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@#$%*! Chocolate cake - Page 2

post #16 of 40
Thanks!

Erin
post #17 of 40
Mbranko, it looks like it is only in HC, although the all-American Chocolate buttercake recipe looks really similar except it doesn't have 2TBSP of oil added with the chocolate and butter.
post #18 of 40
FromScratchSF, I love your recipe for white cake. Can it be doubled? And thank you for all the explications for the ingredients. I started out scratch baking years and years ago, but never knew the science behind it.
post #19 of 40
Quote:
Originally Posted by MartiW

FromScratchSF, I love your recipe for white cake. Can it be doubled? And thank you for all the explications for the ingredients. I started out scratch baking years and years ago, but never knew the science behind it.



Yes, you should be able to scale it to make as much or as little batter as you need without needing to make any adjustments.
post #20 of 40
Thank you with this recipe. I now feel confident to offer scratch cakes. By the way the first time I made it I did a coconut cake it was out of this world!
post #21 of 40
Quote:
Originally Posted by Pam1976

Try Beatty's Chocolate Cake! I love it! It doesn't sink, can hold up to fodant and it so moist and delish!!

http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0



This is the same as the hersheys recipe....
post #22 of 40
Quote:
Originally Posted by fcakes

Quote:
Originally Posted by Pam1976

Try Beatty's Chocolate Cake! I love it! It doesn't sink, can hold up to fodant and it so moist and delish!!

http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0



This is the same as the hersheys recipe....



LOL!!!! HAHAHAHAHAHA this is why I despise most celebrity chefs. They just about never write their own recipes, and this is particularly amusing that there is a copyright at the top of the website. LOL, Copyrighting the Hershey's recipe with no mention that the recipe is Hershey's. Priceless.
post #23 of 40
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by fcakes

Quote:
Originally Posted by Pam1976

Try Beatty's Chocolate Cake! I love it! It doesn't sink, can hold up to fodant and it so moist and delish!!

http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0



This is the same as the hersheys recipe....



LOL!!!! HAHAHAHAHAHA this is why I despise most celebrity chefs. They just about never write their own recipes, and this is particularly amusing that there is a copyright at the top of the website. LOL, Copyrighting the Hershey's recipe with no mention that the recipe is Hershey's. Priceless.



the only tweaks she made look like increasing the baking soda to 2 tsp, reducing the baking powder to 1 tsp and using 1 cup buttermilk instead of 1 cup milk....
post #24 of 40
I'm going to throw another recipe into the mix. Planet Cake's Chocolate Mud Cake is AWESOME!
Tina

If you don't go after what you want, you'll never have it. If you don't ask, the answer is always no. If you don't step forward, you're always in the same place. ~Nora Roberts
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Tina

If you don't go after what you want, you'll never have it. If you don't ask, the answer is always no. If you don't step forward, you're always in the same place. ~Nora Roberts
Reply
post #25 of 40
I came across this cake recipe when I was searching for a S'Mores cake recipe and I have this saved as my default scratch chocolate cake recipe. I'm new to scratch baking and have not run into an issue with how it turns out.

http://www.heatherchristo.com/cooks/2011/03/01/smores-cake/

Dark Chocolate Cake
2 cups boiling water
1 cup dark unsweetened cocoa powder
1 cup soft unsalted butter
2-1/4 cup white sugar
4 large eggs
1 Tbs vanilla
2-3/4 cups AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees.
Put the coco powder in a small bowl, and pour the boiling water on top of it.
Whisk the water and coco together until smooth, and then set aside until cooled.
In a mixing bowl or standing mixer, beat the butter and sugar together until pale and fluffy.
Add the vanilla and the eggs one at a time until they completely combined.
Sift all of the dry ingredients together.
Gently add half of the dry ingredients to the batter and half of the chocolate. Mix to combine.
Repeat with the remaining ingredients and mix into a smooth batter.
Divide the batter evenly between the three pans. Two of them, gently spread over the graham crust.
Bake the cake layers about 25 minutes, but keep a close eye on them because every cake is different.
Let the cake layers cool.
*** Note. I cooked the two graham-chocolate layers with an even cake layers strip around them so that they would

turn out more flat. The third cake layer I left alone because I wanted it to puff up and be domed for the top of the cake
post #26 of 40

I too have just now made this same Toba cake.  I should have trusted all the reviews that stated it fell apart.  It completely fell apart. 

 

And I also didn't think it tasted all that great.  Not chocolate-y enough.
 

post #27 of 40
I've made the Hershey's chocolate cake once and liked it a lot. My MIL also uses it, she recommended it to me actually. I'm using it this weekend for cupcakes. But I will try some of these other recipes over time.

RedInLove

 

CLASSES:

Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

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RedInLove

 

CLASSES:

Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

Reply
post #28 of 40

The one time I made the Hershey's Cake was a disaster, but it made delicious cake balls. 

 

I am still looking for a chocolate cake recipe I love, I make David Lebovitz's Devils Food Cake but it doesn't stay fresh very long and sometimes I want something sweeter. 

elsewhere.
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elsewhere.
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post #29 of 40
Quote:
Originally Posted by BuffytheBakingSlayer View Post

I too have just now made this same Toba cake.  I should have trusted all the reviews that stated it fell apart.  It completely fell apart. 

 

And I also didn't think it tasted all that great.  Not chocolate-y enough.
 

 

 

oh really? i love toba's choc cake!

 

and colette's is great and i've never had scott clark woolley's choc cake but i've heard wonderful things about it

 

then i saw these cupcakes on this blog and made them

 

ooohhhh verrrry verrry good--dream about 'em at night good ;)

 

http://lickthebowlgood.blogspot.com/2012/10/a-classic-recipe-with-twist.html

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #30 of 40

My favorite recipe and very consistant, hard to mess up 

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