share your best recipie for chocolate cake?

Question

if it is also healthy, even better!

Answer 1

This is a family favorite! Make sure you have vanilla ice cream ready! Sure it's healthy-for your taste buds. When this cake is done, it will have a layer of hot fudge under the cake.

Hot Fudge Cake


1/2 c. flour
1/3 c. sugar
1 Tbsp. cocoa
1/4 c. milk
1 tsp. vanilla

1/2 c. brown sugar
2 Tbsp. cocoa
3/4 c. boiling water

Mix first five ingredients. Pour into cake pan. Mix brown sugar and the 2 Tbsp. cocoa. Sprinkle over top of batter. Pour hot water over top of all - DO NOT MIX. Bake at 350 til top layer is done.
Serve over ice cream.

Answer 2

Chocolate Chip Cake:

You'll be amazed by the richness of this luscious cake, as vanilla pudding and sour cream make for a wonderfully moist texture. And your kids will love the chocolate chips!

Ingredients:

1 box yellow cake mix
2 eggs
1 box vanilla pudding mix
1/2 cup vegetable oil
1 (8-ounce) container sour cream
1 bag mini chocolate chip morsels
Nonstick cooking spray
White flour to dust pan

Directions:

Combine the first 5 ingredients in a mixing bowl. Mix with an electric beater for 5 minutes.

Stir in the morsels. Spray a Bundt pan with cooking spray and dust with flour. Pour the cake mixture into the pan. Bake at 350 degrees F for 50 to 55 minutes, or until done.

Yield: 8 servings

Answer 3

This cake is time consuming, but worth it!

Perfect Chocolate Cake

INGREDIENTS
1 cup unsweetened cocoa powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar

1/3 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.

Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.

In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom.

Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.

To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Answer 4

Jan's Chocolate Cake

INGREDIENTS
3 tablespoons and 1 teaspoon butter
1/3 cup and 1 tablespoon and 1 teaspoon white sugar
3/8 eggs
3 tablespoons and 1 teaspoon buttermilk
1 tablespoon and 2 teaspoons unsweetened cocoa powder
1/2 cup and 1 teaspoon all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons and 1 teaspoon water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Only 97 calories and 4.7g of fat!

Answer 5

sorry, its not exactly healthy, but it taste awesome!!!

Best Ever Chocolate Cake

INGREDIENTS
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed

DIRECTIONS
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

Answer 6

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 7

Chocolate Layer Cake

Serves 10; Prep time: 45 minutes; Total time: 2 hours
1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pans
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 cup strong coffee, cooled
for the frosting:
1 package (12 ounces) semisweet chocolate chips (2 cups)
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups confectioners' sugar
1/3 cup milk

1. Make cake: Preheat oven to 350°. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.

2. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

3. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.

4. Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before spreading with chocolate frosting.

Answer 8

The decadent recipe for the best Chocolate cake is on the back of a Hersey's Powered Cocoa can! Not the Hershey Chocolate Syrup, but the Cocoa. You can probably get it from their website as well.

Answer 9

Here are some nice recipes for chocolates/ choco cakes: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Answer 10

You like to try this healthy chocolate cake.... you will like it.. delicious.....:-p

old-Fashioned Chocolate Cake with a Secret-Ingredient....

For Cake

3/4 cup tomato juice
1/4 cup water
2/3 cup unsweetened cocoa powder
11/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
11/2 cups sugar
1/2 cup vegetable oil
3 large eggs
11/2 tsp vanilla extract

For Icing

1 ounce unsweetened chocolate
2 tbs low-fat milk
1 tbs unsweetened cocoa powder
4 ounces 1/3-less-fat cream cheese
21/2 cups confectioners' sugar, sifted
1/2 cup seedless respberry jam

1. Preheat oven to 350F. Coat two 9-inch-round cake pans with nonstick cooking spray.
2. In small saucepan, bring tomato juice and water to a boil. Whisk in cocoa powder until smooth. Remove from heat.
3. In medium bowl, stir together flour, baking soda, baking powder, and salt.
4. In large bowl, beat together sugar, oil, eggs, and 1 tsp vanilla extract until combined. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between prepared pans.
5.Bake until toothpick inserted in centers of cakes comes out clean, 25 to 30 minutes. Transfer pans to wire rack. Let cool 10 minutes. Turn cakes out onto rack. let cool completely.
6. Prepare icing: In medium microwave-safe bowl, microwave together chocolate and milk on high power 1 minute. Stir until smooth. Whisk in cocoa powder until smooth. Whisk in cream cheese and 1/2 tsp vanilla extract. Stir in confections'sugar until combined.
7. Place one cake layer with jam. Place remaining layer over layer with jam on it. Spread icing over side and top of cake.

Ideas:
Instead of a thick layer of frosting, top chocolate cake with a dollop of freshly whipped cream. If you like, sprinkle the cream with fresh raspberries, sliced strawberries, or a grating of semi-sweet chocolate.

Good Luck! Enjoy! ..._;-)