Okay, I make most of my cakes by doctoring mixes. I have a few good recipes for scratch cakes, but I have yet to find a chocolate one I really love. I like my chocolate cakes to be very moist, fluffy and rich in chocolate flavor. Does anyone have one they use.

I just got an order from a diabetic man and can't use a boxed cake since it has sugar. I have succesfully substituted Splenda and a few other ingredients to get sugar free cakes before, but I need a good recipe to start with for chocolate cake. Any help would be appreciated!

bumping, I really need a good recipe!

I like the Texas Sheet Cake in the recipe section. I use Hershey's Special Dark cocoa with it, and it is really, really rich and dark. I like the texture. And it's certainly and easy cake to do.

Euphoria, I don't know of any good chocolate cake recipes with Splenda. Have you checked the Splenda, SweetNLow or Diabetic recipe websites? They may have something that would suit what you need. I use DH Dark Chocolate Cake Mix with a liberal sprinkling of semi-sweet chocolate chips in the batter. I also always use chocolate buttercream to frost it and I always get RAVE reviews! Of course, this one isn't diabetic friendly

have you used the one on the back of the hersey coco can? this is a really moist cake and taste alot like Devils food.

I have adapted recipes to make them diabetic before. You just take a normal cake recipe and substitute splenda for teh sugar add some extra baking soda and some dried milk powder. You can also spray the top of your batter with pam to get it to brown if you want. But I can't use a cake mix because the sugar is already in there.

I usually use the diabetic icing from this site and use a chocoalte pudding mix and cocoa powder to make it chocoalte. For the filling I am going to use a sugar free chocoalte mousse recipe I just came up with. So all I need is a good chocolate cake to adapt the recipe from.

Thanks for the ideas! I will have to check out the TExas sheet cake and the hersheys cocoa recipe!

In my opinion no Chocolate Cake recipe can beat the one I found. Everyone I have ever given it to has said it is the best chocolate cake they have ever eaten (no lie). It's listed on here as "Chocolate Layer Cake" and to combine it with "Bittersweet Chocolate Frosting" is the absolutely best. I'll post both links for ya. I'm telling ya... You'll have lots of friends after serving this cake!!!

http://www.cakecentral.com/cake_recipe-2095-Chocolate-Layer-Cake.html

http://www.cakecentral.com/cake_recipe-2109-0-Bittersweet-Chocolate-Frosting.html

Lazy_Susan

Hi

This is a good one:

http://www.recipeland.com/recipe/41694/


Or this one:


Flourless Chocolate Cake (Diabetic)

6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 large egg yolk

Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla extract
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
Makes 12 servings



Rich Chocolate Glaze

1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful
Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®
Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.

Just wanted to update. I used Lazy_Susans recipe suggestion! Thank you Lazy_Susan for a great recipe. This recipe worked wonderfully for a sugar free cake! The sugar is added with the dry ingredients, so there is no creaming the sugar and butter together, which is always the problem with Splenda. So I subbed Splenda for the sugar and a good sugar free chocolate bar for the chocolate. It came out awesome! By far the best sugar free cake I have ever tasted. I bet the sugar version is really yummy too! But the recipe works so well for sugar free that I will be using this from now on for all my diabetic friends and family! And it is really yummy with the diabetic icing on this site. I just used chocolate pudding instead of vanilla and added 1/4 C cocoa to the icing, it was outstanding!