Chocolate Cake Recipte

Decorating By mclean Updated 22 Dec 2008 , 5:56pm by FullHouse

mclean Posted 22 Dec 2008 , 12:02am
post #1 of 13

Can anyone point me in the direction of a nice chocolate cake recipe that makes enough for a double 10" cake?

Thanks in advance!

12 replies
Malakin Posted 22 Dec 2008 , 2:21am
post #2 of 13

I believe if you use the WASC recipe, use chocolate box DH, 6 eggs instead of egg whites, 1/3 flour to 2/3 cocoa for each cup of flour called for and milk instead of water along with only vanilla, it should be enough for 2 10".

montanabaker Posted 22 Dec 2008 , 4:55am
post #3 of 13

Go to foodnetwork.com and lookup Ina Garten's (Barefoot Contessa) "Beatty's Chocolate cake, but only if you are looking for incredibly moist and delicious chocolate cake. MMMmmmm!
I heart the barefoot contessa!

AKA_cupcakeshoppe Posted 22 Dec 2008 , 5:03am
post #4 of 13

This recipe changed my life

http://thepmsclub.wordpress.com/2008/01/18/wicked-wandas-chocolate-cake/

I don't know who linked to it but I use this recipe and everyone loves it.

montanabaker i will google that recipe right now!

ETA

montanabaker, that recipe is the same as the one I posted! icon_smile.gif different names tho.

stephaniescakenj Posted 22 Dec 2008 , 5:03am
post #5 of 13

The recipe on the back of the hershey's cocoa can is fantastic and could not be easier to put together, just replace the water with coffee. If you double it, you'll have enough batter.

Frankyola Posted 22 Dec 2008 , 5:26am
post #6 of 13

Thank You so much stephaniescakenj for the advice about the coffee, I always use this recipe and I love it but I have never use the coffee, I will try it next time, and thank you cupcakeshoppe for the link I have to try it it sounds yummy!

Frankyia

AKA_cupcakeshoppe Posted 22 Dec 2008 , 7:39am
post #7 of 13

the coffee really intensifies the flavor of chocolate. For the cake I made a few days ago I have the coffee extra strong since the birthday girl didn't like chocolate (she needs to get her head checked LOL) and when she tasted it she loved the cake because it wasn't too sweet, very chocolatey and even a little bit bitter (in a good way) I really love that recipe.

thanks to whoever link it first. icon_smile.gif

FlourPots Posted 22 Dec 2008 , 7:52am
post #8 of 13

montanabaker & cupcakeshoppe, what brand of cocoa do you use?

AKA_cupcakeshoppe Posted 22 Dec 2008 , 11:24am
post #9 of 13

I actually use dutch cocoa all the time. I know you're not supposed to but I just love how it tastes and the color is so deep it's almost black icon_smile.gif

FlourPots Posted 22 Dec 2008 , 2:25pm
post #10 of 13

Sounds good...is there a specific brand that you favor?

AKA_cupcakeshoppe Posted 22 Dec 2008 , 5:00pm
post #11 of 13

sorry for the late reply I was busy baking. I actually just use a local brand. I'm not from the US icon_sad.gif I buy like a kilo of it a time and if I convert it to US $ it's probably around $5/kilo. icon_smile.gif

FlourPots Posted 22 Dec 2008 , 5:37pm
post #12 of 13

I see...thanks so much for the info and the link...can't wait to try this recipe!

FullHouse Posted 22 Dec 2008 , 5:56pm
post #13 of 13

I use WASC and use 3 eggs, replace 1/4 cup of the flour with unsweetened cocoa (usually Ghirardelli) and replace 3/4 cup of the water with buttermilk. Can also replace the rest of the water with coffee, but I just use milk or water. Sometimes I omit the 2 T. oil and use 1 stick melted butter. This recipe yields about 7 1/2 cups batter (when using DH or BC mix).

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