Can you give me some recipes on how to create a moist chocolate cake?

Question

I like chocolate cake with some creamy chocolate toppings just like I seen in many cake shops. If you don't mind it, can you give me some recipes on how to make a perfect chocolate cake including its toppings too?

Answer 1

Have a look at the cakes on www.taste.com.au - there are all sorts of cakes - the mars bar cake is particularly yum!  if you leave it in the fridge overnight, the next day it is moist and chewy.  You can either make it as a slice, or as a round cake....I add macadamias to it.

Answer 2

Almost Better Than s*x Cake

16 servings

1 german chocolate cake mix

1 cup semisweet chocolate chips

1 14 oz. can sweetened condensed milk

caramel topping

12 ounces Cool Whip

3 heath bars, crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

and another:

Very Moist Chocolate Layer Cake

FOR THE CAKE:

1 cup milk

4 oz. unsweetened chocolate, broken into chunks

2 cups all-purpose flour

1⁄2 tsp. salt

1 tsp. baking soda

1 cup firmly packed dark brown sugar

1 cup granulated sugar

1 cup vegetable shortening

3 large eggs

1 tsp. vanilla extract

FOR THE ICING:

2 cups granulated sugar

1⁄4 cup light corn syrup

1⁄2 cup milk

1⁄2 cup (1 stick) sweet butter

2 oz. unsweetened chocolate

1⁄4 tsp. salt

1 tsp. vanilla extract

1. For the cake: Scald milk in a small saucepan. Remove from heat, add chocolate, and cover. Set aside for 5 minutes. Stir until smooth.

2. Preheat oven to 350°. Grease three 9" cake pans and line with rounds of greased wax paper. Sift flour and salt together. Dissolve baking soda in 1⁄3 cup hot water.

3. In a mixer, cream sugars into shortening until fluffy. Add one egg at a time, continuing to beat well. Add flour and chocolate mixtures alternately, beginning and ending with flour. Beat in soda water and vanilla.

4. Divide batter equally among pans, and smooth it. Bake for 30 minutes, or until a toothpick stuck into cakes comes out clean. Cool for 10 minutes, then turn out of pans.

5. For the icing: Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil for a minute or so (or until mixture reaches 220° on candy thermometer).

6. Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla. Increase speed and beat until icing is workable.

7. Working fast before icing sets, spread between layers and on top of cake.

Answer 3

The best advice I can give you on having a moist chocolate cake is make sure that you do not over bake it!  Chocolate is very easy to over bake making it dry.  If your cake has released from the side of the pan in the oven, it is over done.  A cake should test done when you can touch the top of the cake and it will spring back to the touch.  If it stays indented, then it needs to bake longer.  If it does not spring back but stays firm, it is over baked.  

Hopefully this will help you have wonderful success!      

Answer 4

Things You’ll Need:

    * Mixing Bowls

    * Mixer

    * 9" cake pans

    * Parchment Paper

    * 4 sticks butter

    * 1 cup unsweetened cocoa powder, sifted

    * 5 Godiva milk chocolate candy bars

    * 1 Godiva white chocolate candy bar

    * 2 tsp. vanilla

    * 5 cups confectioners' sugar

    * 1/3 cup Godiva Milk Chocolate Liqueur

    * 3 tbsp. heavy cream or regular milk

    * Bailey's Irish Cream

    * 4 Hersey candy bars

    * 1 15 1/2 oz. can Hershey's Syrup

    * 2 cups sugar (white)

    * 4 eggs

    * 3 1/2 cups all-purpose flour

    * 1 cup buttermilk

    * 1/2 tsp. soda (baking)

    * 1 cup nuts (optional)

Step1

Beat 2 sticks softened butter until smooth, adding 5 cups sifted confectioners' sugar and 1 cup sifted unsweetened cocoa to butter. Using low speed, add 1/3 cup Godiva Liqueur and slowly add 1 to 3 tbsp. heavy cream until right buttercream consistency. Set aside.

Step2

Grate coarsely the Godiva white chocolate candy bar and 1 Godiva milk chocolate candy bar. Refrigerate. Melt 4 Godiva milk chocolate candy bars, 4 Hershey candy bars and the 15 1/2 oz. Hershey's Syrup over low heat.

Step3

Cream 2 sticks butter and add 2 cups sugar; add 4 eggs, one at a time, beating well. Add cooled chocolate mixture, mixing well.

Step4

Combine 3 1/2 cups flour, 1/2 tsp. soda and a pinch of salt. Slowly add flour mixture to buttermilk alternately, ending with vanilla and pecans last.

Step5

Place batter in 9" parchment-lined cake pans and place in preheated 350 degree oven for 25 minutes or until done. Remove layers to wire racks and cool completely. Cut each layer in half, making six layers.

Step6

Place a cake layer on plate. Make holes in each layer and spoon or brush on Bailey's Irish Cream, soaking layer well. Add buttercream icing. Continue doing all layers with Bailey's Irish Cream and buttercream icing.

Step7

Ice the sides and top of cake with remaining buttercream. Cover the cake with coarsely grated Godiva milk chocolate candy bar and Godiva white chocolate candy bar. Serve with a picture of Long Island Ice Tea and enjoy the evening!