose cream-chilled and whipped)

 Low Fat Chocolate Cake with Raspberry Sauce

Ingredients:

CAKE:

1 cup flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

2 tablespoons Argo® Corn Starch

1/2 teaspoon baking soda

1/4 teaspoon Argo® Baking Powder

1/2 teaspoon salt

1 egg

1 egg white

1/3 cup low fat OR nonfat buttermilk

1/3 cup water

1/3 cup Karo® Light OR Dark Corn Syrup

2 tablespoons butter, melted

1 tablespoon Mazola® Corn OR Vegetable Plus! Oil

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

RASPBERRY SAUCE:

1 package (10 ounces) frozen raspberries thawed

1/3 cup water

2 tablespoons sugar

1 tablespoon Argo® Corn Starch

How to make:

1. Preheat oven to 350°F.
2. For CAKE: Combine flour, sugar, cocoa, corn starch, baking soda, baking powder and salt in a large bowl; set aside.
3. Whisk egg, egg white, buttermilk, water, corn syrup, butter, oil and vanilla in a medium bowl until well blended. Gradually stir into flour mixture until smooth. Pour into a greased 9-inch square baking pan.
4. Bake 24 to 28 minutes until toothpick inserted in center comes out clean. Cool pan 10 minutes on wire rack before removing cake from pan, if desired. Serve with Raspberry Sauce (recipe follows).
5. For RASPBERRY SAUCE: Strain juice from raspberries (about 1/3 cup) into a small saucepan; set raspberries aside. Stir water, sugar and corn starch into juice. Bring to boil over medium heat, stirring constantly; boil and stir 1 minute. Gently stir in raspberries. Cool before serving. Raspberry Sauce is also delicious with frozen yogurt or ice cream. Makes 1-1/3 cups.
6. Nutrition Information (1 serving = 1/16 cake without sauce): Calories 123; Total Fat 3g; Sat Fat 1g; Cholesterol 17mg; Sodium 152mg; Carbohydrate 23g; Dietary Fiber 1g; Sugars 15g; Protein 2g
7. NOTE: Cake recipe may be doubled and baked in a 13 x 9-inch baking pan. Bake 29 to 33 minutes until toothpick inserted in center comes out clean.

Chocolate Souffle Cake

Ingredients:

• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter, chopped, and more to dust the cake pan
• 9 large eggs, separated
• 1 ¼ cup granulated sugar, divided, and more to dust cake pan
• 2 large egg whites
• 1 tablespoon water
• 1 pinch table salt
• 1/3 cup unbleached, all-purpose flour
• whipped cream (optional)
• fresh strawberries, hulled and sliced (optional)

Instructions:

1. Preheat Cuisinart Brick Oven to 375°F. Set oven to either the convection bake or bake setting and make sure rack is in position "A."
2. Grease a 10 x 3 inch round cake pan and then line it's bottom with parchment paper. 
3. Dust the entire round pan with sugar and then wipe the lip of the pan clean so that it is free of butter and sugar.
4. Melt chocolate and butter in a heat-proof bowl over a pot of simmering water. Set aside for later use, but try to keep warm.
5. Mix egg yolks and 3/4 cup of sugar with Cuisinart® Hand Mixer fitted with the whisk attachment. 
6. When mixture becomes pale and thickened, add in the chocolate mixture and continue to whisk. Set aside mixture.
7. After thoroughly washing drying the whisk attachment, whip together the egg whites, water, and salt until foamy (usually takes 1-2 minutes). 
8. Slowly add in the remaining sugar and whisk for another 3-4 minutes. 
9. Stir small amount of meringue mixture into the chocolate/yolk mixture. Next fold the rest of the meringue mixture into the lightened chocolate/yolk mixture. Make sure ingredients are fully combined. Sift flour in to the mixture fully combine.
10. Pour mixture into round pan and bake for 35-45 minutes until the cake has puffed up but no longer looks moist. It should still be soft to touch.
11. Turn cake out onto server plate and remove pan and parchment. Add whipped cream and strawberries on top (optional). Ready to serve!