What is a good recipe for chocolate cake?!
What is a good recipe for chocolate cake?
Answers:
Milk Chocolate Cake (Be-ro book)
7oz S.R. flour
8oz castor sugar
three quarters teaspoon salt
2 tablespoons cocoa
4oz margarine
2 eggs beaten with5 tablespoons evaporated milk
5 tablespoons water
1 teaspoon vanilla essence
Sift together flour, sugar, salt and cocoa
Rub in margarine
stir in eggs, essence and liquids, beat well
Grease and flour 2 deep 7 inch cake tins, not loose bottomed as the mixture would run out
Bake in moderate oven (325-350F, gas mark 3-4) for about 35 mins
When cold sandwich together and cover with milk chocolate icing
Milk chocolate icing
2 and half oz margarine
4 tablespoons cocoa
80z sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
Melt margarine, blending in coca, then stir in icing sugar, milk and essence
Beat until smooth and thick..
black forest gateau...
http://www.bbc.co.uk/food/recipes/databa...
Go to recipe for Texas chocolate sheetcake.com - this is the fudgiest, richest chocolate cake in the world. It's awesome.
try making a normal sponge cake but add cocoa and couple of table spoons of hot back coffee. Then fill and cover cake with chocolate and coffee butter icing.
normal victoria sponge recipe without the vannilla essence add about 2 tbs (it shud b a dark color so you may need more) of cocoa use melted chocolate to sandwich and for the top
go to sainsburys and buy their chocolate fudge cake!! YUM YUM YUM!!! hehe
ok, sorry, why not try making a normal sponge but add in cocoa!! have fun!!! (ps. delia smith cook books have really good recepies, maybe she has a website!) xx
1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) 40 to 50 seconds or until slightly thickened.
In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until butter is smooth and well blended. Pour batter into prepared pan.
Microwave on high 5 to 6 minutes (time is for 600 to 700 watt microwave ovens) without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes, invert onto serving plate. Peel off plastic wrap, cool. Frost.
Velvet Chocolate Cake
How to velvet chocolate cake:
Quantity
Ingredients
1 pound Bittersweet chocolate
1 cup less 1 tablespoon Heavy cream
2 tablespoons Sugar
1/2 cup Strong coffee, kept warm
6 Eggs
1/2 cup Sugar
Method
Preheat oven to 350 degrees. Butter a 9-inch round pan and line bottom with a parchment circle. Have a larger pan ready to serve as a water bath. Melt the chocolate gently over hot water. Keep warm. Whip the cream with 2 tbs of sugar until the mixture forms soft peaks. Set aside. Whip eggs on high speed in a stand mixer until double in volume. Gradually add the 1/2 cup sugar to the eggs, 1 tbs at a time. Continue whipping until the eggs have fully tripled in volume and are light and fluffy. Pour the coffee into the chocolate and stir until combined. Fold the eggs into the chocolate in three additions, working quickly to incorporate each addition. Fold in cream. Pour the batter into the parchment-lined pan. Place it in the larger pan. Fill the outer pan with hot water so that it reaches halfway up the side of the cake pan. Bake for 40-50 minutes or until the cake still jiggles in the center when gently shaken. Cool completely on a rack. To unmold, slide small knife or spatula around the edges of the cake to loosen from pan. Cover the top of the pan with a sheet of waxed paper. Place a plate upside-down over the paper and invert pan and plate together. Remove cake pan and parchment liner. Place a serving platter on the bottom of the cake and turn right side up. Slice and serve the velvet chocolate cake with crème anglaise or whipped cream.
Follow this link. http://allrecipes.com/recipe/chocolate-c...
This cake is delicious. It is so moist. You can sprinkle confectioners sugar on top, if you like, or drizzle with a glaze or chocolate syrup. I substitue chocolate syrup for the coffee flavored liqueur in the cake. It's superb.
Nigella's chocolate cake with chocolate ganache has got to be the best. Lovely and moist with melt in the mouth ganache.
Cake
225g self raising flour
200g caster sugar
30g cocoa
200g condensed milk
100g unsalted butter
100g dark chocolate
2 eggs beaten
Sieve flour, cocoa & pinch of salt into a large bowl and set aside.
Put sugar, butter condensed milk, 100ml just boiled water and chocolate (smashed to bits) in a saucepan and heat until melted & smooth. Using a wooden spoon mix this sternly into the dry mixture above and when together and glossy beat in the egg with an electric mixer.
Pour into a butter 20cm cake tin (or two sandwich tins if you can't cut cakes) and bake in a oven (preheated to 180 C) for 35 - 45 minutes.
Leave in the tin for 10 minutes before turning out onto a wire rack. When cool cut horizontally to make 2 halves.
Ganache
250ml double cream
250g chocolate
(mixture of dark & plain is best - for children 1/2 & 1/2 for adults 150 dark to 100 milk)
Reduce chocolate to rubble in a processor & put in a medium bowl, preferably with a flat bottom. Heat the cream to just before boiling point & pour over chocolate. Leave fot 5 minutes and then mix using an electric mixer. Beat until combined, coolish, thick & glossy - thin enough to pour, thick enough to stay put!
Pour some over the bottom half of the cake allowing to flow over the sides before positioning the top half, then pour remaining ganache over the top and using a palate knife spread over the top and sides. Leave to set for a couple of hours.
Delicious!
There are gazillions out there....Here's some great ones.
My favourite is the melt and mix mudake. Yummmmmmm!