Does anyone have a recipe for a really chocolate cake?

Here are some really chocolatey ideas for you. I hope one of them works. Enjoy! %26lt;3





Flourless Chocolate Cake





Ingredients:





Cake:


1 c. water


3/4 c. sugar


9 T. (1 stick plus 1 tablespoon unsalted butter, diced


18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


6 large eggs





Ganache:


1 c. heavy whipping cream


8 ounces bittersweet (not unsweetened or semisweet chocolate, chopped


Lightly sweetened whipped cream





Preparation:





Cake:


Preheat oven to 350掳F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 c. water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.


Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.


Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.





Ganache:


Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Can be made 2 days ahead. Cover and keep refrigerated.





Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Serves 16.








Triple Chocolate Brownie Cake





Ingredients:





3 squares ( 3 oz.) unsweetened chocolate, chopped


1/2 cup (1 stick) butter


3 eggs


1 1/2 cups sugar


1 teaspoon vanilla extract


1/4 teaspoon salt


1 cup flour


1 cup premier white morsels


4 squares (4 oz.) semi鈥搒weet chocolate


3 tablespoons water


1 1/2 tablespoons butter


2 teaspoons light corn syrup


Reynolds Parchment Paper





Preparation:





Preheat oven to 350掳F. Grease sides of a 9鈥搃nch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.





Cake:


Place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment鈥搇ined pan.





Bake 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.





Glaze:


Place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.





Note: The quickest and easiest way to line a cake pan with parchment paper is to place the cake pan on the parchment and trace around the bottom of the pan with a pencil. Cut out the parchment circle and fit it into the pan. Number of Servings: 12-16








The Perfect Chocolate Cake





Ingredients:





1 cup cocoa powder


2 cups boiling water


2-3/4 cups flour


1/2 tsp baking powder


1/2 tsp salt


2 tsp baking soda


2-1/2 cups sugar


1 cup butter


4 eggs


1 tsp almond extract


1 tsp vanilla extract


3 cups whipped cream with 3 Tbsp confectioner鈥檚 sugar and 1 tsp vanilla to fill and cover cake layers.


1 Tbsp. cocoa powder to dust top of cream (or use chocolate curls)





Preparation:





Preheat oven to 350掳 F. Grease and dust two or three 9-inch cake pans. In a small bowl whisk cocoa powder with boiling water until smooth and refrigerate to cool.





Sift the flour, baking powder, salt, and baking soda into a medium sized bowl. Cream the butter, sugar, eggs, and extracts until light and fluffy. Reduce the speed to low and add flour mix alternately with cocoa mix. Do not over beat.





Pour batter into prepared pans and bake about 30 minutes for 3 layers or about 40 minutes for 2 layers, or until toothpick comes out clean. Let cool in pans for 5 minutes then remove cakes to a rack and cool completely.





Fill and cover layers, swirling the whipped cream on top and sides. Place cocoa powder in a tea strainer and tapping the strainer against your palm, dust the top of the cream.





Notes:


Chill cake until ready to serve. Hold at room temperature 10 minutes before serving.


This cake also freezes well. Wrap each layer individually in plastic wrap before freezing.


Ganache may be used in place of whipped cream.Does anyone have a recipe for a really chocolate cake?
This is the recipe I use for a really chocolatey chocolate cake. It's from the 1974 Betty Crocker Cookbook, along with a couple touches I add myself:





Ingredients





2 cups cake flour


1 1/2 cups sugar


2/3 cup cocoa


1 1/2 teaspoons baking soda


1 teaspoon salt


1/2 cup shortening


2 eggs (1/3 to 1/2 cup)


1 teaspoon vanilla


1 1/2 cups buttermilk


1 small box instant chocolate fudge pudding


1/2 cup miniature chocolate chips





NOTE





* 1 2/3 cups all-purpose flour, may be used instead of cake flour.





Directions





Heat oven to 350 degrees.


Grease and flour baking pan or use nonstick cooking spray.


(13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches)


Measure all ingredients except chocolate chips into mixing bowl.


Blend 1/2 minute on low speed blending constantly.


Beat 3 minutes on high speed, scraping bowl occasionally.


Stir in the chocolate chips.


Pour into pan(s).


Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.





I frost mine with Pillsbury Chocolate Fudge Frosting, but you can make your own or use another.Does anyone have a recipe for a really chocolate cake?
Too Much Chocolate Cake --








.INGREDIENTS


1 (18.25 ounce) package devil's food cake mix


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).





2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.





3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Death by Chocolate








Ingredients:


175g plain chocolate (40鈥?5% cocoa solids)


50g (70% cocoa solids) cocoa powder


140g butter


4 eggs


210g sugar


60g flour


1 tsp vanilla extract


4 tbsp thick buttermilk




















Death By Chocolate Preparation:








Method:


Pre-heat the oven to 180掳C then line a 23cm cake tin with greaseproof paper and grease the tin.





Break the chocolate into small pieces and melt with the butter in a bain-marie (double boiler) over hot water. Whilst the chocolate is melting, beat the eggs with sugar, flour, cocoa, baking powder and vanilla extract. Slowly fold the chocolate mixture and the buttermilk into the batter and spoon into the cake tin.





Place in the centre of the oven and bake for about 50 minutes, or until a wooden toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool completely before removing from the tin. At this point remove the domed top of the cake, slice the cake through the centre to make two layers. For the filling cover the bottom half of the cake in black cherry jam and make a butter icing from butter, sugar and cocoa powder. Layer over the jam, add the top layer and add chocolate frosting, as below.





Create a frosting by melting 225g of dark chocolate with 225g of butter in a bain-marie. Add about 40ml of liqueur (Kirsch is good) and when molten spread the chocolate over the cake using a knife heated in boiling water.
Here are some cake recipes......





Chioce any base with your choice of icing...


http://inhouserecipes.com/Main.aspx?Cat=鈥?/a>





Pooja
Take any chocolate cake recipe and double the amount of cocoa called for. Add chocolate chips to it.