Help I want the recipe of the best chocolate cake?

Deep Chocolate Cake


Prep: 40 min.


Bake: 20 min.





Ingredients


1/2 cup unsweetened cocoa powder


2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


2/3 cup butter, softened


1-3/4 cups sugar


3 eggs


4 ounces unsweetened chocolate, melted and cooled


2 teaspoons vanilla


1-1/2 cups milk


12 ounces semisweet chocolate pieces (2 cups)


1/2 cup butter


8 ounces dairy sour cream


4-1/2 cups sifted powdered sugar (about 1 pound)


Chocolate curls (optional)


Chocolate-Sour Cream Frosting *


Fresh raspberries (optional)**


Fresh mint sprigs (optional)





Directions


1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.





2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.





3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)





4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.





5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.





6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.





7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.Help I want the recipe of the best chocolate cake?
3 ounces fine-quality semisweet chocolate such as Callebaut


1 1/2 cups hot brewed coffee


3 cups sugar


2 1/2 cups all-purpose flour


1 1/2 cups unsweetened cocoa powder (not Dutch process)


2 teaspoons baking soda


3/4 teaspoon baking powder


1 1/4 teaspoons salt


3 large eggs


3/4 cup vegetable oil


1 1/2 cups well-shaken buttermilk


3/4 teaspoon vanilla extract


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/4 cup unsalted butter





Preheat oven to 300 degrees F. and grease pans. Line bottoms with rounds of wax paper and grease paper.


Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.


Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.


Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.


Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.


Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).


Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.Help I want the recipe of the best chocolate cake?
Use any recipe that appeals to you. Even a mix will do. But to make it the best ever, add chocolate and butterscotch chips and use cold coffee instead of water!
buy a cake making powder ..... it comes in diff. flavour.......like ur chocolate......behing the packet u'll find best recipe given there.........
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Hope this helps!





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