A Good Chocolate Cake For A Wedding Cake!
Baking By makncheese Updated 7 Apr 2009 , 2:41pm by mbt4955
Hi everyone! I am getting ready to make my cousin's wedding cake. I'm not super worried about the decorating part because i have done several, but I usually buy the cakes from a store. I want to make them this time. I'm worried I will choose a cake that isn't firm enough to stack and decorate! Does anyone have any good recipes for a firm chocolate cake that is still going to be super yummy?! I really appreciate it!
I love the cake in the Cake Doctor book, I think it is called Darn good chocolate cake. Very moist and yummy!!
I use the darn good chocolate cake recipe on here. However, I use BC milk chocolate cake mix, chocolate pudding, and milk chocolate chips. The original recipe was just a little fudgy for my personal taste. Last time I made it I was out of milk, so I used half and half and heavy cream mixed together...it is to die for!!! Everyone who's tasted it says, "I don't like chocolate cake, but this is delicious." It also stacks very well. Good luck!
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
I just made this last weekend for a wedding. It was to die for. They wanted plain SMBC (so, vanilla) filling, I swear this was like a giant SuzieQ sandwich....sooooo good!
This is the same as one of Martha stewarts Chocolate with the added1/2 cup sugar and it is my new favorite. I was always sure to us butter (WBH is good) in my cakes instead of oil but I agree with jamie, "to die for"
I just use my chocolate cake recipes. I posted it under the sour cream chocolate cake post.... or you can PM me for the recipe.
I just tried MacsMom's chocolate wasc recipe and it was so good! You can find the recipe in the google doc for the gourmet flavors thread.
I'm with Jamie, I use the Double Choc. cake from Epicurious. Everyone seems to really like it. Although I do have trouble with it sinking in the center sometimes.
I made sure to use extra big flower nails in the larger cakes, and baked low, at 325.
Seriously, I'm going to start marketing that cake paired with vanilla SMBC as "The Suzy-Q Sandwich Cake"! 
I use the Epicurious recipe too. It does sometimes sink just a little bit in the center, but I have found that it bakes better without a flower nail or Bake-Even strips. One recipe makes two 10" rounds or one 12" square. I will be baking it for another wedding at the end of the month. Yum!!
I just use Baker's semi-sweet chocolate in the cake. I normally use Ghiradelli bittersweet for the ganache.
I'm with Jamie, I use the Double Choc. cake from Epicurious. Everyone seems to really like it. Although I do have trouble with it sinking in the center sometimes.
I made sure to use extra big flower nails in the larger cakes, and baked low, at 325.
Actually, doesn't the recipe say to bake at 300? Maybe that is just in my head somewhere, but it certainly works for me. 
One note - the directions say to cool it completely in the pans. I turned mine out after 15 minutes one time and it totally broke. 
I didn't know about cake balls then, so it was an excuse to have cake and ice cream.
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