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Looking for a Scratch Dark Chocolate Cake Recipe - Page 2

post #16 of 24
1/12/09 at 10:32am
I second the chocolate stout cake that tania9 linked. I posted it here on CC a while back just so all of my recipes could be in one place! The Guinness just gives it that extra kick that makes it taste to rich and dark chocolatey (similar to what coffee does). And it is so dense and fudgey, it almost seems like a cross between cake and brownie in texture.

When I made 3/4 of the recipe (the product of 1 bottle of Guinness), it made a full and perfect 8" square cake.
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post #17 of 24
1/12/09 at 10:46am
Here's another vote for the Double Chocolate Cake on Epicurious.com. It is the only chocolate cake I make anymore. I don't use expensive chocolate, so I can only imagine how good it would be if I put out the extra money. I use cooking spray and line the bottom of the pans with parchment paper and have never had it stick at all. Beware ... the recipe says to cool it in the pan and I have had cakes fall apart because I tried to take them out while they were still warm.

The ganache (same recipe) is very good too!
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #18 of 24
1/12/09 at 11:00am
I'm supposed to do a dark chocolate cake with raspberry filling. Does anyone have a suggestion for the icing? I thought about ganache, but do you pour it directly over the cake or do you frost it first?
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post #19 of 24
1/12/09 at 11:02am
Ohk, I supose to be doing homework. Chocolate cake Ummm. I need to bake something.
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #20 of 24
1/12/09 at 11:03am
I've done it both ways, but I find that the cake and ganache are both so rich that I need something in between to cut it a little bit. Any kind of icing is good with this cake - buttercream, chocolate buttercream, creamcheese ... Sometimes I just drizzle the ganache down the sides, but it makes a beautiful cake when it is completely covered. Raspberry filling with this chocolate cake - YUM!!
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #21 of 24
1/12/09 at 11:05am
That's okay, majormichel. I'm at work!! icon_biggrin.gif
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #22 of 24
1/12/09 at 3:12pm
I agree with mbt4955 - you can "lighten up" a dark chocolate cake by using IMBC/SMBC or a whipped icing, or you can go full-bore chocolate with ganache. I prefer to whip my ganache and spread it on, it spreads like icing. Raspberry filling is GREAT. I prefer the freshly made kind (frozen raspberries, sugar and cornstarch) rather than using preserves but I'd bet seedless jam would be good too. Either mixed into a buttercream or used straight up. Cream cheese icing is a great suggestion too, the FBC was GREAT with cream cheese icing!
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post #23 of 24
1/12/09 at 7:13pm
Oooh, rapsberry cream cheese icing (or filling). I love raspberry jam w/ chocolate cake. I would suggest a thin layer of icing on the cake (top & bottom of what would touch the filling) so it won't soak in to the cake. Txkat has a wonderful & simple blender ganache. I spread it on, but I'm wanting to say it can be poured on.

I just tried the SCW cake & I must say I love it! I made 1/3 of the recipe & made one 6 x3" & a 4" about 1" high. I poured the 6" about 1/2 full & I was surprised b/c it rose beautifully. The 4" didn't crack, but the 6" did--it could have been from me opening the oven though?. It didn't dome, but had a slightly rounded top. I let the 4" cool unwrapped & wrapped the 6". What a good flavor & it was just good. may try it w/ dark cocoa next time.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #24 of 24
1/12/09 at 10:02pm
Glad you liked it dandelion! What cocoa did you use? I always use Callebaut. I know brand can make a difference. I used to use Hershey's all the time, then the first time I opened a bag of Callebaut cocoa I nearly fainted, the aroma was so fresh and wondrous. I think I STILL have my leftover Hershey's in the cabinet, from 3 years ago!
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