chocolate cake??

Question

does anyone have a really good chocolate cake recipe?

Answer 1

Do you want to use a box cake or make it from scratch? Here's a recipe for both . . .

Chocolate Ganache Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped


1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
3. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.



Chocolate Cream Cake

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 cups ice water
Butter Cream Filling (recipe follows)
Chocolate-Cream Cheese Frosting (recipe follows)

Preheat oven to 350*F (175*C). Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch round baking pans. Combine flour, baking soda and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Spread Butter Cream Filling on two of the layers; stack layers. Top remaining layer.
Frost the sides of the cake with Chocolate-Cream Cheese Frosting. After that add white & dark chocolate pieces plus pecans to the frosing and frost the top.
Makes 12 servings.

Butter Cream Filling

1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
About 2 tablespoons milk
1/2 teaspoon vanilla extract
Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency.


Chocolate-Cream Cheese Frosting

4 ounces (1/2 of an 8-ounce package) cream cheese, softened
About 3 tablespoons milk
3 3/4 cups sifted powdered sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
Beat cream cheese and milk together until combined.
Beat in powdered sugar. Beat in melted chocolate and vanilla.
Beat in additional milk, if necessary, to make frosting of spreading consistency.



Both are really good. I've made each for several birthday parties, and they always turn out great. Good luck! :)

Answer 2

This is called Chocolate Decadence Cake. It's a pretty lengthhy recipe, so I'm just giving you part of it. You can go to the website for Ghiradelli Chocolate to get the rest of it/or even the whole recipe:

12 ounces 60% cacao Bittersweet baking chocolate bar
4 unces semi sweet chocolate baking bar
11 Tablespoons butter
8 eggs, separated
1/2 cup sugar (any color except brown or black)
1 1/2 teaspoons vanilla extract (the recipe asks for pure)
1 tablespoon milk (any kind)
1 tablespoon light corn syrup
1 pinch of slat
1/2 cup cup ground almonds

Preheat oven to 350f. Butter the bottom of a 9 inch springform pan. Line the bottom of the pan with parchment paper. Butter the parchement paper. Melt the 60% cacoa chocolate (broken into 1 inch pieces) and 8 tablespoons of the butter in a double boiler over hot, but not boiling water. Stif occassionally until smooth, then remove from heat and set aside. Combine the yolks, 2 tablespoons of the sugar, 1 teaspoon vanilla and salt, then beat lightyly unitl well combined. Add the egg mixure to the chocolate, one tablespoon at a time, continuously whisking. In a seperate bol, combine the whites and the remainign sugar and whip until soft peaks appear. Transfer the chocoalte mixture to a alrge bowl, pour the egg white mixture on top, and carefully fold it in. Do not over mix!

Sprad teh batter in the prepared apn. Bake on the lower shelf of the heated oven for 30 to 35 minutes, or until cracked on top and a tester comes out clen when inserted into the center of the ake. Trasnfer to a wire rack to cool. The cake will shrink down some as it cools. remove the apn, and discard the parchement paper

Answer 3

This is an awesome chocolate cake recipe - I just made it for my bf's b'day and it was AMAZING.
If you love chocolate, this is the way to go!
I served it with freshly whipped cream, that I added a little confectioners sugar and almond extract to.

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
1 tsp vanilla extract
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

Serve at room temperature dusted with confectioners' and the whipped cream.

Answer 4

Chocolate cake

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
Bake for 5 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half, invert and remove from pan. You can top with a dusting of powdered sugar if desired.

Answer 5

Take a German Chocolate cake mix, any variety, and bake as directed. When you take it from the oven poke holes in it with the end of a wooden spoon. Pour a can of eagle brand sweetened condensed milk over it and let it soak in for an hour or so. When cake is cool pour a jar of caramel or butter scotch ice cream sauce over the cake. Top with whipped topping then sprinkle crushed heath bars on top of the whipped topping. Oh my goodness it's the best cake EVER!

Answer 6

Old Fashioned Cocoa Mint Cake

2/3 c. butter
1 2/3 c. sugar
3 eggs
2 c. flour
2/3 c. cocoa
1 1/4 tsp. baking soda
1/4 tsp baking powder
1 tsp salt
1 1/3 c milk
1/2 c crushed peppermint candies

Cream butter, sugar, and eggs until fluffy. Beat vigorously 3 min(high speed of mixer). Combine flour, cocoa, baking soda,baking powder, and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 in pans or a bundt pan(works the best).
Bake at 350 degrees for 35 minutes. Cool 10 min, before removing from pan.
To make a drizzle frosting, warm up a canned frosting in the microwave for 30 seconds or so and drizzle over cooled cake. Garnish with more crushed peppermints to dress it up.

Answer 7

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe
Instructions
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake with Chocolate Buttercream Frosting.
Notes
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo

Answer 8

Triple-Decker Raspberry Chocolate Cake

Solid vegetable shortening for greasing the pans

Flour for dusting the pans

1 package (10 ounces) frozen raspberries packed with sugar, thawed

1 package (18.25 ounces) devil’s food cake mix with pudding

1 cup sour cream

1/2 cup vegetable oil

3 large eggs

Chocolate Ganache (see recipe below)

1 tablespoon Chambord (raspberry liqueur; optional)

1/2 cup fresh raspberries, for garnish (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the
excess flour. Set the pans aside.

2. Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.

Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack
and the third pan in the center of the highest rack.

3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.

5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.

6. Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Chocolate Ganache

MAKES 1 3/4 CUPS, ENOUGH TO THINLY FROST A 2- OR 3-LAYER CAKE

3/4 cup heavy (whipping) cream

8 ounces semisweet chocolate, coarsely chopped

1 tablespoon liqueur of your choice (optional)

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring.

Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the
chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.

Answer 9

check this page, quite a few, including a chocolate pound cake..yummy

http://search.yahoo.com/search?p=chocolate+cake+recipes&fr=yfp-t-501&toggle=1&cop=mss&ei=UTF-8

Answer 10

I LOVE chocolat cake.