Searching for a Fabulous Chocolate cake recipe....Difficult is OK...Thanks in advance!?

I am looking for a chocolate cake recipe to knock the socks off my hubby for his birthday. Not afraid to work at it, difficult is ok. Thanks!!!Searching for a Fabulous Chocolate cake recipe....Difficult is OK...Thanks in advance!?
this recipe is great, does take some time, but its very good with a special effect:





Lava Cake serves 12





10 tablespoons unsalted butter plus more for greasing ramekins


3 cups granulated sugar plus more for dusting ramekins


16 oz. bittersweet chocolate


4 oz. unsweetened chocolate


4 tablespoons cornstarch


3 large eggs


4 egg yolks


4 teaspoons Grand Marnier


powdered sugar, for dusting


espresso ice cream, for eating





Prepare your 12 4 oz. ramekins by buttering them heavily, making sure to get the corners. Roll granulated sugar in the ramekins to coat, tapping out any excess.





For the cake, use chocolate bars, not chips. The chips have extra ingredients in them to stop them from sticking together. Chop the chocolate finely, and cut the butter into small chickpea-sized nuggets.





Put the butter and chocolate into a metal bowl that will fit snugly over a saucepan filled halfway up with water. Bring the water to a simmer and place bowl filled with chocolate and butter on top. Stir to melt and combine the chocolate and butter. Stir together until smooth and uniform





In a large bowl, combine the flour and cornstarch and mix well. In a separate small bowl, combine the eggs egg yolks, and grand marnier and beat the eggs until well scrambled.





Add the melted chocolate/butter mix to the bowl with the flour/cornstarch and stir to combine. Add the egg mix and stir to combine well. Keep stirring until you have a deep dark mostly uniform mixture.





Scoop out about 1/2 cup of the batter into each ramekin. You may have to adjust the amounts as you get to the last ramekins.





At this stage you may cover these with plastic and store for 24 hours before baking.





When you want to bake them, preheat an oven to 375 F. Place the ramekins in the oven and bake until the tops have set and show cracks - about 15-20 minutes. Don't overcook. You want a liquidy center.





Remove the ramekins and set them on a cooling rack for 2-3 minutes. To unmold, first run a knife between the cake and the ramekin walls to loosen. The ramekins will still be hot. Use a glove and grip the ramekin. Turn the ramekin over quickly just off-center on the serving dish and dust with powdered sugar.





Pair with a scoop of coffee or espresso ice cream. I used Ciao Bella's espresso ice cream (though known for their gelatos I think this was an ice cream), and can recommend it highly.








Now I don't know if this recipe will be like Don Pablo's or not. I do know that Don Pablo's cake has some cinnamon in it somewhere, so you might want to add it to the cake recipe or to the sauce....whatever your preference.





Good luck with it.


Cheers....Annie








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He better be wearing tube socks up to his knees, crew socks don't stand a chance:


Decadent Chocolate Fudge Cake





INGREDIENTS:


1 pkg. two layer devil's food cake mix


1-1/3 cups water


1/2 cup safflower or peanut oil


3 eggs


16 oz. good quality semisweet chocolate, chopped


1-1/3 cups heavy cream


1/4 cup unsalted butter





PREPARATION:


Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8'; round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.


Melt chocolate in medium saucepan over low heat.





Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.


Line 9'; springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings
Extreme Chocolate Cake





INGREDIENTS


2 cups white sugar


1 3/4 cups all-purpose flour


3/4 cup unsweetened cocoa powder


1 1/2 teaspoons baking soda


1 1/2 teaspoons baking powder


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water





3/4 cup butter


1 1/2 cups unsweetened cocoa powder


5 1/3 cups confectioners' sugar


2/3 cup milk


1 teaspoon vanilla extract





DIRECTIONS


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


Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.


Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.


To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.


Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
http://www.epicurious.com/recipes/recipe鈥?/a>





this link will take you to the website epicurious.com. it has a layer chocolate cake. this should help.
whichever chocolate cake recipe you use add 1/2 cup of mayonaise it will make it so moist
try one of these ^_^





Chocolate Cake Surprise


Note: You may use pecans instead of walnuts if you prefer.


Servings: 16





Ingredients:


2 1/2 cups chopped walnuts


1 cup flaked coconut


1 (18.25 ounce) package chocolate cake mix


1 (3.9 ounce) package instant chocolate pudding mix


1 cup water


1/2 cup vegetable oil


4 eggs


2 (8 ounce) packages cream cheese, softened


1/2 cup butter


3/4 cup confectioners' sugar








Directions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan.


