Chocolate Cake Recipe?

Question

i was wondering if you guys could give me a great chocolate cake recipe for my sister. i don't want to use cake flour. if you oculd make it like a brownie cake that will be good too. and i was wondering if i could make icing out of semi sweet chocolate chips? thank you and it will be much appreciated.

Answer 1

Fudgy Chocolate Cake **wasn't sure if you wanted a recipe with no flour at all or just not cake flour.

1/2 cup semisweet chocolate chips
1/4 cup milk
2 tablespoons heavy cream
4 tablespoons unsalted butter
1/3 cup sugar
1/3 cup plus 1 tablespoon all purpose flour
1/4 teaspon baking soda
pinch of salt
1 egg
1/2 teaspoon vanilla extract

1. Preheat oven to 275 degrees. Butter and flour an 8 inch square baking pan.
2.Melt chocolate chips, milk, and heavy cream over low heat. Add the butter and sugar and stir until smooth. Remove from heat.
3. In a separate bowl, put the flour, baking soda, and salt. Add the above chocolate mixture and stir til smooth. Whisk in the egg and vanilla. Pour it into the pan, cook 30 minutes.

**You can pour the batter into muffin cups and bake 25 minutes for individual servings.

Sauce for cake
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 cup heavy cream

Melt the above over low heat in a saucepan until smooth. Pour over cake(s).

Answer 2

Everybody loves this cake and asks for the recipe !

Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 3

Flourless Chocolate Cake:

This decadent cake-with its fudgy center-is guaranteed to please the most serious chocoholic.

Ingredients:

Qty. Measurement Description
12 ounce bittersweet chocolate, chopped
1/2 cup unsalted butter
3 tablespoon Dutch-process cocoa powder
10 large whole eggs, separated
1/2 cup granulated sugar
1/2 cup whipping cream
1 tablespoon honey
1/2 teaspoon lemon zest
mint sprig, for garnish

Cook:60 Min (cooking time)

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Position rack in center of oven. Butter and flour a 10-inch cake pan. Add about ½ teaspoon flour to the pan. Line the bottom of the pan with a greased 10-inch circle of parchment. Line the inner sides of the cake pan with a greased 4-inch-wide strip of parchment paper, creating a "collar" that extends about 2 inches above the edge of the pan.
2. Combine chocolate and butter in a double boiler and cook, stirring constantly, until melted. Using a wire whisk, stir in the cocoa; keep warm.
3. Combine egg whites and sugar and beat mixture until soft peaks form.
4. Stir egg yolks into the chocolate mixture.
5. Fold egg white mixture into chocolate mixture.
6. Pour batter into cake pan and bake for 40 to 45 minutes. The edges should appear cooked while the center is still moist.
7. Remove the cake from the oven and remove parchment "collar". Place a plate upside down on top of the cake pan; invert cake onto plate. Remove the parchment round. Let cool, but do not refrigerate.
8. Combine cream, honey and lemon zest. Whip until soft peaks form. Slice cake and garnish with whipped cream and mint sprigs.

Number of Servings: 8

Answer 4

Chocolate Tart - Our version of "Sachertorte"
Yield: 12 servings. Our version has the typical velvety texture but is darker with more chocolate flavor than the Austrian original Sachertorte.

Ingredients
7 oz (200 g) sweet or semisweet dark chocolate (37-50 % cocoa)
4 eggs
1+1/3 cup (270 g) sugar
½ cup (1.2 dl) vegetable oil
1 cup (2.4 dl) all-purpose flour
½ cup (1.2 dl) unsweetened cocoa powder
1+½ teaspoon baking powder
1 teaspoon vanilla extract
4 tablespoons sour cream
¼ cup (0.6 dl) water


Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and line the bottom of a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the inner side of the tin.
2. Break the chocolate into small pieces and melt it in a double boiler (over hot water).
3. With an electric mixter whisk the eggs with sugar for 5 minutes.
4. Add gradually the vegetable oil, one tablespoon at a time, beat well between each time oil has been added.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, sour cream and water.
6. Fold in the melted chocolate.
7. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
8. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.

Ingredients for Glace and Frosting
12 oz (350 g) apricot jam
2 tablespoons butter
7 oz (200 g) sweet or semisweet dark chocolate (37-50% cocoa)


1. Use half of the jam to sandwich the two layers together. Coat the tart thinly with the remainder of the hot jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.
2. Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water).
3. Let the mixture cool to room temperature, and spread it evenly over the tart.
4. Place the tart in the refrigerator to harden the frosting.

Answer 5

Chocolate Cake

1 1/2 cups all-purpose flour (unbleached
1/2 cup oat flour
1 1/2 cups sugar
1/2 cup cocoa powder (unsweetened)
2 tsp. baking soda
1 3/4 cup buttermilk
1 large egg white
2 tsp. vanilla extract
confectioner's sugar

Preheat oven to 350F. Lightly grease a 9"x13" cake pan with vegetable oil or mist with cooking spray. In a large mixing bowl, combine all-purpose flour, oat flour, sugar, cocoa powder, and baking soda. Blend with a whisk or spoon. In a separate bowl, combine buttermilk, egg white, and vanilla, blending well. Stir into flour mixture until smooth. Pour into pan. Bake until a knife inserted in center comes out clean, about 30 minutes. Invert onto a serving plate, and turn over again onto a cooling rack (you
may need two). When cool, slide onto a serving plate. Place a doily or cookie cutter (without a handle) on top and sprinkle with confectioner's sugar. Gently lift doily off. You can also frost the cake with your favorite icing, though that will hike the calorie count considerably. To serve as a layer cake, carefully slice in half horizontally after it cools.
---------------------------
Semi-sweet chocolate icing:
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1 tablespoon golden syrup
1/2 teaspoon vanilla

Combine all ingredients together in a small saucepan.
Heat over low heat, stirring until chocolate melts and mixture is smooth. Use immediately to top Cake.

Answer 6

BROWNIE CAKE RECIPE

1/2 pound butter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 tablespoons cocoa powder
1/2 cup buttermilk
1/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.

Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.

In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.

While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.

Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.

Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.


Chocolate Buttermilk Frosting:
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla

In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Frost cake as usual.

Yield: enough frosting for 1 (9-inch) layer cake or one 9 by 13-inch

Answer 7

Easy, Fast & Delicious!

Chocolate-Covered Cherry Cake

1 Box dark choc cake mix
2 eggs
1 can cherry pie filling
1 tsp almond flavoring

Mix above and bake at 350 for 35 min.

Cool

Frost with Dark Chocolate Frosting from the can!

Answer 8

PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Answer 9

Try here

http://www.pure-chocolate.co.uk
yummy cakes and treats for all occassions (click a couple of google ads while you are there to support the site)

Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk

Answer 10

I prefer both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.