What's a good chocolate cake recipe?!?!?!


Question:

What's a good chocolate cake recipe?!?!?

Nothing with peanut butter please. Thank you.


Answers:
Easy, moist chocolate cake.
4 medium eggs
225g (8oz) butter, softened
225g (8oz) caster sugar
225g (8oz) self-raising flour
6 heaped tablespoons of cocoa
[heat oven to 180°C/350°F/gas mark 4]

Grease two cake tins
Beat the eggs together. Mix the butter & sugar together until pale and fluffy. Add the eggs a little at a time. Sift and fold in the flour and cocoa, then divide the mixture between the tins. Bake for 25 minutes.

PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

http://www.cacaoweb.net/chocolatecakes.h...



http://www.recipes4cakes.com/chocolateca...

http://southernfood.about.com/od/chocola...


On the last Site here, the very 1st one has peanut-butter included, but there's a lot more on here.

here is a great chocolate cake recipe from this site:

www.cacaoweb.net/easychocolate...

and it has no peanut butter :)

I think the most famous chocolate cake is sacher torte, an austrian cake from Wien.

SACHER TORTE

Makes one 9-inch, 2-layer cake; Serves 12

CAKE

7 tablespoons (3.5 ounces) unsalted butter, softened

Scant 1/2 cup (2 ounces) confectioners' sugar, sifted

6 large eggs, separated

3.5 ounces bittersweet chocolate, melted and cooled

Pinch of salt

7 tablespoons (3.5 ounces) superfine sugar

3/4 cup plus 1 tablespoon (3.5 ounces) cake flour
FILLING

1/4 cup granulated sugar

3 tablespoons dark rum

1 cup (12-ounce jar) apricot preserves
SACHER GLAZE

1 cup plus 2 tablespoons (8.75 ounces) granulated sugar

7 ounces unsweetened chocolate, finely chopped

TO MAKE THE CAKE

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9 x 2.5-inch springform pan and line the bottom with a parchment or greased waxed paper circle.
With an electric mixer on low speed (or with a stationary mixer fitted with the paddle attachment), beat the butter for 1 minute, or until light. Add the confectioners' sugar and beat for 2 minutes longer.
Add the egg yolks two at a time, beating for 10 seconds between additions, or until absorbed by the butter. Scrape down the beaters and sides of the bowl and beat for 1 minute longer, or until smooth. Add the melted chocolate and mix until combined.
Whip the egg whites with a pinch of salt until they form soft peaks. With the machine running, add the superfine sugar, about 2 tablespoons at a time, and beat until the egg whites are stiff and glossy. With a rubber spatula, fold 1/2 the egg whites into the batter. Transfer the flour to a strainer and sift it over the batter as you fold it in along with the remaining beaten egg whites.
Transfer the batter to the prepared cake pan, smooth the top, and set the pan on a larger baking sheet (to catch the drips). Bake for 40 to 45 minutes, or until a tester inserted in the center comes out dry.
Cool the cake to room temperature in the pan on a wire rack. Run a knife around the cake to loosen it from the sides, then unlock the springform and lift the cake out of the ring.
TO MAKE THE FILLING

Turn the cooled cake upside down onto a cardboard round cut slightly smaller than the diameter of the cake. Remove the metal base and peel off the paper. With a serrated knife, split the cake horizontally in two and set aside the top layer.
In a small saucepan, combine the sugar with 1/4 cup water and bring to a boil, stirring. Remove from the heat and add 2 tablespoons of the rum.
Puree the apricot preserves in a blender with 1 tablespoon of water and strain out the chunks by passing the puree through a small sieve. Transfer the preserves to a small saucepan and bring them to a boil over low heat, stirring. Boil for 2 minutes, or until thickened, then remove from the heat and add the remaining tablespoon of rum.
With a pastry brush, soak the cake layer on the cardboard with IA the sugar syrup (be generous or the cake will be dry). Spread 1/3 of the warm apricot preserves over the syrup and top it with the second cake layer. Brush the second layer with the remaining sugar syrup and brush the top and sides with the remaining apricot preserves. Set the cake on a cooling rack or an icing grid set over waxed paper to catch the drips.
TO GLAZE

Bring the sugar and 1/2 cup water to a boil in a small saucepan and cook until a candy thermometer registers 220 degrees F. Add the chocolate, stir, and cook until a candy thermometer registers 230 degrees F (the "thread" stage). Remove the saucepan from the heat and stir until smooth.
Pour the hot glaze back and forth over the top and sides of the cake. Be generous as you pour so that the sides get covered, because the glaze can't be moved once it is on the cake. If there are any unglazed patches on the sides of the cake, use a small offset spatula to patch the nude spots with more glaze. Let the cake stand for I hour before transferring it to a plate or platter.
Storage:
Keep at room temperature, under a cake dome or an inverted large mixing bowl. Refrigerate only after a couple of days, but bring the cake back to room temperature before serving.

Note: If you are so inclined, write the name Sacher on top of the cake with piping chocolate. Or cover the top with crystallized flowers.


P.s if you don't like apricots you can also use orange jam. If you don't like preserves, use pastry cream or Nutella . It won't be a Sacher Torte but anyway it tastes very good!!

AllRecipes.com is AWSOME!!! They have 100's of recipes!!!

Cherry Chocolate Cake

INGREDIENTS
* 1/2 cup butter
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon almond extract
* 1/2 cup unsweetened cocoa powder
* 1 3/4 cups cake flour
* 1 1/4 teaspoons baking soda
* 1 teaspoon salt
* 1 (21 ounce) can cherry pie filling

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
2. Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
3. By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.




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