What is a good chocolate cake recipe?

Question

What is a good chocolate cake recipe?

Answer 1

This is the recipe I use............

CHOCOLATE CAKE

INGREDIENTS...........

2 cups white sugar

2 cups all-purpose flour

1/2 cup butter

1/2 cup vegetable oil

1 cup water

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.

Sift 2 cups white sugar and 2 cups flour together; set aside.

In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.

Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.

Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.

To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.

Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen.

Answer 2

Both of these are really good and are my families favorite's.

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick or biscuit/pancake mix

1 cup sugar

3 tablspoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tp vanilla

1 2/3 cup hot water

Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.        

Chocolate Mayonnaise Cake

2 Cups flour

½ tsp salt

1 tsp baking powder

1 tsp baking soda

4 TBS cocoa

¾ cup Best Foods mayonnaise

1 cup water

1 cup sugar

½ tsp vanilla

Preheat oven to 350 F

Mix dry ingredients together, then add mayonnaise and mix together.

Add vanilla and water a little at a time, until everything is mixed together well.

Grease (or grease and flour) two 9” or 8” baking pans. Pour in batter and bake for 40 to 50 min. Until toothpick comes out clean in center. Cool and frost with white or vanilla frosting, homemade is better.

There is a easier version on the back of the Best Foods mayonnaise jar that uses a box chocolate cake mix that’s very good, but the homemade one is the best.

Answer 3

HERSHEY'S "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

1/2 cup (1 stick) 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.

Answer 4

These are two of my best chocolate cake recipes, they are both very rich, chocolately and fudgy:

This is a nice, very moist and chocolatey cake.

Deep Chocolate Cake

Ingredients

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup butter, softened

1-3/4 cups sugar

3 eggs

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons vanilla

1-1/2 cups milk

12 ounces semisweet chocolate pieces (2 cups)

1/2 cup butter

8 ounces dairy sour cream

4-1/2 cups sifted powdered sugar (about 1 pound)

Chocolate curls (optional)

Chocolate-Sour Cream Frosting *

Fresh raspberries (optional)**

Fresh mint sprigs (optional)

Directions

Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

*In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

**Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.

**************************************...

Mile-high chocolate cake

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Ingredients

For cake

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

2 cups sour cream

For frosting

1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder (not Dutch-process)

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate, finely chopped

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Equipment: 2 (8- by 2-inch) round cake pans

Preparation

Make cake:

Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and peppermint in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and peppermint until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Cooks' notes:

• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

• Cake can be frosted 1 day ahead and chilled, covered.

WA

Answer 5

1/2 cup butter

11/2 cups granulated sugar

3 eggs, well-beaten

1 tsp. vanilla

2 cups flour

1/2 cup cocoa

4 tsp. baking powder

1/2 tsp. salt

11/4 cups milk

Cream butter and sugar. Add eggs and vanilla, beating lightly. Sift flour, cocoa, baking powder and salt. Add to creamed mixture, alternating with milk. Beat mixture well. Pour batter into 2 8" X 10" layer cake pans and bake at 350°F for 30 minutes or until inserted toothpick comes out clean.

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I Personally Enjoy this one, excepically with Betty Crocker icing.

Declicious below is the links.

Hope that helps! ♥

- Happy Cooking  

Answer 6

CHOCOLATE CHIFFON CAKE

A:

    4 egg yolks

    1/2 cup castor sugar

    1 1/4 cup high ratio/cake/superfine flour, sifted

    1/2 tsp baking powder

    1/2 tsp bicarbonate of soda

    1/4 cup vegetable oil

    1 tsp vanilla essence

    1/3 cup cocoa powder

    1/2 cup warm water

B:

    4 egg whites

    1/4 tsp cream of tartar

    1/2 cup castor sugar



Method:

Mix all Ingredients in A in a mixing bowl. Beat until a consistent and smooth mixture is obtained.



In another clean bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form (as shown in photo).

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this mixture into a 21cm tube pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool.

When the cake is completely cool, run a knife around the sides of pan to remove the cake.

  

Notes:

Mixing bowl for egg whites should be absolutely free from oil. Oil tends to deteriorate the whipping.

Do not grease the cake pan. This is the general rule for all sponge and chiffon cakes.

Remember to preheat the oven when you are still preparing the cake. Send into the oven as soon as it is ready or the egg whites will collapse.

Only remove cake from oven when it is absolutely done. It is ready when the edges shrink from the sides of the pans.

The pan inversion step is very important in the making of chiffon cake. The inversion causes the fragile cake structure to set while it is still warm.

Answer 7

I prefer coconut cake but try it it's better than chocolate.

Try this recipe off of foodnetwork:

http://www.foodnetwork.com/recipes/ina-g...