how to make chocolate cake?

Answer 1

German Chocolate Cake

1 pkg (4 oz.) German sweet chocolate
½ cup boiling water
1 cup (2 sticks) butter or oleo
½ t salt
2 cups sugar
1 t soda
4 egg yolks
1 cup buttermilk
1 t vanilla
4 egg whites, beaten
2½ cups sifted cake flour

Melt chocolate in boiling water. Cream butter and sugar. Add yolks, one at a time beating well. Blend in vanilla and chocolate. Sift flour with soda and salt, add alternately with buttermilk into chocolate mixture, beating until smooth. Fold in beaten egg whites. Pour into 3 8” or 9” layer pans. Bake at 350° for 30 – 40 minutes. Cool.

Answer 2

Chocolate Mousse Cake
INGREDIENTS
1 cup white sugar
1 cup butter
1 cup water
1 teaspoon instant coffee granules
16 (1 ounce) squares semisweet chocolate
8 eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch springform pan.
Heat white sugar, butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.
Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Answer 3

INGREDIENTS:
3/4 cup sugar
1 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
.
Topping
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 cup boiling water
PREPARATION:
Directions for chocolate cake
Grease and flour an 8x8-inch square baking pan. Mix sugar, flour, baking powder and salt together. Melt chocolate with butter. Stir chocolate mixture with dry ingredients along with milk and vanilla; beat until smooth. Spoon chocolate cake batter into prepared pan. For topping, combine sugar, brown sugar and cocoa; sprinkle evenly over batter, Pour boiling water over all.

Bake in a preheated 350° oven for 35 to 45 minutes. Cool in pan on a wire rack. Invert chocolate cake onto cake plate so cake makes its own chocolate topping. Serve chocolate cake warm or cold

Answer 4

Best Chocolate Cake

INGREDIENTS

* 1/2 cup butter
* 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 distilled white vinegar
* 2 eggs
* 1 teaspoon baking soda
* 1 teaspoon vanilla extract
* 6 tablespoons butter
* 4 tablespoons milk
* 3 tablespoons unsweetened cocoa powder
* 3 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract

DIRECTIONS

1. 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.
2. 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.
3. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or oleo, 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 5

[] Chocolate Strawberry Cake

Ingredients: 250 gm flour
350 gm castor sugar
375 ml yoghurt
75 gm cocoa powder
100 gm butter
3 eggs
1 tsp vanilla essence
1 1/2 tsp bicarbonate of soda
sugar syrup mixed with rum


Filling
75 gm hung yoghurt
oil and grease an 8? baking
50 gm butter
1/2 tsp vanilla essence
100 gm icing sugar
grated rind 1 orange
beat together butter and hung curd
350gm sliced strawberries



Method: To prepare cake, beat butter with sugar, flour, baking soda and cocoa powder Add beaten eggs, yoghurt and vanilla essence together. Add vanilla essence, icing sugar and orange rind. Beat the ingredients together well.

Turn into a greased and lined 8? tin. Bake at 180 degrees C for 20-25 minutes.

Cool slightly before turning out. Slice in half horizontally. Moisten cake halves with sugar.

Spread the mixture over the lower half of the cake. Top with the strawberries. Cover with the top half of the cake and press down.

Sprinkle with icing sugar and Garnish with whole strawberries syrup.

Beat all filling ingredients together. Spread over cake half. Top with strawberries and cover with the top half of the cake. Sprinkle with icing sugar.

Answer 6

To make Chocolate cake see the film Chocolat

Answer 7

Scandinavian Brownies
(One-layer Chocolate Cake)
Yield: 24 servings


Ingredients
1 1/3 cup (170 g) all-purpose flour
1 ¾cup (340 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (85 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee


Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg
C).
Line a 13 x 9 in (33 x 23 cm) cake tin with
grease proof or other non-stick paper and grease
the tin.
Melt the butter in a saucepan.
In a bowl combine flour, sugar, cocoa powder,
baking powder and vanilla extract.
Add eggs, melted butter and hot water and mix
until smooth.
Add chocolate chips and nuts.
Bake at 350 degrees F until a wooden pick
inserted in center comes out clean,
approximately 20-30 minutes.
Cool the cake. Glace with the chocolate
frosting.
For the frosting, mix butter, chopped chocolate,
syrup and coffee and heat in a double boiler
until melted. Stir until smooth and spread over
the cake.
Variations
For these brownies you may instead use frosting
with cocoa powder.
You may add 1 tablespoon of espresso mix to
brownie batter and use only semi-sweet
ghiradelli chocolate chips and baking chocolate



