I need some good chocolate cake recipes?!
Answers: im cooking a birthday cake and need a good recipe
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar, if desired for garnish
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cook in pan for 10 minutes. Remove and cool completely. Dust with confectioners sugar.
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BEATTY'S CHOCOALTE 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 Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
--Ina Garten
how bout u search google?
This is a good one and very easy too. Hope it helps.
X D
Simple Chocolate Cake covered with Nutella
Ingredients:
* 125 g self-rising Flour
* 125 g Butter/ Margarine
* 125 g Caster Sugar
* 2 Eggs
* 1 tbsp Cocoa powder
* 2 tbsp Milk
* 1 tsp Baking Powder
* 3 tbsp hot Water
* 3 tbsp Nutella/ Chocolate spread
Method:
* Preheat the oven to 180 C/ Gas mark 4.
* Using an electric hand mixer, beat the sugar with butter until white and creamy.
* Mix the cocoa powder with the hot water to form a paste and add to the butter mixture.
* Whisk the eggs until slightly fluffy and mix with the cake mixture.
* Sift the flour with baking powder and add gradually to the mixture, mixing continuously.
* Add the milk to the mixture and mix well.
* Grease an 8 inch baking tin and pour the mixture into it. Bake the cake for 35-40 minutes.
* Remove from the oven and leave to cool for 10 minutes before covering with Nutella.
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
Watch how to prepare this cake like a pro with our hands-on technique video.
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
I have the best ever recipe ( my own ) but sorry I am keeping it for those who are prepared to pay for it.
chocolate cake
Ingredients :
125g chocolate
100g butter
125g caster sugar
3 eggs, beaten
60g cornflour
1 tsp baking powder
Chocolate chips, optional
Recipe :
Preheat oven to 180°C (Gas 4).
1. Melt butter and chocolate together gently, over a low heat.
2. Separate eggs, beat, then add to chocolate mixture.
3. Add sugar, baking powder and cornflour, mix well and stir in chocolate chips if using.
4. Pour mixture into a greased 20 cm (8in) cake tin.
5. Cook for 30 minutes in a medium oven.
6. Test the middle with a knife to make sure it is cooked - if knife comes out clean, the cake is done.
7. Leave to cool for 10 minutes, remove from tin and cool on wire rack.
8. Dust with icing sugar to finish.
Advice :
For a sandwich cake, double the quantity and slice in half after cooling, or bake in separate tins. Make a chocolate buttercream filling, and sandwich together.
Try adding cherries or other ingredients for a change.
You'll love this cake! It is one of my favorites =)
Death by Chocolate
Ingredients
2 sticks butter
7 Hershey bars (8.5 oz. each)
2 c. sugar
2 1/2 c. cake flour
1 1/2 tsp. baking soda
A dash of salt
4 eggs
1 can Hershey syrup (16 oz.)
1 c. buttermilk
1 tsp. vanilla
Directions
Preheat oven to 325.
Melt butter and Hershey bars together in a saucepan over super-low heat. Pour over sugar and beat well.
Beat eggs until well combined. Add syrup, buttermilk and vanilla to liquid mixture.
Sift together cake flour, soda and salt.
Into a stand mixer on med-low speed (about 3-4 on Kitchenaid), alternate the sugar mixture, cake flour and liquid mixtures until well mixed only---too much mixing will cause cake to toughen.
Pour into a well-greased bundt pan and back for 1 1/2 hours on 325.
Cool for 15-20 minutes in pan. Gently loosen edges with knife and invert onto serving platter. Dust with powdered sugar before serving.
*NOTE* Keeps well in Tupper container in fridge for up to 10 days. Can be left in covered cake holder at room temp for up to 4 days. Enjoy!