I didn't read all of the posts before I wrote this, I hope I am not repeating anyone. But there is a chocolate cake recipe on the Hershey's Website...I love love love it and I am not a chocolate lover. But it is a wonderful texture and flavor is wonderful too....I hope you find what you need. I heard that wa well know restaurant around here used this recipe for many years and it was always raved about....
I adore chocolate cake and this has been a favorite ever since we got the recipe, it was a blue ribbon award winner at a local fair years ago, it has become my regular pot luck offering and everyone loves it! Now I don't know how it'll stand up to real cake decorating, I'm new to this and I only ever do it as a 2 layer wih frosting Good luck! I'm so happy I can actually post a helpful reply.
Chocolate Heaven Cake
• 3 cups packed brown sugar
• 1 cup butter or margarine, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water
1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes (For cupcakes, bake around 15-20 minutes,). Cool in pans 10 minutes; remove to wire racks to cool completely.
anitadoskas Junior Member
Joined: Jun 03, 2007
Posts: 59
Location: Canada
Posted:
Sun Apr 20, 2008 10:21 am
Jkalman I just made the chocolate layer cake that you suggested from epicurious and I love it. I also made the peanut butter mousse found on the site suggested by one of the ladies in the review section. I love it!! Really moist and very chocolatey..... here is the kicker my DH said "is this a mix" .... "No, scratch" "oh well, it taste just as good as the box....." "Yep, that's why I love him!!!!" I am so glad that I spent the 30 minutes preparing it.... I left out the coffee and in its place I used a 3 chocolate hot chocolate mix that I have to melt the chocolate in........very Good recipe
You know, I also love the epicurious recipe, but the cake always sinks in the middle. So maybe I'll try it at a higher temperature. Has anyone tried cutting back on the liquid a bit? That was my other idea to help keep it from falling.
melysa Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3269
Birthday: Nov 11
Posted:
Tue Apr 22, 2008 3:56 pm
akgirl10 wrote:
You know, I also love the epicurious recipe, but the cake always sinks in the middle. So maybe I'll try it at a higher temperature. Has anyone tried cutting back on the liquid a bit? That was my other idea to help keep it from falling.
i bet that what you need to do is lessen the leavening. the recipe i use originally called for 1 tb each powder and soda. it sank EVERY TIME until i adjusted and adjusted and adjusted. i believe it had to do with my altitude. finally i found a happy amount of 1 and a half tsp each and it works wonderfully. i'm near sea level.
That's a great idea, I never thought about the leavening being the culprit. I'm at sea level, so I'll try that, thanks!
coreenag Frequent Member
Joined: Mar 21, 2007
Posts: 307
Location: Hinton, Alberta
Birthday: Jul 02 Gallery Supporter Member
Posted:
Sat Apr 26, 2008 2:39 pm
I just made melysa's chocolate cake and it got the best reviews. A couple of my friends declared it their favorite of all the cakes I have made them. Thanks for sharing the recipe with us melysa!
Misdawn Forum Fanatic
Joined: May 02, 2005
Posts: 1524
Location: Longview, Texas
Birthday: Jun 07
Posted:
Sat Apr 26, 2008 2:50 pm
My easiest and BEST chocolate cake recipe is my double chocolate fudge cake. It's a doctored cake. Take one fudge cake mix, 4 eggs, 1 pkg fudge or chocolate pudding mix, 1/3 c oil, and 1/2 tub chocolate fudge Duncan Hines or Pillsbury frosting. Mix well, and bake at 325. Times will vary depending on size of pan, but my 8" round cooks in about 40-45 minutes.
The hands-down best chocolate cake mix is BC dark chocolate (not to be confused with triple chocolate or chocolate fudge).
I use it in the WASC recipe, subbing 2/3 c flour for 2/3 c cocoa and adding a pkg of chocolate pudding. I also use strong coffee instead of water (and all vanilla extract). It's soooo good and great for carving, too!
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 3098
Location: Indiana
Misdawn.. So you add the.. 1/2 tub chocolate fudge Duncan Hines or Pillsbury frosting into the cake misture and then bake ?? If so what brand cake mix do you buy for it ? Thanks !
what kind of chocolate pudding do you use?? instant or "regular"
bobwonderbuns Forum SuperStar!
Joined: Nov 17, 2006
Posts: 3658
Location: one block from the edge of the earth...
Birthday: Nov 01 Gallery Supporter Member
Posted:
Sat Apr 26, 2008 3:50 pm
Now I have not yet read the entire thread, but has anyone addressed the chocolate durable cake (in the recipes section)? I'm wondering how that is. Here's the link: http://www.cakecentral.com/cak.....olate.html
I use Instant sugar-free (the kind with sugar doesn't work as well).
And yes, I've tried the durable recipe and it really isn't as durable as the WASC recipe. To make it fool-proof durable I add 12 oz melted chocolate (for the whole WASC recipe).
kymscakes Frequent Member
Joined: Aug 02, 2006
Posts: 290
Location: Buffalo, NY
Posted:
Sat Apr 26, 2008 4:04 pm
The durable in the yellow is one of my favorite recipes, I haven't used the chocolate but I am going to give it a go, any experience would be most appreciated.
bobwonderbuns Forum SuperStar!
Joined: Nov 17, 2006
Posts: 3658
Location: one block from the edge of the earth...
Birthday: Nov 01 Gallery Supporter Member
Posted:
Sat Apr 26, 2008 5:49 pm
I love the yellow durable cake but I haven't tried the chocolate one. That's why I'm interested in the comments.
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