Do you know a chocolate recipe?!


Question:

Do you know a chocolate recipe?

I need to make a chocolate cake for a bet (long story). I obviolsy know lots of recipies for chocolate cakes, but what is the best one you have ever made? Preferably not pastry.

Additional Details

13 hours ago
asimina, what is shortening? you have it in your recipie. Is it an american thing? I've never heard of it. What could I use instead?

13 hours ago
Waow, everything sounds so amazing. I would prefer to make the cake from scratch, instead of cake mixes.


Answers: 13 hours ago
asimina, what is shortening? you have it in your recipie. Is it an american thing? I've never heard of it. What could I use instead?13 hours ago
Waow, everything sounds so amazing. I would prefer to make the cake from scratch, instead of cake mixes. ITALLIAN CHOCOLATE CAKE

Cake:
3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water
Chocolate frosting:
12 ox. quality milk chocolate
1 cup sour cream at room temperature

Preheat oven to 350 degrees. Grease bottom and sides of two 9" cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired. This one is yummy, quick and easy. You make one box of chocolate cake mix (regular or german choc works too). As soon as you take it out of the oven, use the hand of a wooden spoon to poke holes all over the cake. Then pour one can of sweet condensed milk over the cake allowing it to run down into the holes. Follow that by a jar of carmel topping. Refrigerate to allow it to cool completely. Frost with cool whip and sprinkle with heath pieces. Moist brownie-like cake:

1 box chocolate cake mix
1 box chocolate cooking pudding
1-2 cups of milk (depending on size of pudding box)
1/2 to 1 cup chocolate tollhouse morsels
1/2 to 1 cup chopped pecans

Preheat oven according to cake-box directions

Cook chocolate pudding on stove according to directions.
BUT stop when about half-way cooked.
Mix in the box of chocolate cake mix.

Grease and flour one 9x12 deep dish baking pan.
Pour mixed pudding and cake mix into pan.
Spread evenly.
Drop morsels and pecans on top and lightly/gently press in.
Put in oven and set time according to cake mix directions.

It's SUPERB!

Good luck, God bless. Best Chocolate Cake

1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 cup milk
1 tablespoon vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter or margarine
4 tablespoons milk
3 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract



1. Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
2. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
3. Mix well.
4. Then add: eggs, baking soda and 1 teaspoon vanilla.
5. Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
6. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
7. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
8. Bring to rolling boil.
9. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
10. Beat until smooth.
11. Spread on cooled cake.

--------------------Crazy Chocolate Cake

* 3 cups all-purpose flour
* 2 cups white sugar
* 5/8 cup unsweetened cocoa powder
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon vanilla extract
* 2 cups cold water
* 2 teaspoons distilled white vinegar
* 2/3 cup vegetable oil
1. Mix all ingredients right in a 9 x 13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

-------------Gooey, Decadent Chocolate Cake

Ingredients:
2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration

Prep:
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.

In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched


Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

Yield: 6 to 8 servings

----------------------ark Chocolate Cake
INGREDIENTS
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Frost with your favorite icing!



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