Good moist homemade chocolate cake?!
Good moist homemade chocolate cake?
Answers: Dark Moist Chocolate Cake
Servings: Serves 8.
Ingredients:
16 ounces good-quality semisweet chocolate
10 tablespoons unsalted butter
5 extra-large eggs
Preparation:
Preheat oven to 375°F.
Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil. Coat inside of pan with nonstick cooking spray.
Chop chocolate into pieces. Cut butter into small chunks. Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water. Melt, stirring frequently, until smooth. Remove from heat.
Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated.
Pour mixture into prepared pan. Bake for 20 minutes. The center will still be a little soft. Remove from oven. Let cool at least 30 minutes before cutting. The center will sink a little as it cools. You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving).
Featherlight Chocolate Cake
12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water
Serving suggestion: Dust with confectioners' sugar and serve with milk
Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top.
hope these help. enjoy. This is a really good recipe....moist, easy to make, and absolutely YUMMY!
http://www.gourmet-food-revolution.com/m... The recipe on the container of Hershey's cocoa.