What is the best recipe for chocolate cake?

I am looking for a very moist but delicious chocolate cake recipe. Does anyone know any great ones?

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12 Responses to “What is the best recipe for chocolate cake?”

  1. chiko_chick87 said:

    chocolate chocolate and more chocolate. u cant have enuff chocolate. there r a squizzillion recipes on the internet for chocolate cake.

  2. ec said:

    flour …..and of course …chocolate

  3. Soso said:

    Betty Crocker Devils chococlate cake is awesome!

  4. housam57_12 said:

    try

  5. judithlynn0337@sbcglobal.net said:

    Yes. Its called the Texas Chocolate Cake. I’ve been to many weddings where they have used this cake.

    Here goes: Put in sauce pan & heat the following: 1 stick butter, 1/2 C cooking oil, 4 T Hershey’s cocoa, 1 C water. In large bowl mix together 2 C sugar, 2 C flour. Mix all of the above together & add: 1/2 C buttermilk (this makes it very special), 2 eggs, 1 t vanilla, 1 t baking soda. Mix & pour into greased & floured 12x9x2 pan & bake at 350 for 30-40 min.

    Icing: Mix together & bring to a boil 1 stick oleo, 4T Hershey’s cocoa, 6T milk. Remove from heat & add 1 box powdered sugar, 1 C chopped pecans, 1/4 t vanilla. Spread over cake when it comes from the oven. If too runny let cool or, if needed, add a little milk.

    If you don’t have buttermilk add a T of vinegar to each C of regular milk for instant buttermilk. Let it stand about 10 min b4 use.

    This cake is so good, though, I don’t make icing unless I have company.

    I have another great icing I sometimes use (with rum). If interested Email me & I’ll send it to you.

  6. dnt4get2luvme said:

    “PERFECTLY CHOCOLATE” Chocolate Cake
    Ingredients:
    2 cups sugar
    1-3/4 cups all-purpose flour
    3/4 cup HERSHEY’S 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
    “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
    Directions:
    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

    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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

    VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

    1 stick (1/2 cup) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting

  7. meatwall2006 said:

    I don’t know any recipes but I do know that if just before you put the cake in the oven you put chocolate peices on top then as the cake cooks the chocolate melts down through the cake and maks it almost twice as chocolaty.

  8. Baps . said:

    Try the following yummie recipes
    Moist Chocolate and Almond Cake
    Ingredients
    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).

    You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.

    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 Chocolate Fudge Cake
    Ingredients
    For the cake:

    6 oz (175 g) self-raising wholemeal flour
    1 rounded teaspoon baking powder
    6 oz (175 g) very soft butter
    6 oz (175 g) light soft brown sugar
    3 large eggs, at room temperature
    1 rounded tablespoon cocoa powder

    For the chocolate fudge filling and topping:

    4½ oz (125 g) light soft brown sugar
    1 x 170 g tin evaporated milk
    4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
    2 oz (50 g) soft butter
    2 drops vanilla extract

    To decorate:
    4 oz (110 g) whole almonds
    cocoa powder or icing sugar, for dusting
    Pre-heat the oven to gas mark 3, 325°F (170°C).

    You will also need two 7 inch (18 cm) sponge tins, 11⁄2 inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.
    First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won’t be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.

    Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.

    To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.

  9. doc san said:

    American Fudge Cake

    This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.

    FOR THE CAKE
    125 g (4 oz) butter
    225 g (8 oz) dark soft brown sugar
    2 eggs
    142 ml (¼ pint) soured cream
    175 g (6 oz) plain flour
    5 ml (1 tsp) baking powder
    2.5 ml (½ tsp) bicarbonate of soda
    50 g (2 oz) Cadbury Bournville cocoa

    FOR THE FILLING
    40 ml (2 Tbs) Cadbury Bournville cocoa
    125 g (4 oz) butter
    150 g (5 oz) icing sugar, sieved
    Vanilla essence

    FOR THE FROSTING
    200 g bar of Cadbury Bournville chocolate
    40 ml (2 Tbs) Cadbury Bournville cocoa
    142 ml (¼ pint) double cream

    Two 20 cm (8-inch), shallow cake tins, greased and base-lined

    For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

    Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

    For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

    Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

  10. aunty m said:

    THIS ONE IS VERY MOIST AND EASY TO MAKE.
    10 OZ PLAIN FLOUR
    8OZ BROWN SUGAR
    8OZ BUTTER
    3 BEATEN EGGS
    2OZ COCA
    HALF PINT WARM MILK
    1TEASPOON BICARANATE OF SODA
    1 TEASPOON VANILLA ESSENCE

    MELT THE BUTTER AND SUGAR IN A PAN,TAKE OF THE HEAT THEN ADD THE BEATEN EGGS,NEXT ADD THE FLOUR AND COCA STIR WELL,THEN ADD THE MILK AND BICARB,STIR WELL AND ADD VANILLA, THE MIXTURE WILL SEEM VERY RUNNY THIS IS NORMAL. PUT MIXTURE INTO LINED TIN AND BAKE FOR 40MINS GAS 4 OR 170 ELC.FOR THE TOPPING JUST MELT A BAR OF CHOCOLATE AND SPREAD IT OVER THE CAKE.

  11. EmM said:

    Death By Chocolate

    8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
    2/3 cup (140 g) butter
    1 cup (210 g) sugar
    4 eggs
    4 heaped tablespoons (1 dl) all-purpose flour
    4 tablespoons unsweetened cocoa powder
    1½ teaspoon baking powder or 1 teaspoon baking soda
    1 teaspoon vanilla extract
    4 tablespoons sour cream
    Ingredients for frosting
    2/3 cup (1.6 dl) heavy cream or whipping cream
    9 oz (260 g) semisweet chocolate (40-50% cocoa)

    Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
    Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
    Break the chocolate into small pieces and melt it with butter over hot water.
    Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
    Slowly fold in the melted butter and chocolate and the sour cream.
    Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes.
    Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.

    Frosting

    Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
    This cake should have room temperature when served.

  12. mlrios2003 said:

    Use a box mix, make to directions, except stir in a can of wilderness pie cherries. The cake will taste awesome.




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