Best chocolate cake recipe.?

My culinary arts project is to make a great dessert. My whole group loves chocolate cake . Whoever's group makes the best cake gets to bake a cake for the parent teacher tea. We really want to win. We know that our Culinary teacher loves rich moist gooey chocolatey type cakes. Any ideas? Help appreciated.Best chocolate cake recipe.?
Mayonnaise Cake





';Mayonnaise makes this cake nice and moist.';


Original recipe yield: 2 -8 or 9 inch layers.





INGREDIENTS:


1 cup mayonnaise


1 cup white sugar


3/4 cup water


2 cups all-purpose flour


1 1/2 teaspoons baking soda


4 tablespoons unsweetened cocoa powder


1/2 teaspoon salt


2 teaspoons vanilla extract





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.


Sift all-purpose flour, salt, baking soda, and cocoa together.


Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.


Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Best chocolate cake recipe.?
INGREDIENTS


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


DIRECTIONS


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 5 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, invert and remove from pan. You can top with a dusting of powdered sugar if desired.








i tried this and it's good!!!. a lot of factors will determine the success in whatever you're baking or cooking. for example your oven. ovens aren't all the same. you must have an oven thermometer so you know the temperature inside. if you live in higher alitude you may need to readjust the temperature of the oven. try not peek because you lose heat and may set you back a good 10 minutes. so you need to use the timer and check it once. use ingredients in room temperature. i hope i'm able to help you. happy baking
The crazy chocolate cake recipe, but change the vegetable oil for olive oil, and change the white vinegar for balsamic... small changes but it is the most amazing cake ever... and better yet, it is vegan!!!
My Aunt's Chocolate Cake is great; but doesn't have all the gooey's as the recipe after it does.


You could always incorporate the Chocolate Mousse filling into it, even use the Ganache Recipe for the top of the cake. Good Luck.





TONI's CHOCOLATE CAKE:


1/2 cup margarine (softened)


2 eggs


1 1/2 cups sugar


1/2 cup HERSHEY'S Cocoa


2 cups flour


2 teaspoons baking soda


1/4 teaspoon salt


1/2 cup milk


1 teaspoons vanilla extract


1 cup boiling hot water


In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.


Cool 10 minutes; remove from pans to wire racks. Cool completely.





CHOCOLATE FROSTING:


1/2 cup margarine or butter, softened


1 3/4 cup confectioners sugar


1/4 cup Hershey's cocoa


1 teaspoon vanilla extract


3 Tablespoons cold water


Cream all ingredients together until spreading consistency.





HERSHEY'S Lavish Chocolate Cake


Ingredients:


1-1/4 cups all-purpose flour


1/3 cup HERSHEY'S Cocoa


1 teaspoon baking soda


Dash salt


1/2 cup (1 stick) butter


1 cup sugar


1 cup milk


1 tablespoon white vinegar


1/2 teaspoon vanilla extract


CHOCOLATE GANACHE(recipe follows)


COCOA MOUSSE FILLING(recipe follows)


2 to 4 tablespoons seedless black raspberry preserves


Sweetened whipped cream


Fresh raspberries(optional)


Additional HERSHEY'S Cocoa(optional)


Directions:


1. Heat oven to 350掳F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.





2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.





3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.





4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.





5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. 12 servings.





CHOCOLATE MOUSSE FILLING


1 teaspoon unflavored gelatin


1 tablespoon cold water


2 tablespoons boiling water


1/2 cup sugar


1/4 cup HERSHEY'S Cocoa


1 cup (1/2 pt.) cold whipping cream


1 teaspoon vanilla extract





Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.





CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours.


http://www.hersheys.com/recipes/recipes/鈥?/a>
Crazy Chocolate Cake





* 3 cups all-purpose flour


* 2 cups white sugar


* 5/8 cup unsweetened cocoa powder


* 1 teaspoon salt


* 2 teaspoons baking soda


* 1 teaspoon vanilla extract


* 2 cups cold water


* 2 teaspoons distilled white vinegar


* 2/3 cup vegetable oil


1. Mix all ingredients right in a 9 x 13 inch pan.


2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
3 cups flour---2 cups sugar---6 tbsp. of cocoa---1 tsp. salt---2 tsp. baking soda----------make a well and add; 2 tsp. vanilla 2/3 cup oil-- 2 tbsp. vinegar-----------pour 2 cups of cold water over all and mix.----9x13 pan 30-40 minutes in 350 degree oven. A very easy cake and the end results is great. Makes a great ice cream roll, cupcakes filled with cream cheese and so on.............good luck
1/2 cup butter or margarine


1/2 cup shortening


1 cup water


1/4 cup unsweetened cocoa powder


2 cups all-purpose flour


2 cups white sugar


1/2 cup milk


1 tablespoon vinegar


2 eggs


1 teaspoon baking soda


1 teaspoon vanilla extract


6 tablespoons butter or margarine


4 tablespoons milk


3 tablespoons unsweetened cocoa powder


3 cups confectioners' sugar, sifted


1 teaspoon vanilla extract





Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.


Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.


Mix well.


Then add: eggs, baking soda and 1 teaspoon vanilla.


Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.


Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.


To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.


Bring to rolling boil.


Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.


Beat until smooth.


Spread on cooled cake.