Rich Chocolate Mousse Cake
Yield: 8 servings


Ingredients
4 egg whites
½ cup (100 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate
(60-70%)
4 egg yolks
1/3 cup (60 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream


Cake
Preheat oven to 350 deg F (Gas mark 4 or 180 deg
C).
Line a 9 inch (23 cm) cake tin with greaseproof
or other non-stick paper and grease the tin.
Whisk the eggs whites until stiff and in peaks
by using an electric mixer, gradually add the
sugar and whisk well each time sugar has been
added.
Mix with finely ground hazelnuts and cocoa
powder.
Bake at 350 degrees for 15 minutes or until a
wooden pick inserted in center comes out clean.
Cool the cake.


Filling
Melt finely chopped dark chocolate over hot
water.
Beat the egg yolks with 2 oz sugar until white.
Heat ¼ cup whipping cream to the boiling point,
and whisk in beaten egg yolks.
Fold in melted chocolate. The mixture will
immediately thicken. Cool to approx. 100 deg F /
38 deg C.
Whisk 1 cup of whipping cream. Fold with the egg
and chocolate mixture, one tablespoon at a time
until the filling becomes soft, then the
remaining part of the cream.
Transfer to the cake tin, and place in the
refrigerator for several hours.
If served cold the filling appears more like
chocolate truffle than mousse. If you prefer a
more sweet flavor of the filling you can use
semisweet chocolate (40-45%) instead of the
recommended type.

Answer 8

Try the following lovely and yummie recipes
Moist Chocolate and Almond Cake
4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
6 oz (175 g) golden caster sugar
6 tablespoons milk
4 large eggs, separated
6 oz (175 g) self-raising flour, sifted

To decorate
6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
1 rounded tablespoon creme fraiche
a few toasted flaked almonds
Pre-heat the oven to gas mark 7, 425°F (220°C).

Start by creaming the butter and sugar together until they’re light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.

Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a metal spoon.

Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325°F (170°C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.

To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the crème fraîche into the chocolate.

Split the cake in half and use half the chocolate to sandwich it together, and the other half to spread over the top, making patterns with a knife. Decorate with a few toasted almonds and store in a tin till needed.

OR Chocolate layered cake
Ingredients
200g/7¼oz chocolate cake
3 tbsp double cream, whipped
2 tbsp strawberries, chopped
1 tbsp caster sugar
85g/3oz ice cream, balled
55ml/2fl oz double cream, whipped, for garnish
4 miniature jellies, to garnish
3 strawberries, to serve

Method
1. Slice the cake in half horizontally, then cut into a circle shape, with a chef's ring cutter. Place on a plate.
2. In a bowl, combine the three tablespoons of double cream, the strawberries, and caster sugar. Mix to combine.
3. Place onto the cake base.
4. Top with another circle of cake, cut from the remaining slice.
5. Place a ball of ice cream on top of the cake tower.
6. Working quickly, fill a piping bag with the remaining whipped cream, and pipe a swirl of cream around the ice cream.
7. Garnish with jellies and strawberries.

or Cherry and chocolate cake with chocolate sauce

75g/3oz dark chocolate, melted, plus extra to serve
50g/2oz unsalted butter, melted
2 whole free-range eggs, beaten
50g/2oz caster sugar
50g/2oz plain flour
50g/2oz pitted cherries from a can, chopped
2 tbsp juice from a can of cherries
butter, for greasing

Method
1. Place the chocolate, butter, eggs and sugar into a bowl and mix together well.
2. Add the flour, cherries and cherry juice and fold together until smooth.
3. Grease two ramekins with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place into the microwave and cook on full power for four minutes, or until risen and cooked through.
4. To serve, turn the puddings out onto plates and drizzle with the melted chocolate

Answer 9

The easiest way is to buy ready made cake powder. Mix water mix it well till all lumps are disolved. Read in instruction for baking in an oven. You will have hot chickletcake .Sit back and enjoy your cake . Do not forget me while eating it.

Answer 10

this is the cheap and lazy way of doing it. buy a box of duncan hines chocolate cake mix, following the mixing and baking instructions and w/in 20 minutes you have chocolate cake