A recipe for the nicest chocolate cake?

Hi =),


Does anyone know a simple yet delicious recipe for the nicest chocolate cake?


Thankkssss A recipe for the nicest chocolate cake?
This web site is awesome. Great recipes, terrific photos of the step by step process, and she's funny to boot. And as always, if you don't want the nuts, simply leave them out.








Pioneer Woman Chocolate Sheet Cake





Combine in a mixing bowl:


2 cups flour


2 cups sugar


1/4 teaspoon salt


In a saucepan, melt:


2 sticks butter


Add 4 heaping tablespoons cocoa. Stir together.


Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.





In measuring cup, pour 1/2 cup buttermilk.


Add:


2 beaten eggs


1 teaspoon baking soda


1 teaspoon vanilla


Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.


While cake is baking, make icing:


Chop 1/2 cup pecans finely.


Melt 1 3/4 sticks butter in a saucepan.


Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.


Add:


6 tablespoons milk


1 teaspoon vanilla


1 lb minus 1/2 cup powdered sugar


Stir together.


Add pecans, stir together, and pour over warm cake.


Cut into squares, eat, and totally wig out over the fact that you鈥檝e just made the best chocolate sheet cake. Ever.A recipe for the nicest chocolate cake?
CHOCOLATE LAYER CAKE





Butter, for greasing the pans


1 3/4 cups all-purpose flour, plus more for pans


2 cups sugar


3/4 cups good cocoa powder


2 teaspoons baking soda


1 teaspoon baking powder


1 teaspoon kosher salt


1 cup buttermilk, shaken


1/2 cup vegetable oil


2 extra-large eggs, at room temperature


1 teaspoon pure vanilla extract


1 cup freshly brewed hot coffee


Chocolate Buttercream, recipe follows





Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.





Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.





Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.











Chocolate Buttercream Frosting


1/2 cup butter, softened


2/3 cup cocoa powder


陆 tsp. instant coffee granules


2 teaspoon vanilla


3 cups confectioners' sugar


6-8 tablespoons water, depending upon thickness you want





With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.



This cake is the best, and worth the effort:





1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided


1 pkg. (2-layer size) chocolate cake mix


1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding


4 eggs


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/2 cup oil


1/2 cup water


1 tub (8 oz.) frozen COOL WHIP Whipped Topping


2 Tbsp. PLANTERS Sliced Almonds





PREHEAT oven to 350掳F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.





BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.





PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refriger