What are the....?

Question

Best recipes for baking chocolate cake.
Thank you for all your answers in advance.

Answer 1

2 cups boiling water
1 cup unsweetened cocoa powder
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
Filling
8 ounces white baking chocolate, chopped
2 cups heavy cream
frosting
1 (12 ounce) package semisweet chocolate pieces
1/2 cup half-and-half
1 cup butter
1 (1 lb) box confectioners' sugar

Cake:.
Preheat oven to 325º to 350º. Grease & flour three 9-inch round cake pans. In medium bowl, gradually stir boiling water into cocoa until blended. Set aside to cool completly.
On sheet of waxed paper, combine flour, baking soda, baking powder and salt, set aside. In large bowl, beat butter with sugar at high speed until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla. Beat in flour mixture [in fourths] alternately with cocoa mixture [in thirds] begining and ending with flour and beating each addition just til blended. Pour batter into prepared pans: bake 25 minutes or til cake tester comes out clean. Cool in pans 10 minutes: remove & cool on wire racks.
Filling.
In top of double boiler placed over hot, not boiling water, combine white chocolate with ¼ cup heavy cream. Heat, stiring, until chocolate melts and is smooth. Remove from heat: pour into large bowl. Stir in remaining heavy cream: refrigerate until very cold. At high speed. beat filling until stiff. Spread between cooled cake layers.
Frosting.
In medium saucepan, over medium heat, combine chocolate pieces, half-and-half and butter. Cook, stirring til smooth. Transfer mixture to large mixing bowl. Gradually beat in confectioners' sugar. Frost top and sides of cake. Enjoy. this is from http://www.recipezaar.com/202402

Answer 2

Simple Chocolate Cake

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)


Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts


Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

Answer 3

Death by Chocolate Cake
When I first tried this cake I got very possessive over the remaining pieces. This will be a big hit!
16 servings 1¼ hours 15 min prep
Change to: servings US Metric
1 chocolate cake mix
1 container Cool Whip
1 can sweetened condensed milk
1 can caramel topping
Heath candy bars (crushed)
Bake the cake per the box instructions in a bundt pan.
Put the cake on a large platter (because this is messy).
When the cake is done and while still hot, poke holes with a fork.
Pour sweetened condensed milk over the hot cake- it will soak in.
Cool.
Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars

Answer 4

This is one of the best around, stays moist.
it's a basic chocolate devils food cake,, it has no eggs in it.


Wacky Cake

1 ½ cups flour
1 cup sugar
4 level tbl cocoa
1 tbl baking soda
½ tea salt
1/3 cup veg. oil
1 teas vinegar
1 tbl vanilla
1 cup cool water

Mix dry ingredients in bowl. Add oil, vinegar and vanilla and stir lightly. Add water and mix well with a fork.
Pour into a 7 x 11 ( or 8 x 12) ungreased cake pan and bake 25 – 30 minutes @ 350˚. Check with toothpick for doneness

Frosting

1 stick butter
1 tea vanilla
1 egg white
1cup powder sugar
Blend butter, egg white and vanilla in mixer. Add powder sugar. Mix till smooth.

Answer 5

Try the following
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).

You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.

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 Cake
225g/8oz butter or margarine, softened
225g/8oz caster sugar
4 eggs
220g/7¾oz self-raising flour
2 tsp baking powder
1 heaped tbsp cocoa powder
For the filling and topping
4 tbsp apricot jam
whipped cream
a little caster sugar
Tins
2 loose bottomed 20cm/8in sandwich tins, 4cm deep

Method
1. Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.
2. Measure the butter or margarine, sugar, eggs, flour, baking powder and cocoa into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
3. Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.
4. Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
4. Choose the cake with the best top, then put the other cake top downwards on to a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

or Moist chocolate crumb cake
12 vegan digestives, gingernuts, bourbons or oat biscuits
25g/1oz coconut oil
25ml/1fl oz soya milk
250g/8oz silken tofu
2 tsp arrowroot
1 banana
4 tbsp cocoa powder
150ml/¼ pint maple syrup
2 tbsp tahini
2 tbsp raisins
1 tbsp lime juice
3 tbsp orange juice
2 tsp vanilla essence
pinch of salt
To decorate
crystallized ginger

Method
1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.
2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins.
3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.
4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.
5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.

Answer 6

I buy the Betty Crocker cake mix and frosting (seperately). Chocolate comes in either devils food or Hersheys flavour

Answer 7

Buy any Betty Crocker box cake mix & add 1 cup mayo to the mix.

Answer 8

This is a VERY goooood cake:
http://www.frenchfoodandcook.com/pages/Wquestarch34.htm