Can some one give me a realllyyy good recipe for chocolate cake and chclte. icing???

Try devils food cake...Its one of the most popular cake of my family (Except me...'cause I don't eat cream...but you know:P)


Frosting:


15 ounces semi-sweet chocolate, finely chopped


1 1/2 cups heavy cream


Cake:


2 cups all-purpose unbleached flour


1 1/2 teaspoons baking soda


3/4 teaspoon baking powder


3/4 teaspoon salt


12 tablespoons unsalted butter, at room temperature, plus more for the pans


2 cups plus 2 tablespoons sugar


3/4 cup nonalkalized cocoa powder (not Dutch-processed)


2 teaspoons pure vanilla extract


3 large eggs, at room temperature


1 1/4 cups water


1/4 cup milk








To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.


To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.





In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.





In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.





Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.





With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.





Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.





Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)





Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.





...I haven't tried this...because I'm too lazy to make it at the moment but a sacher torte sounds delishh..


Ingredients


6 egg whites


5 ounces semisweet or bittersweet chocolate, chopped


1/2 cup butter (no substitutes)


6 egg yolks


1-1/2 teaspoons vanilla


1/2 cup sugar


3/4 cup all-purpose flour


2/3 cup apricot preserves


Chocolate Glaze (see recipe below)


Chocolate curls (optional)


Edible flowers (optional)





Directions


Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside.


Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.


Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).


Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.


Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.


Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly.


To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. If desired, top with chocolate curls; garnish with edible flowers.


Chocolate Glaze: Cut up 4 ounces semisweet or bittersweet chocolate. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature


Enjoy!Can some one give me a realllyyy good recipe for chocolate cake and chclte. icing???
Hershey's 庐 'Perfectly Chocolate' Chocolate Cake





This is straight off the Hershey's cocoa powder box. I have made it several times, and it turns out wonderfully. It is super moist and so yummy!!





Ingredients for cake:


2 cups white sugar


1 3/4 cups all-purpose flour


3/4 cup HERSHEY庐'S Cocoa Powder


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water








Ingredients for frosting:


1/2 cup butter (softened)


2/3 cup HERSHEY庐'S Cocoa Powder


3 cups confectioners' sugar


1/3 cup milk


1 teaspoon vanilla extract





Heat oven to 350 F. Grease and flour two 9-inch round baking pans.


Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';Perfectly Chocolate'; Chocolate Frosting.





To make ';Perfectly Chocolate'; Chocolate Frosting: Beat softened butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.Can some one give me a realllyyy good recipe for chocolate cake and chclte. icing???
THIS cake with THIS frosting is absolutely the best you will ever eat. Trust me! You can't go wrong with it.





Dark Chocolate Cake


2 cups sugar


1 3/4 cups flour


3/4 cup cocoa


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


2/3-3/4 cup boiling water





Directions


Heat oven to 350掳F. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). *I usually use between 2/3 %26amp; 3/4 cups of boiling water. Use up to 1 cup though*Pour into prepared pan. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.). Cool 10 minutes; remove from pan to wire racks.





Chocolate Frosting


1/2 cup butter, softened


2 2/3 cups confectioners' sugar


1/3 cup half-and-half cream or milk


1 teaspoon vanilla


1/3-3/4 cup unsweetened cocoa powder, sifted





Directions


Cream the butter in a small bowl. Blend in the cocoa powder, vanilla, confectioners sugar, alternately with the half-and-half/milk. Beat with an electric mixer, until the desired texture is achieved. *The more cocoa powder you use, the darker and richer the frosting will be*You may need to add more cream to the frosting to reach the desired consistency especially if you are adding the full amount of cocoa*





Enjoy!
Here It is





Icing:





http://www.chocolate-playground.com/choc鈥?/a>








Cakes:





http://www.chocolate-playground.com/cake鈥?/a>











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