sugarbetty
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Post by sugarbetty on Feb 10, 2017 7:34:46 GMT -5
My DS is turning 10 and he wants a chocolate cake for his birthday. I haven't made many chocolate cakes and instead of finding a random recipe I figured I would ask the professionals (you all).
Do you have a favorite chocolate cake? I'm looking for something tried and true or at least taste-tested. Thank you.
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Post by mrswaz on Feb 10, 2017 10:57:00 GMT -5
It's hard to go wrong with Devil's Food! I use the recipe from KAF and it never lets me down. I posted it on my blog long ago, and I see it has notes for making it dairy free. Ignore those unless you want dairy free.  ttrecipes.blogspot.com/2008/01/devils-food-cake.html |
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joanieb
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Post by joanieb on Feb 10, 2017 11:57:25 GMT -5
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sallyt
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Post by sallyt on Feb 10, 2017 13:31:48 GMT -5
This is my favorite chocolate cake recipe by far - and I"ve made a LOT! Moist Chocolate Cake 2 cups sugar 1.75 cups flour ¾ cup cocoa (dutch processed) 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup buttermilk ½ cup butter, melted 1 tbsp vanilla extract 1 cup hot coffee Preheat oven to 350 degrees. Line the bottom of three 8-inch baking pans with parchment paper and lightly oil the sides and paper, set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee. Pour batter evenly among the three pans and bake on middle rack of oven for 25to 30 minutes, until toothpick inserted in center comes out clean. *Adapted from Foodess foodess.com/2011/03/moist-chocolate-cake/ |
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Post by mrswaz on Feb 10, 2017 15:44:14 GMT -5
Now I really want chocolate cake.
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keba
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Post by keba on Feb 11, 2017 7:49:29 GMT -5
My daughter's favorite cake is Hershey's Chocolatetown cake. The recipe is online, but the original came many years ago from the back of Hershey's Cocoa. It's the cake she has always requested for her birthday. It's easy and good and I've stopped looking for other chocolate cake recipes.
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sugarbetty
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Post by sugarbetty on Feb 12, 2017 6:30:27 GMT -5
This is my favorite chocolate cake recipe by far - and I"ve made a LOT! Moist Chocolate Cake 2 cups sugar 1.75 cups flour ¾ cup cocoa (dutch processed) 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup buttermilk ½ cup butter, melted 1 tbsp vanilla extract 1 cup hot coffee Preheat oven to 350 degrees. Line the bottom of three 8-inch baking pans with parchment paper and lightly oil the sides and paper, set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee. Pour batter evenly among the three pans and bake on middle rack of oven for 25to 30 minutes, until toothpick inserted in center comes out clean. *Adapted from Foodess foodess.com/2011/03/moist-chocolate-cake/ I made this recipe because it was so easy. It turned out perfectly and will definitely be repeated around here. |
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sallyt
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Post by sallyt on Feb 12, 2017 8:08:53 GMT -5
sugarbetty - I'm THRILLED to hear that it worked for you! Enjoy the leftovers!
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applecrisp1
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Post by applecrisp1 on Feb 12, 2017 16:28:50 GMT -5
SallyT --- Ok that picture of that cake on foodess. -- that is just not fair. Drool! Super novice question --- so when you bake do you use regular salt? I used to buy reg salt in addition to kosher salt (what I use for cooking) but now just have kosher salt on hand. Of course I can spring for reg salt, I was just wondering. Do you have a favorite frosting for that cake or do you leave plain (with kiddos, I'm thinking no). I copied down the one on her blog that she says goes with it.
It was impossible for me to not copy that recipe down.
And clearly I am easily influenced, I was looking at the website and came across what she deems the best banana bread. Copied too.
Have you gotten your oven yet (I can't recall timing). Today would be a great day to bake/cook, for what I am calling Slushtopia outside. The only thing I did in the kitchen today was clean my floor.
I will be checking out the other recipes too (no such thing as too many choc cake recipes).
Joanieb -- I've made the EW recipe a couple of times and really like it. And that SK recipe has been on my to try list for a long time.
mrswaz --- You got that right. I love devils food cake -- will be checking that out. Thx.
sugarbetty --- Have fun celebrating the bday. And I would have asked for the same thing as your son. Enjoy!
keba --- I've heard raves about the good ol recipe on the back of the Hersheys cocoa.
Can you tell I'm procrastinating.
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sallyt
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Post by sallyt on Feb 12, 2017 17:32:22 GMT -5
applecrisp - frosting, always, for ME! I have used a regular buttercream, salted caramel buttercream... I usually used fine sea salt unless kosher is called for. I really don't like the taste of table salt! Oven has been delivered, supposed to be hooked up tomorrow, but the plumber just contacted me and they're not sure if it will happen b/c of weather. GOING CRAZY.
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applecrisp1
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Post by applecrisp1 on Feb 12, 2017 17:57:10 GMT -5
Thanks Sally -- I was never sure, since recipes don't often specify (maybe it is implied). I've been just using kosher salt (I'm a super basic baker).
The snow is coming down hard now -- so definitely a soup night! I'm making that Easy Chicken and Rice Soup from iowagirleats that you suggested.
