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Need Chocolate Cake to die for - Page 2

post #16 of 73
Quote:
Originally Posted by Lueet

Quote:
Originally Posted by cerobs

1 dh cake mix
1 small choc pudding
4 egg
8oz sour cream
1 1/3 cup water
1/2 cup oil

the best cake ever



Which cake mix do you start from? I've used devil's food, swiss chocolate, and dark chocolate fudge, but it was so long in between when I made them that I forgot which I liked best!



dh milk chocolate
post #17 of 73
I was interested in this thread because I'm looking for a chocolate cake recipe to use if/when anyone asks me to make another cake for them. I tried the one from recipezaar and I thought it lacked a deep chocolate taste. The epicurious recipe turned out very good. It is moist and has a rich chocolate flavor. Definitely a keeper. The other recipes posted here sound interesting too.
post #18 of 73
I will use dark chocolate fudge. And the cake is to good.
post #19 of 73
Quote:
Originally Posted by KathyAM

I tried the one from recipezaar and I thought it lacked a deep chocolate taste.



Wow, I'm really surprised as the recipe calls for 1 cup of cocoa and is very chocolatey. Everyone at work raved about it.
Vicki
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Vicki
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post #20 of 73
cofee REALLY intensifies chocolate flavor. i think i posted the recipe i use somewhere back in this thread and it calls for a good strong coffee. yum. its moist and delicious. i use this chocolate cake 9 times out of ten!
post #21 of 73
melysa-
have you made the recipe you posted into a cake and frozen it? Just wondering what your results were if so, tia!
post #22 of 73
melysa-
have you made the recipe you posted into a cake and frozen it? Just wondering what your results were if so, tia!
post #23 of 73
I 2nd the recipe from epicurous.com this is my main chocolate cake recipe I use.
post #24 of 73
yummy! I love chocolate cake! Im going to have to try all of these new recipes and suggestions
P.S. this is what part of the alphabet would look like if Q and R were eliminated
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P.S. this is what part of the alphabet would look like if Q and R were eliminated
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post #25 of 73
i've tried many chocolate cake recipes and they've been all good. I'm a chocolate addict so anything with chocolate in it will be good to me. Anyway I found this recipe in Homes and Garden on the Feb. issue. Tried it and it's my ultimate favorite. As a matter of fact I just took my cakes out of the oven made with this recipe. Was craving choc. Here it is and hope you like it.

Chocolate-Sour Cream Cake

Ingredients:
2 eggs
1 1/2 cups all-purpose flour
1/3 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 salt
1/2 c shortening
1 1/4 c sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8 oz carton dairy sour cream
1 cup milk

Prep:
1 . Let eggs stand at room tempreatre 30 minutes. Preheat oven to 350 degrees F. Grease and flour tow 9 in. round cake pans. Set aside

2. In small bowl combine flour, cocoa powder, baking powder, bkaing soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat inmelted chocolate and sour cream. Alternately add flour mixtrue and milk: Beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 min. or until done. cool on wire racks 10 min. Remove from pans, cool.

It comes with a Chocolate Fuge Frosting Recipe and it is really good too.
Here it is.
In large pan over low heat melt and stir one 12 oz pkg semisweet chocolate pieces and 1/2 c butter. cool 10 minutes. Stir in 8 oz carton sour cream. Stir in 4 1/2 c (1 lb) of sifted powdered sugar; stir until smooth. Makes 4 cups.

this cake is to die for. I'm here salivating. I am going to try it with whipped topping and chocolate covered strawberries and see how that works and with the fudgy frosting as filling. Can't wait for my cakes to cool down.
Martha
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Martha
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post #26 of 73
I'm curious about the recipes that call for coffee.....is there an actual coffee taste to the cake? I personally am not a coffee drinker and really wouldn't want that taste in my cake...although..the DH here would freak with anything coffee! Thanks!
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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post #27 of 73
Quote:
Originally Posted by Trixyinaz

Quote:
Originally Posted by KathyAM

I tried the one from recipezaar and I thought it lacked a deep chocolate taste.



Wow, I'm really surprised as the recipe calls for 1 cup of cocoa and is very chocolatey. Everyone at work raved about it.



Perhaps it is the cocoa I used or maybe I just have developed 'chocolate tolerance' and need a higher dose than most people icon_wink.gif

Jen, I have not been able to taste the coffee in the chocolate cakes made with it. I only like coffee if it has a ton of cream and sugar in it. Black coffee does seem to really kick up the chocolate intensity in cakes.
post #28 of 73
Nope, you can't taste the coffee. Coffee just brings out the flavor of the chocolate more.
post #29 of 73
Thank you...now I want to try one of these! I'm always looking for a better recipe! icon_smile.gif
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
Reply
post #30 of 73
trixyinaz, I thought the recipe on recipezaar.com was chocolatey enough...it just wasn't sweet enough...or should I say not as sweet as I'm used to...It baked up beautifully though.


I've got a question for those that use the double chocolate layer cake from epicurious.com....

Do ya'll really bake it at 300? I made it exactly by the recipe...God bless! That cake is DELICIOUS!

BUT

It sank in the middle...not overfilled either...

sooooooo,

I made another batch...exactly by the recipe

this time I increased the temp to 325....less sinking..

soooooooooo...this cake has an incredible taste otherwise I wouldn't be trying this hard...

I made another batch and increased the temp to 350....no sinking...none
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
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