Recipe for chocolate cake?

This is an amazing chocolate cake recipe that is easy to do and tastes great:

Ingredients

100gms unsweetened chocolate

2 tablespoon butter, melted

2 teaspoons vanilla extract

175 gms all purpose flour

200gms white sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

100ml skimmed milk

3 large eggs, well beaten

Preparation Instructions

1. In a saucepan, melt the chocolate by stirring it over low heat until smooth and melted. Add the vanilla extract.

2. In a separate bowl, mix the flour, sugar, baking powder, baking soda and salt, stirring well.

3. Pour the chocolate mixture into the dry mixture and stir. Stir in the butter, milk and eggs, beating until smooth.

4. Transfer the batter to a cake pan and bake it in a 350 degree F. preheated oven for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

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Or if you want a chocolate cake that has a soft and sweet center, try out: Moelleux Au Chocolat.

Ingredients:

19 ½ oz. butter

21 oz. chocolate

18 egg whites

4 cup sugar

2 1/2 cup flour

Preparation Instructions

1. Start with melting the butter with the chocolate pieces in a saucepan. Make sure you use high quality chocolate like Lindt or Frey. Put on a low heat and stir.

2. Mix egg whites with sugar until frothy. Mix in the flour and combine with the chocolate and butter mixture.

3. Pour batter into prepared molds and bake in a 350 degrees F oven for 3 to 4 minutes.

Serve warm.

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I hope these recipes help.

here is the recipe for chocolate cake-

INGREDIENTS

Cake:

3 cups all purpose flour

1 ½ tsp salt

¾ tsp baking powder

1 ½ tsp baking soda

2 2/3 cups sugar

1 cup + 2 Tbsp cocoa

1 cup + 2 Tbsp water

1 cup + 2 Tbsp canola oil

5 large or 4 extra large/jumbo eggs

¾ cup water

1 ½ tsp vanilla

Frosting:

1 box powdered sugar (1 pound or 454 grams)

3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)

A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)

1 1/2 cup butter - firm, not cold, not too soft

METHOD

Cake:

Preheat oven to 350°F.

1 In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a Kitchen Aid mixer.

4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting:

This part is a little harder as it is really done to taste.

1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.

2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,

3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

Dark Chocolate Cake

INGREDIENTS (Nutrition)

* 2 cups boiling water

* 1 cup unsweetened cocoa powder

* 2 3/4 cups all-purpose flour

* 2 teaspoons baking soda

* 1/2 teaspoon baking powder

* 1/2 teaspoon salt

* 1 cup butter, softened

* 2 1/4 cups white sugar

* 4 eggs

* 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool. :) :)

The king of chocolate cakes ...

BLACK FOREST GATEAU

Serves 6

INGREDIENTS

1 teaspoon of sunflower oil

6 eggs

150g of caster sugar

4 tablespoons of cocoa powder

300ml of double cream

1 tablespoon of caster sugar

400g tin of morello cherries

50g of dark chocolate

METHOD

Line the bottom of 2 x 20cm (8 inch) sponge cake tins with a circle of greaseproof paper and coat the paper and the sides of the tin with the oil.

Break the eggs into a bowl. Separate the eggs by lifting out the yolks with a spoon. Put them into another bowl.

Add the 150g of caster sugar to the egg yolks. Beat them until they go pale and thicken. Sprinkle the cocoa powder onto the mixture, a little at a time, and gently mix it together.

Beat the egg whites until they are stiff.

Add a tablespoon of egg white to the mixture. Gently stir it in. Add another tablespoon of egg white. Gently stir it in. Repeat as necessary.

Put half of the mixture into each cake tin and smooth the tops flat.

Cook in a preheated oven at 180°C, 350°F or gas mark 4 for 20 minutes until the tops are firm and springy to touch.

Turn the cakes out of the tins and leave to cool. When they are just warm, peel off the greaseproof paper.

When you are ready to serve, put the cream and the tablespoon of sugar into a clean bowl. Beat or whisk it until it is stiff.

Open the tin of cherries and drain off the juice into a cup. If they still have the stones in them, remove them. Keep 12 of the best ones for decoration. Cut the rest into slices.

Put one of the cakes onto a plate. Pour 3 tablespoons of the cherry juice over it. Spread half of the cream over it. Put the sliced cherries on top. Put the other cake on top. Spread the rest of the cream over it. Arrange the whole cherries around the edge. Grate the chocolate over the top.

ADDITIONS & ALTERNATIVES

Use cherry brandy or cherry liqueur instead of some or all of the cherry juice.

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