I was wondering what your favorite chocolate cake recipe is ? I've been making the WASC but I'm not crazy about it in the chocolate. I'm not against makine from scratch, but I need a cake recipe for chocolate that is moist, and about to stand up to buttercream frosting and decorating. If you can help I would be very happy !!

Have a great day

Kim

My favorite choc. cake is WASC made with devil's food mix & sub all the water w/ coffee. Turns out very moist and dense. mmmmm everyone who tries it loves it.

My absolute favorite is Double Chocolate Layer Cake from Epicurious.com. It is very moist, so I don't think I would use it for carving, but I have used it in tiered cakes without a problem.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

I've been looking for a new choc. cake recipe too. The wasc never seems to hold up well in humidity....it seems too moist and almost gooey. Cutting it, it seems to fall apart.

I had problelms with the wasc this weekend making my birthday cake, it just fell apart, and I was not please with the taste.

I use Hershey's chocolate cake recipe on the back of the cocoa container. I love it it's very moist. It is the only chocolate cake recipe I use because everyone loves it!

I have 2 that I love, one is from foodnetwork.com, their Chocolate Ganache Cake, I have used the cake with many different frostings, fondant, decorations, etc. It is very moist and I have stayed away from stacking or carving out of fear it wont survive. The other is The American Test Kitchens baking book, it's their Old-Fashioned Chocolate Layer Cake. This one is still moist, but firmer than the other and I have stacked with it. The recipe for this one is: (Makes 7 cups of batter)
1/4 c. (3/4 oz) cocoa powder
1-3/4 c. (8-3/4 oz) all purpose flour
1-1/2 tsp baking soda
1 tsp salt
1 c buttermilk (room temp)
2 tsp vanilla extract
4 oz unsweetened chocolate, chopped
1/2 c water
1-3/4 c (12-1/4oz) sugar
4 eggs, 2 egg yolks
12 tbsps butter (softened)

Oven 350. prepare pans. Wisk flour, baking soda & salt together. Separately wisk buttermilk & vanillla. Boil water and mix in cocoa powder, stir in unsweetened choc, then 1/2 c sugar, mix until smooth. In large bowl mix eggs on med-high and add remaining sugar & mix until thick & voluminous.(4-8 minutes) Mix in the cooled chocolate mixture. Add butter one piece at a time. Reduce mixer to low add flour alternating with buttermilk. Pour in pans bake 25-30min if using 2 -9" pans.
I hope this helps.

I used the Dark Chocolate Cake recipe from here for the first time on the weekend and it was delicious. It was my first time making a scratch cake and it was SOOOOOOOOOOOOO good! Very dense and moist.

Jen

I haven't had any issues with the WASC choc. falling apart. I use Betty Crocker Dark Choc. mix. I also sub. coffee for the water, and 1/4 cup Hershey's Special Dark cocoa powder for 1/4 cup flour (when using 2 boxes mix). If you need it to be firmer, try a little less liquid and a few ounces of melted & cooled chocolate, that will make it firm enough to carve.

For a scratch recipe, I LOVE Dorie Greenspan's Devil's Food Cake, I make it with Shaffren Berger chocolate, so it's gets expensive, but yummmmm.

Wow, they all sound so good!! I have several cakes to make over the next little while, and I hope to try these out. Thanks. I have new hope.....everyone wants chocolate in August!