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scratch chocolate cake search burnout!!! HELP PLEASE!!!!

post #1 of 25
3/2/12 at 1:39pm
Thread Starter 
dear fellow cake decoraters. Please could someone direct me to a scratch chocolate cake recipe. I have scrolled down the forum, googled cakes. i am bout to burn OUT!! please direct me to a tried and true chocolate recipe. if you could respond on this post or private message I would greatly appreciate it!! Thanks in advance
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post #2 of 25
3/2/12 at 2:04pm
Hi, a lot of c/cer's use this recipe. I do too. It is very very good,I make the whole things. Also the herseys recipe on the can. Most use sour cream instead of milk. They say it doesn,t sink as bad. Also, Ron ben israel chocolate cake recipe on food network. There are so many , when others see this thread. hth
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post #3 of 25
3/2/12 at 2:36pm
I use the one on the Hershey's can. I'm still not totally happy with it but everyone else loves it so it must be me.
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post #4 of 25
3/2/12 at 2:36pm
http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes

Makes a beautiful cake. Use high quality coco powder, don't skimp.

J
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post #5 of 25
3/3/12 at 1:05am
I use the Hershey's for my basic. I sub the sour cream, but I also change the leavening amounts to a more stable amount for structure, I think 1 tsp each. I also add about a tsp of espresso powder to the hot water. For the Black Magic, I add considerably more.

This one is simple. After that, I have the ones that use high quality chocolate. All of these recipes are very dependent on proper method and can fail easily. Also, in more delicate recipes, changing the % chocolate used in the recipes can result infailure if other adjustments aren't made. These more volatile recipes could prove to be very frustrating to the novice baker.

The Hershey's with changes will give you a successful cake and then you can leisurely explore the more demanding recipes.
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post #6 of 25
3/3/12 at 3:42am
Yes, cocoa quality counts. I use Hershey's recipe and RLB's chocolate butter cake. I use what I have available locally and the cakes come out fine. I recently bought a different cocoa brand and used for the choc butter cake. It was soo much better than other times. Different pan types yield different results too.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #7 of 25
3/3/12 at 5:53am
I like the Hershey's recipe or the Double Chocolate Layer cake over at Epicurious.

The Dude abides.

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The Dude abides.

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post #8 of 25
3/3/12 at 8:25am
I am also using a recipe I found online that I believe is exactly the Hershey's recipe. It's EXTREMELY moist, but I had one person say it wasn't chocolatey enough for them. Not sure how to fix that. I also used instant coffee mixed with the hot boiling water and I think it helped a little, but it does have a smell that's not so appetizing. Weird. BUT! Other than those things I think it's a great chocolate recipe because it's so moist.
Hobby baker for now.....
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Hobby baker for now.....
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post #9 of 25
3/3/12 at 8:56am
Hershey's by far. The bakery I worked for used it and tweaked it the following way: Add a pinch (and seriously, just a pinch) of cinnamon and put a tsp of instant coffee....not espresso...just instant coffee to the boiling water. It adds a delicious and very chocolatey taste. The cinnamon adds a unique spicey undertone that many people can't figure out. It's just important not to add too much.

Then I learned here on CC to add the sugar just before you put in the boiling water. Don't know why it works but it helps.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #10 of 25
3/3/12 at 9:01am
Great tips, carmijok!!
Hobby baker for now.....
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Hobby baker for now.....
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post #11 of 25
3/3/12 at 9:38am
I use on from CC here that is called "Best Chocolate Cake". OMG IT IS the BEST and very dark. Its the one my family and friends always ask for again and again.
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post #12 of 25
3/3/12 at 10:54am
Thread Starter 
Thanks everyone for all of your replies. icon_biggrin.gif
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post #13 of 25
3/3/12 at 11:09am
Thank you CCers for all your tips. I have been having troubles with the Hershey's Perfectly Chocolate Chocolate cake recipe and you have helped me to figure it out!

I live at an elevation of just under 4800 feet. This plays havoc with all my cake recipes. I tried doing the original Hershey's recipe last night and my cakes all overflowed. So disappointing. icon_sad.gif This morning I adjusted the BS and BP and used sour cream instead of milk, and put less batter in my pans, and had success!

So thank you again!
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post #14 of 25
3/3/12 at 1:18pm
Here in the UK the following work best for me and agree that if its a cocoa cake then you need to source high quality. Here Green & Blacks, Barry or Valhona.

http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake This is a winner with lots of people.

http://www.bbcgoodfood.com/recipes/4689/chocolate-cake looks simple again a hit.

worth a go all of these have the taste factor. Many add coffee which does intensify the flavour.
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post #15 of 25
3/3/12 at 3:53pm
TheSweet Treat, the Hershey's is by far the mildest of my chocolate cakes.

One time I replaced the cocoa with Hershey's Special Dark in another recipe and it was very chocolatey (is that a word?). Maybe someone on CC has subbed it and can tell you if it will work.

Spooky, I'm glad you had success. I really don't understand why Hershey's uses that as their feature recipe when novice and experienced bakers have so much trouble with it. It is much more stable with the changes than as written.
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