i keep getting no posts exist for this topic

I can no longer edit the old list. So I'm posting again to include the new submissions.

SCWoolleys Fudge Brownie Cake (original)
SCWoolleys Fudge Brownie Cake (egullet tweeked)
Planet Cakes Chocolate Mud Cake
Wicked Wanda's Chocolate Cake (AKA modified Hershys)
Deluxe Chocolate Cake - Softasilk
Chocolate Coke Cake
Giant Chocolate Cake
maryjsgirl''s Double Chocolate Layer Cake
Toba Garett, Chocolate fudge cake
Sylvia Weinstock's Chocolate Fudge Cake
The Whimsical Bakehouse's Chocolate Butter Cake
Guinness Stout Chocolate Cake
Lily's Chocolate Cake

Do you have to decide which two you're making by 7/4 to be included in the results? I want to try two, just not sure which two.

Sorry for such a newbie question, but I'm a little confused regarding cocoa. I know there is a difference between cocoa and Dutch-processed cocoa. If a recipe just says "cocoa" does it matter which is used? I have a can of Hershey's "Special Dark" cocoa which says it is a "Blend of natural and Dutched cocoas". Does that mean its a hybrid of some sort? Also, is there a preferred high-end brand?

Personally I use Dutch-processed cocoa for anything that requires cocoa. I like the taste better. I use a local brand that costs me about $4.50 for 2 kilos.

BTW here is the recipe for the Chocolate Stout cake http://cakecentral.com/cake_recipe-7318-0-Chocolate-Stout-Cake.html

I think when I suggested the SCW Fudge Brownie cake I didn't realize it had technically already been submitted -- I thought you had a running list of potential submissions that people were choosing from, so I wanted to make sure that one was on the final list. You said they seem to both be the same anyway, right?!

You know what though: nobody has suggested the Hershey's standard "Perfectly Chocolate Cake." It's such a commonly baked cake - I wonder if it should be in there...??

Thanks for the info. I'll check out that website. I need all the help I can get; I'm determined to figure out this scratch-baking thing!

Hey guys, here's the recipe for my second submission

Sylvia Weinstock's Chocolate Fudge Cake

A hint on making this fudge cake a hit: Make sure the cocoa powder mixture is at room temperature before you add it to the rest of the recipe.

2/3 cup water
3/4 cup unsweetened cocoa powder
2 tablespoons vanilla extract
1/4 cup brewed coffee
1lb (4 sticks) unsalted butter at room temp
2 1/3 cups sugar
12 large eggs
11 1/2 ounces unsweetened chocolate, melted
2 1/2 cups cake flour
1 tablepoon baking soda




1. Preheat the oven to 300 degrees. Butter two 8 x 3 inch baking pans or one 12 x 3 inch round or square pan and line with parchment.

2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder, vanilla, and coffee, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let the mixture cool to room temperature.

3. In a large bowl of an electric mixer, cream the butter on medium speed for 3 minutes. Add the sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula.

4. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is well incorporated.

5. Sift the flour and baking soda together. Reduce the mixer speed to low and add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour.

6. Pour the batter into the prepared pans and place the pans in the center of the oven. Bake for 60 to 70 minutes until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean.

This cake is dense and bakes more evenly in a slow oven.

Serves 12 - 15

Note: For a richer cake, you can substitute coffee for the 2/3 cup water



Wow, I can't believe this cake takes 12 eggs and 1lb butter , not exactly a budget cake.

Wow that sure is a lot of eggs.. I am anxious to try it though because I loved her yellow cake.

I just wanted to make a running list of all the recipes that we have so far for the Chocolate Cake Scratch-Off. This is what we have so far:

AKA_CupcakeShoppe submitted:
Wicked Wanda's Chocolate Cake

Sugar 2 cups
Flour 1 and 3/4 cups
Cocoa 3/4 cup
Baking soda 2 teaspoons
Baking Powder 1 teaspoon
Salt 1 teaspoon
Mix together well, then in same bowl, add the following:
Eggs 2 (just put them in, mix later)
Buttermilk 1 cup ( or 3/4 cup milk with 1/4 cup vinegar )
Strong Coffee 1 cup ( can be hot or cold, but cold is better because hot might scramble the eggs!)
Oil 1/3 cup
Vanilla 1 teaspoon

I usually double the recipe, one batch in a 10" round pan and I get a tall cake.

