I am looking for a scratch dark chocolate cake recipe that makes a moist, rich dense cake. I found a recipe that I loved like this a long time ago, but I have since lost it and would like to find another one.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

This is an excellent dark chocolate cake.. moist and dense and very chocolatey.

Hi

This is the best dark choc cake I have ever had, it's rich, moist and dense, it makes A LOT of batter, the recipe is easily halved.

http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105

The double chocolate layer cake IS awesome...very dense, moist and delish...was a big hit at a painter's meeting last week with twinkee filling and bc. Hubby could only eat a small slice it is so rich...

I did have a problem with it sticking to my pans with just my regular bakers grease formula...you may want to line the bottom of your pans with parchment or with wax paper as the recipe suggests...

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

I am going to try the other recipe too, thanks for posting it!

I have to agree with everyone. This is my main chocolate cake recipe. The only negative...it's hard to carve so I use a different recipe for carving.

OK anyone who's seen me around here knows I can't resist chiming in with a vote for the "tweaked" Fidge Brownie cake as posted here http://www.cakecentral.com/cake-decorating-ftopic-52587-30.html (it's at the top of p3). Ignore the part about it cracking and doming, that was taken from the site where I found the recipe but I haven't had that problem. It makes great cupcakes too.

I've made the double chocolate layer cake, the darn good chocolate cake, the hershey's perfectly chocolate cake, and who knows which others, and IMO this one is the darkest, richest, most chocolatey I've ever had and is my 100% go-to chocolate cake. It has turned me into a chocolate cake snob: at this point I've yet to find a bakery chocolate cake that I like better, so I don't even bother ordering chocolate cake when I'm out. (Fancy restaurants and soufflés not included.)

I haven't tried the chocolate stout cake tania9 posted but have seen others here recommend it. At this point though, the FBC is SO good I have stopped looking for better, I just don't see how it can get any better . As always though, we all have different tastes! Interestingly enough even the original reviewers of that cake couldn't come to a consensus about which they preferred, the FBC or the DCL cake. So try them both!

The recipe on the Hersheys cocoa container is soooooo very rich and dense and so moist you have to dry your hands after handling it.

Well I must admit I don't have a ton of experience trying lots of different recipes, but if you have a food scale then I have a really good chocolate cake recipe that has become my go-to, no fail recipe. The last few times I made it I tried the dishtowel trick from the Wanna Know a Secret thread and not only does it save cake, but it makes it even a tiny bit more dense - great for stacked cakes. It's not my recipe so I don't want to post it here, but if you PM me with your email address I can send it to you as a Word attachment.

Here are a couple of topics you might want to check out. Also, using a dark cocoa & coffee instead of water gives a richer taste.

http://www.cakecentral.com/cake-decorating-ftopict-602014.html

http://www.cakecentral.com/cake-decorating-ftopict-607324.html

http://forums.egullet.org/index.php?showtopic=41144 --the recipe for Scott Woolley's cake is about 1/3 the way down. I haven't tried it, but read a lot of good reviews & raves

Ceshell, how much batter does the FBC make? Have you successfully doubled it & halved it? I would like to try it, but not a 10"---my waistline doesn't need that much cake

For me the SWC cake, as adapted by the egulleters, makes 2 9" rounds as well as about...oh drats I forget how many cupcakes. 6? 8? 10? I really don't recall, but there IS overage. I fraction the recipe all of the time with no poor results. I usually 1/3 it since it has three eggs but I am not afraid to halve an egg . I can't double it because my mixer isn't big enough.

When I make 2 9" rounds I freeze the cupcakes and save them for snack attacks . I used to only ice this cake in vanilla IMBC because it's sooo rich, I felt it needed something light to balance it. Then I dared to try it with ganache *insert drool noises*. I admit though, that was a little over-the-top for a lot of people! They loved it but they could only eat a sliver. So I gladly took the leftovers home LOL.

I just wanted to chime in and say that I have tried the recipe that ceshell recommended - the adapted Fudge Brownie Cake and it is now my families favorite cake (chocolate cake is all they ever ask for). It is rich, moist, dense...mmmm

I have also baked the Double Chocolate Layer Cake which is delish as well but I will only be baking the Fudge Brownie Cake in my house.

I hate it when threads like these pop up, it makes me want to go and bake that cake for myself!

I've been resisting the temptation all morning too!!! LOL

Does the texture change at all when you freeze it?

Thanks for recommending it.

So much for my diet~again!!

Thanks for the great links!

I second the chocolate stout cake that tania9 linked. I posted it here on CC a while back just so all of my recipes could be in one place! The Guinness just gives it that extra kick that makes it taste to rich and dark chocolatey (similar to what coffee does). And it is so dense and fudgey, it almost seems like a cross between cake and brownie in texture.

When I made 3/4 of the recipe (the product of 1 bottle of Guinness), it made a full and perfect 8" square cake.

Here's another vote for the Double Chocolate Cake on Epicurious.com. It is the only chocolate cake I make anymore. I don't use expensive chocolate, so I can only imagine how good it would be if I put out the extra money. I use cooking spray and line the bottom of the pans with parchment paper and have never had it stick at all. Beware ... the recipe says to cool it in the pan and I have had cakes fall apart because I tried to take them out while they were still warm.

The ganache (same recipe) is very good too!

I'm supposed to do a dark chocolate cake with raspberry filling. Does anyone have a suggestion for the icing? I thought about ganache, but do you pour it directly over the cake or do you frost it first?

Ohk, I supose to be doing homework. Chocolate cake Ummm. I need to bake something.

I've done it both ways, but I find that the cake and ganache are both so rich that I need something in between to cut it a little bit. Any kind of icing is good with this cake - buttercream, chocolate buttercream, creamcheese ... Sometimes I just drizzle the ganache down the sides, but it makes a beautiful cake when it is completely covered. Raspberry filling with this chocolate cake - YUM!!

That's okay, majormichel. I'm at work!!

I agree with mbt4955 - you can "lighten up" a dark chocolate cake by using IMBC/SMBC or a whipped icing, or you can go full-bore chocolate with ganache. I prefer to whip my ganache and spread it on, it spreads like icing. Raspberry filling is GREAT. I prefer the freshly made kind (frozen raspberries, sugar and cornstarch) rather than using preserves but I'd bet seedless jam would be good too. Either mixed into a buttercream or used straight up. Cream cheese icing is a great suggestion too, the FBC was GREAT with cream cheese icing!

Oooh, rapsberry cream cheese icing (or filling). I love raspberry jam w/ chocolate cake. I would suggest a thin layer of icing on the cake (top & bottom of what would touch the filling) so it won't soak in to the cake. Txkat has a wonderful & simple blender ganache. I spread it on, but I'm wanting to say it can be poured on.

I just tried the SCW cake & I must say I love it! I made 1/3 of the recipe & made one 6 x3" & a 4" about 1" high. I poured the 6" about 1/2 full & I was surprised b/c it rose beautifully. The 4" didn't crack, but the 6" did--it could have been from me opening the oven though?. It didn't dome, but had a slightly rounded top. I let the 4" cool unwrapped & wrapped the 6". What a good flavor & it was just good. may try it w/ dark cocoa next time.

Glad you liked it dandelion! What cocoa did you use? I always use Callebaut. I know brand can make a difference. I used to use Hershey's all the time, then the first time I opened a bag of Callebaut cocoa I nearly fainted, the aroma was so fresh and wondrous. I think I STILL have my leftover Hershey's in the cabinet, from 3 years ago!