Any easy recipe for chocolate cake??

plz.. it should include putting in chocolate( besides cocoa powder)Any easy recipe for chocolate cake??
Molten Chocolate Cake








Ingredients:





Ganache Filling:





1/3 cup heavy cream


2 1/2 teaspoons light corn syrup


1/2 cup semi-sweet chocolate, chopped finely





Cake Batter:





2/3 cup butter, softened


1/3 cup semi-sweet chocolate, melted


2 tablespoons unsweetened chocolate, melted


3 eggs


2 egg yolks


1/2 cup all-purpose flour


2/3 cup confectioners 鈥?sugar





Preparation:





Preheat the oven to 375潞F.





Bring the cream and the corn syrup to a simmer and pour over the chopped chocolate. Let sit for 5 minutes and mix until smooth. Place in the freezer until just firm enough to scoop, about 20 minutes. Stir the ganache occasionally while it is in the freezer.





While the ganache is cooling, whisk the butter and the two chocolates together and add to the eggs.





Sift the flour and sugar together and fold into the chocolate mixture.





Butter and flour eight 4-fluid-ounce ramekins. Fill the ramekins with 3 tablespoons batter and make a small well in the center by pushing the batter up slightly on the sides. However, the bottom of the ramekin should not be visible.





Scoop 1 tablespoon of the ganache and place it in the center of each ramekin.





Spoon another 2 tablespoons of cake batter on top of the ganache, making sure to seal it between the two layers of batter. The batter should come up to 1/4 inch from the top of the ramekin.





Bake the cakes in a 375掳F oven for 15 to 20 minutes or until the top of the cake springs back lightly to the touch.





Loosen the edges of the cakes before unmolding, and place on a small dessert plate.Any easy recipe for chocolate cake??
INGREDIENTS





* 1/4 cup butter, softened


* 1 cup white sugar


* 2 eggs


* 1 1/2 cups self-rising flour


* 2 tablespoons unsweetened cocoa powder


* 1/2 cup milk





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour and cocoa. Set aside.


2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.


3. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
yes go to www.razzledazzlerecipies.com acctually im not sure how to spell it so its raZZle daZZle or raZle daZle try em both but they have nice things on there! GOOD LUCK happy holidays
Chocolate pudding cake


7 ounces semisweet chocolate, finely chopped


2/3 cup whole milk


1/3 cup sugar


1 large egg yolk


1/2 pound (2 sticks) unsalted butter, softened


1 teaspoon pure vanilla extract





Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1-tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1-tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook, whisking constantly, until the mixture thickens slightly and reaches 185 degrees F on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2-tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and sides of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. Store leftovers in the refrigerator. Note: It is important that the butter be at room temperature, or it will not blend completely into the chocolate mixture and there will be a small lumps of butter in the cake. You can make this 2 or even 3 days in advance and freeze it. When you need it, unmold it and let it stand at room temperature for 45 minutes so its not freezer cold. Or unmold it and then store in the freezer, whole or cut into portions, for up to 2 months.
I think this is the one you are looking for......





Chocolate Pound Cake





3录 hours 1戮 hours prep





INGREDIENTS





3 tablespoons unsweetened dutch cocoa


1 1/2 teaspoons unsweetened dutch cocoa


3 tablespoons boiling water


1 1/2 teaspoons vanilla


3 large eggs


1 1/4 cups cake flour, sifted


3/4 cup sugar


2 tablespoons sugar


3/4 teaspoon baking powder


1/4 teaspoon salt


13 tablespoons unsalted butter, softened





DIRECTIONS





Preheat oven to 350.


Use a 8 x 4 x 2 1/2'; loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.


In a medium mixing bowl whisk together the cocoa and water until smooth.


Allow to cool to room temperature and lightly whisk in the vanilla and eggs.


In a large mixing bowl combine the remaing dry ingredients and mix on low spped for 30 seconds to blend.


Add 1/2 the chocolate mixture and the butter.


Mix on low speed until the dry ingredients are moistened.


Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.


Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.


Scrape the batter into the prepared pan and smooth the surface with a spatula.


The batter will be almost 1/2'; from the top of a 4 cup pan.


