I have been using the Wilton Chocolate-Chocolate Cake recipe. It is very tasty but it is very dense. Does anyone have a favorite chocolate that would be good for decorating but not real dense.
Several cc member recommended the Epicurious Double Chocolate Layer Cake (you can Google it). I LOVE IT!!! It's now my go to chocolate recipe.
Deep Dark Mocha Torte from Betty Crocker, here the link
I used it for my niece's b-day. It was a 3 tier cake and the middle one I used this recipe. The only difference is that I first covered the cake with the cream cheese filling then I poured the ganache. Hope this is what you're looking for.
I use Mrs. Field's Devil's Food Cake recipe from the Mrs. Field's I Love Chocolate! Cookbook. Since it's a copyrighted recipe, I cannot post it here, but if your PM me your email address, I will email it to you.
I have been using the one from the Hershey's can. I think its in the recipe section here....
I made this recipe last week and got RAVE reviews. My husband went so far as to say it was the best cake he has ever eaten!
Look up a fellow CC'er, Heartsfire, her Durable Cake for 3D and Wedding Cakes, is AWESOME. My "I don't eat cake" repeat customers LOVE it. Me too!!!
I love the Chocolate Butter Cake from Smitten Kitchen's blog.
The only chocolate cake I make anymore is the Bourbon Chocolate Cake recipe from Collette Peters. It's AMAZING and so moist!!!
Bourbon Chocolate Cake
Source: Colette's Birthday Cakes
2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups hot coffee
1/4 cup bourbon
5 ounces unsweetened baking chocolate, cut into small pieces
2 sticks (8 ounces) unsalted butter, cut into small pieces
2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
Preheat the oven to 275 degrees F. Grease and flour two 8- or 9-inch round pans. Sift together the flour, baking soda, and salt.
Combine the coffee, bourbon, chocolate, and butter in a large covered metal bowl. Let stand until completely melted, then whisk together. Whisk in the sugar and cool. Whisk in the flour mixture in 2 batches, then the eggs and the vanilla.
Pour the batter into the prepared pans and bake for 45 minutes (checking after 30 minutes for even baking) or until a toothpick inserted in the center comes out clean.