How do i make the perfect chocolate cake?

Question

Include ingredients, clear instructions, I hope i can enjoy the perfect chocolate cake.

Answer 1

try this one..

Perfect Chocolate Cake

1 1/2 cups all-purpose flour
1/2 cup alkalized (Dutch process) cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup sour cream

Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans.
Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean. Cool in pans on a rack for 5 minutes, then turn out of pans. Turn cake over again so it stands right side up to finish cooling.

Perfect Flourless Chocolate Cake

12 tablespoons unsalted butter
12 ounces bittersweet chocolate
3 teaspoons vanilla extract
8 large eggs (separated)
2/3 cup brown sugar (packed)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon cooking oil or cooking spray, for greasing pan
2 tablespoons flour or rice flour, for dusting pan

Preheat oven to 325°F.
Oil and flour a 9-inch springform cake round.
Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
Set aside to cool slightly.
In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
Continue beating while adding the brown sugar and cream of tartar.
Beat until stiff peaks form- be careful not to over beat--this is most important!
If the eggs curdle, throw them away and start over with new egg whites, seriously.
Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
Pour into the prepared pan.
Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
Bake the cake for about 60-70 minutes or until it passes the toothpick test.
Remove cake from oven and allow to cool for about an hour.
Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
Remove the paper from the bottom (now the top) of the cake.
Invert again onto the final plate for displaying the cake.
The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

Answer 2

Try the recipe for the "Best Chocolate Cake Ever" (with cherry jam filling) in the following link:
http://www.cakebaker.co.uk/MakingThePerfectChocolateCake.html

Hmmmmm.....

Or this one with a whipped cream filling:
http://www.recipezaar.com/64193

Here are some more recipes with a fact about the American version of a "German Chocolate Cake":
http://www.recipes4cakes.com/chocolatecakes/

But the first recipe with the cherry jam filling is definitely my favorite. :)

Answer 3

This chocolate cake is THE BEST ever!!! It comes out perfect every time & is always so-o-o moist!

It is Hershey's 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 4

I HAVE NO IDEA ; BUT , WILL GLADLY HELP YOU BY EATING SOME OF IT !!!!!!!!!