This is a super easy cake to make from scratch. I would also add some shaved semi-sweet chocolate to the recipe as well to make it more chocolate -y if so desired.
Crazy Cake Recipe
3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. baking soda
6 tbsp. cocoa
2 tbsp. vanilla
10 tbsp. oil
2 tbsp. vinegar
2 c. water
Mix dry ingredients in a 13x9x2-in. pan. Make 3 holes, 1 for vanilla, 1 for oil, and 1 for vinegar. Pour water over all and mix. Bake at 350 degrees for 35 to 40 minutes. Let cool and dust top with confectioners sugar.What is the best moist dark chocolate cake recipe please i need ur answer..?
Check out FoodNetwork.com and AllRecipes.com for recipies. Both have user reviews in additon to ratings on degree of difficulty.
Chocolate cake, hmmm.What is the best moist dark chocolate cake recipe please i need ur answer..?
Double Chocolate Layer Cake
For cake layers
3 ounces fine-quality semisweet chocolate
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
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
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.
2 c. sugar
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2/3 c. cocoa
1 c. milk
1/2 c. salad oil
2 eggs
1 tsp. vanilla
1 c. hot coffee
Sift together dry ingredients. Add milk, oil, eggs and vanilla. Beat well and add hot coffee. Beat well. Batter will be thin. Bake at 350 degrees for 35-40 minutes
best chocolate cake i've ever had-
1box choc cake mix with pudding-devils food, choc fudge,choc
1pk. instant pudding mix-4 oz size- same flavor as cake mix used
2eggs
3/4 c water
1 cup sour cream
mix all of that then add 1 cup choc chips
bake in a bundt pan at 350 degrees for about 1 hour.
sometimes i frost it and sometimes not. my family eats it no matter what i do .
any mix if you add chocolate pudding to it will make it very very moist
moist dark chocolate cake
the one on the back of the Hersheys Dark cocoa tin.
Go to allrecipes.com/recipe/dark-chocolate-cak鈥?
If you're sensitive to caffeine, be sure to use decaffeinated coffee in the recipe.
Here's a quote from someone who's used the recipe many times, and even gives tips for adapting it: ';SUBMITTED BY: MommyFromSeattle
';Ok folks, this cake will put you in chocolate heaven. Have tried many recipes from this site and this one wins by a landslide. To be objective, I made this to the T the first time. It was fantastic.';
you have to Mack the crust first then you mix vanilla and chocolate together and bake at 370* for 45 MN.make shore you have double pen with water.or you will Bern it.
here it is a dark chocolate recipe, hope that it is useful...
the fisrt one is normal dark chocolate cake, than the second one is the one that u asked for!!!
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
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.
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.
Bake in preheated oven for 25 to 30 minutes. Allow to cool
Servings Per Recipe: 12
Amount Per Serving
Calories: 428
Total Fat: 18.3g
Cholesterol: 112mg
Sodium: 508mg
Total Carbs: 63.5g
Dietary Fiber: 3.2g
Protein: 6.6g
SUPER MOIST CHOCOLATE CAKE
1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.
if u need more recipes, i have alot, cause my hobby is cooking!!!
Try the one on the back of the Hershey's cocoa box. You have to make the chocolate frosting that they recommend as well. Very yummy!
Adding a can of cherry pie filling also makes the cake very moist.
one of my old co-workers made a ';better than sex'; cake. it was devil's food cake with holes poked in it and sweetened condensed milk and caramel sauce poured in so it was super moist and whipped cream as the frosting so it wasn't too heavy and heath bars crumbled on top. it deserved the name! it was called something else though on the back of a box of devil's food cake (sorry can't remember the brand name)
Myself...I would make a Red Velvet Cake.....moist and delish.
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