(if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.


Place loosely with buttered foil over the cake after 20 minutes to prevent overbrowning.


The cake should start to shrink away from the sides of the pan only after removal from the oven.


Let the cake cool in the pan on a rack for 10 minutes.


Loosen the sides with a metal spatula and invert onto a greased wire rack.


If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. TOPPING: this is for extra moistness and gives a subtle coffee accent....


in a small pa, stir together 1/4 cup water and 2 Tbsp sugar.


Bring to a full rolling boil.


Cover and remove from heat. When cool, add 1 Tbsp kahlua.


When cake is baked, brush half the syrup onto the top.


Cool the cake 10 minutes and invert it onto a lightly greased rack.


Brush the bottom and sides with remaining syrup.


Reinvert onto rack, top side up, to finish cooling.
This excellent chocolate cake recipe is moist and delicious, and it's very easy to make. It's a one bowl cake, topped with a simple chocolate frosting.





INGREDIENTS:


4 (1 oz.) squares unsweetened chocolate


1/2 cup butter


1 cup water


2 cups flour


2 cups sugar


pinch of salt


1/2 cup buttermilk


1-1/4 tsp. baking soda


2 eggs, beaten


1 tsp. vanilla


2 (1 oz.) squares unsweetened chocolate


1/4 cup butter


1/2 cup milk


4 cups powdered sugar


2 tsp. vanilla





PREPARATION:


Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.





Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9'; pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.


While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W





hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
Yes $10.00 and a supermarket Bakery.
Best Chocolate Cake





1/2 cup butter or margarine


1/2 cup shortening


1 cup water


1/4 cup unsweetened cocoa powder


2 cups all-purpose flour


2 cups white sugar


1/2 cup milk


1 tablespoon vinegar


2 eggs


1 teaspoon baking soda


1 teaspoon vanilla extract


6 tablespoons butter or margarine


4 tablespoons milk


3 tablespoons unsweetened cocoa powder


3 cups confectioners' sugar, sifted


1 teaspoon vanilla extract





Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.


Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.


Mix well.


Then add: eggs, baking soda and 1 teaspoon vanilla.


Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.


Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.


To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.


Bring to rolling boil.


Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.


Beat until smooth.


Spread on cooled cake.
I found a great website with SEVERAL different great chocolate desrets





The first website is one chocolate cake





The second website is several different chocolate deserts.
At this late hour, I would recommend Duncan Hines Box! Good luck. Most of my recipes call for cocoa powder.
Chocolate Marble Cake


Canned yams are the ';magic'; ingredient in this very moist and flavorful cake. Besides adding a good dose of fiber and beta-carotene to every slice, they sweeten the batter and provide the deep golden color that makes this a perfect cake for this Christmas.





3 cups all-purpose flour


11/4 cups sugar


2 tsp baking powder


2 tsp baking soda


2 tsp cinnamon


1/4 tsp ground cloves


1 tsp salt


2 cans (153/4 ounces each) yams in syrup, drained


11/2 cups vegetable oil


4 large eggs


4 ounces semisweet chocolate, melted


1 tsp vanilla extract


1 cup confectioners' sugar


1 tbs unsweetened cocoa powder


1/2 tsp vanilla extract


2 to 3 tbs boiling water





1. Preheat oven to 350 F. Coat 10-inch Bundt or tube pan with nonstick cooking spray. Dust with flour.





2. In medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.





3. In large bowl, beat yams and vegetable oil until blended. Beat in eggs, one at a time. Beat in flour mixture until smooth. Spoon one-third of batter into small bowl. Stir in melted chocolate and vanilla.





4. Spoon batters alternately into pan and swirl together with a knife for marble effect.





5. Bake until toothpick inserted in center comes out clean and side of cake shrinks from side of pan, 50 to 60 minutes. Transfer pan to wire rack. Let cool in pan on rack 10 minutes. Turn cake out onto rack. let cool completely.





6. To prepare glaze: In small bowl, whisk together confectioners'sugar and cocoa powder. Whisk in vanilla extract and 2 to 3 tbs boiling water until you get good glazing consistency. Drizzle glaze over cooled cake.





Good Luck!


Merry Christmas!