Anyone have a chocolate cake recipe?

So delicious !





Mayonnaise Cake





';Mayonnaise makes this cake nice and moist.';


Original recipe yield: 2 -8 or 9 inch layers.





INGREDIENTS:


1 cup mayonnaise


1 cup white sugar


3/4 cup water


2 cups all-purpose flour


1 1/2 teaspoons baking soda


4 tablespoons unsweetened cocoa powder


1/2 teaspoon salt


2 teaspoons vanilla extract





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.


Sift all-purpose flour, salt, baking soda, and cocoa together.


Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.


Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Anyone have a chocolate cake recipe?
http://www.cacaoweb.net/chocolatecakes.h鈥?/a>


http://cake.allrecipes.com/directory/244鈥?/a>


http://www.thatsmyhome.com/chocolate/cak鈥?/a>


http://www.epicurious.com/recipes/recipe鈥?/a>Anyone have a chocolate cake recipe?
i like to use Duncan Hines in the box if u make it homemade it usually doesn't taste as good as the cake in the box does it also takes less of Ur time and u get to eat it quicker
Milk Chocolate Cake MMMMM


200g or 7oz sr flour


225g or 8oz caster sugar


1/2 teasp salt


25g or 1oz sieved cocoa powder


100g or 4oz butter/marg


2 medium eggs


5 tablespns evaporated milk


few drops of vanilla essence


mix flour, sugar, salt and cocoa, rub in fat. Beat eggs with evap milk and vanilla essence, stir into dry ingredients and beat well. Put into 2 8inch lined tins(not loose bottomed as mixture will run out) Bake for 30-35 mins in oven temps 180c 350f or gas mark 4. when cold top with the following icing


60g or 2 1/2 oz butter ( two and a half oz)


1 tablespn cocoa powder


250g or 9oz sieved icing sugar


3 tablespn warmed milk


1 tspn vanilla essence


melt butter blend in cocoa powder, then stir in icing sugar milk and essence, beat until smooth then sandwich the cake together with half the mixture and cover the top with remainder.


Delicious enjoy mmmmm
CHOCOLATE CHIFFON CAKE





1/2 c. water


4 (1 oz.) sqs. unsweetened chocolate, broken up


1/4 c. sugar


2 1/4 c. cake flour, sifted


1 1/2 c. sugar


1 tbsp. baking powder


1 tsp. salt


1/2 c. cooking oil


7 egg yolks


3/4 c. cold water


1 tsp. vanilla


7 egg whites


1/2 tsp. cream of tartar


Chocolate icing (recipe to follow)





In a saucepan combine 1/2 c. water, chocolate and 1/4 cup sugar. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Cool. In bowl sift together flour, 1 1/2 cups sugar, baking powder and salt. Make a well in the center. Add cooking oil, egg yolks, 3/4 cup water and vanilla. Beat egg yolk mixture at high speed of electric mixer for 5 minutes until satin smooth. Stir in chocolate mixture. Wash beaters thoroughly. In large mixer bowl combine egg whites and cream of tartar. Beat at medium speed until very stiff peaks form. (Tips should stand straight.) Pour chocolate mixture in a thin stream over entire surface of egg whites, fold in gently. Turn into ungreased 10-inch tube pan. Bake at 325 degrees for 65 minutes or until cake tests done. Invert cake in pan to cool. Remove from pan. If desired spread chocolate icing over top letting it drizzle down the sides.
Chocolate Cloud Cake by Nigella Lawson





Ingredients: 250g dark chocolate, minimum 70% cocoa solids;


125g unsalted butter, softened; 6 eggs: 2 whole, 4 separated;


175g caster sugar; 2 tablespoons Cointreau (optional); grated zest of 1 orange (optional); 23cm springform cake tin.


for the cream topping: 500ml double cream; 1 teaspoon vanilla extract; 1 tablespoon Cointreau (optional); half teaspoon unsweetened cocoa powder for sprinkling.





Preheat the oven to 180潞C/gas mark 4.





Line the bottom of the cake tin with baking parchment.





Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.





Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.





In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.





When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.





Serves 8-12





You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.
Cake





1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).


2. Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.


3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.


4. Mix with finely ground hazelnuts and cocoa powder.


5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.


6. Cool the cake.








Filling





1. Melt finely chopped dark chocolate over hot water.


2. Beat the egg yolks with 2 oz sugar until white.


3. Heat 录 cup whipping cream to the boiling point, and whisk in beaten egg yolks.


4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.


