Looking for the BEST chocolate cake!!!!?
Hi,I am looking for the best chocolate cake. It is for my husband's birthday, and I want it to be special. I know he likes mocha, and also flourless chocolate cakes, but am open to anything. Most of all, I want it to have a gourmet taste, great texture, and a rich, deep (think dark, not milky) chocolate flavor that just wows you. Any recipes that you have tried that really wow? Thanks so much in advance!!! Brittany
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- Gooey, Decadent Chocolate Cake
Ingredients:
2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration
Prep:
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped
In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
Yield: 6 to 8 servings
- Well the best thing I can suggest is go to www.foodnetwork.com and type in chocolate cake, from there u will get a great variety of different cakes, and u can decide from there which one would be best for u. They have the best recepies in there so check it out. Goodluck =)
- Dark Chocolate Cake
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.
Frost with your favorite icing!
- I just made my first cake. I bought a brown container of hershey's cocoa natural unsweetened..On the back is a recipe to make ur own cake. U make the cake and frosting both with the hersheys cocoa. Very easy and delicious. When done making it set it in the refrigerator and the topping will get like that on the top of some chocolate donuts unlike the frosting u buy at the stores. all u need besides the hersheys cocoa is flour, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, water, powder sugar, and butter. And Steve G's does look good. I think I might try it out. Thank u Steve.
- www.photocakes.blogspot.com
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