hello,
am looking for a great chocolate cake and icing. i want acake tha tis moist but that i can also unmold without it breaking in my hands...good crumb.....( easy to work with) i don't want it too dense! i tried the hershey perfectly perfect chocolate cake and icing and was told it was too browni-ey!
same for the icing i would like something that is very chocolaty and that i can work with it nicely. i do like ti to be chocolate colour. i tried the buttercream chocolate version and thought it loked gritty! so any any any ideas....please tell them to me!
thanks in advance
~Roxanne
Not scratch but my most requested chocolate cake is the one from CC recipe section, Amazing Chocolate WASC. Super moist but I used it for carving the monster truck cake in my album and the volcano on the Dino cake in album. I combine that with the chocolate frosting recipe from the Hershey can and its delicious. I've never gotten a gritty look or texture with that recipe. GL 
i am also on a hunt for a chocolate cake that you described
I had started a search not to long ago for a good recipe and the one that was given to me by Angfastic was wonderful. It does come out more of a light brown chocolate (not sure what type of chocolate color you were going for.) but it was really good.
Here is a recipe I've tried twice. First with cream cheese icing and the 2nd time with chocolate ganache. Both cakes were very good and moist and everyone loved them.
3 oz of unsweetened chocolate, melted
1 stick unsalted butter
2 1/4 cups light brown sugar, packed
3 eggs
1 1/2 tsps vanilla extract
2 tsps baking soda
1/2 tsp salt
2 1/4 cups sifted Swans Down Cake flour
1 cup sour cream
1 cup boiling water
Preheat oven to 350. Butter and lighly flour 2 9inch layer pans. Sift swans down cake flour, then lightly spoon 2 1/4 cups cake flour intou measuring cup. Cream butter until smooth in large bowl. Add brown sugar and eggs. Beat until ight and fluffy. Beat in vanila extract and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating until smooth. Pour in boiling water, stiring with sppon until blended. (Batter will be very thin.) Pur into prepared pans.
Bake approximately 30 minutes or until tester inserted into cake comes out clean. Cool in pans approximately 10 minutes.
Alternate method: one 13x9x2 inch sheet cake or cupcake pans
I all so came up with a basic buttercream recipe that you can find in the same forum post. while they taste great together you should know that the buttercream really crusts over and becomes hard on the outside... this might be fixed by using shortening or maybe more butter?
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=722453&postdays=0&postorder=asc&&start=0
oh and... a picture of how the cupcakes I made with these recipes turned out: http://cakecentral.com/gallery/2097976
On another note I am still looking for a awesome dark chocolate cake (in color as well, I want to pair it with a salted caramel buttercream), so if any one has one to share I would be ever so grateful!
I LOVE this chocolate cake
http://cakecentral.com/cake-decorating-ftopict-719821-.html (recipe about half way down)
wow that looks really good! I'll be sure to try this out this weekend!
here is one that a lot of c/cers use. I use it and love it. I make the chocolate smbc to go with it also. Strawberry or raspberry smbc is also good for the filling, etc. hth caramel smbc is scrumptious with it also. I just always try different fillings. p-nut butter smbc is awesome also.Oh goodness, i could go on and on. lol!!!
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