Can i know recipe for how to make a chocolate b'day cake. i wanna make 1 for my sister's b'day.?

i want to gift her a chocolate cake. i want to made it on my own.. this is my 1st time. i can get help from my Friends, but i really wan to have the ideas for recipes.Can i know recipe for how to make a chocolate b'day cake. i wanna make 1 for my sister's b'day.?
Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.





VARIATIONS:


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.





THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.





BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.





CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.








';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING





1/2 cup (1 stick) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.Can i know recipe for how to make a chocolate b'day cake. i wanna make 1 for my sister's b'day.?
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One Bowl Devils Food Cake





1 陆 cups all purpose white flour


陆 cup cocoa powder


录 teaspoon cream of tartar


1 teaspoon salt


1 cup milk


2 eggs, beaten


1 录 cups sugar


1 录 teaspoons baking soda


鈪?cup shortening


1 teaspoon vanilla





Preheat oven to 350 degrees. Grease and flour 2 cake pans, 8'; round.





Sift flour, sugar, soda, cream of tartar and salt into mixing bowl. Drop in shortening. Add 2/3 cup of milk then vanilla. Beat well. Add remaining milk and continue to beat until smooth.





Divide batter evenly between the two cake pans. Bake 30 - 40 minutes or until toothpick inserted in middle comes out clean.





Chocolate Frosting





2 (1 ounce) squares unsweetened chocolate, melted and cooled


1 (14 ounce) can sweetened condensed milk


1/2 cup water


1/2 teaspoon vanilla extract


1 (3.9 ounce) package instant chocolate pudding mix


1 cup heavy cream, whipped





Blend the melted chocolate and milk. Gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. Fold in the heavy cream. Frost the cake immediately, and chill at least 30 minutes before serving.
Are you looking to make a delicious chocolate cake? There are so many variations, it might be difficult to choose a single recipe. Here's a simple one to get you started, along with several variations to suit the occasion.


Ingredients


1 cup flour


1 cup sugar


1/2 teaspoon salt


1 teaspoon baking soda


3 tablespoons cocoa


1 teaspoon vanilla


1/2 cup water/milk


2 eggs


1/4 cup butter


chocolate chips (optional)





Steps


1.Mix butter and sugar together till soft. Then when done add eggs by portions.


2.Sift the dry ingredients together (flour, salt, baking soda and cocoa).


3.Stir in the liquid ingredients (vanilla, water).


4.Pour the mixture into an 8 inch greased and floured round pan.


5.Bake at 350 degrees F for 30 or 40 minutes.


6.Let the cake cool.


7.Frost as desired.(frosting, icing)


8.For an optional garnish, sprinkle chocolate chips on top of the cake.


thats all . i think so this may help u.....
Rich Frozen Dessert Cake (Makes a 9 inches round cake)





Ingredients:


500g dark chocolate


150g butter


95g almond powder


5 egg


2 2/3 tablespoons sugar


2 2/3 tablespoons all purpose flour


250g sour cream


150g milk chocolate melted





Steps:


1. Brush a thin layer of melted butter on the inside of a 9 inches cake tin. Cover the bottom and the inside of the side with baking paper.


2. Melt dark chocolate with butter over a double boiler, mix until smooth. Add in almond powder, mix well and remove from heat.


3. Beat egg with sugar with a electrical mixer until thickened in another bowl. Sift in flour, mix well. Pour the mixture into the melted dark chocolate, mix well. Then pour the mixture into the cake tin.


4. Preheat oven at 180oC. Bake the cake at 180oC for 25 minutes. Remove from oven and leave cool. Cover with cling warp and refrigerate for over night.


5. Mix sour cream with melted milk chocolate until smooth, pour on top of the cake, level the top and refrigerate until firm. Decorate with thick chocolate roll. Server with whipped double cream or ice cream.
Very simple recipe I've used all my life that my grt gma tought my gma then mum then me :D





6 oz marg


6 oz caster sugar


mix together until soft and fluffy (like ice cream)


Beat together 3 eggs


Seive 5 oz of SR flour


Gradually mix the two into the mixture


Seive 1 oz of Cocoa powder into the mixture and fold in.


Add a drop of vanilla extract or food colouring if you wish :)





Pour into 2 cake tins and cook for 20-30 minutes (depending on oven), check with a cake knife that the cake is cooked by poking into centre of cake and if it comes out clean, it's ready :)





Wait to cool, place together with some icing and voila :D
go on google and ask for cupcake ingredients. its the same.


Or you can use the same ingredients to make a chocolate log (swiss roll)





I would suggest two layers.


Chocolate icing and cream for the middle. and some black cherries or icing shapes. =)





Is it ur older sister or younger?
http://9am.ten.com.au/recipes-sweet-thin鈥?/a>





this is a video as well as recipe of a chocolate cake if u try this u won't ever wanna try another recipe !!!
just bring a packet of cake powder ...put into thd cookr n for 20 mints ..after that remove it n than have sme chocolates on that n sme cream with red cherries n put in freezer 4 half an hour n ur cake is ready...
Ingredients (all at room temperature):





bittersweet chocolate: 1 pound or 5 1/3 (3-ounce) bars or 454 grams





unsalted butter: 1 cup or 1/2 pound or 227 grams





6 large eggs: 1 1/4 scant cups or 10.5 ounces or 300 grams (weighed without shells)





* Beranbaum note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger.





Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage. One 10-inch cake pan or roasting pan to serve as a water bath.





Finished height: 1 1/2 inches.





Preheat the oven to 425 degrees F.





In large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted.)





In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)





Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)





Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.





To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel.





Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.





Tip: If you have an oven with a pilot light, it can save you a lot of time. The night before baking, place the chocolate and butter in the oven along with the eggs still in their shells in another mixing bowl. (Eggs should weigh about 12 ounces/340 grams.) The next morning, the chocolate and butter will be fully melted and the eggs the perfect temper- ature. Stir the chocolate and butter until smooth and be sure to remove it and the eggs from the oven before preheating oven!





Store: 2 weeks refrigerated. Do not freeze because freezing changes the texture.





Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.





Pointers for success: For a moist airy texture, be sure to add beaten eggs to chocolate mixture and not the chocolate to the eggs. Wrapping the pan with foil keeps it watertight. Chill thoroughly before unmolding. Use the plastic-wrapped plate when unmolding to protect the surface of cake if you're not planning to use a topping.





Another note from Beranbaum: An 8- by 2-inch solid cake pan can be used instead of a springform-or an 8- by 3-inch pan if adding other ingredients from the variation section (pages 86 and 87). Once in San Francisco I made this cake for my newly married brother and his wife using a straight-sided Calphalon saucepan because they had no cake pans. The handle worked well to unmold the cake! To unmold, run a thin spatula around the sides, place the pan on a heated burner for 10 to 20 seconds, moving it back and forth, and then invert. If the cake does not release, return it to the hot burner for a few more seconds.





Understanding: Just as for cheesecake, baking the Oblivion in a water bath keeps the texture creamy throughout. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) The butter and eggs do not