What is the best recipe for chocolate cake?

Answer 1

Double Chocolate Layer Cake

Ingredients:

For cake layers
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans


Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Answer 2

Bittersweet Chocolate Cake:

8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
6 tablespoons unsalted butter (3/4 stick)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar
1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)

Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.

Yield: Makes one 8-inch cake (8 servings)

Answer 3

MARBLED CHOCLATE CAKE

Ingredients:
Crushed biscuits - 1 cup
Melted butter - 3 to 4 tbsp
Egg yolk of 4 eggs
Sugar - 50 gms
Hung curd - 200 gms
Vanilla essence - 3 to 4 drops
Whipped cream - 300 ml.
Melted white chocolate - 200 gms
Chocolate truffle - 1 cup
Chocolate cigars, chopped fruits for decoration
PROCEDURE:
Mix crushed biscuits and butter.
Place the mixture in a cake mould.
Mix egg yolk and sugar in a double boiler and cook for a while.
Add hung curd, vanilla essence, whipped cream and white chocolate.
Transfer this mixture in the cake mould. Make circles with chocolate truffle.
Give marble effect with spoon and refrigerate for two hours.
Decorate with chocolate cigars and fruits.
Marbled chocolate is ready to serve.

Answer 4

2 recipes we love....
Chocolate pound cake
1/2 butter
3 cups sugar
1/2 c shortening
5 eggs
3 c plain flour
1/2 tsp salt
1/2 baking powder
1 c milk
4 Tbl cocoa
1 Tbl vanilla
Cream butter, shortening, and sugar...Add eggs one at a time and continue beating. Mix dry ingredients together....Add to mixture, alternating with the milk....bake intube pan at 300 degrees for two hours.
Icing:
1 stick marg
2 Tbl milk
3 Tbl cocoa
1 box powdered (confectioners) sugar
melt marg....add remaining ingredients....stir until smooth....spread on warm cake....



Hot Fudge Cake
1 stick margarine
1/2 c shortening
1 c water
3 Tbl cocoa
2 c sugar
2 eggs
1/2 buttermilk
2 c flour
1 tsp vanilla
melt marg, shortening, water and cocoa....add sugar, eggs, buttermilk, flour, and vanilla. Pour in well sprayed 9 x 13 baking pan. Bake for 30 minutes @ 350....Don't overcook
about 10 minutes before cake is done.....make frosting....
1 stick marg
3 1/2 tbl cocoa
1/2 c milk
2 tsp vanilla
1 box confectioners sugar
2 c pecan pieces...toasted
melt marg, cocoa, milk and vanilla......remove from heat.....add sugar and pecans...stir well....pour over hot cake immediately!!!!
This cake is wonderful warm with a scoop of icecream....or later, just by itself....Be sure to toast pecans....it makes a big difference!!!

Answer 5

Here's a simple, to die for recipe:

Prepare a boxed mix in a cake pan, let cool. Poke holes evenly across cake. Pour 1 can sweetened condensed milk into holes, then follow with squeeze caramel topping (again in holes) and lastly pour Hershey's syrup in the holes. Let soak in slightly between different toppings. Frost top with whipped cream and sprinkle with crushed heath bar pieces and dark chocolate mini chips. Enjoy!!!!

I have never met anyone that didn't just love this cake....

Answer 6

PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Answer 7

This is an easy, tasty, wonderful, moist chocolate cake.
You can make two round ones, put whipped cream in the middle and drizzle a raspberry sauce over the top for a decedent looking and delicious dessert.

CHOCOLATE CAKE
1 ½ cup flour
3 tbsp cocoa
1 tsp soda
1 cup sugar
½ tsp salt
1/3 cup oil (I prefer canola.)
1 tsp vanilla
1 tbsp vinegar
1 cup cold water
Put dry ingredients in a bowl. Make a well in the center.
Put the oil, vanilla and vinegar in the center.
Pour the cold water over and stir to mix.
Pour batter into 8x8 pan.
Bake ½ hour @ 350F.

Answer 8

Check out the recipe here: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Answer 9

I enjoy betty crockers it is quick and easy heheh