11 Best Grated chocolate cake Recipes

There are many types of Grated chocolate cake recipes around the world. Here we are going to show you different Grated chocolate cake recipe recipes in different ways.

Today we will also show you the nutritional value of that recipe and also much other information which will help you to maintain your healthy life.

We have listed 11 different recipes for the Grated chocolate cake recipe. Let’s see how to make them.

#1 Chocolate-Pecan Cake with Grated Chocolate

Ingredients

Health Information

Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Sulfite-Free, Kosher

Instruction

To prepare Chocolate-Pecan Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take devil’s food cake mix. Then follow the instruction for more details.

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using cooking spray, coat two 9-inch round cake pans.
3. Make the cake mix according to the box directions, adding 1/2 cup chocolate chips and 1/2 cup chopped pecans in the last step.
4. Divide the batter between the two pans and top with the remaining chips. Bake for another 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow 10 minutes for cooling.
5. Remove the pans from the oven and cool fully on wire racks.
6. 1 cup frosting, grated chocolate, and the remaining chopped nuts are mixed together.
7. Spread 1 cake layer with frosting mixture on a serving platter.
8. Spread the remaining frosting over the top and edges of the remaining cake layer.
9. Serve with pecan halves as a garnish.

#2 Grated Chocolate Chip Cake

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare Chocolate Chip Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take the yellow cake mix. Then follow the instruction for more details.

1. Combine the cake mix, eggs, milk, oil, vanilla, and vanilla pudding mix in a mixing bowl.
2. Add the chocolate chips and grated chocolate and mix well.
3. Bake for 1 hour at 350 degrees in a bundt pan.
4. Allow cooling before dusting with powdered sugar.

#3 Grated Chocolate Cake Martini recipes

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Kosher, Alcohol-Cocktail

Instruction

To prepare Chocolate Cake Martini recipes you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to make Creme de Cacao.

#4 Chocolate Chip Cake

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare Chocolate Chip Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take sweet chocolate. Then follow the instruction for more details.

1. Combine cake and pudding mixes, milk, oil, and eggs in a mixing bowl. Mix on low speed until the mixture is moistened. 2 minutes on medium speed 3 tablespoons grated chocolate and chocolate chips are added to the mix. Fill a greased and floured 10-inch fluted tube pan halfway with batter.
2. Bake for 55-65 minutes at 350 degrees F, or until a toothpick inserted near the middle comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool fully. Sprinkle the remaining grated chocolate and confectioners’ sugar over the cake.

#5 Prize Mahogany Chocolate Cake recipes

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare Prize Mahogany Chocolate Cake recipes you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take sugar. Then follow the instruction for more details.

1. Two 8 or 9-inch round cake pans should be greased and floured. I also suggest lining the pan with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
2. Cook chocolate and milk together in a small pot until thickened. Stir the mixture constantly. Allow cooling before serving.
3. In an electric stand mixer, cream together the butter and sugar. Whip till light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine baking soda and cake flour in a separate basin. Combine the ingredients and add to the sugar/butter mixture. To blend, use a mixer.
5. Add the cooled chocolate mixture to the mix.
6. Bake for 20-25 minutes after pouring into baking pans.
7. Remove from the pan and cool for 15 minutes on a wire rack.

#6 Chocolate Cake-I

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare Chocolate Cake-I you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take butter. Then follow the instruction for more details.

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees C). One 9 x 13-inch pan should be greased and floured.
2. Chocolate should be grated. Boil the milk and grated chocolate in a small pot until the liquid forms a custard.
3. The butter or margarine, as well as the sugar, should be creamed together. To the creamed mixture, add the eggs and sour cream.
4. Add the baking soda to the creamed mixture once it has been dissolved in water. Mix in the flour until everything is well combined. Mix in the grated chocolate mixture well. Fill a greased and floured 9×13-inch baking pan halfway with batter.
5. Preheat the oven to 350 degrees F (175 degrees C) and bake for 40 to one hour.

#7 Chocolate Cherry Cake

Ingredients

Health Information

Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Kosher

Instruction

To prepare Chocolate Cherry Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to make cherry pie. Then follow the instruction for more details.

#8 4-ingredient chocolate mocha mousse cake

Ingredients

Health Information

Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Sulfite-Free, Kosher

Instruction

To prepare 4-ingredient chocolate mocha mousse cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take dark chocolate. Then follow the instruction for more details.

