I need a knock your socks off delish Chocolate Cake Recipe - Page 2

Hi loriemoms,

No, I was skeptical about the coffee too since my kids obviously don't like the taste of coffee....They LOVED the cake...I had made it for a friend who just had a baby and loves chocolate cake (she was going to taste test it for me)...everyone raved about it...it was extremely moist (but not too moist...I was still able to frost it and everything 2 hrs after I had baked it).

I do not taste the coffee in the recipe I use. I have two kids who would go yuck if they tasted any hint of coffee
You can use any icing that you would normally use on a chocolate cake. I paired it with a caramel chocolate ganache and it was heaven.

Sandra

What size pans is this cake made in? It doesn't say on the recipe. I am going to give it a try.

Yeah, I messed that up when I posted the recipe. It's for 2 10" pans so it's a pretty big cake.

Thanks ladies! i thought so (from the baking times) but wanted to be sure.

Just wanted to add the coffee in the recipe enhances or brings out the chocolate flavor it doesn't taste like coffee. This is the case in all chocolate recipes that calls for coffee.

OK ladies....the cake mix queen here made this cake today. I baked it in one 10" heart, one 6" heart and one 8" round (for the extra batter) I filled the heart pans about 2/3 full and the round was about 1/2 full. Baked the round for 22 minutes and the 6" about 40 and the 10" about 50 - any longer and they would've been over done the oven temp. was 300. The 6" heart sunk ever so slightly after removing it from the oven (I also used toothpicks and took them out of the oven as soon as there were small crumbs sticking to the toothpicks). I cooled and iced the 8" round for dinner to let everyone try it. It was a nice cake - good crumb, not real heavy or dense like most scratch cakes I have tried. This is the first scratch cake I have made that had coffee and oil in it! The comments from the family were positive one said that it tasted like a brownie in a cake version. Hubby didn't like it (but he is defiantely used to the cake mix cakes I usually make, and he only like maccaroni and cheese from a box too!) This is the very first scratch cake recipe that I have tried and have liked. Thank you for sharing it!

OH - and just so you know, while the cakes were baking my 6 year old grandson came in from school and asked me why did the house smell like coffee??? Hubby said the same thing - you may not taste it, but you sure can smell it when the cake is cooking!

I still have to ice and decorate the heart layers, they are going as a gift tomorrow (since they taste good, I just wanted to be sure first!) I still like my cake mix doctored recipes, but I have to admit, this one is a keeper.

the recipe on the side of the Hershey's cocoa box is the best one I have tried. It is a very thin batter but it bakes up beautifully and very level (unlike some of the cake mixes I have used). Very moist, very delish

Personal Choice I like Martha's Dark Chocolate Cake the best:
*** for the coffee I use powdered espresso and boiling water.


Dark Chocolate Cake

Makes 2 eight-inch-square layers
Milk may be substituted for the coffee.


12 tablespoons unsalted butter, melted, plus more for pans

2 cups all-purpose flour, plus more for pans

1 1/2 cups sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1 large whole egg, room temperature

1 large egg white, room temperature

1 teaspoon pure vanilla extract

1 1/3 cups strong, hot coffee

1. Heat oven to 325°. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

3. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

When I made it I used the circular 6", 8", and 10" pans...I baked it for the full hour at the stated temp....I used the baking strips so mine came out perfectly level...

By the way, tripletmom, I've made this again this past weekend and I have requests to make it for superbowl sunday!! hee hee.

Thanks again for sharing!!

IMO - if you wait till the toothpick comes out clean, the cake is going to be slightly overdone. It will continue to cook a minute or two after removing it from the oven. I have better luck with the few crumbs on the toothpick rule myselft.

The Epicurious recipe calls for cocoa powder that is not "Dutch processed". Does anyone have a favorite brand that they could recommend?

I don't think Hershey's is Dutch process, is it?