Please give me a recipe for the BEST chocolate cake you know!!!!?

the gooiest, chocolatiest, tastiest, cake ever!!!!!!!!!!!!!!


thanks


xxxxxxxxxPlease give me a recipe for the BEST chocolate cake you know!!!!?
My favorite is a Double Chocolate Pound Cake, but the gooiest, nastiest, chocolatiest of them all would have to be a Mississippi Mud Cake.





Recipes below.





Doc





Double Chocolate Pound Cake


with Chocolate Glaze





3 Cups Sifted Cake Flour (or 3 cups less six


tablespoons All-Purpose Flour)


3 Cups Sugar


1-Cup Cocoa


3 teaspoons Baking Powder


1 teaspoon Salt


1 Cup Butter, softened


1 ½ Cups Milk


3 teaspoons Vanilla


3 Eggs


¼ Cup Heavy Cream





Sift dry ingredients into a standmixer’s bowl. Make a well and add butter, milk and vanilla. Attach bowl and flat beater. Turn mixer on to Stir for one minute, or until well mixed.





Stop mixer and scrape bowl with spatula.





Turn mixer to Speed 6 (Medium-High Speed) and beat for five minutes. Stop and scrape down bowl with a spatula.





Turn mixer on to Stir and add eggs one at a time, beating for 15 seconds after each.





Add Cream and beat for 15 second, then turn mixer to Speed 4 (Low Medium) and beat for 15 seconds.





Pour batter into a greased 10” tube pan. Bake at 325* for one hour and forty minutes (1 Hr. 40 min) or until a toothpick comes out clean





Cool completely before removing from pan. When cool, drizzle Chocolate Glaze over the top of the cake.





( The mixer speed numbers are for people who use a Kitchen Aid Stand Mixer.)





Chocolate Glaze








2 Squares (1 ounce each) Chocolate


3 Tablespoons Butter


1 Cup Powdered Sugar


¾ teaspoon Vanilla


2 Tablespoons Hot Water





Heat chocolate and butter over low heat until melted.





Remove from heat, stir in sugar and vanilla.





Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.








Mississippi Mud Cake (I sure wish Mississippi mud tasted as good as this cake)





Ingredients





1 cup butter, melted


2 cups sugar


1/2 cup unsweetened cocoa


4 large eggs, lightly beaten


1 teaspoon vanilla extract


1/8 teaspoon salt


1 1/2 cups all-purpose flour


1 1/2 cups coarsely chopped pecans, toasted


1 (10.5-ounce) bag miniature marshmallows


Chocolate Frosting


Preparation


Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.





Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.Please give me a recipe for the BEST chocolate cake you know!!!!?
Texas Sheet Cake





This cake is moist, chocolatey and altogether delicious. It's quick to put together. You don't even have to get out your electric mixer; you can mix up this cake by hand in a jiffy.





* 2 cups sugar


* 2 cups all-purpose flour


* 1/4 cup cocoa


* 1 teaspoon baking soda


* 1 teaspoon ground cinnamon


* 1/2 cup butter (1 stick), melted


* 1/2 cup buttermilk


* 1/2 cup canola or other vegetable oil


* 1 cup water


* 2 eggs, lightly beaten


* 1 teaspoon vanilla extract





Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.





Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.





Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.





While the cake is baking, prepare the frosting.





* 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)


* 1/4 cup cocoa


* 1/2 cup butter


* 1 pound confectioners' sugar, sifted (about 4 cups)


* 1 teaspoon vanilla extract


* 1 cup chopped pecans





Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.





When the cake is just out of the oven, spread the frosting evenly on the hot cake.
Chocolate Cake














1 3/4 cups all-purpose flour


1 3/4 cups brown sugar


3/4 cup cocoa


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1/4 teaspoon salt


1 1/4 cups buttermilk


1 teaspoon vanilla extract


2 eggs


4 tablespoons vegetable oil


1 cup boiling water


Confectioners' sugar





Preheat oven to 350 degrees F.


Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes. Allow to cool.


Dust with confectioners' sugar and serve.








i add 1/2 cup of sour cream or yogurt so it's always moist.
This is just lovely





Chocolate Fudge Cake





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).





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.
http://www.foodnetwork.com/food/recipes/…
Gertrude,


I buy the darkest chocolate cake mix I can find, then add one-half cup of mayonnaise. It's wonderful. You may even find the recipe on the box.
The best chocolate cake is ';7 veli';. An italian recipe. Make this is very difficult but is yummy!
just make a normal chocolate cake, but put in like 2-3 cups of chocolate pudding, it make it SOOOOO GOOD!
the one on the hershey's cocoa can


http://www.hersheys.com/recipes/recipes/…