Can anyone kindly write me a recipe for nice chocolate cake.?

I love it but I'm lousy at baking !Can anyone kindly write me a recipe for nice chocolate cake.?
Perfectly Easy Chocolate Cake





Dry ingredients:





1 cup Hershey's Cocoa + more for dusting pans


2 cups granulated sugar


1 3/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


Wet ingredients:





1/2 cup unsalted butter (1 stick) butter, melted and cooled + more for pans


1 cup milk, room temperature


2 large eggs, room temperature


2 teaspoons pure vanilla extract


1 cup boiling water








Directions: Preheat oven to 350 degrees. Lightly butter two nine-inch round cake pans and dust with cocoa, tapping out excess. In a large bowl place the dry ingredients. Lightly beat the eggs, and add them and the wet ingredients, except the water, to the same bowl. Mix, using an electric mixer on medium for 2 minutes. Add the boiling water, and continue to mix and combine. The batter will be very thin, quite different from normal scratch or box mix cakes. Divide the batter evenly between the two pans and bake for 30 to 35 minutes, until a cake tester comes inserted in the center out clean. Cool in pans for 10 minutes, and then invert onto wire racks to cool completely. Put frosting between the two layers, and then on top and sides. For a professional look, invert the top layer so that the top of the cake will be level and flat.Can anyone kindly write me a recipe for nice chocolate cake.?
go to any supermarket and buy pillsbury devils food pack of instant cake mix .......it comes out to be excellent without you doing any work ..........just follow the instructions on the box and you are good to go :-)
Take one trip to your local store





Now add a walk to the bakery counter





Carefully ask for a chocolate cake





Your cake is ready to eat
try searching through the database at www.food.com, they have lots of good recipes
TONI's CHOCOLATE CAKE





Cream:


1/2 cup margarine (softened)


2 eggs


1 1/2 cups sugar


1/2 cup cocoa (I use Hershey's)





Add:


2 cups sifted flour


2 tsp baking soda


1/4 tsp salt


1/2 cup milk


1 tsp vanilla





Add:


1 cup boiling hot water





Pour into greased bundt pan or baking dish. Bake at 350 for 25-30 minutes. Cool. Frost with below:





Chocolate Frosting:


1/2 cup butter (softened)


1 3/4 cup confectioners sugar


1/4 cup cocoa powder


1 teaspooon vanilla


2 teaspoons hot water





Cream butter and sugar until smooth. Add cocoa, vanilla, water. Mix until spreading consistancy.
Chocolate cake





This is the simple classic chocolate cake with chocolate frosting. Suitable for all times and all occasions.


Cuisine International


Main ingredients Flour, Eggs, Sugar, Chocolate


Time of preparation 15 Minutes


Time of cooking 40 Minutes


Serving 6


Submitted by Dina Zohny





Ingredients 2 cups Flour


1 3/4 cups Sugar


1/3 tsp Baking Powder


1 3/4 tsp Baking Soda


1 tsp Salt


2/3 cup Cocoa Powder


3 Eggs


200 g Chocolate , dark


1 tbsp Powder Sugar


1 tsp Butter


1/2 tsp Vanilla





Directions


In a large bowl, sift flour, sugar, baking powder, baking soda, salt and cocoa.


Add 1 cup water and beat for 2 minutes. Add eggs and beat for another 2 minutes.


Heat oven to 190-200 C. Butter a 20 cm diameter baking pan. Pour prepared batter in pan. Bake for 30 minutes or until a knife comes out clean when inserted inside cake.


While cake is baking, prepare frosting. In a saucepan, melt chocolate over low heat.


Add powder sugar and about 1 cup water. Stir with a wooden spoon until thick (about 20 minutes).


Take off of heat, add butter and vanilla and stir well. Spread frosting over cake.





Chocolate cake with chocolate icing





Every home has at least one fan of this dessert. Try to serve it with vanilla ice cream.


Cuisine International


Main ingredients Chocolate cake, Chocolate icing


Time of preparation 20 Minutes


Time of cooking 30 Minutes


Serving 10


! It takes 20 minutes to decorate the cake.





Ingredients 3/4 cup Flour


1/2 cup Butter ,melted


1 1/2 cups Sugar ,powder


7 Eggs ,separated


2 tbsp Cocoa Powder


1 tsp Vanilla


2 cups Sugar ,powder


1/4 kg Semi Sweet Chocolate ,shredded


6 tbsp Double Cream


6 tbsp Apricot Jam





Directions


Heat oven to 220C. Grease and flour a 26 cm round baking pan.


Using electric beater, beat egg yolks with 戮 cup sugar and vanilla until mixture becomes thick. Add cocoa and flour and mix well.


Add butter and mix together until batter is smooth.


In another bowl beat egg whites gently with 戮 cup sugar until smooth and creamy. Add batter and mix together gently and slowly using a wooden spoon.


Pour mixture into baking pan and bake for 20 minutes then reduce heat to 170C and bake of another 10-15 minutes or until a knife comes out clean when inserted in the middle of cake. Remove from oven and leave to cool for 30 minutes.


In a small saucepan heat and stir chocolate over very low heat until it melts. Remove from heat, add cream and 2 cups powder sugar and stir until sugar dissolves and mixture is smooth.


When cake is cold, cut it crosswise into two parts and stuff with jam then cover totally with chocolate sauce. Refrigerate for 30 minutes before serving.





Tip


Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.





