Chocolate Cake?

Question

Can anyone give me an easy recipe for a Chocolate Cake ?

Answer 1

The Ultimate NESTLÉ CHOCOLATIER™ Chocolate Cake
Ingredients:

CAKE
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup strong coffee
3/4 bar (6 oz.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
FROSTING
2/3 cup heavy whipping cream
5 tablespoons unsalted butter, cut into 1/2-inch pieces
3 tablespoons granulated sugar
3 tablespoons water
1/8 teaspoon salt
1 1/4 bars (10 oz. total) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, finely chopped
1/2 teaspoon vanilla extract


Directions:
FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.

COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.

WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)

BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.

FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.

Answer 2

Warm, Soft Chocolate Cake

Makes 4 individual cakes
Time: Less than 30 minutes

1 stick (4 ounces) butter, plus a little for buttering the molds
4 squares (4 ounces) bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus a little more for dusting
1. Use a double boiler to heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat the eggs, yolks, and sugar together with a whisk or electric beater until light and thick.

2. Beat the melted chocolate and butter together; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out excess flour. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before cooking.)

4. Preheat the oven to 450DF. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about ten seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Answer 3

Chocolate Truffle Cake
Crust:

3 C. graham cracker crumbs (about 25 graham crackers)

2 T. cocoa powder, sifted

2 T. light brown sugar

5 T. unsalted butter, melted

Filling and garnish:

8 oz. semisweet chocolate

3 oz. bittersweet chocolate

2 1/2 C. heavy whipping cream

2 T. milk

2 T. brandy or rum or 1 t. vanilla extract

Cocoa powder

White and semisweet chocolate curves, lattices or chocolate curls

Preheat the oven to 350°F.

In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.

To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.

Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.

In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.

Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.

Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.

Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.

Makes 12 generous servings.

http://www.thatsmyhome.com/chocolate/cakes.htm

Answer 4

here is a great recipe for a dark chocolate cake.

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 5

Chocolate Cake!!!



1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 cup milk
1 tablespoon vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter or margarine
4 tablespoons milk
3 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract



Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
Mix well.
Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
Bring to rolling boil.
Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
Beat until smooth.
Spread on cooled cake.

Answer 6

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 7

INGREDIENTS
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water
DIRECTIONS
Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
Bring eggs to room temperature and separate.
Melt dark chocolate and butter or margarine over low heat.
Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
Pour into prepared pan, and bake for 20 to 30 minutes.

It is easy and delicious!

Answer 8

1 box chocolate cake mix
1 can cherry pie filling
Chocolate cookie crumbs
Chocolate ice cream

1.Prepare a chocolate cake mix according to the package directions.

2.Bake in a bundt pan; invert onto serving platter and cool completely. Fill hole in the center of the cake with scoops of ice cream. Top with cherry pie filling (lava) and drizzle down sides of the cake. Sprinkle top of volcano with crushed cookie crumbs.

Answer 9

I remember eating this cake after reading the story about it in second grade. It was soo delicious. Go Thunder Cake!! :)

http://www.recipezaar.com/171669

Answer 10

Sandre Lee on Food Network is my idol.
If she can think of anything to make backing/cooking time cut in half and easy then she is the girl for you. I made this for my sister birthday last week and it came out really well. Okay so the zucchini is a bit too much but you can omit this - which I did and you don't have to do the topping either I just bought myself frosting in cake and viola but I hope this help some...

Semi-Homemade Cooking with Sandra Lee
*Super Moist Chocolate Cake with Chocolate-Cinnamon Topping*

1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce
For Mousse:
1 (12-ounce) package soft silken tofu
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
Garnish: Chocolate sauce, confectioner's sugar, cocoa powder



Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.