Yummy Chocolate Cake?

Question

can u please give me a recipe for a small chocolate cake I can make for my son's 1st birthday- I don't want to get a store bought one

Answer 1

Easy Chocolate Cake
Yield: 12 servings

Ingredients
1+¼ cup (170 g) flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil
2 eggs

Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

Variations

1. You may substitute 1-2 tablespoons of cream with rum for the frosting.
2. You may cut the top of the cake to make a flat surface before adding the frosting.

Answer 2

I don't know why you don't want a store bought one.

Take a Pillsbury Plus devils food cake mix; replace 15% of the water with either extra vegetable oil, or mayonnaise (sounds weird, but it's right). Add one teaspoon of baking POWDER, 3/4 cups of chocolate chips, then blend as directed. Don't worry if it's a little chunky.
And here is my own personal secret. don't dust your pans with flour - use cinnamon. Bake on the lower side if you think your oven might be even a little highly calibrated. You may need to add 5-10% more time.
You won't believe how good this cake will be. Easy as, well.....pie!

Answer 3

So delicious, everybody asks for the recipe!

Chocolate 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 4

coco powder 1/2 cup
flour 2 cups
sugar 1/2 cup
baking powder 1/4
baking soda 1/4
2 eggs
vegetable oil 2 tsps
mix well and put in a cake pan

topping melt chocolate bar cubes with heavy cream or butter and milk not to much like half a cup melt in a double boiler pan over a boiling pot of water
when cakes done put all over the cake and put confectionary sugar on top for flavoring

Answer 5

This is the one I make for our family

Lickety split chocolate cake
1 and 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
1/4 cup plus 2Tablespoons oil
1 talbespoon vinegar (yes vinegar, white distilled)
1 tsp vanilla

sift dry ingredients then add liquid. mix by hand til combined

bake in greased and floured 8x8 pan or single 9 inch round pan.
bake at 350 for 35-40 minutes

This is the easiest chocolate cake ever!

Answer 6

Swiss Chocolate Dump Cake

Ingredients

20 oz crushed pineapple; undrain
1 cn cherry pie filling
1 pk deluxe swiss chocolate cake
1 c pecans; chopped
1/2 c butter or margarine

Instructions

Preheat oven to 350~ F. Dump pineapple with juice into ungreased 13x9x2" pan. Spread evenly. Dump in pie filling. Spread evenly.
Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake at 350~ F for 50-55 minutes or until set.

Answer 7

Sorry, yet i might ought to choose for the chocolate cake. quite if Wolfie made it! Why carry out a little of those nutrients questions pop up whilst i'm waiting for mattress? Now i'm hungry and there is not any longer something reliable to consume.

Answer 8

You said you didn't want a store bought one but how do you feel about cake mix? It is just as good as homemade cake and much cheaper..the mix is usually about a dollar, so is the frosting. Good luck!

Answer 9

Basic Chocolate Cake:

Slather this all-purpose rich chocolate cake in Rich Chocolate Buttercream or a whipped cream frosting.

4 (1-ounce) squares unsweetened chocolate
1/2 cup shortening
2 cups sugar
2 large eggs
2 cups sifted cake flour
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
3/4 cup water
1 tablespoon vanilla extract
Rich Chocolate Buttercream (optional)

Place chocolate in top of a double broiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.

Beat shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add chocolate, mixing well.

Combine flour and next 3 ingredients; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Add water, mixing well. Stir in vanilla.

Pour batter into two greased and floured 9-inch round cakepans. Bake at 350º for 30 to 35 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. Frost as desired.

Yield: 12 servings