MoreCakePlz submitted:
Deep Dark Chocolate Cake
http://www.recipezaar.com/Deep.....Cake-12488

Chocolate Lava Cake
http://www.recipezaar.com/Choc.....Cake-13555

Flourless Chocolate Cake
http://www.recipezaar.com/Flou.....Cake-13242

Chocolate Coke Cake
http://www.recipezaar.com/Choc.....ake-153517

Here's a cake from Epicurious (Giant Chocolate Cake with Bittersweet Ganache) that I tried last weekend. It was good, but a little dry. It got rave reviews from the Epicurious community, so I'd like to try it again just to see if I did something wrong.

http://www.epicurious.com/reci.....ers-353421

Giraffe11 submitted:
Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Nutritional Information per serving (1/12th recipe):
Calories: 310, Total Fat: 11g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 480mg, Total Carbohydrate: 51g, Dietary Fiber: =1g, Sugars: 35g, Protein: 4g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 4%DV*, Iron: 10%DV*

Lita submitted:
Deluxe Chocolate Cake
2 C sugar
1 C butter
3/4 tsp almond extract
2 tsp vanilla
3 eggs
2 1/2 C cake flour, sifted
1 C cocoa powder ( I use Hershey's Special Dark)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 C buttermilk

Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add in extracts and combine. Beat in eggs, one at a time. Add combined dry ingredients, alternating with the buttermilk, in 4 additions, beginning and ending with the dry. Beat at medium speed for a minute longer. Bake 9" layers 45-50 min and cuppies 26-30 min.

Maryjsgirl submitted:
--------------------------------------------------------------------------------
Here is the double chocolate layer cake from Epicurious.com. This has been my go to chocolate cake. It is very moist and makes nice cupcakes also. The first time I made it I used instant coffee. I absolutely hate coffee, but everyone swears you can't taste it. I actually did taste it! So now when I make it I only add half the amount of instant coffee crystals to the boiling water.



* 3 ounces fine-quality semisweet chocolate such as Callebaut


* 1 1/2 cups hot brewed coffee
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process)
* 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

MajorMichele submitted:
Chocolate Fudge Cake Epicurious | © 2003 by Toba Garrett

Toba Garrett
The Well-Decorated Cake


This is the best chocolate cake ever. It's delicious to the last crumb.


Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate


1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.

2. Measure all ingredients (except the chocolate) into a large mixer bowl.

3. Blend for 30 seconds on LOW speed, scraping bowl constantly.

4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.

5. Spoon into the pans and level them well with an offset spatula.

6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.

Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

DKelly submitted:

Ugh...I can't find this recipe on-line, so I'll have to type it out. This is from the "Whimsicalbakehoues fun to make cakes that taste as good as they look" book.

Here goes...............

Whimsical Bakehouse Chocolate Butter Cake

Grease and flour two 10 x 3" round pans. Preheat the oven to 350deg.

In a bowl, combine and whisk until there are no lumps

1cup hot coffee
1cup cocoa powder

Add and whisk until smooth

1cup cold water

On a piece of wax paper, sift together

3 cups cake flour
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt

In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks)unsalted butter
2 1/2 cups sugar

On medium speed, add slowly and cream well:

4 lg eggs
1 1/2 tsp pure vanilla extract

Add the dry ingredients alternately to the butter and egg mixture with the cocoa, mixing until smooth.

Pour 3 cups of the batter into one 10 inch pan and the remaining batter into the other 10 inch pan. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.

Yield 9 cups of batter

AND

Sylvia Weinstock's Chocolate Fudge Cake

A hint on making this fudge cake a hit: Make sure the cocoa powder mixture is at room temperature before you add it to the rest of the recipe.

2/3 cup water
3/4 cup unsweetened cocoa powder
2 tablespoons vanilla extract
1/4 cup brewed coffee
1lb (4 sticks) unsalted butter at room temp
2 1/3 cups sugar
12 large eggs
11 1/2 ounces unsweetened chocolate, melted
2 1/2 cups cake flour
1 tablepoon baking soda




1. Preheat the oven to 300 degrees. Butter two 8 x 3 inch baking pans or one 12 x 3 inch round or square pan and line with parchment.

