Choc. Cake

Baking By CakeDrParker Updated 31 Aug 2007 , 4:48pm by zubia

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CakeDrParker Posted 31 Aug 2007 , 5:05am
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Hi everyone,

Does anyone have a great recipe for Choc. cake. If so would you share. I am making a wedding cake for the 8th of Sept. and would like one of the tiers to be choc. ........a good choc. Thanks in advance for any help you all can be.

Dr. Parker

8 replies
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JanH Posted 31 Aug 2007 , 5:09am
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You could try txkat's Double Chocolate Cake:

http://forum.cakecentral.com/cake-decorating-ftopict-180561-.html

HTH

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alanahodgson Posted 31 Aug 2007 , 1:45pm
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I use this same recipe (got it from epicurious.com). It makes a very rich dark moist cake. Its fabulous.

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Brickflor Posted 31 Aug 2007 , 3:02pm
post #4 of 9

I love the one on the back of the Hershey Cocoa box, I used it this summer for their Cocoa contest at a local fair and won first place! It's very very moist and goes well with both chocolate bc and vanilla.

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snarkybaker Posted 31 Aug 2007 , 4:29pm
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The double chocolate cake recipe is a great one. When I use it for layering, make sure not to bake it in three inch pans. It doesn't like it.

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RRGibson Posted 31 Aug 2007 , 4:37pm
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Toba Garrett's chocolate fudge cake is delicious and I also like Martha Stewart's one bowl devil's food cake recipe.

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zubia Posted 31 Aug 2007 , 4:39pm
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Quote:
Originally Posted by txkat

The double chocolate cake recipe is a great one. When I use it for layering, make sure not to bake it in three inch pans. It doesn't like it.




I am going to try your recipe today ,looks really GOOD.can I carve it with out major problems
Thanks

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snarkybaker Posted 31 Aug 2007 , 4:46pm
post #8 of 9

If you want to carve it, toughen the cake up a bit. You can either add 1 T. per cup of flour of Signature Secrets ( from King Arthur Flour) or put a box of instant pudding in with the dry ingredients.

This is a serously moist cake so put it in the fridge for a few hours before carving.

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zubia Posted 31 Aug 2007 , 4:48pm
post #9 of 9
Quote:
Originally Posted by txkat

If you want to carve it, toughen the cake up a bit. You can either add 1 T. per cup of flour of Signature Secrets ( from King Arthur Flour) or put a box of instant pudding in with the dry ingredients.

This is a serously moist cake so put it in the fridge for a few hours before carving.



Thank you ,I'll try it for home first thumbs_up.gif then do anything else with it.

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