Recipe for a chocolate cake................?

i have promised my boyfriend that i will bake a cake for him on his bday but i dont know the first thing about cakes


so would you be kind enough and gimme a really nice recipe which you have personally tried and the result is perfect i dont want the copy and pasted thing off the internet





please give the details too as in teh time in the oven and the degree ...........





thanks a ton ............Recipe for a chocolate cake................?
The best chocolate cake I have tried is Hershey's Perfectly Chocolate Cake. The recipe/instructions are on the back of the Hershey's cocoa container. It is in all grocery stores. This recipe is really easy and mixing it up quickly is a breeze. I hope you try it! I have made it many times and it is always eaten and enjoyed.Recipe for a chocolate cake................?
1 3/4 cups all purpose flour


2 cups sugar


3/4 cup unsweetened cocoa


1 1/2 teaspoon baking soda


1 1/2 teaspoons baking powder


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


1 teaspoon vanilla


1 cup boiling water





Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.





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Chocolate Frosting





1 pound semi-sweet chocolate, roughly chopped


1 1/2 cup heavy cream


1/3 cup dark corn syrup, plus more to taste





Put the chocolate in a large bowl and set aside.


In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.





Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week
OMGOSH you could either buy a box and make it from the box or


use my recipe lol


Heres a decandent recipe from the top chefs in the world and its simple to make...!!!!!YAY


Hope i helped


-chrisitna





RECIPE 1:


Ultimate Chocolate Cake


Yield: 1Ingredients:


Cake


1/2 cup unsalted butter, room temperature


1 1/2 cups granulated sugar


1/2 cup brown sugar


2 egg


2 tsp vanilla extract


1/2 cup water


4 oz unsweetened chocolate, chopped


2 tsp espresso powder


1 3/4 cups pastry flour


1/4 cup cocoa powder


1 tsp baking soda


1/4 tsp salt


1 cup sour cream


Frosting


2 cups unsalted butter, room temperature


1 egg yolk, optional


12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature


2 tsp vanilla extract


1/4 tsp salt


2 1/2 cups icing sugar, sifted





Directions:


Cake


Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.


Cream butter and sugars together until fluffy. Beat in eggs and vanilla.


In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.


Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.


Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.


Frosting


Beat butter on high speed, scraping sides frequently, until light and fluffy. Reduce speed and beat in egg yolk. Add melted chocolate and mix in.


Add vanilla, salt and icing sugar and beat until smooth.


To Assemble


To ice the cake top one layer with icing and spread. Place second cake layer on top. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature (hence omitting egg yolk in frosting, if desired).





Recipe 2:


Chocolate Birthday Cake


Yield: 40


The addition of grated beets to the cake batter helps to keep this cake super moist. Make sure you use a high quality chocolate and cocoa powder for best results. You鈥檒l need a 12- by 18-inch rectangular baking pan or you can use four 9-inch round cake pans. Yield is 40 servings.Ingredients:


Frosting


2 lb. semisweet chocolate, coarsely chopped


3 cups heavy cream


1/2 cup unsalted butter


Cake


Butter, for baking pan


4 cups all purpose flour


1 1/2 cups unsweetened cocoa powder, preferably Dutch process


3 1/2 cups sugar


1 tbsp baking soda


1 tsp baking powder


1 1/2 tsp salt


3 cups buttermilk


6 large eggs


1 cup sour cream


1 1/2 cups unsalted butter, melted and cooled


1 medium beet, peeled, grated


Assembly


Marzipan, store-bought (not almond paste)





Directions:


Frosting


Heat the cream to a boil and pour over the chopped chocolate. Allow chocolate to melt.


When softened, stir with a spatula to incorporate chocolate and cream and stir in the butter.


Let sit 5 hours.


Cake


Preheat the oven to 350 degrees F.


Butter one 12- by 18-inch rectangular cake pan and line the bottom with parchment paper.


In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt.


In another bowl, whisk together the buttermilk and eggs.


Beat the buttermilk mixture into the flour mixture until combined.


Beat in the sour cream.


Add the butter and grated beets and mix until fully incorporated.


Pour the batter into the prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in the centre of each cake comes out clean.


Transfer the cakes to racks and let cool completely in the pan.


Assembly


Invert the cake onto a cake board or large baking sheet and peel off the paper.


Set on a large plate and spread chocolate frosting on top.


Spread frosting all around the sides of the cake.


Use the marzipan to make decorations for the cake to create your own birthday theme.
Here's a website where you can make ALL different kinds of cakes..


I recommend The choclate chip cake, my daughter loves me making that for her birthday!


Hope this helps!


Kelli
MOLTEN CHOCOLATE CAKE





this cake always works for me, don't knock it until you've tried it. the process is a little involved, but once you've had this cake, you'll make it for every ocassion. a real crowd pleaser:





1 box pillsbury chocolate cake, mixed to package directions


1 box instant chocolate pudding


1 tbsp of instant espresso


1 teaspoon of rum





prepare cake mix to pacakge directions. add the instant puding and mix well. add the espresso and rum and bake according to the package directions.





while the cake is still warm: take a skewer (wooden sheesh-kabob sticks, or you can use tooth picks if you don't have those) and poke holes in the cake, starting in the center and working out to 1/2'; away from the edge. DO NOT GO UP TO THE EDGE.





in a small pan, melt down 1 c. of semi-sweet chocolate chips (not milk chocolate), 2 tbsp butter, 1 tbsp rum and 1 tsp. instant espresso. once they're melted together, allow to cool slightly and pour over the cake VERY carefully. pour a little first and let the cake absorb it. then pour a little more. do this until you've used up at least half of the ganosh. you should not use all of it. half is enough.





move cake to fridge and let cool for at least 3 hours. in the mean time, in a large bowl mix 1 package of butter cream frosting with 3 tbsp of the left over ganosh and 2 tbsp of instant espresso. if it gets too thin, you can thicken it up with powdered sugar. remove cake from fridge and (very CAREFULLY) frost. return to fridge to set for at least 1 hour.





in a small skillet, over medium high heat, toast a package of slivered almonds until golden brown. remove from heat and pulvarize in a blender or mini-processor. use this almond dust to sprinkle over the cake (for example, make a rim around the edge of the cake or do the sides of the cake with it) and garnish the center of the cake with a strawberry.





serve with vanilla ice cream.
Funny I just put this cake in the oven as I read this!


Very easy and yummy, not too sweet!





Chocolate Bundt Cake





1 cup mayonnaise


1 cup water


2 tsp vanilla extract


2 cups flour


1 cup sugar


3 tbsp baking cocoa


2 tsp baking soda


1/4 tsp salt





Confectioners' Sugar (Icing Sugar)





Preheat oven to 350


In mixing bowl, combine mayo, water %26amp; vanilla. Combine flour, sugar, cocoa, baking soda %26amp; salt in another bowl. Add to mayo mixture %26amp; beat until mixed. Transfer to a greased %26amp; floured fluted tube pan.


Bake for 35 - 40 mins until toothpick comes out clean in center. Cool for 10 mins. Remove from pan to wire rack. Dust with icing sugar.


Serve with Vanilla ice cream! Enjoy!

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