Here is my favorite recipe:

2 cups sugar
1 3/4 flour
3/4 cups cocoa
2 tsp bkg soda
1 tsp bkg pwdr
1/2 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee
1 tsp vanilla

Put all ingredients into mixer and beat for 2 minutes ( Batter will be really thin).

Pour into prepared pans

Bake @ 350F for 35-40 min or until toothpick inserted in centre comes out clean

This is the only chocolate cake recipe I use. I always think I've messed up because the batter is so thin but, works like a charm. I especially love that it is a 1 bowl cake recipe!!

The last time I made it, I doubled it & had a huge mess on the KA mixer. It fills the bowl too much.
From the double batch I was able to make:
2 x 8" rounds
2 x 4" rounds
2 x Wilton course 2 oval pans
AND
12 cupcakes

i love the "darn good chocolate cake" recipe posted in the recipes section here. i think it said it was from a book so maybe it's already posted on this thread in another form or another title, not sure. but it uses sour cream, chocolate chips, and it's a doctored cake mix recipe. i start with dh dark chocolate fudge. it's one of those chocolate cakes that is sooooo dense and fudgey you absolutely can't eat it without a big glass of milk or a scoop of vanilla ice cream. i love it and it always gets rave reviews. just search "darn good chocolate cake" in the recipes.

Here is a good adaptable chocolate cake recipe that I use.

1 box DH swiss chocolate cake mix
1 1/3 cup water
2 tbsp maple syrup
2 tsp cinnamon
1 cup mayo or 1 cup sour cream or 1 small box of chocolate instant pudding (do not use more then 1 of these additions)
4 eggs
1/3 cup veg oil

preheat oven to 325. mix all ingrediants in electric mix until smooth and creamy (about 3 min). Pour into desired pans. Follow pan time directions.

Easy as pie. You can add flavors to change up the taste.

For a choco PB cake, omit the maple and cinnimon and add 1/3 cup creamy peanut butter. For a black forest type cake omit the maple and cinnamon and add 1/3 cup of raspberry puree and 1/2 cup chocolate chips. For a dark Chocolate orange cake, omit the maple and cinnamon and add 1/4 cup of dark cocoa powder and replace a cup of the water with fresh orange juice.

Just a few examples of how adaptable this recipe can be.

Could i ask for those that have tried the epicurious chocolate recipe.. did anyone try using the recipe to make cupcakes? If so, did you need to adjust the oven temperature? :p It sounds really good and i want to try it.. but i only have cupcake pans and no sheet pans! haha

serenelui, I used that recipe for some recent cupcakes and I increased the temp to 350 and baked them for approx 20 minutes.

the cakebox, yes i freeze it often when i have left over batter , i bake, cool, wrap and freeze and as long as its wrapped well, the thawed cakes have no change in taste or texture.

i also agree with the coffee and it having no noticable "coffee flavor", it just really kicks up the intensity of the chocolate taste. it adds a real rich flavor. i love it!

thanks all4cake i thought the 350 in your earlier post meant that you baked for a normal sheet cake.. i'm such a dodo.. haha.. by the way how many cupcakes did you manage to make from that?

the 350 in the earlier post was for layers...

um...

There's another thread going on that I got sucked into...cupcakes! OMG!

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=582525&postdays=0&postorder=asc&&start=210


I was able to get 24 cupcakes and 3-6" rounds out of that recipe.

This was the 3rd batch that I was messing with the temperature.

The flavor, the texture, the moistness is altogether awesome.

Yes thats a wonderful thread ! As is this one !http://forum.CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=5896430#5896430
Lots of good info like this one were on! Thanks everyone for sharing !

in my earlier post, I left out the 1/2 cup veg oil. sorry!!LOL

Darn ..I thought that would come up as a working link ! Sorry !

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=5896430

Thank-you !

YW...I just cut and pasted what you had minus the #5896430

Im such a looser at the computer !LOL!

