Do you have the best from scratch chocolate cake recipe ever?

Yes, I know there are tons of websites with chocolate cake recipes. I've found a great one. This chocolate cake with chocolate cream cream frosting is amazing. I would like to see if anyone out there also have an amazing chocolate cake recipe that they love. The kind of cake I love is just slightly dense with a rich, rich chocolate taste that will make you swoom.

Public Comments

  1. yes, I have a recipe from scratch to make my favorite cake;
    Which is German Chocolate Cake.
  2. No, I don't have the best Chocolate Cake Recipe.
  3. I sure do but I am not telling you
  4. CHOCOLATE CAKE
    1 c. cocoa
    2 c. boiling water
    4 eggs
    1 1/2 tsp. vanilla
    1 c. butter
    2 1/2 c. sugar
    1/2 tsp. salt
    1/2 tsp. baking powder
    2 tsp. baking soda
    2 3/4 c. sifted all-purpose flour

    At low speed add alternately the flour and cocoa mixture with egg mixture, beginning and ending with flour. Do not over beat. Pour into three 9 inch layers. Bake 25-30 minutes at 350 degrees.

    FILLING:

    Whip 1 cup whipping cream with 1 teaspoon vanilla and 1/4 cup powdered sugar. Fill between both layers.( i add choc syrup too.)

    FROSTING:

    1/2 c. light cream
    1 c. butter
    2 1/2 c. powdered sugar
    1 (6 oz.) pkg. semi-sweet chocolate chips, melted

    Beat this together in large bowl placed in container of ice or snow. Beat until fluffy. It will lighten in color. Spread on cake and refrigerate at least 1 hour before serving.
  5. Chocolate Mousse Cake
    Yield: 8 servings

    1-1/2 Cups Eggbeaters
    1/4 c Strong coffee
    1/2 c Sugar
    1 ts Vanilla extract
    1 lb Semi-sweet chocolate; melted
    1/4 Cup Powdered Sugar

    Preheat the oven to 350 F.

    In a medium bowl place the eggs and sugar, and beat them together for 3-4 minutes, or until eggs are light in color.

    Add the melted chocolate and coffee, and stir them in until the mixture is smooth.

    In anther medium bowl place the heavy cream and whip it until it is stiff. Add the vanilla and stir it in.

    Gently fold the whipped cream into the chocolate mixture.

    Pour the mixture into a buttered 9" springform pan. Place the pan in a baking dish that is half filled with hot water. Bake the mousse cake inthe water bath for 1 hour.

    Turn off the heat and let the cake sit in the oven for another 15 minutes.

    Remove the cake from the oven and let it cool for 30 minutes.

    Cook's Note: This is a wonderful, dense, almost brownie-like cake. Sprinkle on some powdered sugar and enjoy.
  6. CHOCOLATE MAYONNAISE CAKE

    3 C. unsifted flour
    1 1/2 C. sugar
    1/3 C. cocoa
    2 1/4 tsp baking powder
    1 1/2 tsp baking soda
    1 1/2 C. Hellmann's Mayo
    1 1/2 C. water
    1 1/2 tsp. vanilla

    Grease 2 (9 x 1 1/2 in. layer pans, line bottoms with waxed paper. SIft together dry ingredients into large bowl. Stir in Mayo. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake at 350 about 30 minutes or until cake tests done. Cool. Remove from pans. Makes 2 layers. Frost as you desire.
  7. (m)

    Died and Gone to Heaven Chocolate Cake
    1 3/4 cup all-purpose flour
    1 cup white sugar
    3/4 cup Dutch process cocoa powder
    1 1/2 tsp. baking soda
    1 1/2 tsp. baking powder
    1 tsp. salt
    1 1/4 cup buttermilk
    1 cup packed light brown sugar
    2 large eggs
    1/4 cup vegetable oil
    2 tsp. vanilla
    1 cup hot strong black coffee

    Icing:
    1 cup confectioner's sugar
    1/2 tsp. vanilla
    1-2 tbsp. buttermilk or lowfat milk

    Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.

    In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.

    Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

    Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

    Serves 16
  8. This one is THE best ever-its a little bit of work but sooo worth it!
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