What is the best rich moist Chocolate Cake recipe ever?

Question

I need to make birthday cakes soon and I want them to be awesome. Thanks a million.

Answer 1

Chocolate Cake

Ingredients

3/4  cup butter

3  eggs

2  cups all-purpose flour

3/4  cup unsweetened cocoa powder

1  teaspoon baking soda

3/4  teaspoon baking powder

1/2  teaspoon salt

2  cups sugar

2  teaspoons vanilla

1-1/2  cups milk

Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).

Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Makes 12 to 16 servings

Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.

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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 2

Um... Betty Crocker Super Moist Cake Mix.  There's pudding in it for Pete's sake.

Why are you trying to out-mom me?!!1!!

Answer 3

you can get buttermilk in somalia a.k.a. "laban" !!

Answer 4

I've made the Hershey's Cocoa recipe on back of the can for years--it's extremely rich! I usually frost it with whipped cream rather than regular frosting for fear it's be too rich to eat.

You have to try it!! It has very basic ingredients and is so easy. I usually make it in a 13x9 glass pan and bake it about 35 or so minutes.

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

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 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.

Answer 5

make a pudding cake,or buy one. I dont have a recipe, look it up on google

.

Answer 6

This recipe has buttermilk in it, but you can substitute sour milk (add 2 tsp. lemon juice or vinegar to whole milk). This one is basic, but very moist and really good.

Stir together 2 cups all purpose flour, 2 cups sugar, and 1 & 1/4 tsp. baking soda in a large mixing bowl.

If you're using sour milk instead of buttermilk, mix the vinegar or lemon juice with 1/2 cup milk and set aside to thicken.

In a sauce pan, add 1 cup of water, 2 sticks of butter, and 1/2 cup cocoa. stir and cook over medium heat until it is blended and comes to a boil; boil for 1 minute, then remove from heat and pour over the dry mix and stir. Now add your sour milk (or buttermilk) and 2 eggs, and 2 tsp. vanilla. (If you have it around, add 1/4 cup of cold leftover coffee. If you don't, no big deal.)

This makes one 9x11 sheet cake or 2 9 in. round layers. Bake at 350 until a toothpick inserted into the center comes out clean.

Sorry about my long, boring*** answer. I just got all serious there...

Answer 7

ok pay attention, put a Hershey's bar in the middle of two slices of bread and another at the top, put it into the microwave until the chocolate melts over the bread and .....ready!!!  not enough moist??  spread tequila to taste

Answer 8

Can't you just buy a cake at the store and save yourself a whole bunch of time?  

Oh, and if you don't have buttermilk in Somalia, you can mix regular milk and vinegar together and it makes buttermilk.  

Answer 9

I would take a Hershey bar and dip it in flour then deep fry it

stick a candle and sing Happy Birthday!

let the spanking begin!

I think it will be a moist birthday cake......

Answer 10

CHOCOLATE LAYER CAKE

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream Frosting

1/2 cup butter, softened

2/3 cup cocoa powder

½ tsp. instant coffee granules

2 teaspoon vanilla

3 cups confectioners' sugar

6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.

Answer 11

go to allrecipes.com

Answer 12

Purchase Pillsbury Devils Food Cake mix and add an extra egg to the mix.