It is just a mess out there --- I pulled out the real boots for the first time yesterday, I have a feeling I will be wearing those for more than a few days.
Hope you get the oven hooked up soon -- and have fun breaking it in!
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Post by beth on Feb 13, 2017 11:08:43 GMT -5
Mrswaz, you mentioned buying a flourless chocolate cake on the VC cinner thread. If you would consider baking a regular chocolate cake, you can definiely tackle a flourless one. They are not hard and you can bake them in individual portions -- I did that so we could have a gluten free dessert for a few people at a banquet. That caterer was not sure what to do and it was only a few, so I said I would take care of it. Simple and inpressive.
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Post by mrswaz on Feb 14, 2017 20:31:53 GMT -5
Mrswaz, you mentioned buying a flourless chocolate cake on the VC cinner thread. If you would consider baking a regular chocolate cake, you can definiely tackle a flourless one. They are not hard and you can bake them in individual portions -- I did that so we could have a gluten free dessert for a few people at a banquet. That caterer was not sure what to do and it was only a few, so I said I would take care of it. Simple and inpressive. Lol, wasn't me commenting about buying a cake! I made SallyT's chocolate cake today. I baked it in a 9x13 pan and frosted it with a simple chocolate buttercream. Oh man, it is SO good. Very moist, very chocolatey and definitely a keeper. As an added bonus, it was really easy to throw together. |
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sallyt
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Post by sallyt on Feb 14, 2017 21:05:44 GMT -5
YAY mrswaz!!!!! you made my day |
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applecrisp1
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Post by applecrisp1 on Feb 14, 2017 21:39:53 GMT -5
Sallyt, I'm a super basic baker but a curious one..... I noticed that you tweaked the choc cake recipe a bit. From my quick look, you added some baking powder and upped the salt. I was wondering the why. My only guess.... bit more salt brings out the  ? more . The choc flavor? (one always hears how salt is important in not only savory, but sweet too). Lighter cake with the bak powder??? I'm clueless, the only change I would be super confident doing, is adding more frosting to a cake even if it looks like it has enough. I sometimes cut back on butter/oil/sugar at times (but nothing too major). Thx. (and I'm so making the recipe and I'm following your recipe to a T -- I'm having a friend over next week so this is a great reason to pull out the baking pans). Mrswaz, Do you recall how long you baked it for a 9x13? I want to make the recipe, but not sure if i will go the layer cake route or perhaps in a 9x13 or ??. Thx. |
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Post by erin elizabeth on Feb 15, 2017 8:07:31 GMT -5
I made Smitten Kitchen's "I want chocolate cake" cake posted by joanieb in post #2--very good! Moist, tender, nice chocolate flavor. I made it in my heart-shaped pan for my valentines. I only made half the frosting recipe and it was plenty to have a normal layer of frosting over the top and sides of the cake. She kept using the word "generous" to describe the frosting and we're only "regular" frosting people  |
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Post by mrswaz on Feb 15, 2017 9:38:52 GMT -5
Sallyt, I'm a super basic baker but a curious one..... I noticed that you tweaked the choc cake recipe a bit. From my quick look, you added some baking powder and upped the salt. I was wondering the why. My only guess.... bit more salt brings out the ? more . The choc flavor? (one always hears how salt is important in not only savory, but sweet too). Lighter cake with the bak powder??? I'm clueless, the only change I would be super confident doing, is adding more frosting to a cake even if it looks like it has enough. I sometimes cut back on butter/oil/sugar at times (but nothing too major). Thx. (and I'm so making the recipe and I'm following your recipe to a T -- I'm having a friend over next week so this is a great reason to pull out the baking pans). Mrswaz, Do you recall how long you baked it for a 9x13? I want to make the recipe, but not sure if i will go the layer cake route or perhaps in a 9x13 or ??. Thx. It was done at 35 minutes in the 9x13 pan. I'm debating having a piece for breakfast. It definitely hit the sweet spot as far as a chocolate cake goes. |
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applecrisp1
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Post by applecrisp1 on Feb 16, 2017 15:39:25 GMT -5
Thanks for the info. I'm on the phone with Verizon now .... on hold and then on hold again, If I had that chocolate cake in my house, it would be devoured -- sounds like a great and delicious distraction.
I can't wait to try the recipe. I love a good chocolate cake.
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Post by beth on Feb 17, 2017 17:21:36 GMT -5
Mrswaz, sorry about that. It was Calcook in the post above you.
I used to make different chocolate cakes, and when they were young, the boys preferred a simple Bundt -- chocolate or chocoalte mint, to most others, but when they discovered Texas Sheet Cake, that was it. They have requested it and made it many times -- even have their friends request it from them now. They have conditioned me not to think about making other chocolate cakes (my youngest likes Black Tie Mousse Cake from Olive Garden and Godiva Cheesecake from Cheesecake Factory but doesn't want me to make him something similar) -- and now that they aren't here, it's harder to have enough reason to.
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? more . The choc flavor? (one always hears how salt is important in not only savory, but sweet too). Lighter cake with the bak powder???
