I'm looking for a moist, heavy, rich chocolate cake recipe... nothing light and airy, really dense.

Anyone have one?

Thanks!

This one is really good. It doesn't rise much so be mindful of that when filling your pans.

http://www.cakecentral.com/cake_recipe-2107-Dark-Chocolate-Mudcake.html

The Amazing Chocolate WASC cake from the site is just that. AMAZING!
Be sure you follow her tips to the tee.

I was just looking at the WASC choc cake recipe, can you tell me if the instant coffee gives it a coffee taste? If it does not give the cake a coffee taste then what is the purpose of the instant coffee? Thanks

I dont even have coffee in our house so I double the vanilla and this recipe allways gets raves.

I CANNOT find this cake mix ANYWHERE! Has anyone tried another one and gotten the same yummy results?

I can't even remember where I got this recipe, but it's good. It's nearly as dense as a brownie. It has a tendency to sink in the middle, so use bake-even strips and a flower name in the middle and that'll help.

INSANELY GOOD CHOCOLATE CAKE (that's what I named it)

3 ounces semisweet chocolate (I use chocolate chips)
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

Two 10- by 2-inch round cake pans

Preparation to make cake layers:
Preheat oven to 300°F and grease pans. Grease and flour pans, on 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.

Thanks for the recipe...

The cake mix I cant find is actually the dincan hines fudge one that is talked about in the chocolate WASC recipe... sorry

I cant believe you cant find the DH mix. It is in every Walmart and grocery store I hae eve been in. It is Call "Dark Chocolate Fudge Cake". Seriously, it is very common. If you cannot find it us a devils food and it will be yummy also.

If you want a truly DENSE chocolate cake, try making a chocolate stout cake. I believe thre is a recipe for it on Epicurious, but if you search it on google you'll likely find it. You put in almost a can of Guiness (or other stout beer), which you don't taste at all in the final cake, but I have made this cake a couple of times, and it is way heavy and dense. However, it's nice tasting and not too rich.