Best Chocolate Cake recipe ever please??~?~?!?!
Can u please share it with me? :)
thanks!
Answers: Hey so i was wondering if u have the BEST chocolate cake recipe and i mean THE BEST.
Can u please share it with me? :)
thanks!
If you are familiar with the Food Network's show Ultimate Recipe Showdown, this is this week's winning recipe. It was voted the Best Chocolate Cake in America and won the 25,000 dollar grand prize. You can find it on the TGI Friday's menu now as well.
For the cake:
2 cups water
1 cup cocoa powder (recommended: Valrhona)
2 (4-ounce) sticks unsalted butter, cold
2 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract (recommended: Neilsen-Massey)
2 3/4 cups unbleached all purpose flour (recommended: Heckers)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
2 1/4 cups semisweet chocolate chips (recommended: Ghiradelli)
3 cups confectioners' sugar
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/3 cups sour cream, at room temperature
1 teaspoon pure vanilla extract
Make the cake:
In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
Place the rack in the center of the oven, and preheat to 350 degrees F.
Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
Make the frosting:
Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
To assemble the cake:
If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
(Hints: I stick a 12-inch wooden skewer in the center of the cake to secure it while I frost it, and remove it before finishing frosting the cake. And, I lay strips of waxed paper under the cake to keep the cake plate clean as I frost the cake.)
Honey all chocolate cake is good. U must be a chocolate lover to really understand. Good luck with that recipe...
Best-Ever Chocolate Cake
INGREDIENTS
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
DIRECTIONS
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
http://allrecipes.com/Recipe/Best-Ever-C...
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Red velvet cake, Its not quite a chocolate cake but it is the moistes richest cake you will ever eat!
devil's chocolate cake. its made of chocolate pudding, whipped cream, oreos,chocolate chips,chocolate syrup, and anything you want in it. not sure how much of the stuff you use OHHHH man is it good!
A fine easy one:
Microwave Chocolate Cake
Ingredients
4oz soft margarine
4oz caster sugar
4oz self raising flour
? teaspoon baking powder
2 eggs
3 tbspn of hot water
Butter / Fudge Icing
1 tbspn cocoa (1 dessert spoon coffee & some walnuts can be used for coffee cake)
Method
1. Add all the ingredients to a bowl apart from the icing, beat in the usual way
2. Cook in microwave on full power for 5 minutes
3. Then use the butter / fudge icing for topping.
This is based on a 650 watt microwave.
Check out this cake...it is fantastic
Best-Ever Chocolate Cake
12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
* 3/4 cup butter, softened
* 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
* Chocolate-Sour Cream Frosting (see recipe below)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. 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. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Speckled Chocolate Cake
Butter for pan
1/2 C. unsalted butter
4 eggs
1 1/4 C. granulated sugar
4 oz. semisweet chocolate
1 C. flour
6 oz. unsweetened chocolate
3/4 C. butter
1 1/2 C. confectioners' sugar
3 oz. bar semisweet chocolate
Confectioners' sugar
Heat the oven to 350 F. Butter the cake pan and line the bottom with parchment paper. Butter the paper. Put the unsalted butter in a small bowl and set it in the saucepan half filled with hot water.
Warm the butter, stirring occasionally, until it is soft enough to pour. Remove from the heat and let cool slightly.
Separate the eggs. Beat the egg yolks with about two-thirds of the sugar until light and the mixture leaves a ribbon trail when the beaters are lifted, 3-5 minutes.
In a separate bowl, whisk the egg whites until stiff. Sprinkle in the remaining sugar and continue whisking until glossy to make a light meringue, about 20 seconds.
Add the softened butter to the egg yolk mixture and stir in gently.
Cut the chocolate into large chunks. Chop them with the chef's knife, or in a food processor using the pulse button.
Stir the chopped chocolate into the egg yolk mixture.
Sift about one-third of the flour into the chocolate mixture. Add about one-third of the meringue and fold them together as lightly as pssible.
Add the remaining flour and meringue in the same way in 2 more batches.
Pour the cake batter into the prepared pan. Bake the cake in the heated oven until it has shrunk slightly from the side of the pan, about 50 minutes.
Remove the cake from the oven. Run the small knife carefully around the edge of the cake to loosen it from the pan.
Place the wire rack on top of the cake and then turn both over together to unmold the cake.
Carefully remove the cake pan from the cake.
Peel back and carefully remove the parchment paper from the base of the cake.
Set a clean piece of parchment paper on the cake and turn the cake over. Set the cake base down on the rack. Let cool.
Meanwhile, cut a cardboard round slightly smaller than the cake, using the pan as a guide.
When the cake is cold, put the cardboard round on top and reverse the cake so the flat base is upward.
Chop the chocolate, and melt it in a bowl set in the pan of hot water. Let cool slightly.
Meanwhile, using the wooden spoon, work the butter until it becomes soft and smooth.
Sift the confectioners' sugar and add it to the butter.
Beat the mixture well until it becomes light and creamy.
Add the melted chocolate to the creamy butter and sugar mixture, whisking quickly as you pour in the chocolate.
Pour about half of the frosting on top of the cake and spread it evenly over the top and side with the metal spatula. Dip the spatula in hot water, dry it quickly, and smooth the top and side of the cake.
Make the chocolate curls using the 3 oz bar semisweet chocolate. Using the metal spatula, lift the curls and sprinkle them on top of the cake.
Sift confectioners' sugar evenly over the chocolate curls. Transfer the cake to a serving plate.
Chocolate cake....................Ingredients........ oz. pkg. chocolate cake mix.........1/3 cup light brown sugar(packed)...........4 eggs........... 1 cup sour cream........1/2 cup warm water..........1/2 cup salad oil..........1 cup semi-sweet chocolate chips(melted)..........1/2 cup semi-sweet chocolate chips. Combine all ingredients together except chocolate chips in a large bowl. Mix with mixer on medium 4 minutes. Fold in 1/2 cup chocolate chips. Pour batter into greased & lightly floured 10inch bundt pan. Bake @ 350 for 1 hour.
Chocolate Layer Cake
1 1/2 sticks margarine
1 1/2 cups sugar
3 eggs
1 cup milk
2 1/2 cups self rising flour
1/2 tsp vanilla
Grease and flour pans. Makes 6 layers. Mix butter and sugar, slowly add the eggs, milk , flour and vanilla. Mix well. Pour into pans and bake at 350* until done.
Frosting
2 1/4 cup sugar
1/3 cup cocoa
1- 12 oz. can milk
1 stick margarine
Mix sugar and cocoa until smooth.Add milk and stir well. Add stick of cold margarine. Cook on medium heat, stirring often as the margarine melts. Cook until thick. Do not overcook. Frost cake while frosting is still hot....
Stole My Heart Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 (21 ounce) can cherry pie filling
2 (1.3 ounce) envelopes whipped topping mix
1 Prepare chocolate cake according to directions, using a 9x13 inch baking pan.
2 While cake is baking: in a medium-size mixing bowl, mix cream cheese and sugar together until blended. In a separate bowl, mix the powdered whip topping according to directions until light and fluffy. Place the cream cheese mixture and whipped topping in the refrigerator.
3 When the cake has finished cooking and cooling, spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Frost carefully with the whipped topping and refrigerate until ready to serve.