What is the absolute best chocolate cake recipe that you have ever tasted?

Question

I need the ULTIMATE chocolate cake. Please!

Thanks for your responses!

Answer 1

Follow the link:
This is an excellent cake recipe:
http://southernfood.about.com/od/chocolatecakes/r/blbb678.htm

Answer 2

This is gonna sound crazy but, any pudding added chocolate cake mix with mayo used instead of oil and eggs. It's the absolute moistest, richest cake you'll ever have. Paula Deen's Gooey Chocolate Butter Cake is pretty awesome also. If you want PD's recipe, go to foodtv.com and type gooey chocolate butter cake in the recipe search and it will pop right up. I swear by both of them and use them all the time.

Answer 3

I have this recipe that I use all the time...it's the moistest cake ever and it's sooo delicious!!!

Hershey's "Perfectly Chocolate" Chocolate Cake

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

1. Heat oven to 350. 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 water. (Batter will be thin) Pour batter evenly into prepared pans.
3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Hope this helps! every one says it tastes like the Portillo's Chocolate cake. enjoy!!!

Answer 4

Here it is what you have been looking for the best chocolate cake recipe and it so easy my 11 year old makes it take a chocolate cake mix the ones with pudding in them are great make according to directions now add in choc chips ,butterfinger crushed, snickers crushed ,sprinkles ,m& ms plain ones and crushed oreo cookies now bake accoding to directions when done let cool frost with the richest choc frosting you can find on top you will sprinkle the same ingrd. that you have on the inside now over the top of that put a layer of choclate whip cream ontop of that we are gong to drizzle either strawberry or red raspberry jam melted put candy kisses around edges shave a few peppermint stiks on top and there you have it . I have got 1 several times with my death by chocolate cake good luck

Answer 5

Ingredients


1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips
Cocoa

Directions


Preheat oven to 350F.
Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.

Answer 6

TEXAS SHEET CAKE

1 c. oil
1 c. water
4 tbsp. sweetened cocoa
2 c. flour
Dash of salt
2 eggs
1/2 c. sour cream or buttermilk
1 tbsp. soda

Bring oil, water, and cocoa to a boil. Note: If using unsweetened cocoa, add 1/4 cup confectioner's sugar.

Remove from heat; add dry ingredients. Beat eggs in a dish; add sour cream and baking soda. Mix well. Add to chocolate mixture and beat well. Bake in a greased jelly roll pan at 375 degrees for 20 to 22 minutes. Cookie sheet can be used.

ICING FOR TEXAS SHEET CAKE:

1 stick (4 oz.) butter
4 tbsp. cocoa
4 to 6 tbsp. milk
3/4 to 1 box icing sugar (little less than 1 lb.)
1 tsp. vanilla
1 c. chopped nuts

Bring butter, cocoa, and milk to a boil. Remove from heat. Add icing sugar and vanilla. Spread icing on Texas Sheet Cake while it is still warm. Sprinkle chopped nuts on cake.

Answer 7

the best chocolate cake i ever had was the chocolate cake from the nordstorm's friends and family book. it's in the desserts section. the book is $25 and you can get it from the nordstoms website

Answer 8

now this is gonna sound nasty but. . . a chocolate mayonnaise cake:

Ingredients:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1-1/3 cups water
Instructions:

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's ® or Best Foods ® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Answer 9

ive always used a recipe on the be-ro website for making chocolate cakes and my family have always finished the cake before i even get a chance to get a piece.

try be-ro's milk chocolate cake

Answer 10

Just wait until you taste this - no one will be able to speak...I'm serious. This is for TRUE chocolate lovers only!! So rich...search this recipe on epicurious.com and check out the comments - you'll see what I mean. Hope you love it!

DOUBLE CHOCOLATE LAYER CAKE
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.

Watch how to prepare this cake like a pro with our hands-on technique video.

click photo to enlarge
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans




Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12 to 14.
Gourmet
March 1999
Engine Co. No. 28, Los Angeles CA