2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder, vanilla, and coffee, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let the mixture cool to room temperature.

3. In a large bowl of an electric mixer, cream the butter on medium speed for 3 minutes. Add the sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula.

4. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is well incorporated.

5. Sift the flour and baking soda together. Reduce the mixer speed to low and add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour.

6. Pour the batter into the prepared pans and place the pans in the center of the oven. Bake for 60 to 70 minutes until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean.

This cake is dense and bakes more evenly in a slow oven.

Serves 12 - 15

Note: For a richer cake, you can substitute coffee for the 2/3 cup water




Cshell submitted:

Scott Clark Woolley Fudge Brownie Cake
http://cakecentral.com/cake-decorating-ftopic-52587-30.html

AND

Chocolate Stout Cake
http://cakecentral.com/cake_recipe-7318-0-Chocolate-Stout-Cake.html

Ahuvas submitted:
Okay I am putting forward my grandmother's chocolate cake. I have found it to be light yet sturdy.

Here it is:

Lily's Chocolate Cake

250 grams (9 ounces) margarine/butter
3 cups sugar
2 cups water
5 Tbs cocoa
1 tsp baking soda

4 eggs
3 cups self-raising flour

Bring to boil first 5 ingredients and put on a low simmer for for a minute or two. Keep a careful eye on the pot as it can very quickly rise and pour over the sides!

Let cool


Beat eggs and add to the cooled mixture. Whisk in self-raising flour. Make sure to use a whisk otherwise you will get lumps of flour. If you get lumps you can always use a stick blender to make a smooth consistency - it doesnt harm it.

Bake 350 degrees celcius for 45 minutes 1 hour or until done in the center.

Edited to add:

Artscallion submitted:
SC Woolleys Fudge Brownie Cake (book version)

13 ounces flour (3 Cups)
5 ounces cocoa (1.5 cups)
1 1/2 tsp. soda
1 tsp. salt
2 c. sugar
3/4 c. butter
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
1 1/2 cups boiling water (or coffee)

1. Preheat oven to 300°. (275° if using an electric oven)
Raise oven shelves as high as possible.
Prepare pans (grease and flour).
(General instructions at beginning of book state all recipes fill two 10 or 11 round pans for thin, non tortable layers. I'm using two 8" square pans)

2. Combine dry ingredients in mixer bowl and stir evenly.

3. Add eggs, buttermilk, butter, oil & vanilla at once and stir to mix.
Beat for two minutes, scraping bowl once.
Stir in water.

4. Pour into prepared pans up to 1 to 1 1/2" deep and bake 1 hour until firm to touch.
Cool in pan on rack for 5 minutes only.
Cover with plastic wrap and flip cake out.
Bring plastic wrap up and completely seal cake.
Cool.
Freeze.




Planet Cakes Chocolate Mud Cake

2 cups water
21 oz sugar
9 oz dark chocolate
13 oz butter unsalted
10 2/3 oz plain flour
2 oz self raising flour
1 1/2 oz cocoa powder
3 eggs lightly beaten

1. Preheat oven to 320°
2. Grease two 8 round cake pans, line base and sides with baking paper.
3. Combine water and sugar in a medium saucepan and heat until the sugar has dissolved.
4. Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir constantly until all ingredients are combined and smooth.
5. Allow the mixture to cool to room temperature.
6. Sift the flours and cocoa powder together, gently fold into the mixture.
7. Fold in eggs one at a time until smooth.
8. Pour the mixture into prepared pan.
9. Bake about 1 hour. To test insert a skewer into the cake when it comes out clean the cake is ready.
I hope I got them all. Let me know if I missed any.

You forgot my submissions, Lita...


SC Woolleys Fudge Brownie Cake (book version)

13 ounces flour (3 Cups)
5 ounces cocoa (1.5 cups)
1 1/2 tsp. soda
1 tsp. salt
2 c. sugar
3/4 c. butter
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
1 1/2 cups boiling water (or coffee)

1.  Preheat oven to 300°. (275° if using an electric oven)
Raise oven shelves as high as possible.
Prepare pans (grease and flour).
(General instructions at beginning of book state all recipes fill two 10 or 11 round pans for thin, non tortable layers. I'm using two 8" square pans)

2.  Combine dry ingredients in mixer bowl and stir evenly.

3.  Add eggs, buttermilk, butter, oil & vanilla at once and stir to mix.
Beat for two minutes, scraping bowl once.
Stir in water.

