SO I am hunting today for a good recipe to try for a chocolate cake I am serving tonight.
What makes a good chocolate to you?
What boxed brands are your favorites (if you use them)?
Has anyone tried the Daisy Brand Sour Cream Chocolate Cake recipe?
Re: The Perfect Chocolate Cake
For me - its gotta be moist, not too sweet, a little rich and no butter cream. Only whipped.
The Perfect Chocolate Cake
I’m not a baker 
so I’m really looking forward to learning some good recipes here!
Re: The Perfect Chocolate Cake
Too Much Chocolate Cake
1 (18.25 ounce) packagedevil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions[COLOR=#666666]
[ol]
[li][COLOR=#4E4E4F]Preheat oven to 350 degrees F (175 degrees C).[/li][li]In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.[/li][li]Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.[/li][/ol]
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Re: The Perfect Chocolate Cake
One of the best best ones I’ve had is the one by pioneer woman. Just delish.
Re: The Perfect Chocolate Cake
Chocolate Strawberry Nutella Cake - The Pioneer Woman
Ingredients
- FOR THE CAKE:
- 2 sticks Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Boiling Water
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1-1/2 cup Nutella
- FOR THE STRAWBERRIES:
- 2 pints Strawberries, Hulled And Sliced
- 1/4 cup Sugar
- 1 teaspoon Vanilla
- FOR THE WHIPPED CREAM:
- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
Preparation InstructionsPreheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
Note: Don’t assemble more than an hour before serving.
Chocolate Strawberry Nutella Cake | The Pioneer Woman Cooks | Ree Drummond
Re: The Perfect Chocolate Cake
The Best Chocolate Sheet Cake. Ever. - The Pioneer WomanIngredients
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
-
- FOR FROSTING:
- 1/2 cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation InstructionsNote: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
The Best Chocolate Sheet Cake. Ever. | The Pioneer Woman Cooks | Ree Drummond
Re: The Perfect Chocolate Cake
Publix bakery will sometimes have these chocolate/raspberry pastries on display. They’re so airy and fluffy…and strangely rich but light at the same time…with a delicate layer of raspberry spread in the center. It’s probably the best I’ve had. I don’t like it when a chocolate cake is so rich it makes your mouth hurt. Don’t know what the put in it, it must be crack cuz it can be addictive.
Re: The Perfect Chocolate Cake
devil’s food cake, recipe from martha washington, wife of george.
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1 1/2 cups buttermilk, divided
2 -1/2 cup cake flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3 eggs, well beaten
1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease a 9-by-15-inch pan or two 9-inch cake pans.
- Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk, and stir until sugar is dissolved. Cool.
- Sift flour once, measure, add baking powder, baking soda and salt and sift together three times.
- Cream butter thoroughly. Add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about a quarter of the flour mixture, mix thoroughly. Add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time, beating thoroughly after each addition. Add vanilla.
- Pour batter into greased pan and bake for 30 minutes, or until done. Let cool. When completely cooled, trim edges and cut rectangular cake in half crosswise to make a two-layer cake. Fill and frost with icing of your choice.
Re: The Perfect Chocolate Cake
I have a recipe that I quite like. I like it as it’s quite straightforward and not terribly difficult to prepare. It’s moist, denser than cake and is more of a torte. It’s also quite rich but not too sweet and does not require an type of icing. When I make it, I simply give it a dusting of icing sugar.
Chocolate Torte
Ingredients
250g dark chocolate
140g butter
210g sugar
3 eggs
3 Tbsp unsweetened cocoa powder
1 tsp baking powder
100g sour cream (I always use creme fraiche though)
4 Tbsp plain flour
**Method/Directions **
-
Grease a circular cake tin with butter, add a bit of flour and let it stick to the butter.
Place the tin in the refrigerator.
-
Preheat the oven at 150°C/302°F. -
Melt the butter and chocolate in a water bath (a double boiler) and allow it cool a bit. -
In a bowl, beat the sugar and eggs well. Add the cocoa powder, and beat carefully. -
Add the flour mixed with the baking powder. -
With a spoon, add the chocolate/butter mixture, beating every time you add a couple of tablespoons into the bowl. At the very end, add the sour cream. -
Take the tin out of the refrigerator and pour in the mixture. -
Place into the oven and bake for approximately 35 minutes. To test whether it's done, insert a skewer in the middle part of the cake. It should only have a few crumbs sticking on to it. -
Allow to cool properly before serving.
Note: The sour cream can be substituted for creme fraiche or even full-fat Greek yoghurt.
Re: The Perfect Chocolate Cake
We’ve tried many choc cake recipes, but this one by Hershey’s is a favourite of our family and friends. Been making this recipe for over 10 years, either you like it or you don’t.
The accompanying frosting is delicious, we use this recipe 99% of the time. the frosting sets well, pipes wonderfully. We keep this in the fridge, keeps well.
HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate CakeIngredients
-
2 cups sugar -
1-3/4 cups all-purpose flour -
3/4 cup HERSHEY'S Cocoa -
1-1/2 teaspoons baking powder -
1-1/2 teaspoons baking soda -
1 teaspoon salt -
2 eggs -
1 cup milk -
1/2 cup vegetable oil -
2 teaspoons vanilla extract -
1 cup boiling water -
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Directions 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Re: The Perfect Chocolate Cake
love this one.
It also goes by the name of Texas Sheet Cake, or Brownie Buttermilk Cake, ( I use buttermilk in my frosting). It is a wonderful potluck pleaser. The cake itself is not too sweet, nor too chocolaty.