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What's the best chocolate cake? - Page 2

post #16 of 20

Cake Mix Doctor's Buttermilk Devil's Food Cake is my favorite.  It's the moistest chocolate cake I've ever eaten.  I have people ask me all the time what I put in it to make it so moist. 


1 Devil's Food cake mix (I use Betty Crocker)

3 T unsweetened cocoa powder

1 1/2 cups buttermilk

1/2 cup oil

3 eggs

1 tsp vanilla

I bake at 325.


I do 1.5 of this recipe for two 8 inch pans or one 9x13 sheet pan.

post #17 of 20

I make all scratch cakes.  I've searched for a year for the right chocolate cake recipe, and this one if my favorite:


I use 1 cup of buttermilk (I curdle my milk with vinegar), and 1 cup of coffee instead of using water.


The recipe makes up a lot of cupcakes (36 or so)  and is easily halved when needed.  The batter is thin, but it bakes up beautifully and gives a nice dome to my cupcakes.  It's also delicious in cake form, but it's not a dense cake.  I don't know if it would be good to decorate with. 


Before I found the one above, I liked this one:


It is good, but my cupcakes were always flat and they didn't bake up pretty.  Taste was good, but I I don't think it had enough baking soda in it. 

post #18 of 20

I have 2 favorite chocolate cake recipes.  They both have a rich chocolate taste, and a light, not dense texture.  One is the double chocolate cake posted by scoobam above.  (the epicurious link).  the other is the deluxe devil's food cake on the softasilk cake box.  The double chocolate cake is slightly fudgier, but the softasilk recipe has fewer ingredients and is quick to mix up. I go back and forth between the two.   The softasilk recipe is readily available on the internet, so I hope it is OK to post it here.  Both are excellent, and have so far been very reliable for me.  






Source:  Softasilk


Notes:  3  9” layers

1.5 times for 11 x 15 pan





2 cups sugar

2 sticks (8 ounces) softened butter

1 teaspoon vanilla extract

¾ teaspoon almond extract

2 large eggs

2 ½ cups sifted cake flour

1 cup special dark Hershey’s cocoa

2 teaspoons baking soda

½ teaspoon salt

2 ¼ cups buttermilk room temperature



Heat oven to 325 degrees and prepare pans.

Beat sugar, butter, and extracts for several minutes until light and fluffy.  Beat in the eggs one at a time, mixing approximately 20 seconds after each until well incorporated. Whisk together the flour, cocoa, baking soda and salt.  Beginning and ending with the dry ingredients, add the flour mixture to the butter mixture in 3 batches, alternating with two additions of the buttermilk.  Mix an additional one minute.  Pour into prepared pans and bake the cakes for 25 to 30 minutes, until springy and a tester comes out clean.

I'd rather be baking!
I'd rather be baking!
post #19 of 20

For a really rich chocolate mud cake I love the recipe in "The Essential Guide to Cake Decorating" by Murdoch Books. (Fabulous book) If you Google the name of the book and "chocolate mud cake" you  will find the recipe, together with the quantities for various shapes and sizes.

It's easier to ask forgiveness than to ask permission.
It's easier to ask forgiveness than to ask permission.
post #20 of 20

i use same as redsox girl but put in a dash of cinnamon, people love it!

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