What is the recipe to make the most tasty chocolate cake !!!!!?

plz I need easy one .........thanx :)What is the recipe to make the most tasty chocolate cake !!!!!?
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Here it is, I hope you enjoy it!!!





New Orleans Double-chocolate Praline-fudge Cake





This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.


8-10 servings 1¼ hours 45 min prep





Cake


1 cup butter


1/4 cup cocoa


1 cup water


1/2 cup buttermilk


2 large eggs


1 teaspoon baking soda


1 teaspoon vanilla extract


2 cups sugar


2 cups all-purpose flour


1/2 teaspoon salt





Chocolate Ganache


2 cups semisweet chocolate morsels


1/3 cup whipping cream


1/4 cup butter, cut into pieces





Praline Frosting


1/4 cup butter


1 cup brown sugar, firmly packed


1/3 cup whipping cream


1 cup confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans, toasted





Cake:


Preheat oven to 350 degrees.


Combine butter, cocoa and water in a saucepan.


Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.


Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.


Combine the butter mixture and buttermilk mixture; beat until well blended.


Combine the sugar, flour and salt in a bowl; mix well.


Gradually add the flour mixture to the buttermilk mixture; beat until blended.


The batter should be thin.


Spray three 8'; round cake pans with cooking spray and line them with wax paper.


Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.


Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.





To assemble the cake:.


Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.


Slowly pour the frosting over the center of the cake.


Spread it to the edges of the cake, allowing some frosting to run down the sides.





Chocolate Ganache:.


Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.


Gradually add the butter, whisking until smooth and melted.


Cool, whisking often, until spreading consistency, about 15-20 minutes.





Praline Frosting:.


Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.


Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.


Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.


Pour immediately over the cake.





**BE SURE AND ';CLICK ON THIS WEBSITE FOR A LOOK AT THIS CAKE.What is the recipe to make the most tasty chocolate cake !!!!!?
oh!! try what i did... i baked a cake with only hershey crackel as my chocolate.... and yeah, i won my villages cake contest.. and by the way i'm only 13. I just love the art of cooking.
You can buy a simple box of chocolate and basic ingredients, like egg,oil or apple sauce, and whenever it need according to your interest.





If you don't want to bake , here is the recipe for easy chocolate dessert: http://www.worldwideschool.org/library/b…
It isn't one that I can find the recipe for but wish I had.


It was Red Lobster's 7 Deadly sins cake. It had layers and 7 kinds of chocolate and it was so rich and yummy!!!
The best recipe I've come across is the one on the back of the Hershey's cocoa powder box. It isn't too hard to make and it taste incredible.
CHOCOLATE GANACHE CAKE


ingredients:


For cake layers


3/4 cup boiling water


1/2 cup unsweetened cocoa powder (not Dutch-process)


1 teaspoon instant-espresso powder


1/2 cup whole milk


1 teaspoon vanilla


2 cups all-purpose flour


1 1/4 teaspoons baking soda


1/4 teaspoon salt


2 sticks (1 cup) unsalted butter, softened


2 cups packed dark brown sugar


4 large eggs


For ganache filling and glaze


2 1/2 cups heavy cream


20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor





preparations:


Make cake layers: Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.


Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.





Sift together flour, baking soda, and salt.





Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.





Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.





Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)





Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.





Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.





Cooks' notes:


• Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.





• Ganache may be made 1 day ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.





• This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers.





• Assembled cake keeps, covered and chilled, 3 days. meringue kisses with passion-fruit fool





Makes 16 servings.
Make a chocolate cake from a box mix but add mayonnaise to it. Instead of the oil . It sounds weird but it makes the chocolate cake soooo moist!
This is definitely the one. Unbelievable tasting!





Triple Chocolate Cake





INGREDIENTS


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


1 (3.9 ounce) package instant chocolate pudding mix


1 teaspoon ground cinnamon


1/2 cup water


1/2 cup vegetable oil


4 eggs


1 cup sour cream


1/4 cup coffee flavored liqueur (Kahlua)


1 3/4 cups semisweet chocolate chips


DIRECTIONS


Preheat oven to 350 degrees F . Grease and flour a 10 inch Bundt pan.


In a large bowl, stir together cake mix , pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.


Pour batter into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Triple-Chocolate Cake





Cake


1 1/2 cups semisweet chocolate chips


1/2 cup butter or margarine


1/2 cup Gold Medal® all-purpose flour


4 eggs, separated


1/2 cup sugar


2 tablespoons butter or margarine


2 tablespoons corn syrup


White Chocolate Glaze


1/4 cup white vanilla baking chips


1 teaspoon shortening





1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.


2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.


3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.


4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.


5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
A nice and moist recipe, everyone asks for the recipe!





Mayonnaise Chocolate Cake





Original recipe yield: 2 -8 or 9 inch layers.





INGREDIENTS:


1 cup mayonnaise


1 cup white sugar


3/4 cup water


2 cups all-purpose flour


1 1/2 teaspoons baking soda


4 tablespoons unsweetened cocoa powder


1/2 teaspoon salt


2 teaspoons vanilla extract





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.


Sift all-purpose flour, salt, baking soda, and cocoa together.


Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.


Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
MAYONNAISE CHOCOLATE CAKE


Printed from COOKS.COM





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2 c. flour


1 c. sugar


2 tsp. baking soda


4 tbsp. cocoa


1/4 tsp. salt


1 c. water


1 c. mayonnaise


1 tbsp. vanilla





Sift dry ingredients into a large bowl. Add the water and beat 1 minute. Add the mayonnaise and beat 1 minute. Add the vanilla and beat 1 minute.


Pour into a greased and floured pan, 13 x 9 inch square for a very high cake. Sprinkle with chopped nuts and chocolate bits for a dandy frosting. Bake at 350 degrees for 35-40 minutes.
Better Then Sex Cake!!


This is a rich and delicious cake made with caramel, toffee chips and Cool Whip.


INGREDIENTS:


1 German chocolate cake mix


1 jar Mrs. Richards carmel (Baking section at store)


1 Package Heath toffee chips


1 container of Cool Whip


PREPARATION:


Make the cake as directed on the box. Cook at the temperature it states on box. When cake is done let cool for about 15 minutes. Poke holes in the cake with the round end of a wooden spoon. Then pour the caramel over the cake.


Let the cake and caramel cool completely. Then top with the Cool Whip; cover the Cool Whip with the heath toffee chips and put in the fridge until you're ready to serve; put back in the fridge till ready to serve again. If left out the whip topping will start to slide all over!