whats the best way to make a yummy chocolate cake?

iv ried several chocolate cake and none are as good as the ready mix cakes you can buy. does anyone have a moist yummy chocolate cake recipe thats easy to make?

Public Comments

  1. sit on the toilett and do yo thing
  2. Come to my kitchen and cook the cake in your lingerie.
  3. http://www.cacaoweb.net/chocolatecakes.html
  4. The easiest way is go to a bakery ;o)
  5. buy from a shop and say you made it!

    or go to:

    http://www.sofeminine.co.uk/m/food/chocolate-cake-recipes.html
  6. 1 pkg. (2-layer size) chocolate cake mix

    1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

    4 eggs

    1 cup BREAKSTONE'S or KNUDSEN Sour Cream

    1/2 cup oil

    1/2 cup water

    1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided

    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

    2 Tbsp. PLANTERS Sliced Almonds


    PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.

    BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

    PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.
  7. Get one of those mixes but instead of adding mater add guiness instead! yummy
  8. from scratch....
    3 cups of flour
    1 cup of sugar
    2 eggs
    1 tbs baking power
    1 cup of coca powder some vanilla is nice to add and add water till the right consitancy.... bak it and eat it Yummmy
  9. Add pieces of chocolate in the mixture just before putting it in the oven then the cake has melted chocolatey bits in it!
  10. Well, this one isn't homemade but if you can, go to Costco they have a 7 layer (I think it is) chocolate cake thats about $12.00 and it is FABULOUS!!!! It's chocaloate cake with fudge frosting.It's out of this world!
  11. This is an excellent recipe

    Moist Chocolate and Almond Cake

    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.
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