Help me out a great recipe for double chocolate cake?

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INGREDIENTS


1/3 cup vegetable oil


2 (1 ounce) squares semi-sweet chocolate


1 egg


1 cup white sugar


3/4 cup milk


1 1/4 cups all-purpose flour


1/2 teaspoon salt


1/2 teaspoon vanilla extract


1/2 teaspoon baking soda


1 cup semisweet chocolate chips


1/2 cup chopped walnuts


DIRECTIONS


Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.


Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.Help me out a great recipe for double chocolate cake?
This cake is as chocolate, rich %26amp; scrumptious as they get... Enjoy!





A Gooey, Decadent Chocolate Cake Recipe


2 1/2 cups cake flour


1 1/2 teaspoons baking soda


1 teaspoon salt


1 1/2 sticks unsalted butter, at room temperature


2 cups sugar


3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled


1 teaspoon vanilla extract


2 eggs


1 1/2 cups cold water


Chambourd raspberry liqueur, for drizzling


Chocolate Chip Butter Cream, recipe follows


Dark chocolate shavings, for decoration





Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.


In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.





Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.





Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.





With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.





*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched








Chocolate Chip Butter Cream:


3 cups powdered sugar


7 tablespoons hot water


4 ounces dark chocolate, melted and cooled


2 teaspoons vanilla extract


1/2 stick unsalted butter, at room temperature


1/4 cup semisweet dark chocolate, finely chopped





In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.


Yield: 6 to 8 servings


Preparation Time: 10 minutesHelp me out a great recipe for double chocolate cake?
DOUBLE CHOCOLATE LAYER CAKE


This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.





I made this cake once, two years ago, and liked it...but didn't LOVE it.





Watch how to prepare this cake





subscribe to Gourmet %26gt; ingredients


For cake layers


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





For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/2 stick (1/4 cup) unsalted butter





Special equipment


two 10- by 2-inch round cake pans


preparation


Make cake layers:


Preheat oven to 300掳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.





Make frosting:


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.
Double Chocolate Cake


INGREDIENTS:





* 4 squares (1-ounce each) semisweet chocolate


* 1 can (approx. 14 ounces) sweetened condensed milk


* 2 tablespoons butter


* 1 package devil's food chocolate cake mix





PREPARATION:


Preheat oven according to package directions.


Grease two 9-inch layer cake pans; line bottom of each pan with waxed paper; grease the paper.





Melt chocolate over simmering water in top of double boiler. Gradually stir in sweetened condensed milk. Add butter and continue to heat, stirring constantly, until butter is melted and mixture is blended. Remove from heat. Pour half of the chocolate mixture into each cake pan.





Prepare cake mix according to package directions; pour batter over chocolate mixture, dividing evenly between the two cake pans. Bake in a preheated oven according to package directions. Cool in the pans on rack for 10 minutes. Turn one layer cake down on a serving plate; peel off waxed paper. Top with the second layer, chocolate ';frosted'; side up, and peel off waxed paper.