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QUICK - HELP! Recipe for Chocolate cake?

post #1 of 16
Thread Starter 
I need a recipe for a chocolate cake this is very dark/rich, moist (of course) but not very airy or light...dense would be better....but it can't be too heavy because I need to stack/tier the cake. I'm going to put a caramel filling between layers, but I'm worried that once I put the icing dam on and then the filling and then stack next layer on top of that ....I don't want the layers to be so heavy that they squish the icing dam and then the filling/icing dam will bulge out between the layers...that's what I'm trying to say (I think)!! But a really good choc. cake is dense and moist, not airy and light....soooooo HELP! Need it today so I can get ingred. at the store and bake tomorrow & decorate Friday....party is Saturday.
Would a choc. pound cake work - or would it be too heavy??
Thanks for any suggestions!!!

Jennifer
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post #2 of 16
I needed a cake like this not too long ago. I took a DH mix German Chocolate and used the cake enhancer (you can find it in the recipes). Worked like a charm!
post #3 of 16
http://www.cakecentral.com/cake_recipe-75-48-Chocolate-Pudding-Fudge-Cake.html

This recipe in the Recipe section states it's done in a bundt pan, but it probably could be done in regular pans, I'd think ... sure sounds good though!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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post #4 of 16
Thread Starter 
MisDawn -

I tried searching the recipes, but came up empty. What exactly is the/a cake enhancer?? How should I go about searching the recipes to find it?

Thanks!
Jennifer
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post #5 of 16
The extender maybe?? not sure .. but here is the link for that

http://www.cakecentral.com/cake_recipe-1977-22-Cake-Mix-extender.html
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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post #6 of 16
post #7 of 16
Looked up the recipe...question...for each mix you add those ingredients to each mix? That would make more mix wouldn't it?...hence throwing off how much mix per pan, but I guess if you measure your mix out cup for cup that doesn't really matter, but sometimes I don't.

Does others then typically bake their cakes @ 325 degrees or 350?

I use box mixes mostly...so this sounds like a good idea if it works.
post #8 of 16
It works great .. I've used it a lot .. makes the cake just a bit more dense and doesn't diminish the taste at all.. really tastes great too icon_smile.gif whoever shared that recipe needs a big hug!! and a big thank you!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #9 of 16
If you don't want to use that recipe, I have tried just adding a tub of store-bought frosting into the mix. It's really great, it gets slightly more dense, and it's supermoist. Plus it doesn't give you more batter than what you would normally expect from a cake mix.
post #10 of 16
The recipe on the back of the Hersheys Cocoa container is my personal favorite...it is from scratch though!
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post #11 of 16
Quote:
Originally Posted by ntertayneme

It works great .. I've used it a lot .. makes the cake just a bit more dense and doesn't diminish the taste at all.. really tastes great too icon_smile.gif whoever shared that recipe needs a big hug!! and a big thank you!



I was talking about the cake mix extender, not the actual recipe for chocolate cake .. lol
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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post #12 of 16
Quote:
Originally Posted by MrsMissey

The recipe on the back of the Hersheys Cocoa container is my personal favorite...it is from scratch though!



This is a pretty good one!
post #13 of 16
Here's an all time favorite recipe I got from Hershey's too.

Deep Dark Chocolate Cake
Ingredients:

* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
* 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1 cup milk
* 2 teaspoons vanilla extract
* 2 cups sugar
* 1 cup boiling water
* 1-3/4 cups all-purpose flour
* 2 eggs
* 1/2 cup vegetable oil

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes
post #14 of 16
I haven't used that frosting recipe so I can't say if it's good or not.
post #15 of 16
Thread Starter 
Thank you all for the wonderful ideas!

The extender is probably what I'll do....but for future reference - would it work with scratch cakes too???

Jennifer
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www.thebakersbar.com
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Come let your hair down!
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