looking for the ultimate chocolate cake recipe

[BuddhaGirl]

Hi all...

I am looking for a chocolate cake recipe...the best chocolate-y chocolate cake there is, because it's my birthday in a couple of weeks and I would like to make it for myself and some friends.

The best piece of chocolate cake I ever had was iced with cream cheese frosting :9 - I used to buy it at the chichi Draeger's market here in the Bay Area (couldn't afford the whole cake LOL) I am looking to create this for my birthday.

So, if anyone has a fabulous recipe to share, I'd be most grateful!! :-)

[Duer 157099]

1. OK, I've got one for you

but I don't have it handy, will have to post it later.

But, it was from America's Test Kitchen, so you know it's good. And I made it recently for my son's birthday, and he loved it. It was cho-co-la-TEE to the max! I used all gheradelli chocolate, which really makes a difference.

In the meantime, I'd love to see what other recipes get posted!

[BuddhaGirl]

3. thank you!

looking forward to it :9 :hi:

[Duer 157099]

18. Here ya go, although the one at epicurios sounds really good

very similar, but I think I will try that one next time.

Cake
1 1/2 stick butter very soft
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Frosting
16 ounces semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)

CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.

[BuddhaGirl]

21. cool...thanks!

so many great recipes to try :9

[Shakespeare]

2. Double chocolate cake: the most highly reviewed recipe on epicurious.com

I haven't made this yet (but I will), but it's supposed to be out-of-this-world good:

http://www.epicurious.com/recipes/food/views/101275

[sazemisery]

6. I have baked this cake many times and I rate it A+++++++++

Absolutely divine!

[grasswire]

11. this is essentially the standard cocoa buttermilk cake...

....that has been so popular in the last couple of decades, except the proportions are a bit different and it uses oil instead of butter and it's jazzed up.

The Texas sheet cake below is from the same root. Buttermilk, cocoa, butter, flour, sugar, etc.

Here's a variation from Emeril:

Ingredients

14 tablespoons unsalted butter, softened
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons brewed espresso or strong coffee, cooled
1 teaspoon pure vanilla extract
1 3/4 cups packed light brown sugar
2 large eggs
Chocolate Icing

Directions

Preheat the oven to 350° F. Butter two 9-inch cake pans with 2 tablespoons of the butter and lightly flour with 2 tablespoons of the flour, knocking out the excess flour.

Sift the remaining 2 cups flour, the cocoa, baking soda and salt into a large bowl. In a small bowl, whisk together the buttermilk, coffee, and vanilla.

In a large bowl, cream together the remaining 12 tablespoons butter and the sugar, beating about 3 minutes. Add the eggs one at a time, beating well after each addition. Alternating, add the wet and dry ingredients, beginning and ending with the flour mixture, beating at low speed just until combined, being careful not to overwork.

Pour the batter into the prepared pans and bake until the cake is just set and a tester inserted into the center comes out clean, 22 to 24 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a wire rack to finish cooling.

Set one cake on a cake plate or platter and top with about one-third of the icing, spreading evenly out to the edges. Top with the second cake and frost the top and sides with the remaining icing.

Makes one 9-inch cake, 10 to 12 servings.


Chocolate Icing

1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, softened
6 tablespoons milk
2 tablespoons brewed espresso or strong coffee, cooled
1 teaspoon pure vanilla extract

Directions

Sift the sugar and cocoa into a large bowl. Add the remaining ingredients and blend with a hand-held mixer on low speed until smooth and creamy. Use to frost the cake.

Makes enough frosting for one 9-inch layer cake


Recipe courtesy of Emeril Lagasse copyright © 2004.

[joneschick]

4. it's not likely to be the ultimate recipe, but it's my go to

Betty Jane's Wine Chocolate Cake

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp salt
2 T. vinegar (I've always used cider vinegar)
2 cups liquid (1 cup wine, 1 cup water)
3/4 cup oil
1 tsp vanilla

Mix nicely and bake in greased 13 x 9 pan for about 30 minutes at 350.

It makes a fine layer cake, sheet cake, cupcakes. :hi:

[BuddhaGirl]

8. how interesting!

I've never had wine cake before...I wonder which is best to use, red or white wine? Sounds great - hubby and I are both wine lovers.

Thank you! :hi:

[joneschick]

16. I've always used reds

the recipe was given to me by an old boyfriend's mom who was also a wine maker. She would make wine out of anything! I've always done the 50/50 water/wine but I bet you could play with that...
:hi:

[Sentath]

5. I once had an ambition to make one of these

I think I'd settle for a slice someday.

http://www.nickmalgieri.com/recipes/trionfo_gola.html

[BuddhaGirl]

9. mmmm!!!!

that sounds sooo decadent...will definitely have to make that sometime. Thanks! :-)

[grasswire]

12. Nick! No photo?

I'd like to see that one.

[hippywife]

7. Can't beat the one in post #2 but

if you want something relatively easy, yet very rich a Texas Sheet Cake always works:

http://allrecipes.com/Recipe/Texas-Sheet-Cake-VI/Detail.aspx

[BuddhaGirl]

10. sounds very rich and VERY delicious!

and lots of great reviews as well...will definitely try that.

Appreciate it! :-)

[sandnsea]

13. Emeril's Chocolate Bread Pudding

This is the most chocolatey dessert I've ever eaten. The spice cream takes it to a whole nother realm of scrumptuality. If you ever make it, don't skimp on anything or it just doesn't work.

http://www.wchstv.com/gmarecipes/chocolatebreadp.shtml

[grasswire]

14. this is off topic...

....but I have to note that Emeril's recipe for artichoke bread pudding is one of my most complimented dishes. Lordy, lordy.

[sandnsea]

15. This?

It sounds divine. I love Emeril.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29156,00.html

[grasswire]

17. that's it

People just rave about it. I think I add more lemon, and I use gruyere.

[sandnsea]

19. I've got this huge pork loin in the freezer

For some reason my husband thought I wanted a pork roast a couple weeks ago, when I already had one. :crazy: So we're going to have it Mother's Day. I think that recipe would be really good with the right pork loin recipe. What do you think?

[grasswire]

20. depending on what kind of flavoring you are putting on the pork

It would go with an Italian style seasoning, or an all-American type roast, but I don't think it would be good with any kind of Asian style meat.

I've served it with leg of lamb and with roasted chickens. You don't need much more than a really good salad along with the meat and pudding.

[Gore1FL]

22. This is kick ass and easy to make.

1> get a large box of instant chocolate pudding mix with milk per directions.

2> add 1 chocolate cake mix (don't use brownies -- I tried and it sucked)

3> add one bag of chocolate chips

put in a regular size cake pan and cook at 350 for about 30-50 minutes.

[midnight]

23. This is my kind of cooking. I will have to try this.