anyone have a chocolate cake recipe?

Answer 1

So delicious !

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 2

Chocolate Cloud Cake by Nigella Lawson

Ingredients: 250g dark chocolate, minimum 70% cocoa solids;
125g unsalted butter, softened; 6 eggs: 2 whole, 4 separated;
175g caster sugar; 2 tablespoons Cointreau (optional); grated zest of 1 orange (optional); 23cm springform cake tin.
for the cream topping: 500ml double cream; 1 teaspoon vanilla extract; 1 tablespoon Cointreau (optional); half teaspoon unsweetened cocoa powder for sprinkling.

Preheat the oven to 180ºC/gas mark 4.

Line the bottom of the cake tin with baking parchment.

Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Serves 8-12

You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.

Answer 3

Really easy, really yummy!

(All UK measurements)

Pre heat oven to Gas 2 150C
Grease and Line 2 Victoria Sponge tins

Sift these ingredients into a bowl
6 1/2 oz Plain Flour
2 oz cocoa
1 teaspn Bicarb of soda
1 teaspn Baking powder
5oz caster sugar

Add
2 large eggs
2 Tablespns Golden Syrup
150ml corn/sunflower oil
150ml milk
Few drops of Vanilla Extract

Whisk the mixture for approx 1 minute until smooth, pour batter into tins and cook for approx 30 minutes or until cooked.

Fill with Chocolate butter cream

A good topping is 1/2 pint double cream and 400g plain chocolate - melt together gently, leave to cool, then spread over the cake.

Answer 4

Cake

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.


Filling

1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
6. Transfer to the cake tin, and place in the refrigerator for several hours.

Answer 5

Milk Chocolate Cake MMMMM
200g or 7oz sr flour
225g or 8oz caster sugar
1/2 teasp salt
25g or 1oz sieved cocoa powder
100g or 4oz butter/marg
2 medium eggs
5 tablespns evaporated milk
few drops of vanilla essence
mix flour, sugar, salt and cocoa, rub in fat. Beat eggs with evap milk and vanilla essence, stir into dry ingredients and beat well. Put into 2 8inch lined tins(not loose bottomed as mixture will run out) Bake for 30-35 mins in oven temps 180c 350f or gas mark 4. when cold top with the following icing
60g or 2 1/2 oz butter ( two and a half oz)
1 tablespn cocoa powder
250g or 9oz sieved icing sugar
3 tablespn warmed milk
1 tspn vanilla essence
melt butter blend in cocoa powder, then stir in icing sugar milk and essence, beat until smooth then sandwich the cake together with half the mixture and cover the top with remainder.
Delicious enjoy mmmmm

Answer 6

Chocolate Cake
2 c sugar
1 c cooking oil (Crisco)
1/2 tsp salt
1&1/2 tsp vanilla
1 c buttermilk
2 tsp baking soda
2 c flour
3/4 c cocoa
1 c boiling water
Blend sugar and oil together. Mix in eggs and beat well then add salt and vanilla
Mix buttermilk and soda together. Mix flour and cocoa in seperate bowl. Add half the buttermilk and half the flour to sugar mixture blending well, add remaining milk and flour and beat well. Pour boiling water over mixture and stir until blended
Line cookie sheet or 2-9" cake pans with wax paper and greese with cooking oil
Bake in a 400'F oven 20 minutes

Answer 7

CHOCOLATE CHIFFON CAKE

1/2 c. water
4 (1 oz.) sqs. unsweetened chocolate, broken up
1/4 c. sugar
2 1/4 c. cake flour, sifted
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
7 egg yolks
3/4 c. cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
Chocolate icing (recipe to follow)

In a saucepan combine 1/2 c. water, chocolate and 1/4 cup sugar. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Cool. In bowl sift together flour, 1 1/2 cups sugar, baking powder and salt. Make a well in the center. Add cooking oil, egg yolks, 3/4 cup water and vanilla. Beat egg yolk mixture at high speed of electric mixer for 5 minutes until satin smooth. Stir in chocolate mixture. Wash beaters thoroughly. In large mixer bowl combine egg whites and cream of tartar. Beat at medium speed until very stiff peaks form. (Tips should stand straight.) Pour chocolate mixture in a thin stream over entire surface of egg whites, fold in gently. Turn into ungreased 10-inch tube pan. Bake at 325 degrees for 65 minutes or until cake tests done. Invert cake in pan to cool. Remove from pan. If desired spread chocolate icing over top letting it drizzle down the sides.

Answer 8

Death By Chocolate
A Fatal Dessert You Can Make in Just One Hour


Ingredients
24 oz. semi-sweet chocolate
2 quarters unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Steps
Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
Warm 6 eggs in hot water.
Coat a 9" spring form pan with butter. Make it watertight with foil.
Beat the eggs whole until they are fluffy (like a meringue)
Slowly fold the melted butter and chocolate in to the eggs.
Place the mixture int he sprin form pan. Place the pan in a larger pan partly filled with warm water.
Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes.
Pour on topping. Refridgerate. Serve.
Chocolate Topping for Death By Chocolate
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat.
Add 6oz. of finely chopped semi-sweet chocolate immediately.
Cover and let stand for five minutes.
Stir until smooth.
Test the topping by stirring. It is ready whe na drop "mounds" before disappearing into the rest. If it is too think - thin with warm liquer. If it is too thin, add more chocolate, re-heat and test it again.
enjoy

Answer 9

I don't know the exact site but go on internet tpye in mayonaisse cake,you find lots of recipes ,I made one the other day chocolate and it was so moist.

Answer 10

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.