choclate cake recipe?

Question

please can u not use cups i'm english!

Answer 1

Dark Chocolate Cake
INGREDIENTS:
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

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INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

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Chocolate lover's cake
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Best Chocolate Cake

Ingredients:

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup cold black coffee
1/2 cup shortening
1 teaspoon vanilla extract
2 large eggs
Frosting -- as desired
2/3 cup chopped walnuts plus more for garnish
Directions:

Preheat the oven to 350F degrees. Grease and flour two 9 x 2-inch round cake pans. In a medium bowl, mix the flour, sugar, cocoa, baking soda and salt. Beat in the milk, coffee, shortening and vanilla with an electric mixer at low speed until comhined. Beat at high speed for 2 minutes. Add the eggs; beat for 2 minutes.

Pour the batter into the prepared pans; smooth with a spatula. Bake the cake layers in the middle of the oven for 3O-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake layers in the pans for 5 minutes, then remove from pans and let cool completely on racks.

Place one layer top side down on a plate. Spread with 1 cup of frosting; sprinkle with the walnuts. Top with the other layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with walnuts.

This recipe for Best Chocolate Cake serves/makes 10.

Answer 2

Well I'm an American living in Sweden, I have many recipes and you didn't describe size, layers or anything, here is one I use constantly if you like a moist one layer cake. It's called Lickety Split Cake:
1½ cups of all- purpose flour
1 c. sugar
1/4 c. cocoa
1 c. of water
1 tsp. soda
1 Tbsp. vinegar
1 tsp. vanilla
6 Tbsp. oil
½ t. salt

Combine flour, sugar, cocoa, soda and salt in mixing bowl. Add water, oil, vinegar and vanilla; mix well until batter is smooth. Pour into a 9-inch greased and floured pan. Bake at 350 F. / 175.5 C for 30 to 35 minutes or until tooth pick comes out clean. I cook for about 27 minutes.

Answer 3

Chocolate Cloud Cake Recipe 9 oz. bittersweet chocolate, minimum 70 p.c. cocoa solids a million/2 cup unsalted butter, softened 6 eggs, 2 comprehensive, 4 separated a million/2 cup plus a million tablespoon sugar 2 tablespoons orange-flavored liqueur, optionally available a million orange, zested For the cream topping: 2 cups heavy cream a million teaspoon vanilla extract a million tablespoon orange-flavored liqueur, optionally available (counseled: Cointreau) a million/2 teaspoon unsweetened cocoa powder, for sprinkling specific kit: 9-inch springform pan Preheat the oven to 350 ranges F. Line the backside of the cake pan with baking parchment. soften the chocolate the two in a double boiler or a microwave, upload the butter and enable soften interior the warmth chocolate. Beat the two comprehensive eggs and four egg yolks with a million/3 cup of the sugar, then gently upload the chocolate mixture, the orange-flavored liqueur and the orange zest. In yet another bowl, whisk the 4 egg whites till foamy, then steadily upload the relax sugar and whisk till the whites carry their shape yet at the instant are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold contained in something of the whites. Pour into the arranged pan and bake for 35 to 40 minutes or till the cake is risen and cracked and the middle isn't any long wobbly. Cool the cake in its pan on a twine rack; the middle will sink because it cools. once you're waiting to consume, place the nonetheless pan-sure cake on a cake stand or plate for serving and intently do away with the factors of the pan from the cake. do no longer difficulty approximately cracks or tough edges, this is the crater look we are going for right here. Whip the cream till this is delicate and then upload the vanilla and orange-flavored liqueur and proceed whisking till the cream is corporation yet no longer stiff. Fill the crater of the cake with the whipped cream, easing it out gently in the direction of the perimeters of the cake, and dirt the appropriate gently with cocoa powder pushed by way of a tea-strainer.

Answer 4

HOT FUDGE PUDDING CAKE
1 ¼ cups granulated sugar, divided
1 cup flour
½ cup cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ cup milk
1/3 cup butter or margarine, melted
1 ½ tsp. vanilla extract
½ cup packed light brown sugar
1 ¼ cup hot water
1. Heat oven to 350 degrees
2. Stir together ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9 inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water slowly over top . Do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve warm with ice cream.

Answer 5

A veg is a plant or part of a flower used as food

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

if you go on www.allrecipes.com they have thousands of recipes and you can convert them to uk measures. alternatively, use cup sizes and buy yourself a set of cups for £3.50 from Tesco! thats what i did, its so much easier than using scales

Answer 8

go to www.recipedude.com or www.cookingspot.com - both sites have conversion for english and metric. Enjoy!

Answer 9

Chocolate Cake
pam original nonstick cooking spray
unsalted butter
113.40 g semi-sweet chocolate baking squares, chopped
113.40 g bittersweet chocolate squares, chopped
118.30 ml unsalted butter
473.18 ml firmly packed light brown sugar
3.00 large eggs
9.86 ml vanilla extract
532.33 ml cake flour
9.86 ml baking soda
2.46 ml salt
1.23 ml ground cinnamon
118.30 ml buttermilk
236.59 ml boiling water
Garnish
chocolate curls
Mocha-Chocolate Cream Filling
73.95 ml all-purpose flour
29.58 ml unsweetened cocoa
29.58 ml instant coffee, without water
236.59 ml half-and-half
236.59 ml unsalted butter, softened
236.59 ml confectioners' sugar
4.93 ml vanilla extract
Coffee Liqueur Ganache Icing
340.19 g bittersweet chocolate squares, finely chopped
295.74 ml whipping cream
14.79 ml unsalted butter
29.58 ml coffee liqueur, Kahlua coffee liqueur

Cake:.
Preheat oven to 350°F.
Coat 3 (8 inch) round cakepans with cooking spray.
Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar, beating until light and fluffy.
Add eggs one at a time, beating until just yellow disappears after each addition.
Stir in melted chocolate and vanilla.
Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
Pour batter evenly into prepared pans.
Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Mocha Chocolate Cream Filling:.
Whisk together first 4 ingredients in a small saucepan.
Cook over medium heat, whisking constantly, 5 minutes or until thickened.
Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
Beat butter and sugar at medium speed with electric mixer until light and fluffy.
Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
Add vanilla, beating until mixture is consistency of whipped cream.
Makes 1-1/2 cups.
Coffee Liqueur Ganache Icing:.
Heat cream in a small saucepan over medium heat just until cream begins to boil.
Pour over chocolate in bowl, stirring until smooth.
Stir in butter and liqueur.
Let stand 45 minutes or until spreading consistency.
Makes 2 cups.
Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
Assemble the cake:.
Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
Top with remaining cake layer.
Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
Garnish with chocolate curls, if desired.

Answer 10

try tasteofhome.com