who nows a recipe for a indulgience chocolatley chocolate cake?

i want to make a chocolate rich fudge cake, but i want it moist and basically yummy, my cakes normally turn out a bit dry and always crusty around the rim. I dont like artificial choclate or flavourings, i want the real macoy. any ideas, send me a e-mail.

Public Comments

  1. chocolate.



    ......oh, and cake.
  2. not me
  3. Choco Fudge Cake

    2 cups sifted cake flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup butter
    1 cup sugar
    2 ounces Baker's Unsweetened Chocolate -- melted
    1 Egg -- well beaten
    1 teaspoon vanilla
    3/4 cup milk

    Sift flour once, measure, add baking powder and salt and sift together three times.
    Cream butter thoroughly, add sugar gradually and cream together until ight and fluffy.
    Add chocolate and blend; then add egg and vanilla.
    Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.
    Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour. Cover cake with Fudge Frosting.
    Goodluck ^_^
  4. I found this recipe and have only made it 2x, it's sooo sinfully delicious, and rich...like heaven in a pan!

    Flourless Chocolate cake

    2/3cup unsalted butter
    2cups chopped bitter-sweet chocolate (10.5 ounces)
    1/2cup sugar
    5 large eggs
    1/3cup dark rum

    Position a rack in the middle of the oven & preheat to 325F Lightly grease 9inch springform pan with 1tsp of the butter. Line the pan with parchment paper and butter the paper with 1/2 teaspoon of the butter. Wrap the outside of the pan with aluminum foil. Set aside.

    Combine the remaining butter, the chocolate, and sugat in the top of a double broiler or a stainless steel bowl set over a pot of simmering water. Heat gently, stirring occasionally, until the suger is dissolved & the chocolate is melted. Remove from the heat and let cool slightly, stirring often. Whisk in eggs one at a time, beating well after each addition. Fold in the rum.

    Pour the batter into the prepared pan & place in a roasting pan. Place in the oven and pour enough hot water into the roasting pan halfway up the sides of the cake pan. bake until a toothpick inserted in the center of the cake comes out clean, 25-35min.

    Remove the sides of the pan and invert the cake onto a wire rack. Remove the pan bottom& the parchment paper. Let cool.

    Once cooled, cover with chocolate ganache, set on a serving platter. Keep refrigerated until ready to serve. Serve with an apricot sauce, or raspberry sauce.
  5. Chocolate Fudge

    Ingredients :

    2 c
    Sifted cake flour

    2 tsp
    Baking powder

    1/2 tsp


    Baking soda
    1/2 tsp Salt
    3 sq Unsweetened chocolate
    2/3 c Water
    1 1/2 c Sugar
    1 tsp Vanilla
    2/3 c Butter, softened
    3 Eggs
    1/3 c Buttermilk


    Instructions :

    Sift flour, baking powder, baking soda and salt onto wax paper. Set aside. Cook chocolate, water and 1/4 cup sugar in a saucepan, stirring constantly over low heat until thick and smooth. Transfer to bowl; chill over ice water, stirring often. Add vanilla. Beat butter and remaining sugar in large bowl until fluffy. Beat in eggs, one at a time. Add chilled chocolate mixture; blend. Add sifted ingredients alternately with buttermilk, beating well after each addition, until smooth. Pour into two greased and floured 8 inch round layer cake pans. Bake in preheated moderate oven (350 degrees) for 35 minutes, or until centers spring back when lightly pressed with fingertips. Remove from pans; cool on wire rack. Split in half. Fill and frost with Chocolate Fudge Filling. Decorate with walnuts, if you wish. Chocolate Fudge Filling: Combine 6 squares semi-sweet chocolate and 3 tablespoons butter in small saucepan. Place over very low heat just until melted. Transfer to bowl; beat in 7 tablespoons milk, 1 teaspoon vanilla until blended. Gradually beat in 3 cups sifted 10X sugar until smooth and spreadable.
  6. Go onto bbc.co.uk/food. or go on to Google.co.uk and type in : The best chocolate cakes in the world!. There are some really good recipes on them!!
  7. Classic Black Forest Cake Recipe from Every Day Is A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999



    Recipe Summary
    Prep Time: 25 minutes
    Cook Time: 1 hour 15 minutes
    User Rating:




    For the Cake:
    1/2 cup milk
    2 teaspoons plus 2 tablespoons unsalted butter
    8 large eggs
    1 cup plus 2 tablespoons sugar
    1 cup all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/8 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon pure vanilla extract
    For the filling:
    2 cups sugar
    1 cup water
    1 1/4 cups kirsch
    2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
    2 tablespoons cornstarch
    For the Frosting and Garnish:
    1 pound confectioners' sugar
    1/2 cup unsweetened cocoa powder
    1 stick butter, at room temperature
    1 1/2 teaspoons pure vanilla extract
    1/3 cup boiling water
    1 1/2 cups heavy cream
    2 teaspoons sugar
    3 ounces semisweet chocolate, shaved

    Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, cocoa, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease 2 8" round pans with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
    For the filling: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.
    Assemble the cake: Using a serrated knife, carefully cut each cake horizontally in half to make 4 layers. Brush the tops of all the layers with equal amounts of the sugar syrup. (You will not need all of the syrup.) Let the liquid soak into the layers for about 30 minutes. Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of the filling. Top with the fourth layer. To Finish: Sift together the confectioners' sugar and cocoa powder into a medium size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool. Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. Ice the sides and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice and serve the cake.




    Episode#: EM1D07
  8. This by far is the chocolate lover's chocolate cake.
    The recipe sounds more complicated then it really is, try it and enjoy.

    Chocolate Cake

    Place the following in a large bowl;

    4 c. sugar
    4 c. flour
    4 tsp. cinnamon
    1 tsp. salt

    Place the following into a pan and bring to a boil;

    ½ lb. butter
    1 c. oil
    2 c. water
    ½ c. cocoa

    Remove from heat and cool for 15 minutes. Then pour over flour mixture and blend well.

    Blend the following until dissolved;

    2 tsp. baking soda
    1 c. buttermilk

    Add to flour mixture and blend well.

    Add the following to flour mixture;

    4 eggs, slightly beaten
    2 tsp. vanilla
    1 c. nuts, chopped

    Blend mixture well and pour into a greased 9” x 12”baking pan.

    Chocolate Glaze

    ½ lb. butter
    ½ c. cocoa
    ¾ c. milk
    2 lb. powdered sugar
    1 tsp. vanilla

    Bring butter, cocoa and milk to a near boil, add powdered sugar and mix well. Remove from heat and cool 5 minutes. Add vanilla and mix well. Pour over chocolate cake while mixture is still warm.
  9. www.allrecipes.com
  10. Chocolate Fudge Sheet Cake

    1 cup water
    1/2 cup shortening
    1 stick margarine
    4 tablespoon cocoa
    1 teaspoon soda
    1/2 cup buttermilk
    2 cups flour
    1/2 teaspoon salt
    2 cups sugar
    1 teaspoon vanilla
    2 eggs well beaten

    ICING
    1 stick margarine
    4 tablespoon cocoa
    6 tablespoon buttermilk
    1 box powdered sugar
    1 cup chopped nuts
    1 cup coconut

    Bring to boil, water,shortening, margarine and cocoa. And let cool for about 15 min. Add to the above mixture, flour, salt, sugar and vanilla. Put soda in buttermilk in separate bowl and stir. Then add buttermilk, then eggs to mixture. Bake in a greased and floured sheet pan @ 350 degrees.

    Icing:
    Bring first 3 ingredients to a boil: remove from heat. Add sugar, nuts and coconut. Spread on hot cake.
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