Recipe for chocolate cake?

I need help with a recipe for chocolate cake. Just a basic chocolate cake that is easy to make. Could you please also include the ingredients and instructions or any links. Thank you.Recipe for chocolate cake?
Filled chocolate dome


6 Large eggs - separated





1 C. sugar





1/2 C. sour cream





1/2 C. cocoa





1 C. flour





2 T. rum





Filling:





1 pint whipping cream





1/2 C. cocoa





1/2 C. sugar -- (1/2 to 3/4)





2 T. currant jelly -- (2 to 3)





chocolate frosting of your choice





OK, this recipe looks like a lot of work, but it isn't that bad. Honest. And the results are downright spectacular, earning you many kudos from whatever family and friends get to enjoy the fruits of your labor. It's wise to prepare this dessert a day ahead--that way you won't be in a hurry, and the flavors will benefit from having some time to meld. Serves 6 to 10.





Preheat oven to 350 degrees. Line the inside of a 9-inch colander with well-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, and beat for two minutes. Set aside in a cool place. Cream together egg yolks, sour cream and remaining sugar; fold in flour and cocoa alternately with beaten egg whites.





Pour mixture into lined colander and bake 15 minutes; reduce heat to 325 degrees and bake 30 to 35 minutes, until cake springs back when touched. Cool, leaving cake in colander.





Cut off top of cake in the shape of a circle, about one-inch deep; set aside. Carefully scoop out insides of cake, leaving one-inch crust all around. Sprinkle scooped-out cake with rum.





Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste. Put 3/4 of filling into cake cavity, along with sliced insides of cake. Cover with cut-off top.





Turn cake onto platter; carefully peel off foil. Spread outside with currant jelly. Pour chocolate frosting over top and cool in refrigerator. When frosting is hard, decorate cake with remaining filling, using a decorator bag.





Footsie Note: Not being real big on currants, I'd use Raspberry Jam instead.


Chocolate truffle cake


Crust:





3 C. graham cracker crumbs (about 25 graham crackers)





2 T. cocoa powder, sifted





2 T. light brown sugar





5 T. unsalted butter, melted





Filling and garnish:





8 oz. semisweet chocolate





3 oz. bittersweet chocolate





2 1/2 C. heavy whipping cream





2 T. milk





2 T. brandy or rum or 1 t. vanilla extract





Cocoa powder





White and semisweet chocolate curves, lattices or chocolate curls





Preheat the oven to 350掳F.





In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.





To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.





Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.





In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.





Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.





Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.





Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.





Makes 12 generous servings.


Hershey Bar Cake


1 cup buttermilk





2-1/2 cups flour





1/2 teaspoon salt





1/4 teaspoon baking soda





2 sticks butter, softened





2 cups sugar





4 eggs





2 teaspoons vanilla





2/3 cup Hershey's chocolate syrup





7 Hershey (milk chocolate) bars (about 11 ounces), melted and cooled





Preheat oven to 350 degrees F. Grease either 2- 9x5 loaf pans, 2- 12x8 pans or 1 tube pan.





Measure buttermilk and set aside.





In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside.





Cream butter, sugar, eggs and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. Pour into prepared pans.





Bake loaf pans for 55 minutes or until tested done. Bake rectangular pans for 25 minutes or until tested done. Bake tube pan for 45 minutes to an hour or until done. Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.Recipe for chocolate cake?
2 cups cake flour


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup water


3 (1 ounce) squares unsweetened chocolate


1/2 cup butter


1 1/2 cups white sugar


2 eggs


1 teaspoon vanilla extract


2/3 cup sour cream





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


Sift the flour with the baking soda and salt three times.


Boil the water and add it to the chocolate, and stir until melted.


Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.


Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.


Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.
EASY CHOCOLATE UPSIDE DOWN CAKE (NO


EGGS)





1 (21 oz.) can cherry pie filling


2 1/2 c. flour


1 1/2 c. sugar


3/4 c. cocoa


1 1/2 tsp. baking soda


3/4 tsp. salt


1 1/2 tsp. vanilla


1 1/2 c. water


1/2 c. oil





Spread cherries in 9x13 inch pan.





Stir liquid into well of dry ingredients.


Mix until moist.


Pour over cherries.





After it bakes, cool and invert or serve from pan.





Good with whipped topping or ice cream
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 thn 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.