Learn how to make the best chocolate cake ever

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Let me give you a bit of background, About 15 years ago I owned a large Bakery called “Slice of Heaven”, specializing in real “Homemade” cakes. We sold our cakes to cafes, coffee shops and lunch shops in a 20 mile radius from the bakery and turned down a lot of new business because we couldn’t handle it.

Being a Chocolate Cake enthusiast, I was always on the look out for the “perfect commercial recipe” i.e. yummy ! dark ! and EASY TO PRODUCE.

There are plenty of “yummy” chocolate cakes around, but have you seen what goes into them ??. Apart from costing a fortune to make, they all involve a lot of time and effort to produce, heaps of chocolate, lots of eggs, [separated no doubt] and a ton of butter, which had to be creamed, etc. etc. etc.

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>To do all that commercially took too long… ended up being far to expensive and, more often than not, were not especially great tasting anyway.

I tried 26 recipes trying to find that elusive GREAT Chocolate Cake. It was all doom and gloom !!

Then, about a year after I started looking for “That Recipe” we were on holiday…lazing about…and I decided to jot down a few notes, based on my experience with cakes and producing easy “yummy” recipes………I produced my own recipe for what I now call, “Black Midnight Cake”. It took the next month playing with the mixture, [and getting fatter, trying it !!], before the final Cake was acceptable.

* Five (5) Minutes to prepare.
* Yummy !! Oh My……Is it Yummy !!.
* So Dark….I Called it ” Black Midnight Cake”.
* Extremely Moist. (Always leave it overnight….minimum).
* The longer you leave it the more moist it becomes.
* Very Economical to make.
* So good….serve it for desert with a chocolate sauce.

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To learn more about making the best chocolate cake ever or buy the ebook with lots of tips click on one of the links above.

The Best Chocolate Cake EVER

Ok so I might be blowing my trumpet a little too hard here but, you know what this recipe has produced the best cake for me time and time again.  It has the best chocolate icing topping, crisp and rich and a fluffy sponge with just the right texture not to soft and not too dense.  I know you’re dying to know my secret recipe so here goes:

Chocolate Cake Ingredients:

2oz/50g cocoa powder

10oz/275g caster sugar (fine sugar)

6oz/175g unsalted butter

3 eggs beaten

9oz/250g plain flour

1 ½ tsp bicarbonate of soda

½ tsp baking powder

Icing Ingredients:

3oz/75g unsalted butter

12oz/350g icing sugar

2 Tbsp cocoa powder

Filling Ingredients:

3oz/75g unsalted butter

6oz/175g icing sugar

CAKE METHOD:

Preheat your oven to 180oC/350oF/gas mark 5

Grease two round sponge tins (4cm/1 ½” Deep- 20cm/8″ Round) pop a layer of grease proof paper on the bottom of the pan it will give you a nice clean result.

Blend together cocoa with 8floz/240ml of boiling water

Soften butter and place in a mixing bowl with the sugar and 4 tbsp of the cocoa mixture.  Beat the ingredients together until they are light a fluffy.

Gradually beat in the eggs and the remaining cocoa mixture, it may look as though it is separating, don’t worry it will all be OK.

Sift the flour, bicarbonate of soda and baking powder into the mixture, gently folding in all the ingredients together.

Divide the chocolaty mixture between two cake tins and bake for 25 minutes until the cake has risen and it is firm to touch.

Once the cake has cooked leave in the tin for five minutes, turn out onto a wire rack and make sure it is cooled completely before filling and icing.

ICING METHOD

In a saucepan place the milk and butter and heat gently until melted.

Sift in icing sugar and cocoa and mix thoroughly until it is smooth and glossy.

Keep aside 4 tablespoons of the mixture for the filling.

Pop the rest into the fridge until you are ready to decorate your cake.

FILLING METHOD

Beat the butter and sugar together, when it is a smooth consistency start to blend in the reserved icing.

ASSEMBLE

Spread the filling evenly across the top of your base cake. Pop on the second layer and evenly spread across the icing, voila a chocolate cake to die for.

