Recipe for chocolate cake?

can someone please give me a recipe to make good chocolate cake. I want it to be as easy as possible but also it should taste great. Thanks a lotRecipe for chocolate cake?
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http://www.chocolate-source.co.uk/chocol鈥?/a>Recipe for chocolate cake?
1 3/4 cups all purpose flour


2 cups sugar


3/4 cup unsweetened cocoa


1 1/2 teaspoon baking soda


1 1/2 teaspoons baking powder


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


1 teaspoon vanilla


1 cup boiling water





Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.








or





Ice Wine Granite:


4 ounces sugar


8 ounces water


8 ounces ice wine


Lace Cookie:


6 ounces butter


6 ounces powdered sugar


1/4 cup corn syrup


1-ounce raspberry puree


8 ounces all-purpose flour





Chocolate Cake:


4 ounces pasteurized egg yolks


7 ounces pasteurized egg whites


11 ounces sugar


11 ounces butter


11 ounces semisweet chocolate, chopped


1 1/2 cups all-purpose flour, sifted








Ice Wine Granite:


In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow. When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.


Lace Cookie:


Preheat oven to 350 degrees F.





In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan. Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve. Place on the dessert plate behind the chocolate cake.





Chocolate Cake:


Preheat oven to 350 degrees F.





In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir. When chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved. Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, then let stand for 5 minutes, and turn out. Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.








This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.





or








Chocolate Cake:


1 cup cake flour


1/2 cup unsweetened cocoa powder


3/4 teaspoon baking powder


2 egg yolks


5 tablespoons sugar


5 tablespoons melted unsalted butter, cooled


3 egg whites, room temperature


1/2 teaspoon salt


1/4 teaspoon cream of tartar


Chocolate-Pecan Pudding:


5 ounces bittersweet chocolate, chopped


6 egg yolks


2 1/2 cup heavy cream


5 tablespoons sugar


1/2 cup roasted pecans


1 teaspoon vanilla





Mocha Sauce:


2 cups heavy cream


2 tablespoons Tia Maria


1 vanilla bean, slit and scraped


2 egg yolks


1/2 cup sugar


2 tablespoons espresso coffee


Whipped cream in pastry bag


Powdered sugar in shaker


1/2 sheet pan with melted chocolate


Espresso powder








Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.
My Favorite is Chocolate Italian Love Cake





1 box chocolate cake mix


2 (1pd) Ricotta Cheese


3/4 cups sugar


1 Teas. Vanilla extract


4 eggs


1 (4oz serve size) chocolate instant pudding


1 cup milk


1 (12oz) whipped topping, cool whip





Prepare cake mix as directed on box. Pour batter into 9 x 13x2 greased baking pan, set aside.





Combine ricotta cheese, sugar, eggs and vanilla extract. Blend well. Spread mixture evenly overtop of the chocolate batter already in the pan.





Bake @ 350 for approx. 70 min for glass baking dish and 80 min for metal baking dish.





when done take out of oven and let cool for 10 min. while cooling blend pudding mix and milk until thickened. Then blend in the cool whip topping.





Spread over cooled cake.


cake should be refridgerated at least 2 hours before serving. all left overs if any keep in fridge.
i do this and it's awesome. buy a package cake mix, i think i always get betty crocker hershey's dark chocolate or chocolate fudge, just not milk or german chocolate. then i add a whole package of chocolate chips (chocolate chunks would be good too) then either make it like that or actually make it as a layer cake w chocolate or other frosting in the middle, i actually like lemon frosting too. a frosting tip is to leave it room temp or even warm it up before using. this cake will always be delicous. also when u are baking just pick the time that is in the middle of the ranges, like if it says 20-25 min do like 22. if u stick a fork or toothpick in the middle and it comes out clean the cake is done.
* 1 1/2 c flour


* 1/2 c unsweetened cocoa


* 1 tsp baking soda


* 1/4 tsp salt


* 1 1/2 c sugar


* 1 c extra virgin olive oil


* 1/2 c sour cream


* 3 eggs


* 4 oz bitter sweet chocolate, melted, cooled


* 1 1/4 c strong coffee, room temp


* Frosting:


* 8 oz bittwesweet chocolate, melted, room temp


* 1/3 c sour cream, room temp


* 1/4 c unsalted butter, softened


* 2 c powdered sugar


* 2 to 3 tbs milk








Directions





1. Heat over to 350f, spray 2 (9in) round baking pans with cooking spray and line the bottem with parchment, spraying again and dusting with cocoa.


2. Pour flour, cocoa, baking soda and salt in a medium bowl


3. Beat sugar and oil in large bowl at med-low speed until sugar is moistened. Beat in 1/2 c sour cream. At low speed, beat in eggs one at a time until blended. Beat in 4 oz melted chocolate. Beat in flour mixture in 3 parts alternately with coffee until blended, beginning and ending with flour mixture. Divide batter between pans.


4. Bake 30 to 35 mins or until toothpick inserted in center comes out clean. Cool on wire rack 10 mins, invert cakes onto wire rack; cool completely


5. Whisk 8 oz melted chocolate, 1/3 cup sour cream and butter in medium bowl until blended. Whisk in powdered sugar. Whisk in 2 tbs of the milk, adding additional milk until frosting is of desired consistency.


6. Spread 1 cake layer with half of the frosting; top with second cake layer. Spread top with remaining frosting, leaving sides unfrosted. Cover and refrigerate. Serve at room temp.