its my 19th next weekand wanting to make a chocolate cake, needing a fairly large recipe as i am making a 2 tiered cake
TIA
thea4,
Jul 2, 4:41am
Choc Mayonaise cake(this is yummy.) 2 cups plain flour 1 cup sugar 2tablespoon cocoa 2 teaspoons baking soda 1 cup strong coffee ( or water) 1 cup mayonaise =( 10 tablespoons) Vanilla Mix dry ingredients together and rest of ingredients, beat for 3 minutes. Bake 25-30 minues @ 180c
pam.delilah,
Jul 2, 6:17am
Dana's Chocolate Cake Destitute Gourmet.
1 2/3 cups flour 1 1/2 teaspoons Baking soda 1 1/2 cups sugar 2/3 cup cocoa powder 1 teaspoon salt 1 1/2 cups trim milk 100g butter melted 2 eggs 1 teaspoon Vanilla essence (nb. I like to add a teaspoon of coffee as well sometimes! Completely optional)
Preheat oven to 180 degrees celcius. Grease cake tin. (you may wish to use greaseproof paper too, mixture is quite wet.)
Put all ingredients into a mixing bowl and combine well.
Bake for at least 50 minutes or until the top springs back or no batter comes away with a skewer.
This one is AMAZING as far as chocolate cake is concerned is is quite a big cake, and if you replace the dark chocolate in the icing with whittakers mocha chocolate it's REALLY GOOD
cottagerose,
Jul 2, 10:07am
Bloody Good Chocolate Cake (copied from here years ago) Mix in order 2 cups sugar 2 eggs 1 cup yoghurt (any flavour) ¾ cup cocoa 200g melted butter 2 teaspoons baking soda 1½ teaspoons vanilla essence ¼ teaspoon salt 3 cups self raising flour (or 3 cups flour and 3 teaspoons Baking Powder) 1 cup black coffee (ie. 1t instant coffee in 1c water) Mix all together, makes 2 round cakes or a roasting tray full, bake at 180oC until knife comes out clean when tested (about 35-45 minutes).
I copied and pasted this from this site. It was smileahs recipe and Ive cooked this cake twice and its the best choc cake Ive ever had
daisygirl,
Jul 2, 10:18am
Donna Hayhas a great one,using beer and sour cream,I just cant find my mag at the moment,I double the recipe for a huge entertaining cake.It maybe online though if you feel like searching.
skye7,
Jul 2, 10:23am
Ingredients
• 1 cup(s) butter, (do not use margarine) • 14 ounce(s) semisweet chocolate • 2 ounce(s) unsweetened chocolate • 9 large eggs, separated • 1/2 cup(s) sugar • 1/4 teaspoon(s) cream of tartar • Confectioners' sugar, for decorating ______________________________- __________ Directions 1. Preheat oven to 300 degrees F. Remove bottom from 9" by 3" springform pan and cover with foil, wrapping foil around to the underside (this will make it easier to remove cake from pan). Replace bottom. Grease and flour foil bottom and side of pan. 2. In large glass bowl, combine butter and both kinds of chocolate. In microwave oven, cook, uncovered, on Medium (50%), 2 1/2 minutes; stir. Return chocolate mixture to microwave oven; cook 2 to 2 1/2 minutes longer until almost melted; stir until smooth. (Or, in heavy 2-quart saucepan, heat butter and both kinds of chocolate over low heat until melted, stirring frequently. Pour chocolate mixture into large bowl.) 3. In small bowl, with mixer at high speed, beat egg yolks and sugar until very thick and lemon-colored, about 5 minutes. Add egg-yolk mixture to chocolate mixture, stirring with rubber spatula until blended. 4. In another large bowl, with clean beaters, and with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. With rubber spatula or wire whisk, gently fold beaten egg whites into chocolate mixture, one-third at a time. 5. Pour batter into pan, spreading evenly. Bake 35 minutes. (Do not overbake. The cake will firm upon standing and chilling.) Cool cake completely in pan on wire rack. Then, refrigerate overnight in pan. 6. To remove cake from pan, run a hot knife around edge of cake, then lift off side of pan. Invert cake onto cake plate; unwrap foil from bottom and lift off bottom of pan. Carefully peel foil from cake. 7. Let cake stand 1 hour at room temperature before serving. Just before serving, decorate cake: Sprinkle confectioners' sugar through fine sieve over star stencil for a pretty design (see Tips & Techniques). Or, dust top of cake with confectioners' sugar.
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xnzxbubbles,
Jul 2, 7:59pm
thanks guys i think im going to go for the Chocolate fudge cake :-) yum cant wait
pam.delilah,
Jul 3, 6:17am
Dana's Chocolate Cake Destitute Gourmet.
1 2/3 cups flour 1 1/2 teaspoons Baking soda 1 1/2 cups sugar 2/3 cup cocoa powder 1 teaspoon salt 1 1/2 cups trim milk 100g butter melted 2 eggs 1 teaspoon Vanilla essence (nb. I like to add a teaspoon of coffee as well sometimes! Completely optional)
Preheat oven to 180 degrees celcius. Grease cake tin. (you may wish to use greaseproof paper too, mixture is quite wet.)
Put all ingredients into a mixing bowl and combine well.
Bake for at least 50 minutes or until the top springs back or no batter comes away with a skewer.
This one is AMAZING as far as chocolate cake is concerned is is quite a big cake, and if you replace the dark chocolate in the icing with whittakers mocha chocolate it's REALLY GOOD
skye7,
Jul 3, 10:23am
Ingredients
• 1 cup(s) butter, (do not use margarine) • 14 ounce(s) semisweet chocolate • 2 ounce(s) unsweetened chocolate • 9 large eggs, separated • 1/2 cup(s) sugar • 1/4 teaspoon(s) cream of tartar • Confectioners' sugar, for decorating ______________________________- __________ Directions 1. Preheat oven to 300 degrees F. Remove bottom from 9" by 3" springform pan and cover with foil, wrapping foil around to the underside (this will make it easier to remove cake from pan). Replace bottom. Grease and flour foil bottom and side of pan. 2. In large glass bowl, combine butter and both kinds of chocolate. In microwave oven, cook, uncovered, on Medium (50%), 2 1/2 minutes; stir. Return chocolate mixture to microwave oven; cook 2 to 2 1/2 minutes longer until almost melted; stir until smooth. (Or, in heavy 2-quart saucepan, heat butter and both kinds of chocolate over low heat until melted, stirring frequently. Pour chocolate mixture into large bowl.) 3. In small bowl, with mixer at high speed, beat egg yolks and sugar until very thick and lemon-colored, about 5 minutes. Add egg-yolk mixture to chocolate mixture, stirring with rubber spatula until blended. 4. In another large bowl, with clean beaters, and with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. With rubber spatula or wire whisk, gently fold beaten egg whites into chocolate mixture, one-third at a time. 5. Pour batter into pan, spreading evenly. Bake 35 minutes. (Do not overbake. The cake will firm upon standing and chilling.) Cool cake completely in pan on wire rack. Then, refrigerate overnight in pan. 6. To remove cake from pan, run a hot knife around edge of cake, then lift off side of pan. Invert cake onto cake plate; unwrap foil from bottom and lift off bottom of pan. Carefully peel foil from cake. 7. Let cake stand 1 hour at room temperature before serving. Just before serving, decorate cake: Sprinkle confectioners' sugar through fine sieve over star stencil for a pretty design (see Tips & Techniques). Or, dust top of cake with confectioners' sugar.
______________________________- ___
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