Must Make Chocolate Cake For Today! Have No Recipe
Baking By Susecita Updated 8 Dec 2006 , 1:57am by SweetConfectionsChef
I have tried two of Cake Bibles, unimpressive. Have tried two from this website (not the epicurious one) unimpressive. I have yet to find THE perfect chocolate cake for layering (I have an absolutely wonderful recipe thats too flimsy for layering) and after reading posts here and at egullet am as confused as ever. People speak of the Epicurious cake, The Double Chocolate doctored cake on egullet and the Scott Wooley cake but Im as confused as ever. I was a cake that is smooth, user friendly when stacking and decorating, has a very very chocolatey feeling/taste and melts in your mouth. I want it sweet but not overtly so. I have to make this recipe for a big event and am at a loss. BTW I have absolutely nothing against mix cakes but I prefer to bake from scratch, my own personal preference. Thanks for the help!
My absolute favorite chocolate cake is Crazy Cake. It can be found at
http://www.cakecentral.com/cake_recipe-952-0-Crazy-Cake.html
It's fast, easy, moist, dense, chocolaty and delicious. I've tried lots of recipes, but keep coming back to my old faithful!
My absolute favorite is from Cooks Country. Without a doubt the best I've had. I've been struggling to find a good chocolate cake recipe (I'm not crazy about mixes either) and I'm thrilled to have found this one.
Chocolate Sheet Cake
Makes one 9 by 13-inch cake
Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like.
3/4 cup cocoa powder , preferably Dutch-processed
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/4 teaspoon table salt
8 ounces semisweet chocolate , chopped
12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking pan
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon baking soda
1. Adjust oven rack to middle position and heat oven to 325 degrees. Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter.
2. Sift together cocoa, flour, and salt in medium bowl; set aside. Heat chocolate and butter in microwave-safe bowl covered with plastic wrap 2 minutes at 50 percent power; stir until smooth. (If not fully melted, heat 1 minute longer at 50 percent power.) Whisk together eggs, sugar, and vanilla in medium bowl.
3. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.
To Make Ahead
After the cake(s) has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Or, wrapped tightly in plastic wrap, then foil, the cake(s) can be frozen for up to 1 month. Defrost at room temperature before unwrapping and frosting.
I know you said you don't like mixes but if you get a chance, try this one out:
1 devils food DH mix
1 package instant chocolate pudding
1 1/3 C buttermilk
4 eggs
1/2 C melted margarine
2/3 C flour
1 cup sugar
1/3 C cocoa
1/2 t salt
mix all ingredients together and bake in a parchment lined pan at 325
This is the absolute moistest, richest, delicious chocolate cake you will ever taste IMO
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