Hi all,

On my never-ending quest to improve on my baking skills, I'd like to try out a number of different chocolate cake recipes to find my favorite.

In the past I was using Hershey's Chocolate cake recipe, but I didn't love it, so I switched to RLB's Chocolate layer cake which was much better, but still not quite what I was looking for.

I'd love to hear what recipes you use as your go-to chocolate cake.

Thanks for your help!

1 Box Duncan Heins dark chocolate fudge cake mix
1 C flour and 3 Tbs cocoa sifted together
1 C sugar
1 C salted butter, softened
4 eggs
1 C strong coffee
1 tsp vanilla
1 small box chocolate pudding

I just dump it all in the mixer and go. I've tried fully homemade recipes, but I still like this the best.

Sorry, I should have specified that I was looking for scratch recipes. Thank you though! I used to use that recipe as well and I agree it tastes great!

Ok here's the recipe we used in pastry school. Ive made it a few times and its excellent every. single. time.
Choc Fudge Cake
Gran Sugar 1lb 12 oz
Cake Flour 1lb 4 1/2 oz
High Ratio Shortening 12 1/2 oz
Salt 1/2 oz
Baking Soda 3/4 oz
Cocoa Pulver (powder) 3 oz
Buttermilk #1 1lb 1/2 oz


Eggs whole 14 1/2 oz
Buttermilk #2 12 1/2 oz
Vanilla 3/4 oz

Mix 1st eight ingredients in mixer with paddle on speed 2 for approx 6 min or until smooth.
Blend the eggs, buttermilk #2 and vanilla; add to the creamed mixture in 3 parts, scraping well after each part.
350 degree oven til cake springs back.
i hope you try it and love it!!

Thank you! I will definitely try this recipe. Just a quick question, do you think I could sub butter in place of the shortening?

I couldnt say, ive never tried it. Ive always used the hi ratio shortening. If you do try it, let me know how it goes lol

Hersey's Black Magic Cake recipe is a hit. It is not a "carving" cake recipe though, but is a delicious cake.

atudor4 I would like to try this recipe also. ? I guess the cocoa pulver is just cocoa powder but 3oz. doesn't seem like enough for the rest of the ingredients. Just wondering because my scratch chocolate cake has at least 8oz. with less of the other ingredients.

My all time favorite is the Whimsical Bakehouse Chocolate cake. It also has one cup of strong coffee in it. It makes a very tender dark cake.

WASC

Hi atudor4. I want to try this recipe. Can you please give measurements in cups and tablespoons if possible? Thanks. Kathy

I would love to try it but I'm confused about the two buttermilks. Please explain!!!

Hi atudor4, so I made your chocolate cake recipe today. I realy like it but I did add a little more cocoa pd. The batter was yummy,the cake had a good taste and texture, dense enough for a wedding cake, it also rose well in the pan.
I would love to know if you have a white cake recipe from pastry school that calls for high ratio shortening also. Would you be will to share that? Thanks so much. I would love to try it!

Yay! I'm so glad it worked for you. It's my fav. I do have a white cake recipe and I'd love to share!!
12oz cake flour
.75oz baking powder
.25oz salt
6oz high ratio shortening
15oz sugar
6oz skim milk
.18oz vanilla ext
.09oz almond ext
6oz skim milk
8oz egg whites
Like the choc fudge cake, you add the 1st 8 ingredients then combine liquids & add alternately to batter.
I've not made this yet so please let me know how it turns out. I do have another one from my teacher(recipe above is from my text book).

Hi atudor4. What textbook is the chocolate cake recipe from? Also what size pans should be use. Thanks for your help.

Thanks aturdor4! Can't wait to try the white cake recipe! I will get back with you!

[quote="Kathy107"]Hi atudor4. What textbook is the chocolate cake recipe from? Also what size pans should be use. Thanks for your help.[/quote

Professional Baking 5th addition
Theres a chart in it about pan sizes, baking temps & scaling batter for diff size pans.

Try nati's dark choc mud cake it is really nice and I have made it lots everyone always comments on how nice it is and is easy too it is on her website how 2 cakes

Thanks for the recipes!

I have a similar recipe for a white cake.  Do you know if this one will be sturdy enough for a three tiered cake.  I know I have to stack it with structure, but I just want to make sure it will not fall appart under the fondant?

Sincerely,

Rolly Polly!!!!

Question... What is High Ratio Shortening?

AI like the flavor of adding coffee to the cake, but does it keep the caffeine when you cook it? It do a lot of kid cakes and want to know.