1. In a microwave-safe dish, combine the chocolate, coffee powder, and half of the cream. Microwave on HIGH for 1 minute, stirring halfway through, or until melted and smooth. Allow cooling fully before serving. Set aside the remaining cream to cool to room temperature.
2. Using an electric mixer, whip the remaining cream with the cooled chocolate mixture until just-firm peaks form.
3. Remove and discard the cake’s paper liner. Place the cake on a dish, frosting side up. Using oil, spray a 60-cm-long sheet of baking paper. Fold in half lengthwise and push together to adhere. Wrap the paper tightly around the cake, pushing it into the frosting on the edge (paper should extend 5cm above the cake and fit tightly around the cake). To seal the overhanging end of baking paper, spray it with oil. Mousse should be poured over the cake. Smooth the top carefully, making sure the baking paper doesn’t shift. Refrigerate for at least 4 hours, or until completely set.
4. Remove the cake’s paper. Place on a serving platter. Fill a piping bag halfway with whipped cream and a 1cm-fluted nozzle. To make the cream, pipe it atop the mousse. Grate some chocolate on top. Serve.

#9 German Chocolate Cake

Ingredients

Health Information

Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare a German Chocolate Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take cake flour. Then follow the instruction for more details.

1. Preheat the oven to 350 degrees Fahrenheit. Grease three 9″ cake pans with cooking spray and line with parchment paper. Combine flour, cocoa powder, salt, baking soda, and baking powder in a large mixing basin.
2. In a separate large mixing bowl, whisk together the vegetable oil, sugars, and eggs until well combined, then add the melted chocolate and vanilla and stir to combine. Toss the dry ingredients with the chocolate mixture, buttermilk, and coffee and stir just until incorporated.
3. Divide the batter evenly between the prepared cake pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow 10 minutes for cooling before inverting onto a wire baking rack to cool entirely.
4. In the meantime, prepare the filling: On two separate baking sheets, spread the coconut and pecans. Toast, tossing halfway through, until coconut is brown and pecans are caramelized and smell nutty in a 350° oven. Pecans will take 15 to 18 minutes, whereas coconut will take 10 to 12 minutes. In a large mixing basin, combine all of the ingredients.
5. Combine evaporated milk, egg yolks, sugar, and salt in a medium saucepan over medium heat. Whisk for 8 to 10 minutes, or until the sauce has thickened. When a finger is swiped through the sauce, it should coat the back of a wooden spoon and not run. Remove from the heat and mix in the butter and vanilla extract until well combined. Stir in the pecans and coconut to coat them. Allow cooling fully before serving. As the sauce cools, it will thicken further.
6. Place chocolate chips in a heat-safe bowl to make the ganache. Warm heavy cream in a small saucepan over medium heat until bubbles form around the rims. Allow 1 minute for the heavy cream to soak into the chocolate chunks before whisking until smooth. Allow to chill for at least 30 minutes, or until the ganache is thick enough to spread.
7. Assemble the cake: On a cake stand or serving dish, place one layer of cake. Spread a third of a cup of ganache on top, followed by a third of a cup of coconut filling. Repeat with the remaining ganache, coconut filling, and cake until all of the ganache, coconut filling, and the cake has been used.

#10 Chocolate-Orange Cake

Ingredients

Health Information

Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Kosher

Instruction

To prepare Chocolate-Orange Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take sugar. Then follow the instruction for more details.

1. In a heavy small saucepan, combine the first four ingredients. Stir over low heat for 3 minutes, or until butter melts and sugar dissolves. Increase the heat to high and cook for 2 minutes. Allow cooling fully.
2. Preheat the oven to 350 degrees Fahrenheit. 10 cup bundt pan, greased and floured 3 minutes with an electric mixer, beat cake mix and following 8 ingredients until thoroughly combined. Add the chocolate chips and mix well. Pour the batter into the pan that has been prepared. Bake for 1 hour, or until a toothpick inserted near the middle comes out with a few moist crumbs attached. Pour the sugar and butter mixture over the cake in the pan very away. Allow 30 minutes for the cake to rest.
3. Remove the cake from the pan and set it aside to cool fully. Serve with a dusting of powdered sugar on top.

#11 Mexican Chocolate Icebox Cake

Ingredients

Health Information

Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Red-Meat-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Alcohol-Free, Kosher

Instruction

To prepare Mexican Chocolate Icebox Cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take ladyfingers. Then follow the instruction for more details.

1. Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate, and 1/4 cup sugar in a heavy small saucepan over low heat until chocolate melts and the mixture is smooth. Remove saucepan from heat and cool to room temperature.
2. In a large mixing bowl, cream together 1 cup powdered sugar, butter, and 1 teaspoon vanilla extract with an electric mixer until smooth. Incorporate the cooled chocolate mixture into the batter. In a separate large mixing bowl, combine the remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon. Beat until firm peaks form with clean dry beaters. Half of the whipped cream mixture should be folded into the chocolate mixture.
3. In a ladyfinger-lined pan, spread half of the chocolate filling. Layer ladyfingers on top, then the remaining chocolate filling. Over the filling, pipe or distribute the remaining whipped cream mixture. Grated semisweet chocolate should be sprinkled on top. Refrigerate for at least 3 hours until firm. (This dish may be prepared up to one day ahead of time.) Cover and store in the refrigerator.) Remove the cake’s sides from the pan and serve.