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Well, while we are waiting for the recipe to appear, I spent a long time reading through a culinary forum thread about the best chocolate cake. It was a long, looooong read, but very interesting. Many recipes were put to the test and the clear winners were two;
1. The original Double Chocolate Layer Cake found on epicurious, which is also the Engine Co. No. 28, Los Angeles CA recipe. I have made this and it is currently my favorite, soooo good. Just look the 782 reviews on epicurious.
http://www.epicurious.com/recipes/recipe_views/views/101275
2. The altered version of the Double Chocolate Layer Cake on egullet. This is a forum for chefs and home chefs. They wanted to see if they could make it even more chocolate. I have not tried this version yet, but will. Recipe listed below.
3. Runner-up: the Chocolate Sour Cream Bundt Cake from Cook's Illustrated. You can get this recipe on their website by signing up with your email address.
Updated Double Chocolate Cake
1½ oz unsweetened chocolate, chopped
1½ oz semi-sweet chocolate, chopped
1½ cups cocoa powder (regular or Dutch process)
1½ cups hot brewed coffee
1 TB espresso powder
4 oz. (8 TB) unsalted butter, melted
1½ cups white sugar
1 cup light brown sugar
2¾ cups cake flour
1 teasp baking soda
¾ teasp baking powder
1¼ teasp salt
3 lrg eggs
¾ cup vegetable oil
1½ cups sour cream (or buttermilk)
2 teasp vanilla
1. Preheat oven to 300°F. Grease two 9x2" pans. Line bottoms with rounds of wax paper/parchment and grease paper.
2. Into a medium bowl, pour the hot coffee, mixed with the espresso powder, over chocolate, cocoa, and melted butter; blend till smooth. Let mixture cool slightly, stirring occasionally, until chocolate is completely melted and mixture is smooth.
3. Into a large bowl sift together sugars, flour, baking soda, baking powder, and salt.
4. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer). Slowly add oil, sour cream, vanilla. Add melted chocolate mixture, beating until combined well.
5. Add dry ingredients and beat on medium speed until just combined well.
6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 60 to 70 minutes (watch carefully--timing may vary).
7. Cool layers completely in pans on racks.
8. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper.
Ahead of time note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature or in the refrigerator.
Thanks RodneyK for sharing this recipe. I had forgotten about it. Having used it many times using Callebaut Choc. and can vouch for how good it is. Anything made with sour cream or buttermilk seems to do something to the chemistry of a scratch cake to make it all work well. Callebaute has just the right percentage of cocoa in it so baked cooks don't get as dry. Which is really important for making souffles or mousse cakes. On the West Coast Ambassador Foods sells it pretty much wholesale. I only use the chips for baking, saves on chopping etc.
Yes, that recipe by far is the best I have found to date. I am not a big chocolate cake fan, unless it is of the flourless or very little flour sachertorte variety. I find most chocolate cakes end up tasting brown, if you know what I mean. That recipe was the first one, I would actually eat (and did it the leveled parts) without frosting.
I found another recipe (always on the hunt) last night that may rival it. I can't wait to try. Actually, I have about three on the waiting list. I really need to do a tasting party or something, lol.
Here is the recipe if you are intersted. Just by looking at the porportions and ingredients, it has to be good. Better? You tell me.
http://www.godiva.com/recipes/recipe.asp?id=518
This guy won 2nd place with your cake, only he called it, "Jim Bobs Chocolate Molasses Cake". He added Molasses to it.
http://www.agriculture.state.pa.us/farmshow/cwp/view.asp?a=435&q=136916
Rodney, I made this one a few times and loved it. It's fail safe. Today I am going to start to make the dark chocolate wedding cake with chocolate orange ganach and orange buttercream. It has Cointreau in it too.
Wow, that's cool. I want to try the Shoo-Fly Cake. I'm from PA and have heard of Shoo-Fly Pie but never Cake. Sounds interesting.
Popular in the Mennonite and Amish communties but you see them alot in Southeast PA. Never had one myself....
That sounds so good fearless, good luck on the cake.
The recipe is actually one of Hershey's;
http://www.hersheys.com/recipes/recipes/detail.asp?id=184
I will have to give it a try.
Rodney and all others on a chocolate cake quest here is another for a dark choc. wedding cake. Go to www.epicurious.com/recipes/recipe views/views/13244. Or go to the Epicurious site and search for Dark Chocolate Wedding. Right now, I am on a quest for a tasty WHITE CHOCOLAT CAKE.
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