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Need Chocolate Cake to die for - Page 4

post #46 of 73
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....
Cake delivered.........now breathe!
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Cake delivered.........now breathe!
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post #47 of 73
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.
~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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post #48 of 73
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
post #49 of 73
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.
post #50 of 73
Quote:
Originally Posted by akgirl10

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.



i bet that what you need to do is lessen the leavening. the recipe i use originally called for 1 tb each powder and soda. it sank EVERY TIME until i adjusted and adjusted and adjusted. i believe it had to do with my altitude. finally i found a happy amount of 1 and a half tsp each and it works wonderfully. i'm near sea level.
post #51 of 73
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!
post #52 of 73
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!
stressed spelled backwards is desserts!
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stressed spelled backwards is desserts!
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post #53 of 73
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.
post #54 of 73
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!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #55 of 73
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 !
post #56 of 73
Macsmom....

what kind of chocolate pudding do you use?? instant or "regular"
make life what you want it to be
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make life what you want it to be
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post #57 of 73
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
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #58 of 73
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).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #59 of 73
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.
post #60 of 73
I love the yellow durable cake but I haven't tried the chocolate one. That's why I'm interested in the comments.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
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