Can any one give me a good choclate cake recipe?!
Can any one give me a good choclate cake recipe?
My mom loves choclate cake and I want to make her one for her birthday. I can cook very good so nothing will be too hard. But I DO WANT THE BEST tasting you have.
Thank you ahead of time. Additional Details
4 hours ago
Alyssa, why did you copy the first one?
Answers: 4 hours ago
Alyssa, why did you copy the first one? Yes I know the best!!!!!
Chocolate Truffle Cake
(has been call the Best Choclate Cake in the World)
CAKE
3 ounces plain flour (all purpose)
5 ounces self raising flour
3 1/2 ounces cocoa powder
6 ounces unsalted butter, softened
12 ounces golden caster sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1/3 cup sour cream, at room temperature
2/3 cup milk, at room temperature
TRUFFLE ICING
5 ounces dark chocolate, broken into squares
2 1/2 ounces unsalted butter, cubed
3 tablespoons double cream (heavy)
DECORATION
2 ounces whole unblanched almonds
2 ounces dark chocolate (use the same type of chocolate as for the icing)
2 ounces white chocolate
Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
Leave decoration to cool before serving
THIS MAKES ONE BEAUTIFUL CAKE!!
Hershey's ? 'Perfectly Chocolate' Chocolate Cake SUBMITTED BY: HersheysKitchens.com
"A deep chocolate 2 layer cake with chocolate frosting."
SERVINGS & SCALING
Original recipe yield: 1 - 2 layer 9 inch cake
US METRIC
About scaling and conversions
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY?'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup butter
2/3 cup HERSHEY?'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.Frost with "Perfectly Chocolate" Chocolate Frosting.
To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
Perfect Choclate Cake & Iceing
2 cups Sugar 1/2 cup Vegetable oil
1 3/4 cups All purpose flour 2 teaspoon Vanilla extract
3/4 cup Hershey's Cocoa 1 cup Freshly brewed hot coffee
1 1/2 teaspoon Baking powder 1 stick Butter or margarine
1 1/2 teaspoon Baking soda 2/3 cup Hershey's Cocoa
1 teaspoon Salt 3 cups Powdered sugar
2 Eggs 1/3 cup Milk
1 cup Milk 1 teaspoon Vanilla extract
Cake:
Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot coffee and mix well with a spoon (batter will be thin). Pour batter into pans and bake for 30-35 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.
Frosting:
Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. Stir in vanilla.
Hope one of these help and you choose from these. You will not regreat it.
nfd? Source(s):
from my recipe box POO hey
chk out the link
its one of the most lip smakin cake
i m sure u will like it
http://www.cacaoweb.net/deathbychocolate...
n wish her very happy bday from my side as well 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.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture. Yes I know the best!!!!!
Chocolate Truffle Cake
(has been call the Best Choclate Cake in the World)
CAKE
3 ounces plain flour (all purpose)
5 ounces self raising flour
3 1/2 ounces cocoa powder
6 ounces unsalted butter, softened
12 ounces golden caster sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1/3 cup sour cream, at room temperature
2/3 cup milk, at room temperature
TRUFFLE ICING
5 ounces dark chocolate, broken into squares
2 1/2 ounces unsalted butter, cubed
3 tablespoons double cream (heavy)
DECORATION
2 ounces whole unblanched almonds
2 ounces dark chocolate (use the same type of chocolate as for the icing)
2 ounces white chocolate
Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
Leave decoration to cool before serving
THIS MAKES ONE BEAUTIFUL CAKE!!
Hershey's ? 'Perfectly Chocolate' Chocolate Cake SUBMITTED BY: HersheysKitchens.com
"A deep chocolate 2 layer cake with chocolate frosting."
SERVINGS & SCALING
Original recipe yield: 1 - 2 layer 9 inch cake
US METRIC
About scaling and conversions
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY?'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup butter
2/3 cup HERSHEY?'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.Frost with "Perfectly Chocolate" Chocolate Frosting.
To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
Perfect Choclate Cake & Iceing
2 cups Sugar 1/2 cup Vegetable oil
1 3/4 cups All purpose flour 2 teaspoon Vanilla extract
3/4 cup Hershey's Cocoa 1 cup Freshly brewed hot coffee
1 1/2 teaspoon Baking powder 1 stick Butter or margarine
1 1/2 teaspoon Baking soda 2/3 cup Hershey's Cocoa
1 teaspoon Salt 3 cups Powdered sugar
2 Eggs 1/3 cup Milk
1 cup Milk 1 teaspoon Vanilla extract
Cake:
Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot coffee and mix well with a spoon (batter will be thin). Pour batter into pans and bake for 30-35 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.
Frosting:
Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. Stir in vanilla.
Hope one of these help and you choose from these. You will not regreat it.
nfd?