I didn't read all of the posts before I wrote this, I hope I am not repeating anyone. But there is a chocolate cake recipe on the Hershey's Website...I love love love it and I am not a chocolate lover. But it is a wonderful texture and flavor is wonderful too....I hope you find what you need. I heard that wa well know restaurant around here used this recipe for many years and it was always raved about....

I adore chocolate cake and this has been a favorite ever since we got the recipe, it was a blue ribbon award winner at a local fair years ago, it has become my regular pot luck offering and everyone loves it! Now I don't know how it'll stand up to real cake decorating, I'm new to this and I only ever do it as a 2 layer wih frosting Good luck! I'm so happy I can actually post a helpful reply.

Chocolate Heaven Cake
⢠3 cups packed brown sugar
⢠1 cup butter or margarine, softened
⢠4 eggs
⢠2 teaspoons vanilla extract
⢠2 2/3 cups all-purpose flour
⢠3/4 cup baking cocoa
⢠1 tablespoon baking soda
⢠1/2 teaspoon salt
⢠1 1/3 cups sour cream
⢠1 1/3 cups boiling water

1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes (For cupcakes, bake around 15-20 minutes,). Cool in pans 10 minutes; remove to wire racks to cool completely.

Jkalman I just made the chocolate layer cake that you suggested from epicurious and I love it. I also made the peanut butter mousse found on the site suggested by one of the ladies in the review section. I love it!! Really moist and very chocolatey..... here is the kicker my DH said "is this a mix" .... "No, scratch" "oh well, it taste just as good as the box....." "Yep, that's why I love him!!!!" I am so glad that I spent the 30 minutes preparing it.... I left out the coffee and in its place I used a 3 chocolate hot chocolate mix that I have to melt the chocolate in........very Good recipe

thanks

You know, I also love the epicurious recipe, but the cake always sinks in the middle. So maybe I'll try it at a higher temperature. Has anyone tried cutting back on the liquid a bit? That was my other idea to help keep it from falling.

That's a great idea, I never thought about the leavening being the culprit. I'm at sea level, so I'll try that, thanks!

I just made melysa's chocolate cake and it got the best reviews. A couple of my friends declared it their favorite of all the cakes I have made them. Thanks for sharing the recipe with us melysa!

My easiest and BEST chocolate cake recipe is my double chocolate fudge cake. It's a doctored cake. Take one fudge cake mix, 4 eggs, 1 pkg fudge or chocolate pudding mix, 1/3 c oil, and 1/2 tub chocolate fudge Duncan Hines or Pillsbury frosting. Mix well, and bake at 325. Times will vary depending on size of pan, but my 8" round cooks in about 40-45 minutes.

The hands-down best chocolate cake mix is BC dark chocolate (not to be confused with triple chocolate or chocolate fudge).

I use it in the WASC recipe, subbing 2/3 c flour for 2/3 c cocoa and adding a pkg of chocolate pudding. I also use strong coffee instead of water (and all vanilla extract). It's soooo good and great for carving, too!

Misdawn.. So you add the.. 1/2 tub chocolate fudge Duncan Hines or Pillsbury frosting into the cake misture and then bake ?? If so what brand cake mix do you buy for it ? Thanks !

Macsmom....

what kind of chocolate pudding do you use?? instant or "regular"

Now I have not yet read the entire thread, but has anyone addressed the chocolate durable cake (in the recipes section)? I'm wondering how that is. Here's the link: http://www.cakecentral.com/cake_recipe-6093-1-Durable-Cake-for-3D-in-Chocolate.html

I use Instant sugar-free (the kind with sugar doesn't work as well).

And yes, I've tried the durable recipe and it really isn't as durable as the WASC recipe. To make it fool-proof durable I add 12 oz melted chocolate (for the whole WASC recipe).

The durable in the yellow is one of my favorite recipes, I haven't used the chocolate but I am going to give it a go, any experience would be most appreciated.

I love the yellow durable cake but I haven't tried the chocolate one. That's why I'm interested in the comments.