i'm looking for a chocolate cake recipe?

Question

anyone who has any recipes to make a fabulous
birthday cake, my friend is going to be 30 on wednesday. she wants a chocolate cake. i'm thinking something rich and gooey!
thank you! thank you!

Answer 1

We have a family recipe, that everyone who has had a sample states it's the best they have ever had.
There is NO flour in it whatsoever. But it is so rich, if you have one slice, while you are totally hungry, you'll feel filled after the slice.
I am sorry, but I am not putting this on the web for everyone to have... :-)

Answer 2

1

Answer 3

I have a basic cake recipe that works for any flavor and then you can use a filling between the layers.

1 cake mix with pudding in the mix (most mixes)
1 cup milk
3 eggs
1 cup mayonnaise

Whisk together the eggs and mayo and add the milk 1/2 at a time and whisk together. This avoids lumps. Add cake mix, mix well. Bake at 350 degrees for 30 mins or until pick comes out clean. Cool, frost.

When I make this in chocolate I make a cream cheese filling and a good chocolate frosting.

My mom made this cake when we were children and all of us use it now it is always moist and never fails to get compliments.

Good Luck and yea you are making instead of buying your friends cake that shows how much you care.

Answer 4

Chocolate Black-out Cake with Ganache Drizzle

Makes 4 stacked measuring cup cakes

Ingredients:

For the cake:

6 tablespoons butter
1 cup coffee
1 cup minus 2 tablespoons buttermilk
2 eggs
1 1/2 cups plus 2 tablespoons sugar
1 cup plus 4 tablespoons cake flour
1 teaspoon salt
1/2 cup cocoa powder
1 teaspoon baking powder
1 3/4 teaspoons baking soda
2 teaspoons vanilla extract

For the ganache:

2/3 cup heavy cream
7 ounces bittersweet chocolate, chopped

For the chocolate curls:

1 pound block white chocolate

Preparation:

Preheat the oven to 350 degrees F.

To make the cake:

Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.

If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.

To make the ganache drizzle:

Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.

Presentation:

Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.

Make the chocolate curls:

Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.

Note:

I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer.

Answer 5

Canadian No Egg Chocolate Cake Recipe

Ingredients:
3 cups flour
6 tablespoons cocoa
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
3/4 cup vegetable oil, divided by 3
6 tablespoons white vinegar, divided by 3
6 teaspoons vanilla, divided by 3
2 cups cold water

Sift together the flour, cocoa, soda, sugar, and salt. Make 3 holes in the dry ingredients. In each hole, pour 1/4 cup oil, 2 tablespoons white vinegar and 2 teaspoon vanilla. Pour cold water over all. Sitr just until well mixed.
Pour in an ungreased 9x12 pan. Bake at 350 degrees for 35 to 40 minutes.

Icing Recipe for No Egg Chocolate Cake

1/2 cup butter
1/2 cup cocoa
7 tablespoons milk
1 pound confectioners sugar
1 teaspoon vanilla

Melt the butter in pot and add the cocoa. Stir and heat for one minute Pour in a bowl and add the sugar and milk, alternately. Then add the vanilla and spread on the cooled cake. If you use round cake pans, spread jam between the layers for a treat.

Answer 6

CHOCOLATE CHIP CAKE

1 package chocolate cake mix
1 small instant chocolate pudding
1/2 cup warm water
1/2 cup oil
1/2 pint sour cream
4 eggs
1large pkg. chocolate chips

Mix well, fold in choc. chips.
Put in well greased & floured Bundt pan
Bake 1-1/4 hours at 325
Do not overbake.

No frosting necessary, but had this with chocloate frosting. Delicious.

Answer 7

melt chocolate and bring some cake dough mix them together and it will taste great although it does sound weird

Answer 8

www.recipes.com

More cake recipes than you can shake at wisk at.

TFTP

Answer 9

Heavenly Chocolate Cake

Recipe Summary
Difficulty: Expert
Prep Time: 1 hour
Inactive Prep Time: 2 hours
Cook Time: 50 minutes
Yield: 12 to 15 servings

Chocolate Cake:
1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Chocolate Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream

Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped

Chocolate Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder

Seedless raspberry marmalade


Preheat oven to 350 degrees F.
For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.

For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.

For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.

For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.

For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.