What Is Your Absolute Best Choc. Cake???
Decorating By peacockplace Updated 17 Jun 2008 , 4:28pm by KKC
Ok I want to know what you all think is your best chocolate cake. I'm talking "I have to have some more of that" kind of cake. I want to know the cake, filling and frosting. I've been reading a book about chocolate cakes and that got me wondering... what do yo think is the perfect chocolate cake?
Here's my favorite.
1 (18.25 ounce) packageyellow cake mix
1 (3.5 ounce) package instant chocolate fudge pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Dump all ingredients except chips in mixing bowl and mix. Fold in choc. chips and bake.
For filling I whip whipping cream with 1tsp vanilla and 3tbsp. sugar until firm and then stir in crushed oreo cookies.
I like this iced in choc. bc. I use the bc recipe for frozen transfers only i add 4tbsp cocoa powder to it.
I can't wait to read all the replies to this post!
Wow.. I can't wait to see more too! That sounds so delicious!
Between this recipe and brownie recipe.. I'm lost on which one to make tonight.. Thanks for sharing! 
I have one that I just tried last week-end and everyone loved it..
It is from Colette Peters Birhtday Cake Book..
2 cups Flour
2 eggs
1 cup very hot coffee
3/4 coco powder
2 cups sugar
1 tsp baking soda
1 cup butter cut into small squares
1/4 Bourbon (real not extract)
1 tsp Vanilla
add the butter and coco into the coffee, until butter is melted completely. Then just whisk everything and bake..Test with a tootpick or knife until done. 
Ok... I was hoping for some more...I think you guys are holding out on me...LOL
If I make a mix, I love Betty Crocker Chocolate Fudge cake, it always gets great reviews when I make it. If I bake from scratch, my all time fave choc cake recipe is on the back of the Hershey cocoa can. It is so good...I love it w/o icing, but the icing recipe on the can is pretty good also!
My fave is Emeril's Chocolate Brownie Cake.....I found the recipe on www.foodnetwork.com Its rich and wonderful......Enjoy MC
1/2 pound butter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 tablespoons cocoa powder
1/2 cup buttermilk
1/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows
Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.
Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.
Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting:
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla
In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Frost cake as usual.
Yield: enough frosting for 1 (9-inch) layer cake or one 9 by 13-inch
oooh! I've never seen that type of chocolate forsting before... It looks so delicious!
It's wonderful.....I use powered buttermilk instead of fresh buttermilk add the water to it as instructed......last much longer then fresh buttermilk just keep in fridge....MC
I need a fork!! Gosh that sounds yummy and I think every lady in my office has a weakness for chocolate cake.. I'll have to try that one out!
Thanks for sharing Moviechick00 
Your very welcomed.....I make that recipe when I am asked for a rich chocolate cake with chocolate icing.....YUMMY....Enjoy MC
I got this from my neighbor who can bake like nobodys business. I'm not sure where she got it from but it is sooooooooo good!!!!
It's more like a TX sheet cake or brownies. I bake it in a shallow half sheet pan.
2c flour
2c sugar
1tsp baking soda
1tsp salt
mix in a large bowl
In a sauce pan bring
1c water
1/3c cocoa
2 sticks oleo
to a boil.
To the flour mixture add
1/2c buttermilk
2 eggs
1tsp vanilla
and mix.
Add the hot chocolate mixture and mix untill all moist.
Bake at 375 for 20 min.
While still hot top with a jar of marshmellow cream. Then let cool.
TOPPING
In a sauce pan
1 1/2c sugar
1/2c milk
1 stick oleo
bring to boil and boil for 1 min. Take off the stove and add 1 12oz pkg of chocolate chips . Stir untill smooth and pour over cake.
I gave you the directions the same way she gave them to me.
Try it this cake is awsome!!!
Enjoy,
Cady
I have recently gotten rave reviews for the cake on the back of the Hersheys cocoa box.
I was just testing the cake recipe to see how it tasted. I had some leftover white buttercream and a little (about 1/3 can) leftover Wilton chocolate frosting. I mixed that together and then added 1 or 2 packets of the Nestle premelted chocolate and used that for the filling. I frosted with white buttercream. I took it to a church group for people to sample. EVERYONE commented how much they loved the filling. It was really funny since I had just thrown leftovers together to make it.
A couple of weeks later I tried the Hellman's mayo recipe starting with a Devils Food mix. The same group said it was moist and melt in your mouth good.
The Hersheys cake is a denser, heavier cake (it weighs a ton) where the mayo cake is lighter with a little tang to the flavor.
