Does anybody has a recipe for a chocolate cake?

It has to be delicious but simple. Any suggestions would be much appreciated.Does anybody has a recipe for a chocolate cake?
Just look in Google, then you can take your pick from hundredsDoes anybody has a recipe for a chocolate cake?
This is REALLY REALLY delicious and VERy easy to make too;





1 (18.25 ounce) package devil's food cake mix


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips





Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.


Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


Serves 12.


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Yep.I have!





Ingredients:





3 eggs,separated


1 cup(120g)flour


3/4 cup(175g)sugar


60 ml oil


125 ml(1/2 cup)hot water


1/4 cup cocoa


1 teaspoon baking powder(or a little more)


salt(a pinch)


1 teaspoon vanilla essence





Method:


Sift flour, salt and baking powder then,set aside.


Mix cocoa powder with hot water and allow to cool


Combine the egg yolks, oil, sugar, vanilla and cocoa mixture.


Add the above mixture to the dry ingredients and mix until well combined.


Whip the egg whites until stiff peaks are formed then fold into chocolate batter.


Pour everything in a pan(Put some foil at the bottom of the pan to prevent sticking) and bake for 25 minutes in an oven preheated at 205 degrees. If you have problems removing the cake run a knife around the inner sides of the pan.


Let cake cool. Decorate as desired.





P.S:You might want to place the cake in the refrigerator for about 1 hour before serving. The chocolate flavour becomes stronger, more pronounced.





Recipe taken from the back of the nestle cocoa container
Classic Chocolate Cake


Ingredients (serves 8)


1 1/3 cups (200g) plain flour


2 tbs cocoa


1 tsp baking powder


1/2 tsp bicarbonate of soda


200g good-quality dark chocolate, chopped


225g unsalted butter, softened, chopped


1 cup (220g) caster sugar


1 tsp vanilla extract


4 eggs


1/2 cup (125ml) milk


Chocolate ganache icing and chocolate curls, to decorate


Method


Preheat the oven to 160掳C. Grease and line a 24cm round springform cake pan.


Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.


Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.


Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.


Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.


To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.


To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.


To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.


Notes %26amp; tips


It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.


To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.


Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Decadent Chocolate Fudge Cake





1 pkg. two-layer devil麓s food cake mix


1-1/3 cups water


1/2 cup oil


3 eggs





Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8'; round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.





16 oz. good quality semisweet chocolate, chopped


1-1/3 cups heavy cream


4 Tbsp. unsalted butter





Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.





Line 9'; springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate, remove waxed paper, and coat cake with remaining chocolate ganache. Store in refrigerator. 16-20 servings
Deep Dark Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa


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


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.








ONE-BOWL BUTTERCREAM FROSTING


6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar


1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1/3 cup milk


1 teaspoon vanilla extract





Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.





HIGH ALTITUDE DIRECTIONS (Cake):


-- Decrease sugar to 1-3/4 cups


-- Increase flour to 1-3/4 cups plus 2 tablespoons


-- Decrease baking powder to 1-1/4 teaspoons


-- Decrease baking soda to 1-1/4 teaspoons


-- Increase milk to 1 cup plus 2 tablespoons


-- Bake at 375掳F, 30 to 35 minutes for both pan sizes





Hershey's ';Especially Dark'; Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S SPECIAL DARK Cocoa


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


';ESPECIALLY DARK'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';ESPECIALLY DARK'; CHOCOLATE FROSTING. 10 to 12 servings.








';ESPECIALLY DARK'; CHOCOLATE FROSTING





1/2 cup (1 stick) butter or margarine


2/3 cup HERSHEY'S SPECIAL DARK Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.








teehees , they are from hersheys'


they are not tht simple }:


but they are real good :D


hope i helpedd :D
Some ideas?








Chocolate Cake One





Ingredients


220g sugar


1 teaspoonful butter


2 eggs


100g ground chocolate


125 ml milk


120g flour


2 teaspoonfuls baking powder





Action


a. Cream sugar and butter.





b. Blend the rest in the mixture.





c. Bake in layers, in 180 掳C,


or 356掳F preheated oven for 45-50 minutes.





d. Spread with either strawberry jam,


or egg whites beaten,


to froth with 200g sugar.





Chocolate Cake Two





Ingredients


180g white flour


220g sugar


3 tablespoon cocoa powder


1 teaspoon baking soda


1/8 teaspoon salt


5 tablespoons vegetable oil


1 teaspoon vanilla extract


1 tablespoon vinegar


250 ml cold water


20 cm round cake pan





Action


a. Preheat 180掳 C or 356掳F oven,


for 10 minutes.





b. Stir all the dry ingredients together,


in the cake pan.





c. Make 3 holes in the flour mixture.





d. Pour the oil, vanilla, and vinegar,


into the 3 holes.





e. Pour water over the whole pan,


and mix with a wooden spoon,





until the it is thoroughly mixed.





f. Bake on the middle shelf of oven,


for 35 minutes.





Excellent Chocolate Cake





Ingredients


300g chocolate


300g sugar


2 tablespoons butter


5 egg whites (well beaten)


5 egg yolks (well beaten)


250 ml milk


240g flour (sifted)


100g lemon rinds


(fine chopped)


100g almonds (blanched)


2 teaspoons baking powder


(sifted)


1 teaspoon vanilla essence





Spices Ingredients


1 teaspoon cloves


1 teaspoon cinnamon


1 teaspoon nutmeg





Action


a. Cream the butter and sugar,


add yolks.





b. Add milk and some flour,


stir well and add egg whites.





c. Add the reminder of flour,


and the baking powder.





d. Last add the lemon rinds, almonds,


spice and vanilla.





e. Bake in 180掳C or 356掳F oven,


for about 1 hour.





Note: This is an excellent loaf cake,


and like fruit cake improves with age.





Egg-less Chocolate Cakes





Ingredients


260g brown sugar


4 tablespoons butter


250 ml sour milk


1 teaspoon soda


1/2 teaspoon cream of tartar


100g cocoa


210g flour


1 teaspoon vanilla





Action


a. Cream the butter, add the sugar,


and mix thoroughly.





b. Mix and sift the dry ingredients.





c. Add the dry ingredients,


and the liquid alternately,


to the butter mixture.





d. Flavor with vanilla.





e. Bake in 180掳C or 356掳F oven,


for about 20 minutes.





Enjoy!
http://allrecipes.com/Recipe/Best-Moist-鈥?/a>





This is a fabulous recipe but I add some extra sugar haha =)