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@#$%*! Chocolate cake

post #1 of 40
Thread Starter 
Sorry, I just have to vent. Tried making Toba Garretts Chocolate Fudge Cake last night and after removing it from the pan, I can already tell that it is going to crack to pieces and be destined for cake balls. I have made the Hersheys Chocolate cake recipe before and I think it came out OK. Will try that tonight before I decide to revert back to my doctored Duncan Hines. I really want to make scratch cakes, but it is always hit or miss.
post #2 of 40
I've been using this recipe. It's really good.

http://www.food.com/recipe/moist-deluxe-dark-chocolate-cake-mix-copycat-duncan-hines-129855
post #3 of 40
Know your just venting but if you're interested, I've used this recipe many times and have had good results

http://allrecipes.com/recipe/sandys-chocolate-cake/Detail.aspx

good luck!
post #4 of 40
I make Hershey's Perfectly Chocolate Chocolate Cake and use sour cream instead of the milk, same amount - 1 cup. This keeps it from sinking. I also adjusted the amounts of baking powder and baking soda down, as Susan (SCP) suggested. 1 teaspoon of each (although I go even less with the baking soda as I'm at a higher elevation).

Try these alterations and I think you'll be pleased with how the Hershey's cake bakes up. It even will do nicely as cupcakes with these changes.

And, if you want to make it a Chocoalte Rush Cake, add 1 tsp espresso powder to your 1 cup boiling water (or use your favorite coffee).

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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post #5 of 40
I feel your pain - scratch baking is not easy and unfortunately people try the same horrible recipes. The Hershey's is one of them.

There is a huge learning curve when jumping from box mixes to scratch - it's not a matter of throwing everything into a bowl and getting a perfect cake. There are principals and fundamentals that you just need to know in order to make a recipe as intended. But I promise, once you get it, you can make just about any cake.

I wrote a blog post over a year ago that gets hundreds of hits a day - I break down a white cake recipe and explain what the ingredients do and how you need to use them. Although it's not a chocolate cake, the principals behind the ingredients is the same for any cake.

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

Good luck!
post #6 of 40
Try Beatty's Chocolate Cake! I love it! It doesn't sink, can hold up to fodant and it so moist and delish!!

http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0
post #7 of 40
Hershey's is not a horrible recipe. It is very delicious and when you add coffee and a tiny pinch of cinnamon it takes it over the top. It is very weather sensitive. And it can be sticky. But it is also very dense and has a wonderful flavor. Bake on a clear low humid day if possible.

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post #8 of 40
When I say "horrible" I mean very unreliable, especially if you don't know how to tweak recipes or are new at scratch baking. It's far from foolproof and thousands of people post how they have problems with it (on this very site). That's all I meant.
post #9 of 40
http://annies-eats.com/2012/05/11/chocolate-peanut-butter-layer-cake/

This is my favorite chocolate cake recipe...it's very moist with a yummy chocolate flavor and best of all it bakes up completely flat so no need for leveling lol...I used it for my pink princess dress cake and it held up perfectly!
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post #10 of 40
THIS is an out of this world chocolate cake... lots of dishes, lots of work... soooo worth it! icon_biggrin.gif

http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/
post #11 of 40
Just to add another in the mx, here's my favorite chocolate cake recipe. It's AMAZING (& really tastes like chocolate, not cocoa powder). Remember to use the best quality chocolate you can.

Double Chocolate Layer Cake by Epicurious
http://m.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
post #12 of 40
you guys have me scared. i was going to make the Hershey's chocolate cake this week (Thursday) during a very bad heat wave. (High Humidity). PLUS, I have never made ot before.

Anyone have any tips/tricks or should i try another recipe?
post #13 of 40
^ I've personally never had problems with the Hershey's cake, but I do prefer other recipes because of taste and texture.

My personal favorite right now is RLB's Chocolate Layer Cake. I actually ran out of cake flour and had to sub AP (by weight, not volume) and I actually liked the texture better! Just a bit more fudgy!
post #14 of 40
little struedel- Which of her books is taht in? I have The Cake bible at home.
post #15 of 40
It's in Heavenly Cakes, but it might also be in the Cake Bible too. I'll take a look when I get home!
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