BHG Delish Dish

Stirring Up Ideas In The Kitchen

chocolate cake

This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you’ll make time and time again.

This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you'll make time and time again.

This is the type of chocolate cake that you just want to face plant straight into and not come up for air until your plate is licked clean. It’s the type of cake that you’re makes you keep going back for seconds with your fork all night. There’s no need to cut yourself a slice, you can just go straight for the whole cake. I have no apologies about that.

This homemade chocolate cake is frosted with the most glorious chocolate cream cheese frosting. Why don’t I have a slice in front of me right now? Now, I make a ton of poke cakes, and even a Chocolate Mudslide Cake, but this is a cake is different. This is a Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting.

Dark Cocoa Buttermilk Cake with Chocolate Marscarpone Frosting

The cake calls for unsweetened cocoa powder or dutch-processed cocoa powder. I used regular unsweetened cocoa powder because I usually don’t have dutch-processed cocoa powder on hand. So there is no need to run out and buy the dutch-prcoessed cocoa powder.

You definitely need to pick up some buttermilk for this recipe. The buttermilk is a bit sour and lends well to the combination of flavors in this cake. I love when a recipe calls for buttermilk! The rest of the ingredients are pretty straight forward. You’ve got your sugar, flour, leaveners and of course butter. Every good cake starts with butter.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

I baked this cake in a 9-inch by 13-inch pan, but this recipe also gives you the option to bake this cake in three 8-inch rounds. Using the 9×13 inch pan makes this cake the perfect size for summer potlucks.

Okay, lets talk about this frosting for a minute. The original recipe has a mascarpone frosting, but I decided to try something a bit different. I really love a good mascarpone frosting, but sometimes the ingredient can be difficult to find, and it’s more expensive than regular cream cheese. I also doubled the amount of cream cheese that the original recipe called for, so be sure to use 8 ounces instead of 4. Also, make sure to leave your cream cheese out at room temperature to soften before you beat it into the frosting.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

The frosting is not thick like a traditional buttercream. It’s soft and just melts in your mouth. Often times I will whip the frosting for a couple extra minutes to incorporate some extra air into the frosting. I also used a sweetened cocoa powder instead of unsweetened for the frosting. The sweetened cocoa powder is a darker, and much less bitter.

Do yourself a favor and grab the recipe to make this weekend!

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Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!

Black Forest Cake

First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.

Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.

Black Forest Cake

Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.

Black Forest Cake

This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!

I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!


Please tell me I am not the last person on earth to make a slow cooker cake? It’s true, this is my FIRST slow cooker dessert. I was amazed at just how easy it was! Whip up a quick cake batter, pour it in the slow cooker and walk away for two hours.

This Slow Cooker Mint Chocolate Pudding Cake is so simple. Mix up the cake and let is bake!

I was skeptical when I first saw the original recipe, because this has a traditional batter for a cake, and then you pour a lot of liquid on top. Could this really all bake together and actually work?? The answer is yes! This glorious Slow Cooker Mint Chocolate Pudding Cake is magic.

It is a rich chocolate cake with mint chocolate chips and a pudding-like sauce that bakes under the cake. This means you get a spoonful of pudding in every bite of cake.

This no-fuss Slow Cooker Mint Chocolate Dessert is perfect for holidays.

The cake is a sponge-like denser texture, but it doesn’t rise the same way as an oven baked cake. It is an easy batter, I didn’t even use a mixer. The one helpful trick I can give you is to use a slow cooker liner in the crock pot. It makes clean up a breeze! Instead of scrubbing my crock pot clean, I could just lifted out the bag and wipe down any residue.

The original recipe was for a chocolate peanut butter version, but since the holidays are quickly approaching, I figured mint chocolate was appropriate. Plus, I pretty much gobble up mint chocolate desserts like it’s going out of style. I guess it is a good thing my boyfriend doesn’t like mint; it means more for me!

This Slow Cooker Mint Chocolate Pudding Cake is quite possibly the easiest cake ever!

The longer this cake cooled, the thicker the pudding got. I am sure it is best served warm, but I actually served it cold and it did not disappoint. I topped it with a scoop of ice cream and also some whipped cream.

The only alteration I made to the original recipe is that I used ½ cup of crushed mint chocolate pieces instead of peanut butter.


We are one day away from my husband’s birthday. Each year I make him a chocolate cake. It’s seriously his favorite thing in the world. These cakes have ranged from the standard chocolate cake to chocolate sheet cakes.

Chocolate Pound Cake

This year, I thought it would be great to vary up the cake options. For the last year, I have tested so many chocolate cakes for my cookbook (coming out in just one month! Eeeekk) that the very thought of baking another one made me absolutely exhausted. I needed a trusty cake that would not require much of anything from me that the husband would adore. I think I found the cake I was looking for.

Chocolate Pound Cake

I found the Chocolate Pound Cake recipe on BHG.com during my standard search for chocolate cake and thought it looked quite lovely. Pound cakes are also my favorite so that was an equally alluring fact about this option. Lastly, I wanted a recipe that wouldn’t take too much time and effort so no frosting for me. I nice dollop of whipped cream sounded lovely.

Chocolate Pound Cake

So did I make any changes to this recipe? Nope I actually made it as is (except I eliminated the almond extract due to a nut allergy) and was very pleased with the deep chocolate flavor and moist and tender texture of the cake. For presentation purposes I added a simple fresh whipped cream and a few raspberries for color. I thought the garnish was classic and elegant.

Chocolate Pound Cake

This was indeed the perfect mature birthday treat for the birthday boy.


Chocolate cake and coconut is a weakness of mine, I’ll take either separately, in any form. Put them together and I’m a slave to my spoon until my plate is cleared.

This chocolate-coconut cake recipe is no exception. It’s hard to declare which part I like most, the moist chocolate cake or the creamy coconut-y frosting—so I ate, and I ate and I ate, until I came to the conclusion, I couldn’t decide.

That is no exaggeration, I think my pores have been pleasantly releasing a coconut scent for a day now. I’m not complaining, nor did anyone else in my family who also loved this latest BHG cake that I made.

To get started, click here for the recipe. One small note, I didn’t have buttermilk on hand so I swapped that portion for sour cream. I’ve made this cake before and the sour cream works fine, but the buttermilk is really where it’s at for this one.


Molten Chocolate Cakes | BHG Delish Dish

It’s an exciting week! The Better Homes and Gardens New Cook Book was launched this week and I received a copy. You know what cookbook I’m talking about…

The Better Homes and Gardens New Cook Book

The familiar red plaid cover, it has tons of amazing recipes…ummm, over 1200 recipes, tons of color photos (over 1000) and I found it hard to pick just one recipe to recreate and share with you. And then I saw this recipe for

Molten Chocolate Cakes

and stopped dead in my tracks.
Read more


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