I need a very good chocolate cake recipe. Scratch or doctored mix -I don't care. Just something good. I actually made BC mix milk chocolate with some cupcakes for Easter and some idiot asked if I made the "SPICE" cake out of scratch! I said "That's Chocolate" very politely, but wanted to say "That's not spice cake you cake goblin freak!" what an idiot! Everyone else knew they were chocolate though. My husband loves chocolate and I'd love to find a recipe for a killer chocolate cake that I can use for cupcakes. I plan to fill the cupcakes, ice them and also do a chocolate design on top(w/ piped white chocolate). I'm aiming for chocolate over-kill here! Not big on dark chocolate though, just regular chocolate...

I've used Confetti Cakes recipe. I used it for my DS's 1st birthday cake and got nothing but raves! It's so dark and yummy.

Bernadette

I love Coco Loco by Colette Peters but I have never tried it in cupcakes but for a regular cake it is so rich and yummy.

here is my all time favorite chocolate cake. http://www.recipezaar.com/58134

Everyone at work LOVED it, especially with a raspberry filling.

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

if you want a to die for recipe, here's the one!
if you are in low elevation, i will note the changes for baking powder and soda in parenthesis.

preheat oven to 350.

in one large bowl, sift:
2 and 1/3 cup all purpose flour
1 cup cocoa (i use hersheys special dark-it adds a beautiful rich color!)
1 and 1/4 tsp salt
1 tb baking powder (1 and 1/2 tsp low elevation)
1 tb baking soda (1 and 1/2 tsp low elevation)

in a small bowl, mix:
1 and 1/2 cup buttermilk
1 and 1/2 strong GOOD coffee
1 tb pure vanilla

in a stand mixer (or with a hand mixer) bowl, beat on high for 3-5 minutes:
1 and 1/2 sticks softened butter
5 large eggs
3 cups granulated sugar

altnately add dry, wet, dry, wet, dry, wet ingredients to the creamed butter/sugar/egg mixture, BY HAND with a rubber spatula, or GENTLY with a whisk to break up big lumps. you'll get a more tender crumb this way. do this just until mixed, not long.

fill 1/2 full for cupcakes to rise just beneath the top of the liner, up to 2/3 for a large puffy cupcake (but watch that they dont overflow) and bake 22-23 minutes in liners.

this batter is runny, put it in a large ziplock bag with the corner cut off to squeeze into the cupcake liners for less mess.

these are EXCELLENT, (as in never had a better winning combination) with semi sweet chocolate ganache filling (use the wilton bismark tip 230) and then a healthy swirl of brown sugar vanilla swiss meringue buttercream. YUM YUM!!!

ganache:
12 oz bag semi sweet chocolate chips ( i love hersheys special dark or ghiradelli semi sweet)
3 cups heavy whipping cream

bring cream to a boil, place choc in metal or glass bowl. cover choc with cream, let sit two minutes. then stir with whisk until melted. chill for an hour. whip!

brown sugar smbc:

2.5 cups packed brown sugar
1 and 1/4 c egg whites
5 sticks butter
1/8 cup pure vanilla

double boiler, whisk sugar/egg whites for 3-5 minutes until sugar is melted, not gritty. transfer mixture to stand mixer bowl, whisk on high for 7-10 min until cool. change to beater attachment, on low (1 or2), add soft butter in small chunks until its mixed in. add vanilla. it may look curdled at some point, but it will smooth out.

room temp for ganache and smbc for up to two days, refrigerate leftovers. rewhip after chilling leftovers.

This is simple, easy, and people rave about it as being the best chocolate cake they have ever tasted, very moist and dense too!

1 box Betty Crocker Chocolate Fudge Cake Mix
1 small box Jello Brand Chocolate Fudge Instant Pudding
2 Tbsp. Hershey's Syrup
1 1/4 cup milk
1/2 cup canola oil
4 eggs

Since there is a box of pudding added along with the extra egg....the baking time is a tad longer. Depending on the size pan you are using, I have found it sometimes takes 5 to 10 minutes longer than your average cake.

This scratch recipe is REALLY good. Very moist and very chocolatey. It's from Epicurious and it's their #1 recipe.

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

It looks like a bit of work, but it's really not hard.

melysa will you share your recipe (or provide a link) for brown sugar vanilla swiss meringue buttercream? Your cupcakes sound delish!

the recipe that jkalman posted is very similar to the one i posted. so either one would be delicious!

i forgot to say that "my" recipe will make about 36-48 cupcakes (depending on size) or two layers of 8" and 4" rounds.

I just found DH Butter chocolate mix for my last chocolate cake and it was wonderful! Not as crumbly as the other's I've used.

I have a simple cake but it ALWAYS gets rave reviews. I use a chocolate cake mix, and add a handful of chocolate chips to the batter. It also keeps the cake moist. The chocolate is unexpected and always appreciated.

Mmmmmmmmmmmm... brown sugar SMBC is tooooooo good!!

Melysa.. something tells me we would bake well together..

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.

I will use dark chocolate fudge. And the cake is to good.

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!

melysa-
have you made the recipe you posted into a cake and frozen it? Just wondering what your results were if so, tia!

melysa-
have you made the recipe you posted into a cake and frozen it? Just wondering what your results were if so, tia!

I 2nd the recipe from epicurous.com this is my main chocolate cake recipe I use.

yummy! I love chocolate cake! Im going to have to try all of these new recipes and suggestions

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.

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!

Nope, you can't taste the coffee. Coffee just brings out the flavor of the chocolate more.

Thank you...now I want to try one of these! I'm always looking for a better recipe!

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