I've only made the Hershey's chocolate cake (the one on the back of the cocoa box) and want to know what you think is the best chocolate cake. I want to experiment but would like to narrow down the search. Thanks for all your responses!

Chocolate cake is very subjective. What some think is the 'best' may be dark and bitter to others. here is a link to an earlier post

http://www.cakecentral.com/cake-decorating-ftopict-34361-chocolate.html+imbc

i LOVE my chocolate cake recipe. People have told me it's the best chocolate cake they've ever had and it is sooooo easy to make. I'd love for you to give it a try and let me know what you think. it's dense and moist and YUMMY (if i do say so myself) : )

INGREDIENTS:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
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

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl or KA, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes or until cake tests done.

I love trying new scratch cakes! Thanks for the share redsoxgirl!

I just did one to take into work, I used the DH devils chocolate with the cake mix extender and instread of vanilla I used orane extract and everyone told me it was the best chocolate cake they ever had

ok my typing is terrible! Sorry about that, it should have read " instead of vanilla I used orange extract.."

My favorite is the "Devishly Rich Chocolate" cake from "The Cake Mix Doctor". I like to substitute semi-sweet bakers chocolate for bittersweet and melted butter for the required amount of oil. It's really yummy!

My favorite and the favorite of all my fellow workers that I have tested several chocolate cake recipes on is the Killer Chocolate Cake recipe on this web site. Very moist and rich. I used it for my son's grooms cake and everyone loved it.

I also like the Hershey's cocoa recipe too.
My step-mom makes it and she frosts it with a cream cheese frosting and then puts walnuts on top of it....YUMMY!

I think Toba Garrett's Choc Fudge cake is the best scratch cake,

I like the enhanced cake formula from CC with Betty Crocker Milk Choc cake mix.

Can you post the recipe for Toba Garrett's Choc fudge cake? Kristen

Oh, I was scared for a min. I lent my book to a friend. Waaah

But I found it online. Which is better since we really shouldn't be posting other people's recipes in forums.

So here it is:

http://www.epicurious.com/recipes/recipe_views/views/109712

I use the pwdered buttermilk which I mix in with the dry ingredients then add the amt of water when liquid is added in the recipe. There are also buttermilk substitutions you can look up if you don't have buttermilk on hand.

I find I prefer the buttermilk recipes better than recipes with sour cream.

Even if the cake gets crumbly at the edges or corners (can happen with very large cakes), don't worry-just put it together. It will hold up great!

Enjoy!

Here's my fav!!

http://www.epicurious.com/recipes/recipe_views/views/101275

I have to try Toba's again.. I love her buttermilk yellow.. but tried her chocolate once and didn't care for it. Maybe I did something wrong.

I love love LOVE the Duncan Hines Dark Chocolate Fudge flavor. Let it cool for about five or ten minutes and then wrap it in saran wrap for a day or so. Thaw it out, frost and decorate - it was THE best cake I've ever had.

Redsoxgirl,

The recipe you posted is a Hershey's recipe.  It is the Deep Dark Chocolate Cake in their cookbook.

Cake Mix Doctor's Buttermilk Devil's Food Cake is my favorite.  It's the moistest chocolate cake I've ever eaten.  I have people ask me all the time what I put in it to make it so moist. 

1 Devil's Food cake mix (I use Betty Crocker)

3 T unsweetened cocoa powder

1 1/2 cups buttermilk

1/2 cup oil

3 eggs

1 tsp vanilla
 

I bake at 325.

I do 1.5 of this recipe for two 8 inch pans or one 9x13 sheet pan.

I make all scratch cakes.  I've searched for a year for the right chocolate cake recipe, and this one if my favorite:

http://www.mybakingaddiction.com/chocolate-chocolate-cupcakes-recipe/

I use 1 cup of buttermilk (I curdle my milk with vinegar), and 1 cup of coffee instead of using water.

The recipe makes up a lot of cupcakes (36 or so)  and is easily halved when needed.  The batter is thin, but it bakes up beautifully and gives a nice dome to my cupcakes.  It's also delicious in cake form, but it's not a dense cake.  I don't know if it would be good to decorate with. 

Before I found the one above, I liked this one:

http://allrecipes.com/recipe/black-magic-cake/detail.aspx?event8=1&prop24=SR_Title&e11=black%20magic%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page

It is good, but my cupcakes were always flat and they didn't bake up pretty.  Taste was good, but I I don't think it had enough baking soda in it. 

I have 2 favorite chocolate cake recipes.  They both have a rich chocolate taste, and a light, not dense texture.  One is the double chocolate cake posted by scoobam above.  (the epicurious link).  the other is the deluxe devil's food cake on the softasilk cake box.  The double chocolate cake is slightly fudgier, but the softasilk recipe has fewer ingredients and is quick to mix up. I go back and forth between the two.   The softasilk recipe is readily available on the internet, so I hope it is OK to post it here.  Both are excellent, and have so far been very reliable for me.  

DELUXE DEVIL’S FOOD CAKE

Source:  Softasilk

Notes:  3  9” layers

1.5 times for 11 x 15 pan

Ingredients

2 cups sugar

2 sticks (8 ounces) softened butter

1 teaspoon vanilla extract

¾ teaspoon almond extract

2 large eggs

2 ½ cups sifted cake flour

1 cup special dark Hershey’s cocoa

2 teaspoons baking soda

½ teaspoon salt

2 ¼ cups buttermilk room temperature

Directions

Heat oven to 325 degrees and prepare pans.

Beat sugar, butter, and extracts for several minutes until light and fluffy.  Beat in the eggs one at a time, mixing approximately 20 seconds after each until well incorporated. Whisk together the flour, cocoa, baking soda and salt.  Beginning and ending with the dry ingredients, add the flour mixture to the butter mixture in 3 batches, alternating with two additions of the buttermilk.  Mix an additional one minute.  Pour into prepared pans and bake the cakes for 25 to 30 minutes, until springy and a tester comes out clean.

For a really rich chocolate mud cake I love the recipe in "The Essential Guide to Cake Decorating" by Murdoch Books. (Fabulous book) If you Google the name of the book and "chocolate mud cake" you  will find the recipe, together with the quantities for various shapes and sizes.

i use same as redsox girl but put in a dash of cinnamon, people love it!

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