Sprinkle walnuts and coconut evenly over bottom of pan.


2. In a large bowl, stir together cake mix and pudding mix. Make a well in the


center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape


bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set


aside.


3. In a saucepan, combine cream cheese and butter. Cook over medium heat,


stirring occasionally, until melted and smooth. Stir in confectioners' sugar.


Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using


the tip of a knife, swirl the batter to create a marbled effect.


4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick


inserted into the center of the cake comes out clean. Allow to cool.











Chocolate Cake


1.Grease and flour a 9'; X 12'; (24 X 30cm)


cake pan.





2.Preheat the oven to 350F degrees


(180C)





3.Sift:


2-1/2 cups plain flour


2 cups sugar


6 tablespoons unsweetened cocoa


powder


2 teaspoons baking soda


1 teaspoon salt





4.Pour over dry ingredients and mix well


until smooth:


1/2 cup cooking oil


2 teaspoons vanilla


2 tablespoons vinegar


2 cups cold water





5.Pour in pan and bake at 350F (180C) for


35 minutes.


The cake is ready when it bounces back


to the touch or a toothpick comes out


clean.





Chocolate Cherry Valentine Torte (doesnt have to be Valentines, no? ^_^)


Source: Hershey's


8 to 10 servings





Ingredients:


2 eggs, separated


1-1/2 cups sugar, divided


1-1/4 cups all-purpose flour


1/2 cup Cocoa


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup vegetable oil


1 cup buttermilk or sour milk*





CREAM FILLING(recipe follows)


CHOCOLATE WHIPPED CREAM(recipe follows)


1 can (21 oz.) cherry pie filling, chilled


Directions:


1. Heat oven to 350掳F. Grease and flour three heart-shaped baking pans or three


9-inch round baking pans. **





2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar,


beating until stiff peaks form. Set aside. Stir together flour, remaining 1 cup


sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg


yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1-2/3


cups batter into each prepared pan.





3. Bake 18 to 20 minutes or until cake springs back when touched lightly in


center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if


necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.





4. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 1-inch


border 1/2 inch thick around outer edge of layer. Spread half of pie filling in


center. Top with second cake layer. Spread layer with half of remaining CREAM


FILLING. Top with third layer. Spoon remaining pie filling on top of cake to


within 1 inch of edge.





5. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with


remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover


torte in refrigerator. 8 to 10 servings.





* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


** If only two pans are available, reserve remaining batter in refrigerator for


the third layer while first 2 layers bake.





CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2


tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.





CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY'S


Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract;


beat on low speed to blend. Beat on high speed until stiff.








Moist Amarula Chocolate Cake (i've baked this for my hubby' birthday)


* 2 envelopes Dr. Oetker Added Touch Cake Mix (chocolate)


* 4 eggs


* 6 tbsps vegetable oil


* 2 tbsps cold water


* 4 tbsps Amarula Cream





- Bake cake as instructed on the package, frost with your favorite frosting. Even without frosting, this cake has rich taste, moist, and delicate.








Chocolate Poppy Seed Cake';








Soak together for one hour


1 cup of buttermilk and 1/4 cup poppy seeds 1/2 cup butter


1/2 cup shortening


1 1/2 cups sugar


4 eggs - separated


2 1/2 cups flour


1 tsp baking soda


2 Tbsp baking powder


1 tsp vanilla


3/4 cup chocolate chips


3 Tbsp sugar %26amp; 1 tsp cinnamon





Cream butter, sugar and shortening together. Add egg yolks. Stir in dry


ingredients. Add vanilla and poppy seed mixture. Fold in beaten egg


whites. Place 陆 the batter in a prepared angel food pan. Layer with


chocolate chips and sugar and cinnamon mixture. Add remaining batter.


Bake at 350 degrees for about 1 hr.








Chocolate Bundt Cake





Brandy's 'Merciful Chocolate' Chocolate Bundt Cake





2 Cups Fructose(sugar substitute)


1 3/4 Cups All-Purpose Whole-Wheat Flour


3/4 Cup Organic Cocoa, Unsweetened


1 1/2 Teaspoons Baking Powder


1 1/2 Teaspoons Baking Soda


1 Teaspoon Salt


2 Eggs (Egg Replacer*)


1 Cup Almond Or Rice Milk


1/2 Cup Olive Oil


2 Teaspoons Vanilla Extract(alcohol-free)


1 Cup Boiling Hot Water





Heat Oven To 350 degrees.


