how to make a chocolate cake?

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

oh i have the best recipe for chocolate ganache cake or cupcakes!!!!!

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 (16-ounce) can chocolate syrup probably Hershey's (its the best)
1 1/2 tablespoons pure vanilla extract
1 cup all-purpose flour

you can put that into a 9inch by 9inch circular pan
you can also make great cupcakes out of these (makes about 12-16)

okay for the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules (you can do without this, but it adds great flavor!)

bake these at 325. How long you ask? What I generally do, since everyone has a different oven, is do it by smell and just by testing it. What I mean by testing it is just to stick a toothpick in it and if it comes out clean its done!!

Good luck! This is my favorite cake!

PS It is so moist and delicious!

Answer 3

I use my Aunt's recipe...

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 4

Go to Epicurious.com and do a search for chocolate cake. I got a great recipe from them last year. I did the 7-layer milk chocolate one, and it came out great (made it 3 times so far). But there are plenty of other good ones.

Answer 5

AWARD WINNING CHOCOLATE CAKE

3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water

FROSTING:

1/2 cup butter or margarine
3 (1 ounce) squares unsweetened chocolate
3 (1 ounce) squares semisweet chocolate
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Answer 6

'Perfectly Chocolate' Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
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
1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

DIRECTIONS
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
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.
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.
To make "Perfectly Chocolate" Chocolate Frosting: 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.
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.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Answer 7

Layered Chocolate-Zabaglione Cream Cakes
Ingredients
1/2 cup unsalted butter
3 ounces bittersweet chocolate
6 eggs
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1 cup sifted cake flour
White Chocolate Cream Frosting (see recipe below)
White Chocolate Zabaglione Sauce (see recipe below)
Fresh berries (optional)
White and/or bittersweet chocolate curls or shavings (optional)

Directions
1. Grease a 15x10x1-inch baking pan. Line bottom with parchment paper or waxed paper; grease paper. Set aside. In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for 30 minutes.

2. Preheat oven to 350 degree F. In a large mixing bowl, beat eggs slightly. Add sugar, vanilla, and cinnamon; beat with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted chocolate mixture. Spread batter in prepared pan.

3. Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and peel off paper. Cool cake completely on a wire rack. Cut cake into 24 squares or 2- to 2-1/4-inch circles.

4. Just before serving, place a cake square or circle on each of 12 dessert plates. On each cake square or circle, spread about 3 tablespoons White Chocolate Cream Frosting. Top each with a second cake square or circle. Spoon White Chocolate Zabaglione Sauce over cakes, allowing some to flow down sides. If desired, garnish with fresh berries and chocolate curls. Makes 12 servings.

White Chocolate Cream Frosting: In a large mixing bowl, beat 3/4 cup whipping cream, 1/4 cup powdered sugar, and 1 tablespoon white chocolate liqueur or clear creme de cacao on high speed of an electric mixer until stiff peaks form (tips stand straight). Use immediately.

White Chocolate Zabaglione Sauce: In the top of a double boiler, beat 4 egg yolks with 1/4 cup white chocolate liqueur or clear creme de cacao, 1/4 cup granulated sugar, and dash salt. Place over boiling water (upper pan shouldn't touch the water). Beat on medium speed of an electric mixer until mixture nearly triples in volume and temperature of mixture reaches 145 degree F and maintains that temperature for 3-1/2 minutes (about 15 minutes total). Remove from heat. Place pan in a larger bowl of ice water and continue beating until zabaglione has cooled. In a small bowl, beat 1/2 cup whipping cream on medium speed of an electric mixer until soft peaks form (tips curl). By hand, fold about one-fourth of the whipped cream into zabaglione to lighten; fold in remaining whipped cream.

Answer 8

try pillsbury or bettycrocker chocolate cake mixes they're amazing and real quick

Answer 9

read the box