Cindy
This is a very stable cake, I use it for stacked cakes or 3-D cakes also. Often use it for wedding cakes.
Chocolate Cake
3, one ounce squares of Baker's Unsweetened Chocolate, chopped up or grated
1/ 2 cup of butter, sliced or chopped
1 cup of boiling water
2 cups of granulated white sugar
2 eggs, separated
1 tsp. vanilla
1/2 cup of commercial sour cream - don't use the reduced fat version
1 tsp. baking soda
2 cups less 2 tbsp. of unbleached all-purpose flour (you can use regular all-purpose instead)
1 tsp. baking powder
You will only be using the mixer to beat the 2 egg whites separately. You will need 2 bowls besides.
In one bowl, place chopped or grated chocolate, and butter. You grate or chop the butter and chocolate because it is much faster to melt it this way. Pour the boiling water over and whisk until all is melted. Now whisk in the egg yolks and the 2 cups of sugar and vanilla. In a larger cup, mix the baking soda and sour cream - the soda will cause the sour cream to almost double so make sure your cup is large enough or it will foam all over the place. Add this mixture to the chocolate mixture. In a separate bowl, stir the baking powder into the flour. Add gradually to the chocolate mixture, whisking to blend well. With mixer, beat egg whites until stiff, not dry. Stir 1/3 of the egg whites into the chocolate mixture. When fully blended, add remaining egg whites, folding into mixture with a spatula until you can no longer see egg white. Do not over mix.
This will give you about 5 cups of batter. The one recipe can be baked in a tube or bundt pan that has been greased and floured. Bake at 350 for 50-60 minutes. Cool in pan for 15-20 minutes and remove. For a 16' round 3" deep pan you will need about 3 1/2 recipes. Bake at 325 for 3 " deep pans, approximately 1 hour and 10 minutes.
When cool, I torte cake and fill with the following. If you bake in a bundt pan or tube pan, I use this as the icing.
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar (powdered sugar)
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
I have one that I just tried last week-end and everyone loved it..
It is from Colette Peters Birhtday Cake Book..
2 cups Flour
2 eggs
1 cup very hot coffee
3/4 coco powder
2 cups sugar
1 tsp baking soda
1 cup butter cut into small squares
1/4 Bourbon (real not extract)
1 tsp Vanilla
add the butter and coco into the coffee, until butter is melted completely. Then just whisk everything and bake..Test with a tootpick or knife until done.
What do you bake it at and for how long? 350 for 45 minutes (depending on pan size)
Is that 1/4 cup of burbon?
Thanks
can anyone tell me how to get a darker choc buttercream. i tried adding brown color paste and that helped (a little!
) but wasn't the color I really wanted. I need it to be a crusting choc buttercream.
Jeanne G, The Cake Pan Lady, from the Wilton site, posted her recipe on the Wilton site awhile back. People seem to be happy with it, it goes a dark brown.
Here is part of her post.
First, about the ingredients
Butter: I use unsalted because I really prefer its taste on bread and in many recipes. (I dont know whether I could tell the difference in this recipe because Ive never had salted on hand when Ive made it.) I keep butter refrigerated until Im ready to use it. In my microwave 15 seconds on full power is just right to soften a pat for my morning toast or a stick and half for this recipe.
Powdered sugar: To avoid sifting and measuring, all my frosting recipes use a 2 pound bag. I buy what is on sale, without regard to whether the sugar started life in canes or in beets.
Cocoa: I have made many successful batches of this recipe using Hersheys cocoa. One of my sons worked in Chicago a couple of years, where he fell in love with Chicago-style pizza, blues, and Bloomers chocolate supply store. Whenever he is back in Chicago he has pizza, visits a blues bar, and makes a chocolate run. Last time he brought me back 2-pound bags of each of the three kinds of cocoa they carry. Oh my! Each is wonderful and has its own flavor and color nuances. If you dont have someone to make chocolate runs for you and youd like to venture beyond Hersheys, try the web site: www.blommerstore.com. I measure cocoa first and then put it through a sieve into my mixing bowl, to eliminate any lumps.
Liquid: I make this with water, but you may use milk if you prefer. I start with ½ cup measured out, and add almost all of it. If necessary I add the remainder after mixing. Sometimes it takes more than the ½ cup total. I find that chocolate frosting takes more fiddling with the water content than white buttercream does.
Tip: It is hard to get the exact same shade of brown in different batches of frosting. If youll need more than one, make them all upfront and stir them together in some huge container (I use a stock pot) so the color is uniform.
Now, the simple recipe
3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little
(If you have a splash guard for your bowl, this is a good recipe to use it with.)
Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes.
Test the spreadability and add water if necessary.
How long can a BC with butter in it sit out? I mean on a cake. Does the cake have to be refrigerated or can it sit out about two days? ( decorating one day, deliver and serve the next)
PeacockPlace, according to the Wilton site, an icing made with butter and milk or cream has the same shelf life when covering a cake as does the all shortening and water recipe most folks use. They suggest 2-3 days at room temperature, which is about 70-75F. I find that an iced cake with this icing lasts about 4-5 days. I usually ice larger cakes like wedding cakes, about the Thursday or Friday before a Saturday delivery and they are fine. I tend to box the iced cake and enclose it in a clean unscented garbage back to seal in moisture in both the cake and icing.
This icing can also be made up ahead of time, Wilton says up to two weeks, I go about a week ahead at most. As long as you check your expiry dates for the ingredients and they are well within the timeframe, you are fine.
Butter melts at 83F and shortening melts at about 89F-99F, so that is a factor too.
Hugs Squirrelly Cakes
I'm a chocolate cake lover,. I've tried many receipies but this is the best I've done so far. I'm still looking for a richer chocolate cake though.
1 box of Devil's Chocolate Cake Mix
4 tbl spoons of Herseys Chocoalte powder
4 bars of Semi Sweet chocolate
1 box of chocoalte pudding/pie filling
2 tsp vanilla extract (clear)
2 tsp almond extract
Melt the semi sweet chocolate in the oil (amt on cake box). Mix melted chocolate and cake mix according to directions subsitstute water for milk. Add all other ingredients and mix well.
This comes out real nice but it needs a nice chocolate frosting to go with it. Haven't found that yet!! Any ideas people???
I personally don't eat a lot of chocolate, but I do like this cake. My family sure does like chocolate though and this is their favorite Chocolate cake i've made so far. I received the recipe from my Great Grandma about 8-9 years ago. Not sure where she got it, but she also got rave reviews with it. Enjoy!
P.S. It has been quite a few years since I put an icing on this cake. A majority of my family likes it plain, or we serve it with powdered sugar sprinkled over it.
Moist Chocolate Cake
2 C. All Purpose Flour
1 tea. Salt
1 tea. Baking Powder
2 tea. Baking Soda
3/4 C Unsweetened Cocoa
2 C Sugar
1 C Oil
1 C Hot Coffee
1 C Milk
2 Eggs
1 tea. Vanilla
Sift together dry ingredients. Add oil, coffee, and milk. Beat 2 min. Add Eggs and Vanilla. Beat 2 min. Batter will be thin.
Lightly grease and flour pan. Bake at 325 degrees for 30 min. Up temp to 350 degrees and bake an additional 10 min.
For an angel food or bundt pan bake for 15 min. at 350 degrees (This is from my personal experience-usually I bake it in a 9x13 pan)
To be honest, my favorite chocolate cake it Betty Croker triple fudge. lol I like to decorate not bake lol
Psssssssst..... I have one, but..........it's a secret!!!!!!
LOL, LOL, LOL....!!!!!! 
Hey everyone!
What about a German Chocolate cake??? I have a recipe from tcrema but I'd like others too. So please share! Thanks~
I've also started searching for a great chocolate cake recipe. My winner so far is from The Cake Bible:
CHOCOLATE FUDGE CAKE
3/4 c. + 3 T. unsweetened Dutch-processed cocoa (lightly spooned into a cup) OR 1 c. nonalkalized cocoa such as Hershey's
1 1/2 c. boiling water
3 large eggs (measures scant 5 fluid ounces)
1 1/2 tsp. vanilla
3 c. sifted cake flour
2 c. light brown sugar (firmly packed)
2 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter (softened)
Preheat oven to 350.
Whisk together cocoa & boiling water until smooth; cool to room temp.
Combine eggs, 1/4 of cocoa mixture, vanilla.
In large mixing bowl combine remaining dry ingredients; mix on low for 30 sec. Add butter & remaining cocoa mixture. Mix on low until dry ingredients are moistened. Increase to med. speed and beat for 1 1/2 min. to aerate & develop cake's structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients & strengthen the structure. Scrape down the sides.
Scrape batter into 2 greased/floured 9" pans & smooth surface. Bake 20 - 30 min or until tester comes out clean. The cakes should start to shrink from the sides of the pans only after removal from over. Cool pans on racks for 10 minutes, then remove. (I personally use cocoa powder to "flour" my chocolate cake pans)
Hope you like this one as much as we do!! It was great with her Kahlua Neoclassic Buttercream....
SpiceTup
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