5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.


6. Transfer to the cake tin, and place in the refrigerator for several hours.
who needs cake, just have the chocolate
Chocolate Cake


2 c sugar


1 c cooking oil (Crisco)


1/2 tsp salt


1%26amp;1/2 tsp vanilla


1 c buttermilk


2 tsp baking soda


2 c flour


3/4 c cocoa


1 c boiling water


Blend sugar and oil together. Mix in eggs and beat well then add salt and vanilla


Mix buttermilk and soda together. Mix flour and cocoa in seperate bowl. Add half the buttermilk and half the flour to sugar mixture blending well, add remaining milk and flour and beat well. Pour boiling water over mixture and stir until blended


Line cookie sheet or 2-9'; cake pans with wax paper and greese with cooking oil


Bake in a 400'F oven 20 minutes
Death By Chocolate


A Fatal Dessert You Can Make in Just One Hour








Ingredients


24 oz. semi-sweet chocolate


2 quarters unsalted butter


2/3 cups heavy cream


6 whole extra large eggs


Steps


Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.


Warm 6 eggs in hot water.


Coat a 9'; spring form pan with butter. Make it watertight with foil.


Beat the eggs whole until they are fluffy (like a meringue)


Slowly fold the melted butter and chocolate in to the eggs.


Place the mixture int he sprin form pan. Place the pan in a larger pan partly filled with warm water.


Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes.


Pour on topping. Refridgerate. Serve.


Chocolate Topping for Death By Chocolate


Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat.


Add 6oz. of finely chopped semi-sweet chocolate immediately.


Cover and let stand for five minutes.


Stir until smooth.


Test the topping by stirring. It is ready whe na drop ';mounds'; before disappearing into the rest. If it is too think - thin with warm liquer. If it is too thin, add more chocolate, re-heat and test it again.


enjoy
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake





Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa


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


';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.





2. 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.





3. 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. 10 to 12 servings.





ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.





';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING





1 stick (1/2 cup) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





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. About 2 cups frosting.
yea
Watch Ready Steady Cook!!!!!!!!!!
CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING





A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.





Cake


Nonstick vegetable oil spray


2 cups sifted cake flour (sifted, then measured)


1 cup unsweetened cocoa powder (preferably Dutch-process)


1 1/4 teaspoons baking soda


3/4 teaspoon salt


1/2 teaspoon baking powder


1 1/2 cups (packed) golden brown sugar


1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature


3 large eggs


1 tablespoon vanilla extract


1 cup plus 2 tablespoons buttermilk


1/2 cup lukewarm water


1 cup semisweet chocolate chips





Frosting


24 ounces imported milk chocolate (such as Lindt), finely chopped


3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped


1 1/2 cups sugar


1/2 cup water


2 1/4 cups whipping cream





For cake:


Preheat oven to 350掳F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.





Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.





For frosting:


Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.





Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.





Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)





Makes 12 servings.
I don't know the exact site but go on internet tpye in mayonaisse cake,you find lots of recipes ,I made one the other day chocolate and it was so moist.
Really easy, really yummy!





(All UK measurements)





Pre heat oven to Gas 2 150C


Grease and Line 2 Victoria Sponge tins





Sift these ingredients into a bowl


6 1/2 oz Plain Flour


2 oz cocoa


1 teaspn Bicarb of soda


1 teaspn Baking powder


5oz caster sugar





Add


2 large eggs


2 Tablespns Golden Syrup


150ml corn/sunflower oil


150ml milk


Few drops of Vanilla Extract





Whisk the mixture for approx 1 minute until smooth, pour batter into tins and cook for approx 30 minutes or until cooked.





Fill with Chocolate butter cream





A good topping is 1/2 pint double cream and 400g plain chocolate - melt together gently, leave to cool, then spread over the cake.
Chocolate Cake


(18 cm/7'; round tin)


Ingredients





175g/6 oz. butter


175g/6 oz. soft brown sugar


3 eggs, lightly beaten


25g/1 oz. black treacle


25g/1 oz. quality dark chocolate, melted


25g/1 oz. ground almonds


1 oz. cocoa


150g/5 oz. self raising flour


1 teaspoon baking powder





The method of making it


http://www.realcakes.co.uk/AgaCC.htm