chilz822 Posted 23 Aug 2009 , 5:53pm
post #1 of

I've done variations on the WASC (choc chips, belgian truffle creamer, coffee, etc) chocolate cake and they were wonderful! I'm looking though for the most chocolatey cake ever... I want to cover it in choc buttercream and choc ganache. I'm looking for something that's the chocolate lovers dream!

Any ideas?

42 replies
prterrell Posted 23 Aug 2009 , 7:21pm
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I make a chocolate overload that is just to die for. It is 2 layers of dark chocolate devil's food with a layer of brownie in between, filled with dark chocolate sour cream ganache and iced in chocolate IMBC and then topped with more of the ganache.

icer101 Posted 23 Aug 2009 , 7:35pm
post #3 of

hello prterrell.. would you share your chocolate overload.. sounds wonderful..

FlourPots Posted 23 Aug 2009 , 7:56pm
post #4 of
Quote:
Originally Posted by prterrell

I make a chocolate overload that is just to die for. It is 2 layers of dark chocolate devil's food with a layer of brownie in between, filled with dark chocolate sour cream ganache and iced in chocolate IMBC and then topped with more of the ganache.




I'm curious about your brownie layer. I tried it recently using my favorite mix (Ghiardelli Ultimate Fudge brownies), but after 3 attempts I gave up. It just would not cook correctly in an 8" round. I was afraid people would think it was raw chocolate cake.
The plus side is that I now have 3 packets of the DELICIOUS ganache-like icing that comes in each box.

So...any info on your brownies would be greatly appreciated.

monizcel Posted 23 Aug 2009 , 8:11pm
post #5 of

prterrell- would you would be willing to share your recipe? It sounds divine. You can PM me if you don't want to post the recipe here.

floophs Posted 23 Aug 2009 , 8:19pm
post #6 of

OK, let me wipe the drool from my chin. That sounds SO divine! icon_eek.gif I'm hoping you share your recipe with us chocolate lovers.

Gretta Posted 23 Aug 2009 , 8:20pm
post #7 of

Whenever I am going for chocolate overload, I replace some of my liguid ingredient with brewed coffee. It really enhances the chocolate flavor, imho.

luv2cake Posted 23 Aug 2009 , 8:51pm
post #8 of

This recipe is incredible and so easy. It's called "Too Much Chocolate Cake." It's worth a shot...it's a family favorite of ours for sure!

http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

FlourPots Posted 23 Aug 2009 , 9:21pm
post #9 of

luv2cake...do you make it in a bundt pan as the recipe states?

luv2cake Posted 23 Aug 2009 , 9:35pm

The first time I made it in a bundt pan, but I have used it a few times in regular cake pans that I later used in my stacked, decorated cakes. So it works either way!

1nanette Posted 23 Aug 2009 , 9:56pm

the Hershey Cooca can has a recipe on it for the best ever chocolate cake and it is so good.

FlourPots Posted 23 Aug 2009 , 10:01pm
Quote:
Originally Posted by luv2cake

The first time I made it in a bundt pan, but I have used it a few times in regular cake pans that I later used in my stacked, decorated cakes. So it works either way!




Good to know...thanks.

chilz822 Posted 23 Aug 2009 , 11:34pm

*drool*... I didn't think of baking a brownie layer!

icer101 Posted 23 Aug 2009 , 11:55pm

prterrell.... has left the building. . ha!! please come back and please share this incredible recipe of yours..

Darth_Aerdna Posted 23 Aug 2009 , 11:58pm

I haven't tried the "too much CHocolate Cake" recipe, but I can second that Hershey's "Perfectly Chocloate" Chocolate cake is incredible!

chilz822 Posted 24 Aug 2009 , 12:02am

Tell me more about the Hershey's version... I read a thread a while back where everyone was complaining about it sticking so badly...

Is it moist, gooey, and chocolate-syrupy?
Mmmmmmm

icon_biggrin.gif

Darth_Aerdna Posted 24 Aug 2009 , 12:12am

I've never had a problem with it sticking at all. I just grease my pans well with a mix of crisco and flour. There is a regular hershey's cocoa version and dark chocloate version that I havn't tried yet. I find that the Hershey's recipe also dosn't dry out like other scratch recipes that I have tried.

Narie Posted 24 Aug 2009 , 1:00am

I like Hershey's Black Magic Cake; it uses hot coffee. Grease, flour and line your pans with parchement paper. Zero sticking issues. I love this one with vanilla butter cream, but I have made it with chocolate. Ganache over that would be impressive.

prterrell Posted 24 Aug 2009 , 3:27am

Sorry, I am no longer giving out new recipes as I am putting together a cookbook. icon_smile.gif

FlourPots Posted 24 Aug 2009 , 12:29pm

Can you tell me if your brownie layer was from a mix or scratch??

Rexy Posted 24 Aug 2009 , 12:47pm

I also use the Hershey's recipe on the cocoa can. To avoid the sticking issue, just be sure to cool on a rack rather than in the pan. I also use it for my "Death by Chocolate" cake, filled with whipped ganache, covered in chocolate buttercream and THEN chocolate curls!

ddaigle Posted 24 Aug 2009 , 1:10pm

I made a 3-Layer cake consisting of 2 layers of WASC dark chocolate fudge cake using coffee as my liquid with a center layer of chocolate cheesecake, covered in chocolate amaretto ganache, surrounded by chocolate fudge pirouettes, topped with chocolate covered strawberries. Call the doctor!!! The pic is on page 2 in my gallery.

Brenda0217 Posted 24 Aug 2009 , 1:10pm

I love the Hershey's Classic one too, and Prterrell, I will be waiting for that cookbook of yours . LOL...just let me know when.

Jaimelt76 Posted 24 Aug 2009 , 1:10pm

This is a really good chocolate cake too. This is my most requested flavor.

http://cakecentral.com/cake_recipe-2163-71-Darn-Good-Chocolate-Cake.html

Sweet-Treats Posted 24 Aug 2009 , 1:37pm

I love the Hersheys from the can too..delicious!

mysonshines Posted 24 Aug 2009 , 1:49pm

The hershey's chocolate cake (with coffee instead of boiling water) is my staple chocolate recipe as well. It is very moist and will be sticky if you forget to flour after greasing the pan.

renee2007 Posted 24 Aug 2009 , 2:00pm

I have done a brownie layer and I just used a box mix and baked in a 9x13 pan. after it cooled, I used the pan to cut out the correct size( I used a 8 inch round). hope that helps. icon_smile.gif

susanscakecreations Posted 24 Aug 2009 , 2:10pm
Quote:
Originally Posted by renee2007

I have done a brownie layer and I just used a box mix and baked in a 9x13 pan. after it cooled, I used the pan to cut out the correct size( I used a 8 inch round). hope that helps. icon_smile.gif




Duh icon_surprised.gif *hitting self in head* sometimes the answer is so simple!!!!!!!!!!
Thanks, Renee!!!!!!!

renee2007 Posted 24 Aug 2009 , 3:36pm

your welcomeicon_smile.gif. I made a chocolate cake and put a layer of macsmoms chocolate truffle filling, then the brownie, then another layer of truffle filling, it is sooo good.....yummyicon_smile.gifthumbs_up.gif

icer101 Posted 24 Aug 2009 , 3:47pm

all of your recipes sound delicious. i will be trying all of these... since you all are so happy with what you make..

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