How do you make an chocalate cake from scratch?

Answer 1

HOMEMADE CHOCOLATE CAKE

2 c. flour
2 c. sugar
1 stick butter
1/2 c. salad oil
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. vanilla

Sift together flour and sugar into mixing bowl. In a pan boil butter, cocoa and water to boil about 1 minute and stir until blended. Make a well in flour and sugar. Pour mixture in and mix well. Add buttermilk to which has been added vanilla and soda. Add eggs which have been slightly beaten. Pour into 2 cake pans or a sheet cake pan or jelly roll pan. Bake at 400 degrees for 30 minutes or 20 minutes in sheet cake pan or jelly roll pan.

Answer 2

I make one of these every week for the hubby and kids - it's normally gone the same day!

Cream together 4oz caster sugar and 4oz butter in a bowl. Once this goes pale and fluffy add in one egg. Beat the egg into the sugar/butter mixture. Get about 3/4 teaspoons of cocoa powder/hot chocolate and mix in a cup with a little cold water to make a smooth mixture - you only need a few teaspoons of water not much. Add this mixture into the eggs, butter and sugar, stir through.

Then fold in 4oz of self raising flour, until mixed in. If the mixture is too dry I add a few drops of milk. It should be of a dropping consistency. Grease a cake tin, pour in the mixture and bake at about 170 degrees for 20 minutes or so. If you stick a skewer in, and there is no mixture stuck to it the cake is cooked.

You can then ice it, leave it plain or just dust with icing sugar. It's delicious and moist! mmm..... going to make another one today.

Answer 3

Moist Chocolate Cake
How to make moist chocolate cake:
Quantity
Ingredients
1 cup Cocoa powder
1/2cup Sugar
1 cup Plain water


Method
Cook the above ingredients on the hob until creamy. Cool before adding into cake mixture below.
Quantity
Ingredients
250g Flour
250g Castor sugar
250g Butter
250g Eggs (5 medium sized)
1 tsp Baking powder

Method
Beat butter and sugar for 10 minutes. Add in eggs one at a time. Add in flour and baking powder. Finally add in the cooled chocolate ingredient. Bake in preheated oven at 175oC for 45 minutes – 1 hou

Answer 4

Great Chocolate Cake

INGREDIENTS
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water
DIRECTIONS
Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
Bring eggs to room temperature and separate.
Melt dark chocolate and butter or margarine over low heat.
Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
Pour into prepared pan, and bake for 20 to 30 minutes.

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).

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 Black Forest chocolate cake

You don't need eggs to make a light-as-air sponge cake. This dairy-free version of a classic gateau shows you how.
Ingredients
For the cake
250g/8oz self-raising wholemeal flour
250g/8oz soft brown sugar
2 tbsp cocoa powder
2 heaped tsp carob powder
125ml/4fl oz rapeseed oil
150ml/¼ pint soya milk
1 tbsp vegan yogurt, bean curd or coconut cream
1 dessertspoon cider vinegar
pinch of salt
25g/1oz dairy-free dark chocolate (70 per cent cocoa solids)
fresh cherries or berries, to decorate
For the filling
4 tbsp Vegan cream cheese
1 tsp lime rind
4 tbsp morello cherry or blackberry jam

Method
1. Oil two 20cm/8in circular sponge tins and line them with baking parchment. Preheat the oven to 180C/350F/Gas 4.
2. Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly.
3. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.
4. Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.
5. Place the vegan cream cheese in a bowl and stir in the lime rind. Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. Sandwich together and place on a serving plate.
6 Decorate the cake with fresh cherries or berries and serve

Answer 6

This recipe sounds good:

http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=10&category_id=13

I like cake recipes that use sour cream, which keeps the cake moist, and don't require many steps. My favorite phrase in a recipe is "combine all ingredients..." The recipe I linked above looks almost that simple, although I haven't tried it.

Answer 7

Depends on what you want your cake to turn out like I have a recipe I found from tasteofhome.com the best food website ever that lets you use your crock pot. you should browse there the site I'm sure you'll find something.

Answer 8

What's a 'chocalate' cake?

Answer 9

3 squares BAKER'S Unsweetened Baking Chocolate
1/2 cup water
1 container (8 oz.) Sour Cream
1-3/4 cups cake flour
1-1/2 tsp. Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed brown sugar
3 eggs
2 tsp. vanilla
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
MIX flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with your fav. frosting

Answer 10

You could just search for a recipe on the web or simply go to the library and get a cookery book out, alternatively you could ask your Mum.