chocolate cake ?

got a recipe for the best ?

Public Comments

  1. Don't waste my time baking cake from scratch. Box cakes are really moist and very easy to bake, so I just use a box mix.
  2. Original recipe yield:
    1 - 3 layer 9 inch cake

    PREP TIME 30 Min
    COOK TIME 30 Min
    READY IN 1 Hr
    INGREDIENTS
    1/2 cup water
    4 (1 ounce) squares German sweet chocolate
    1 cup butter, softened
    2 cups white sugar
    4 egg yolks
    1 teaspoon vanilla extract
    1 cup buttermilk
    2 1/2 cups cake flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    4 egg whites

    1 cup white sugar
    1 cup evaporated milk
    1/2 cup butter
    3 egg yolks, beaten
    1 1/3 cups flaked coconut
    1 cup chopped pecans
    1 teaspoon vanilla extract

    1/2 teaspoon shortening
    1 (1 ounce) square semisweet chocolate
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
    In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
    In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
    To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
    Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
  3. Try the following yummie recipes

    Moist Chocolate and Almond Cake
    Ingredients
    4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
    4 oz (110 g) ground almonds
    4 oz (110 g) butter, at room temperature
    6 oz (175 g) golden caster sugar
    6 tablespoons milk
    4 large eggs, separated
    6 oz (175 g) self-raising flour, sifted

    To decorate
    6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
    1 rounded tablespoon creme fraiche
    a few toasted flaked almonds
    Pre-heat the oven to gas mark 7, 425°F (220°C).

    You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.

    Start by creaming the butter and sugar together until they’re light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.

    Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a metal spoon.

    Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325°F (170°C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.

    To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the crème fraîche into the chocolate.

    Split the cake in half and use half the chocolate to sandwich it together, and the other half to spread over the top, making patterns with a knife. Decorate with a few toasted almonds and store in a tin till needed.

    OR Chocolate Fudge Cake
    Ingredients
    For the cake:

    6 oz (175 g) self-raising wholemeal flour
    1 rounded teaspoon baking powder
    6 oz (175 g) very soft butter
    6 oz (175 g) light soft brown sugar
    3 large eggs, at room temperature
    1 rounded tablespoon cocoa powder

    For the chocolate fudge filling and topping:

    4½ oz (125 g) light soft brown sugar
    1 x 170 g tin evaporated milk
    4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
    2 oz (50 g) soft butter
    2 drops vanilla extract

    To decorate:
    4 oz (110 g) whole almonds
    cocoa powder or icing sugar, for dusting
    Pre-heat the oven to gas mark 3, 325°F (170°C).

    You will also need two 7 inch (18 cm) sponge tins, 11⁄2 inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.
    First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.

    Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.

    To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.
  4. Better to buy a cake in bakerys.

    Then if you are decorating the cake,try these.

    First,buy a box of Roses and put some on the cake. (If there's any left,eat them!)

    Or you can add a blob of Fresh Cream.

    That's my answer.
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