chocolate cake ?

got a recipe for the best ?

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  1. Try the following yummie recipes
    Moist Chocolate and Almond Cake
    Ingredients
    4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
    4 oz (110 g) ground almonds
    4 oz (110 g) butter, at room temperature
    6 oz (175 g) golden caster sugar
    6 tablespoons milk
    4 large eggs, separated
    6 oz (175 g) self-raising flour, sifted

    To decorate
    6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
    1 rounded tablespoon creme fraiche
    a few toasted flaked almonds
    Pre-heat the oven to gas mark 7, 425°F (220°C).

    You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.

    Start by creaming the butter and sugar together until they’re light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.

    Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a metal spoon.

    Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325°F (170°C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.

    To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the crème fraîche into the chocolate.

    Split the cake in half and use half the chocolate to sandwich it together, and the other half to spread over the top, making patterns with a knife. Decorate with a few toasted almonds and store in a tin till needed.

    OR Chocolate Fudge Cake
    Ingredients
    For the cake:

    6 oz (175 g) self-raising wholemeal flour
    1 rounded teaspoon baking powder
    6 oz (175 g) very soft butter
    6 oz (175 g) light soft brown sugar
    3 large eggs, at room temperature
    1 rounded tablespoon cocoa powder

    For the chocolate fudge filling and topping:

    4½ oz (125 g) light soft brown sugar
    1 x 170 g tin evaporated milk
    4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
    2 oz (50 g) soft butter
    2 drops vanilla extract

    To decorate:
    4 oz (110 g) whole almonds
    cocoa powder or icing sugar, for dusting
    Pre-heat the oven to gas mark 3, 325°F (170°C).

    You will also need two 7 inch (18 cm) sponge tins, 11⁄2 inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.
    First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.

    Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.

    To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.
  2. I LOVE CHOCOLATE!!

    =)
  3. Chocolate-Covered Strawberry Cake:

    Cake
    1 box Betty Crocker® SuperMoist® white cake mix
    1 box (4-serving size) strawberry-flavored gelatin
    1 1/4 cups water
    1/3 cup vegetable oil
    3 eggs
    Dipped Strawberries
    1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
    1/2 cup white vanilla baking chips
    1 teaspoon shortening or vegetable oil
    Filling and Frosting
    1 cup seedless strawberry jam
    1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting


    1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
    2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
    3. Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
    4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
    5. Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store in refrigerator.
    High Altitude (3500-6500 ft): Bake 28 to 33 minutes.

    You can also go to go to bettycrocker.com!!! GOOD LUCK!!!!
  4. 3 ounces bittersweet or semisweet chocolate, coarsely chopped
    1 cup cake flour
    1 1/2 cups granulated sugar
    13 large egg whites
    1 teaspoon cream of tartar
    1/4 teaspoon salt
    1 1/2 teaspoons pure vanilla extract
    1 cup granulated sugar, plus
    2 tablespoons granulated sugar
    3 large egg whites
    1/2 teaspoon cream of tartar
    Pinch of salt
    3 teaspoons pure vanilla extract




    2. Cooking Directions
    Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.
    In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
    Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
    Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
    Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.
    Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.
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