Grease and flour a bundt cake pan.


Combine all dry ingredients in a large bowl.


Add eggs(egg replacer), milk, olive oil and vanilla


extract;


Beat on medium speed with electric mixer for 2 minutes.


Stir in boiling water(batter will thin out).


Pour into cake pan.


Bake for 35 to 40 minutes or until wooden pick inserted


into the center comes out clean.


Cool completely and remove from cake pan to cake plate.


If the cake has a little trouble coming out, go around the


edges with a knife.





Yield 1 Bundt Cake








Easy-Bake chocolate cake


Makes 1 cake





6 t all-purpose flour


4 t sugar


1/4 t baking powder


1 t cocoa


Pinch salt


3/4 t vegetable oil


6 t milk





Place dry ingredients in a bowl. Stir in oil %26amp; milk. Pour in lightly greased


Easy-Bake pan, bake 30 minutes, or until done.








Sugar Free Chocolate Zucchini Cake





vegetable cooking spray


3 cups (420 g) all-purpose flour


1/2 cup (9.5 g) Sugar Twin 庐 Spoonable


1/2 cup (9.5 g) unsweented cocoa powder


1 tablespoon (15 ml) baking powder


2 teaspoons (10 ml) baking soda


2 teaspoons (10 ml) ground cinnamon


1/2 teaspoon (2.5 ml) ground cloves


1/2 teaspoon (2.5 ml) cream of tartar


1/2 teaspoon salt


12 tablespoons (150 g) reduced-fat margarine, melted


1/2 cup (120 ml) liquid egg substitute


1/2 cup (115 g) light sour cream


1 cup (240 ml) 2% low-fat milk


2 teaspoons (10 ml) vanilla extract


6 large egg whites, beaten until soft peaks form


3/4 pound (360 g) zucchini, unpeeled, trimmed, and


shredded





Preheat oven to 350掳F (180掳C), Gas Mark 4.


Lightly coat two 8X8-inch (20X20-cm) metal baking pans


with cooking spray.


In a medium bowl, sift together the flour, SugarTwin,


cocoa, baking powder, baking soda, cinnamon, cloves,


cream of tartar, and salt.


In a large bowl, beat together the melted margarine,


egg substitute, sour cream, milk, and vanilla.


Gradually stir in the sifted dry ingredients.


Mix until smooth.


Stir in zucchini and gently fold in beaten egg whites.


Divide the batter evenly between the prepared pans. Bake


for 45 to 55 minutes, until a wooden pick inserted in


center comes out clean.


Completely cool in pan on a wire rack.


Wrap and freeze one cake; refrigerate second cake


for up to 3 days.








White Chocolate Cake


Yield: 30 Servings





Ingredients Cake:


1/4 lb White Chocolate melted


1 c Butter


1 c Sugar


4 Egg yolks


1 T Vanilla


2 1/2 c Cake flour


1 T Baking powder


1/4 teaspoon Salt


1 c Buttermilk


1 c Pecans; chopped


1 c Flaked coconut (optional)


4 Egg whites


1 c Sugar





Ingredients Icing:


1/4 lb White Chocolate melted


2 1/2 T Flour


1 c Milk


1 c Butter


1 c Sugar


1 1/2 teaspoon Vanilla





Instructions:


Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream


butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a


time, mixing after each addition. Sift dry ingredients together and add


alternately with buttermilk. Stir in pecans and coconut (optional). Mix only


enough to blend. Whip egg whites and sugar to a soft peak. Gently fold whipped


egg whites into chocolate mixture. Pour into a 9x13 pan or 2 8'; round pans. Bake


at 350~ for 40-45 minutes or until done.





White Chocolate Icing: In medium saucepan combine melted chocolate and flour


(all-purpose). Blend in milk, cook over medium heat, stirring constantly until


thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla.


Beat until light and fluffy. Gradually add completely cooled chocolate mixture.


Beat until well blend. Do not over-mix or it will become soupy. Spread between


layers, on top and on sides of cake. Sprinkle cake with coconut or with anything


else that you like.
There is a great (and actually fairly easy) one on the back of the Hershey's cocoa box. It's a sheet cake. Everybody goes crazy for it when I make it, and I lie about the recipe and tell them it's a family secret.
My favorite chocolate cake recipe is the Hershey's one-





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.





VARIATIONS:


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.





THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.





BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.





CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.








';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.