Hello everybody,Now can you guys tell me the best best receipe for a dark chocolate cake?

Question

I want to know it so I can make it and buy some of the things I need to

Answer 1

This is the BEST dark chocolate cake recipe i have ever used! Its perfect. Hope you enjoy. I frost it with buttercream frosting but you can use whatever you want.

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F.
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour into prepared pan.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks

Answer 2

This one has always been my families favorite. I never told them what was in it until after they had it. You can't taste the mayonaise at all. It sounds gross but it the best and moistest chocolate cake you will ever have. Beside all mayonaise is, is eggs and oil. Enjoy!
Chocolate Mayonaise Cake

2 Cups flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
4 TBS cocoa
¾ cup Best Foods mayonaise
1 cup water
1 cup sugar
½ tsp vanilla



Preheat oven to 350 F

Mix dry ingredients together, then add mayonnaise and mix together.
Add vanilla and water a little at a time, until everything is mixed together well.
Grease (or grease and flour) two 9” or 8” baking pans. Pour in batter and bake for 40 to 50 min. Until toothpick comes out clean in center. Cool and frost with white or vanilla frosting, homemade is better.


There is a easier version on the back of the Best Foods mayonaise jar that uses a box chocolate cake mix that’s very good, but the homemade one is the best.

Answer 3

A Gooey, Decadent Chocolate Cake Recipe

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration

Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched


Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
Yield: 6 to 8 servings

Answer 4

components ¾ cup butter (a hundred and seventy g) a million+½ cup sugar (330 g) 2 teaspoon vanilla 3 eggs ¾ cup all-purpose flour (80 5 g) ½ cup cocoa powder (50 g) a million teaspoon baking powder a pinch of salt (non-compulsory) 3 oz. (a hundred g) chopped pecans or walnuts (non-compulsory) technique Preheat oven to 350 deg F (gas mark 4 or a hundred and eighty deg C). Line a 13 x 9 in (33 x 23 cm) cake tin with grease info or different non-stick paper and grease the tin. soften the butter. Beat eggs with sugar, and upload vanilla, flour, cocoa, baking powder, salt (non-compulsory) and melted butter. upload chopped nuts. Bake at 350 stages until eventually a wood p.c.. inserted in center comes out clean, approximately 20-half-hour. Cool the cake. airborne dirt and dust with powdered sugar or glace with your prominent chocolate frosting. differences incredibly of all-purpose flour + baking powder you need to use self-raising flour. incredibly of eggs you need to use 3/4 cup med employer drained tofu (stated with the help of Jennifer, March 2008) incredibly of utilising nuts use a mars bar. Freeze the bar, harm it and the sprinkle it on suitable until eventually now baking (stated with the help of Thea, August 2008) To make a extra cake-like brownie, bake in a sq. approx. 9x9 in steel pan. chefs approximately 5 to ten minutes longer, yet seems extra fluffy, delicate, and cake-like (stated with the help of Lucy Sinogeikina, September 2008) that's for cakes yet you additionally could make it into the form of a cake. you do no longer could positioned the sugar sprinkle thingys on. desire this enables! - Sharpaygal12

Answer 5

Buy Hershey's simi sweet chocolate in the baking section of your supermarket. Alter the recipe, add two extra squares of chocolate. This will give you a great cake. Follow the rest of the recipe correctly.

Answer 6

Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

Answer 7

I don't have a recipe, but Williams-Sonoma sells a devils food cake mix that is excellent. It costs about $12, but is well worth it. It is much better than the mixes you get at the grocery store for .99.