Think chocolate cake is too high in fat and calories? Think again! Thisvideo is part of Healthy Appetite with Ellie Krieger show hosted by Ellie Krieger . SHOW DESCRIPTION :Cooking healthy food can be quick, easy, but most of all, delicious. Nutritionist and author Ellie Krieger has created fast, simple and healthy recipes for the real world. She’ll show you how easy it can be to stay on a healthy track, no matter how busy and stressful your life is. Ellie also has strategies for eating well in the most challenging situations: at the office, at restaurants, or even on vacation. Healthy Appetite will show you easy ways to eat better, live healthier, have more energy and feel great!
Video Rating: 4 / 5

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What is the best rich moist Chocolate Cake recipe ever?

I need to make birthday cakes soon and I want them to be awesome. Thanks a million.
can i use normal milk instead of buttermilk? we can’t get that here in Somalia where I live.
ok please stop including foreign ingredients, i can only use the basics for crying out loud
eggs, milk, butter, cocoa, plain flour or Self Raising Flour, sugar, chocolate, that sort of thing.

have any one ever had a white chocalate cake with pecans on it? if so whats the correct name for it

thanksgiving 2007. my cousin fiance brought a 3 layered cake that looked like a regular white cake with pecans on it. ia sked her what kind of cake is that she says it a white chocolate cake. it was so good i would like the recipe can make it for my b-day or where can i get one

Has anyone ever make a Italian Hazelnut Chocolate cake and if so, did yourc come out not done?

I am making a hazelnut chocolate cake for my cooking class presentation on Thursday and I’m scared about how the cake will come out someone help me please.

What is the absolute best chocolate cake recipe that you have ever tasted?

I need the ULTIMATE chocolate cake. Please!

Thanks for your responses!

German Chocolate Cake – Introducing the Best Chocolate Recipe You’ve Ever Tasted

Congratulations, you’ve just stumbled upon the most amazing, easy German chocolate cake recipe ever baked. I’m not kidding.

Let’s face it, most people don’t go crazy when they hear this recipe uses German chocolates as the base. But that quickly subsides when they sink their teeth into this amazing concoction.

I got this recipe from my mom. Everyone who’s tried it LOVES it. (Not liked it, but loved it.) Not a single person dislikes it. It’s THAT good.

Most of this German chocolate cake is super easy to make (except for grating the German chocolate).  And it has a billion calories – but it’s so worth it. You’ve been warned.

Your friends and family are going to love you for making this:

Ingredients:

1 cup of water
1/2 cup of oil
4 eggs
1 package yellow cake mix
1 package vanilla instant pudding (small)
4 ounces of Baker’s German chocolate
12 ounce bag of milk chocolate chocolate chips
dusting of wheat flour
dusting of powdered sugar

Grate Baker’s German chocolate. This is the hard part. I use a food processor to turn the german chocolate into tiny pieces. You can use a hand grater, but it takes a L O N G time this way.

Combine the water, oil, eggs, cake mix, pudding and grated German chocolate until smooth with your standard mixer (any speed will do). Finally, fold in the milk chocolate chips with a spatula. (Tip: don’t over stir or the chocolate chips are going to sink to the bottom.)

Grease pan with vegetable shortening and dust with whole wheat flour — this gives the cake a crunchy exterior. If you don’t have whole wheat flour, don’t fret — just stick with the vegetable shortening.

Bake in 5″-high pan (Angel food pan) at 350 degrees for 60 minutes. To test for doneness, insert a fork and pull it out… if it comes out clean, awesomeness is ready for your taste buds.

Finally, add a few tablespoons of powdered sugar to the top of the cake (a flour sifter works great) and dust the top after it cools (about 15 minutes).

Note: This German chocolate cake rocks as cupcakes… just spoon a tablespoon of batter into 24 Reynolds Baking Cups and cook for 25 minutes. Yum!

Do you have the best from scratch chocolate cake recipe ever?

Yes, I know there are tons of websites with chocolate cake recipes. I’ve found a great one. This chocolate cake with chocolate cream cream frosting is amazing. I would like to see if anyone out there also have an amazing chocolate cake recipe that they love. The kind of cake I love is just slightly dense with a rich, rich chocolate taste that will make you swoom.