What is a good chocolate cake recipe?

This is one of my favorites, the sauce makes this cake !





DECADENT CHOCOLATE CAKE WITH SAUCE





1 cup semi-sweet chocolate chips


1/2 cup butter


1/2 cup all-purpose flour or cake flour


4 eggs, separated


1/2 cup sugar


1/2 cup semi-sweet chocolate chips


2 tbs. butter


2 tbs. corn syrup





Heat oven to 325掳F.


Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.





Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.





Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.





Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.





Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.





Spread over top of cake, allowing some to drizzle down the side.What is a good chocolate cake recipe?
ingredients


For cake layers


3 ounces fine-quality semisweet chocolate such as Callebaut


1 1/2 cups hot brewed coffee


3 cups sugar


2 1/2 cups all-purpose flour


1 1/2 cups unsweetened cocoa powder (not Dutch process)


2 teaspoons baking soda


3/4 teaspoon baking powder


1 1/4 teaspoons salt


3 large eggs


3/4 cup vegetable oil


1 1/2 cups well-shaken buttermilk


3/4 teaspoon vanilla





For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/2 stick (1/4 cup) unsalted butter





Special equipment


two 10- by 2-inch round cake pans


preparation


Make cake layers:


Preheat oven to 300掳F. and grease pans. Line bottoms with rounds of wax paper and grease paper.


Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.





Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.





Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.





Make frosting:


Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.





Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).





Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.What is a good chocolate cake recipe?
Chocolate Bundt Cake


Simple and delicious chocolate Bundt cake





* 3 cups all-purpose flour


* 1/2 teaspoon baking powder


* 1/2 teaspoon salt


* 1/2 cup unsweetened cocoa powder


* 1 cup butter, softened


* 1/2 cup shortening


* 3 cups white sugar


* 1 teaspoon vanilla extract


* 5 eggs


* 1 cup milk





1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.


2. In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.


3. Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Just buy some Hershey's cocoa powder ... there's a recipe on the back of it that tastes great and isn't that hard to make
Dark Chocolate Cake I


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





1. 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.


2. 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.


3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
mix a chocolate cake mix.add 4 ounces cherries
Chocolate Cake





This is a very old recipe. We like it unfrosted, but it could also be baked in 2 (8'; round pans and frosted. Very moist.





2 cups all-purpose flour


1/2 cup cocoa


1/2 teaspoon salt


1/2 cup shortening


1 3/4 cups sugar


3 eggs


1 teaspoon vanilla


1 teaspoon baking soda


1 tablespoon hot water


1 cup cold water





Sift together flour, cocoa, and salt.


Cream shortening and sugar together until light and fluffy.


Beat in eggs, one at a time.


Stir in the vanilla.


Dissolve baking soda in the hot water.


Stir into the creamed mixture.


Add dry ingredients to creamed mixture alternately with cold water.


Beat well after each addition.


(I make 5';dumps';:dry- water- dry- water- dry).


Bake in a greased and floured 13'; X 9'; X 2'; pan for 20-25 minutes at 350F.
Ducan Hines cake mixes taste great %26amp; it's a lot easier.


Frost with chocolate or cream cheese frosting.


You could get creative %26amp; put fresh strawberries in the middle.
this is a great one that gets used a lot in our family:








INGREDIENTS


400g Good Quality Dark Chocolate (Broken Up)


6 Eggs (Seperated)


150g Caster Sugar


2陆 tablespoons Cointreau


300ml Pure Whipping Cream (Plus Extra, Whipped To Serve.)


Icing Sugar


Method


Preheat the oven to 175掳C (345掳F/Gas 3).


Cut a piece of greaseproof paper to fit a 20 cm (8 inch) round cake tin, with a double layer for the side and a single layer for the bottom.


Spray the tin with cooking oil and fit the greaseproof paper in snugly.


Melt the chocolate in a stainless steel bowl set over a saucepan of hot water.


Don鈥檛 let the water in the saucepan boil, as you can scald the chocolate.


Remove the chocolate from the heat and allow to return to room temperature.


In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.


Add the Cointreau and continue to beat until well combined.


Add the chocolate to the egg yolk mixture and stir until completely incorporated, then slowly stir in half the cream. Set aside.


Whip the remaining cream until soft peaks form.


Set aside.


Start whisking the egg whites in a very clean bowl.


When soft peaks start to form, slowly add the remaining sugar and whip until very firm.


Fold the whipped cream into the chocolate mixture. Finally, fold in the whipped egg whites.


Pour into the cake tin, put the tin in a bain-marie or on a baking tray and add enough hot water to come about 2.5 cm (1 inch) up the outside of the tin.


Bake for 45 minutes.


Turn the oven down to 150掳C (300掳F/Gas 2) and bake for a further 45 minutes.


Turn the oven off and leave the cake in the oven for 20 minutes.


Cut around the edge of the tin, turn it over onto a plate and the cake should slide out easily.


Cut slices using a knife dipped in hot water and clean the knife after each cut.


Place on white plates.


Sprinkle with icing sugar and serve with lightly whipped cream.