4.  Pour into prepared pans up to 1 to 1 1/2" deep and bake 1 hour until firm to touch.
Cool in pan on rack for 5 minutes only.
Cover with plastic wrap and flip cake out.
Bring plastic wrap up and completely seal cake.
Cool.
Freeze.




Planet Cakes Chocolate Mud Cake

2 cups water
21 oz sugar
9 oz dark chocolate
13 oz butter unsalted
10 2/3 oz plain flour
2 oz self raising flour
1 1/2 oz cocoa powder
3 eggs lightly beaten

1.  Preheat oven to 320°
2.  Grease two 8 round cake pans, line base and sides with baking paper.
3.  Combine water and sugar in a medium saucepan and heat until the sugar has dissolved.
4.  Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir constantly until all ingredients are combined and smooth.
5.  Allow the mixture to cool to room temperature.
6.  Sift the flours and cocoa powder together, gently fold into the mixture.
7.  Fold in eggs one at a time until smooth.
8.  Pour the mixture into prepared pan.
9.  Bake about 1 hour. To test insert a skewer into the cake when it comes out clean the cake is ready.

Sorry about that, Artscallion. I saw them in the list but didn't see where they were written out. I'm getting old...my eyes are going bad . I edited them into the post.

I think that I am going to try the following recipes for the chocolate cake scratch-off:

Toba Garrett's Chocolate Fudge Cake
Planet Cake Chocolate Mud Cake
Sylvia Weinstock's Chocolate Fudge Cake

This was a really hard decision...I wish I could try them all...I probably will (eventually)

artscallion, have you tried the mud cake? I wanted to know what the texture is. My hubby will choose what recipe we'll make and he's very specific about what kind of cake he wants. I'm gonna "guide" him.

oh please let me know when you've tasted it. I've always wanted to try a mud cake. thanks!

I was going to post my Aunt Florrie's Chocolate Cake and the recipe has gone missing. Mom is on vacation, so no chance of getting it till she gets back. I will have to wait for the next round of chocolate cakes. Oh well, there's always next time, I hope.

Have a great weekend all!

I just wanted to tell you that I dont think the planet cake instructions are right. According to the same recipe on thier website you need to cook it 2-21/2 hours and not 1 hour as specified in this thread.

side note....I followed the incorrect recipe in my test the other day and tested it after one hour. The toothpick came out completely clean and the cake seemed completely set. We'll see what it looks like when I thaw and cut it.

I just made the Planet Cake mud cake and it took me over two hours. Even at 160 degrees celcius it had an very high dome that cracked a lot. It was as if the cake only rose in the centre and not the outside.

Here is the recipe from thier website http://www.planetcake.com.au/courses/library/mudcake.php

It was almost like a giant brownie - the top was deliciously crunchy. I put it in the freezer because I dont plan on eating it straight away but I did keep all the scraps from the dome for tasting. it tastes delicious so far but I dont think I would use it as a cake for serving since I lost half of it levelling the top - The crack was there almost from the beginning so I dont think I over baked it because I kept a close eye on it.

ahuvas thanks for posting that! that's too bad about the dome. it looks pretty big too.

artscallion, i am dying to find out about your cake.

Can't wait to do this!! I followed every page of the last scratch off. I am going to bake

Black Magic Cake
Sylvia Weinstock Chocolate Fudge Cake

I am a chocoholic for sure. My ex has said that if he was made of chocolate we would still be married!

I just need to know how to post a picture, never done that before, but baking is something I can do in my sleep!!

Well I'm going to be baking the recipe I submitted Tuesday so I will be signing up for that one.

I will also try out the Fudge Brownie cake by SCW (book)

Sorry for being so indecisive but I'm going to change one my selections. I'd like to sample:

Black Magic Cake (instead of Planet Cake's Chocolate Mud Cake)
Sylvia Weinstock's Chocolate Fudge Cake
Toba Garrett's Chocolate Cake.