Chocolate cake with hazelnut





This is a delicious chocolate cake with cream filling and chocolate frosting on top. You can make it without the cream inside and have a purely delicious chocolate cake with hazelnut.


Cuisine International


Main ingredients Chocolate cake, Wipped cream , Chocolate frosting


Time of preparation 1 Hour(s), 0 Minute(s)


Time of cooking 1 Hour(s), 0 Minute(s)


Serving 8





Ingredients 3/4 cup Flour


pinch Salt


1 cup Butter ,about 225g, softened


3/4 cup Brown Sugar ,soft


1/3 cup Sugar ,powder


400 g Chocolate ,plain


4 Eggs ,separated


3/4 cup Hazelnut ,blanched


1 cup Whipped Cream





Directions


Butter a 23 cm baking pan. Line the pan with waxed paper. Heat oven to medium heat (180 C). Sift flour and salt and set aside.


Crush or finely chop hazelnuts. Grate half of chocolate and cut the other half into pieces.


In a large bowl, beat brown sugar and butter until fluffy. Beat in egg yolks one after the other. Add some of flour after the addition of each egg and continue beating.


Stir in grated chocolate and 2/3 quantity of hazelnut. Beat egg whites until stiff and stir into cake mix.


Pour batter over paper in pan. Bake in oven for about 1 hour or until a knife comes out clean when inserted in the middle of cake.


Remove cake from oven and leave to cool slightly. Invert cake on a wired rack to cool and peel waxed paper. Move to a serving platter.


Cut cake crosswise into 2 equal parts. Spoon whipped cream over one half of cake, sprinkle half of hazelnuts and top with the other cake half.


In a small pan, put chocolate pieces, powdered sugar and 4 tbsp water. Heat in a bath of hot water over medium heat, stirring constantly until chocolate melts. Spread immediately all over cake and decorate with remaining hazelnut.


Note: You can replace whipped cream filling with apricot jam or chocolate mousse together with hazelnut, or you can keep the cake in one piece without putting any filling in the middle and follow the rest of steps as stated.





Tip


Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.





Chocolate fridge Cake





Cuisine International


Main ingredients Chocolate,Biscuits,Temmy's cereals


Time of preparation 15 Minutes


Time of cooking 5 Minutes


Serving 6





Ingredients 400 g Chocolate ,plain


150 g Butter


3 tbsp Honey


150 g Biscuits ,plain


60 g Raisins


3 tbsp Temmys Fruit pops


3 tbsp Temmys Honey pops


3 tbsp Temmys Rice crisps





Directions


Loosely line a loaf tin (rectangular cake mould) with plastic wrap.


Put butter, chocolate and honey in a heatproof bowl over a pan of boiling water. Put pan over low heat until chocolate melts. Remove from heat and leave to cool slightly.


Break biscuits into small pieces and mix with raisins, fruit pops, honey pops and rice crisps. Stir in chocolate mixture.


Pour mixture into tin and even the surface with the back of a spoon. Loosely cover with plastic wrap and put in the fridge for 2 hours.


Remove from fridge and carefully turn the tin upside down on a chopping board. Remove the tin and unwrap the plastic wrap.


Leave cake to soften for 2 minutes, then cut into slices and serve.
PERFECT CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 T. water


1/2 c. milk


1 tsp. vanilla


1 Tbsp. dark rum


2 egg whites, whipped





Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.





ITALLIAN CHOCOLATE CAKE





Cake:


3 cups all purpose flour


1-1/4 cupe unsweetened cocoa


2-1/2 tsp. baking soda


1-1/2 tsp. baking pwoder


1/2 tsp. salt


3 cups sugar


1-1/4 cups vegetable oil


2 tsp. vanilla


1 cup Whole Milk Ricotta


3 large eggs


2-1/2 cups water


Chocolate frosting:


12 ox. quality milk chocolate


1 cup sour cream at room temperature





Preheat oven to 350 degrees. Grease bottom and sides of two 9'; cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.


Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.








QUICK CHOCOLATE EGGLESS CAKE





1-1/2 cup flour


1/3 cup cocoa powder


1 tsp baking soda


1/2 tsp salt


1 cup sugar


1/2 cup vegetable oil


1 cup cold water


2 tsp vanilla extract


2 tsp vinegar





Preheat oven to 375掳F.


Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.





Combine dry ingredients directly in the pan. Mix all the wet ingredients





In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.





Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.





Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls
New York Cheesecake Swirl:


2/3 cup sugar


16 ounces cream cheese


2 teaspoons vanilla extract


2 whole eggs, room temperature


16 ounces semisweet chocolate morsels


Rich Chocolate Cake:


3 cups all-purpose flour


2 cups cocoa powder


1 tablespoon plus 1 teaspoon baking soda


2 teaspoons baking powder


4 cups sugar


1 teaspoon kosher salt


6 whole eggs


2 cups buttermilk


2 teaspoons vanilla extract


8 ounces unsalted butter, melted and cooled








Make the New York Cheesecake Swirl:


In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.


Make the Rich Chocolate Cake:


Preheat the oven to 350 degrees F.





Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.





In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.





Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.








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.
Here is a recipe for a one bowl chocolate cake....makes for easy clean up!





2 cups white sugar


1 3/4 cups all-purpose flour


3/4 cup unsweetened cocoa powder


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water





In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into greased and floured round pans. Bake 30 to 35 minutes at 350 degrees until the cake tests done with a toothpick. Cool in the pans for 10 minutes before removing the cake.





Good luck!!