choclate cake recipe?

Answer 1

So delicious, everybody 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 2

This is a very rich and gorgeous recipe.10oz caster sugar 8oz self raising flour,6oz soft marg 3eggs 1teasp vanilla 6oz low fat yoghurt 2oz cocoa 1 teaspoon bicarbonate.Pre heat oven to 170c/325f/gas 3
Use a 9in spring-form cake tin with base lined.Mix sugar and marg until smooth Add eggs,vanilla &yoghurt.Sift in the flour,cocoa & bicarbonate.Stir until fully combined then pour into the tin Bake for about 45 mins use a thin needle to test the middle of the cake ,It may need longer depending on oven type.When cooled remove from tin.I normally cut in half and fill with black cherry jam and fresh whipped cream.Also decorate the top with the same and you get the effect of the black forest gateaux.Can't tell you the amount of brownie points this recipe has won for me Good Luck

Answer 3

Chocolate Cloud Cake Recipe 9 oz. bittersweet chocolate, minimum 70 % cocoa solids a million/2 cup unsalted butter, softened 6 eggs, 2 total, 4 separated a million/2 cup plus a million tablespoon sugar 2 tablespoons orange-flavored liqueur, non-compulsory a million orange, zested For the cream topping: 2 cups heavy cream a million teaspoon vanilla extract a million tablespoon orange-flavored liqueur, non-compulsory (counseled: Cointreau) a million/2 teaspoon unsweetened cocoa powder, for sprinkling specific equipment: 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 in the warmth chocolate. Beat the two total 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 until foamy, then gradually upload the relax sugar and whisk until the whites carry their shape yet are actually not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the the remainder of the whites. Pour into the arranged pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the midsection isn't any long wobbly. Cool the cake in its pan on a twine rack; the midsection will sink because it cools. once you're arranged to consume, place the nonetheless pan-sure cake on a cake stand or plate for serving and heavily eliminate the facets of the pan from the cake. do no longer project approximately cracks or tough edges, it particularly is the crater seem we are going for right here. Whip the cream until it particularly is comfortable and then upload the vanilla and orange-flavored liqueur and proceed whisking until the cream is corporation yet no longer stiff. Fill the crater of the cake with the whipped cream, easing it out gently in direction of the sides of the cake, and dirt the actual gently with cocoa powder pushed with the aid of a tea-strainer.

Answer 4

TONI's CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

Answer 5

Andie's Moist Chocolate Cake http://blog.360.yahoo.com/blog-IYIp5vk7dKilI9wI1w_jA7SeWdQ-?cq=1&p=954

Fudge Cake http://blog.360.yahoo.com/blog-IYIp5vk7dKilI9wI1w_jA7SeWdQ-?cq=1&p=573

Chocolate Fallen Souffle Cake http://blog.360.yahoo.com/blog-IYIp5vk7dKilI9wI1w_jA7SeWdQ-?p=264

Answer 6

dont you use the internet? ok here goes all ingrediants weighing the same ie flour 4/0z same as eggs, coco, butter etc etc mix put in oven OR GO TO SHOP BUY CAKE PUT ON PLATE COST ABOUT THE SAME!!!

Answer 7

this are a few chocolate variations...

Texas Sheet Cake

Cake
2 cups all purpose flour
2 cups sugar
1 cup water
½ cup (1 stick) vegetable oil spread (70% fat)
¼ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk
1 tsp baking soda
1 tsp vanilla
½ tsp salt

Frosting
5 Tbsp fat free (skim) milk
¼ cup unsweetened cocoa powder
2 Tbsp veg oil spread
3 cups powdered sugar
1 tsp vanilla

1.Preheat oven to 350ºF. Spray stoneware Bar Pan with nonstick cooking spray. For cake, combine flour and sugar in Small Batter Bowl; set aside. In medium (3 qt) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stir occasionally. Using Nylon Spiral Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan.
2.Bake 22-25 minutes or until cake tester inserted in center comes out clean. Remove from oven to Non-Stick cooling rack. Cool 10 minutes before frosting.
3.For Frosting, place milk, cocoa powder and vegetable oil spread in Large Micro Cooker. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.

Variation: Tex-Mex Sheet cake: Add 1 tsp Pantry Korintje Cinnamon (or ground cinnamon) to the flour-sugar mixture, proceed with recipe as directed.

Cook’s Tips
•In a pinch, sour milk can be substituted for buttermilk. Combine ½ cup milk with 1 ½ tsp vinegar or lemon juice. Let stand for 5 minutes or until lightly thickened before using.
•The cake needs to be warm for the frosting to be of correct spreading consistency. Cool cake just 10 minutes before topping it with frosting.



Chocolate Peanut Butter Swirl Cake

Cake
1 package (28.25 ounces) yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 squares (1 ounce each) semi-sweet chocolate for baking

Glaze
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
3 tablespoons coarsely chopped peanuts

1. Preheat oven to 350°F. Spray Stoneware Fluted Pan with vegetable oil. For cake, place cake mix in Classic Batter Bowl. In Small Batter Bowl, whisk water, peanut butter and eggs until well blended. Stir peanut butter mixture into cake mix. Mix 2 minutes or until well blended.

2. Pour half of batter (about 2 cups) into prepared pan. Melt chocolate in Small Micro-Cooker® on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter. Using Small Scoop, drop chocolate batter onto batter in pan; swirl with Skinny Scraper. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool 15 minutes in pan. Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.

3. For glaze, whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over cake.

Yield: 16 servings

Nutrients per serving: Calories 280, Total Fat 12 g, Sodium 280 mg, Fiber 2 g

Source: Pampered Chef