Greatest 3 Chocolate Cake Recipes for Special Occasions and Desserts at Home #cakerecipes #chocolatecake

Looking for a great dessert for completing your meals at home or for making special occasions such as weddings, sweet and memorable for you and your guests? Then look no further as you can never go wrong with chocolate cakes. Chocolate cakes are widely used by people of all kinds so as to make meals special and satisfying. There are many different types of chocolate cake recipes that you can use to make delicious chocolate cakes at home today each with its own unique feel and taste.

However, to save you the trouble of going through all of them, we’ve rounded up three of the best chocolate cake recipes that will leave you and your family or guests feeling completely satisfied and impressed.

Below are the 3 tongue wetting chocolate cake recipes for special occasions and desserts at home.

Chocolate Coconut Cake

The extravagant chocolate coconut cake comes with a dash of coconut that will ensure your moist chocolate cake experience will be taken to a whole new level.

Main Ingredients:

  • 1 cup of milk.
  • 2 eggs.
  • 1 cup of sugar.
  • 1/4 cup of cocoa powder.
  • 125g of softened butter.
  • 1/2 cup of desiccated coconut.
  • 1/2 teaspoon of coconut essence.
  • 1 cup of sugar.
  • Double cream to serve.

Chocolate buttercream ingredients:

  • 200 g. of dark chopped chocolate.
  • 200 g. of chopped butter.


  1. Preheat the oven to 160 – 180 degrees Celsius fan-forced. Grease a round cake pan that is approximately 6.5cm deep and has a base of 20 cm. Beat the butter, sugar, and coconut essence, using an electric mixer until it becomes fluffy. Add the eggs, one at a time while making sure you beat the mixture well after adding each egg.
  2. Sift half of the cocoa butter and half of the flour over the butter mixture. Add half of the coconut, then stir so as to combine. Add half of the milk, then stir so as to combine. Repeat this process with the remaining coconut, flour, cocoa, and milk. Spoon into the prepared pan, then smooth the top. Bake for approximately 55 minutes until the skewer inserted in the centre comes out clean. Stand the pan for about 10 minutes, then turn it out onto a wire rack so as to allow it to cool.
  3. Begin making the chocolate butter cream by placing chocolate and butter in a ceramic bowl or glass over a saucepan of simmering water. Stir the mixture until it becomes smooth, then let it cool to room temperature. Beat the mixture with a wooden spoon until it becomes thick and spreadable.
  4. Cut the cake in half cross ways while using a serrated knife, then place the bottom of the cake on a plate. Spread the cake with one-third of the butter cream, then sandwich it with the cake top. Spread the remaining butter cream over the top and side of the cake and then proceed to serve it with cream.

Chocolate Mousse Cake

This indulgent chocolate mousse cake dessert is perfect for ending the meal in a satisfying and fulfilling way.

Main Ingredients:

  • 4 eggs.
  • 125 g. of unsalted butter.
  • 500 g. of dark chocolate.
  • 2 tablespoons of golden syrup.
  • 1 tablespoon of sifted plain flour.
  • 1 tablespoon of caster sugar.
  • Chocolate sorbet for serving.
  • Melted chocolate for decorating.

Coffee Mascarpone Ingredients:

  • 200 g. of mascarpone cheese.
  • 2 tablespoons of pure icing sugar.
  • 2 tablespoons of instant coffee.


  1. Preheat the oven to 220 degrees Celsius. Line and grease the base of a 20 cm. round spring-form cake pan with non-stick baking paper.
  2. Melt the butter, chocolate, and golden syrup in a bowl over a saucepan of water that is simmering gently, then set it aside so as to let it cool slightly.
  3. Place the sugar and eggs in the bowl of an electric mixer or make use of an electric hand beater and beat on high for about ten minutes until the mixture becomes very pale and thick. Proceed to gently fold in the flour and then fold the chocolate mixture until they become combined. Pour the mixture into the cake pan and then bake on the middle shelf of the oven for at least twelve minutes. Remove the cake from the oven and then run a knife around its edge. Remove the collar from the cake pan and then move the cake to the fridge so as to let it cool for at least one hour.
  4. Begin making the coffee mascarpone by dissolving coffee in one tablespoon of boiling water and then setting it aside so as to let it cool. Beat together the sugar, coffee, and mascarpone in a bowl until the mixture becomes stiff.
  5. To make the chocolate leaf, brush non-toxic leaves with the chocolate that is melted. When it cools, peel the leaf off.
  6. Slice the cake, then serves it with a lump of coffee mascarpone, a scoop of sorbet on the side, and the chocolate leaf on top.

Chocolate and Raspberry Baked Ricotta Cake

This delicious raspberry chocolate cake tastes absolutely fantastic while the ricotta cheese ensures that it is low in fat.

Main Ingredients:

  • 1/4 cup of cocoa powder.
  • 100 g. of melted butter.
  • 3/4 cup (or 165 g.) of reduced fat ricotta cheese.
  • 1 cup of caster sugar.
  • 1 cup of frozen raspberries.
  • 1 cup of hot water.
  • 2 cups of self-raising flour.

Raspberry Sauce Ingredients:

  • 1 cup of frozen raspberries.
  • 1/4 cup of caster sugar.


  1. Preheat the oven to about 160 degrees Celsius. Grease and line the sides and base of a 22 cm. base, 6.5 cm. deep round cake pan with baking paper.
  2. Sift cocoa and flour into a bowl then add water, sugar, ricotta, and butter then mix the ingredients well. Gently fold the mixture through raspberries, then pour it into a pan. Bake the mixture for about one hour and twenty minutes or until a skewer that is inserted into the centre of the pan comes out clean. Stand the pan for about five minutes, then turn it onto a wire rack so as to allow the cake to cool.
  3. Begin making the raspberry sauce by combining 2 tablespoons of cold water and sugar in a saucepan over medium heat. Cook the mixture while stirring it for approximately five minutes until the syrup thickens then add the raspberries. Remove the mixture from heat and let it cool for about fifteen minutes.
  4. Cut the cake into wedges and place the pieces on plates. Spoon over some raspberry sauce on the pieces and serve.