Feb 12 2009

does anyone have any good chocolate cake recipes?

Published by at 2:54 am under chocolate

like tesco's. like they have 6 in box. does any one know any good chocolate recipes and could you tell or give me the site.


Yes, try Delia Smith's beer and chocolate cake. It's gorgeous, I made one for my boyfriend's birthday last year.

Just search for Delia Smith, and type beer and chocolate cake into the search box of her website.

Good luck!

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15 responses so far

15 Responses to “does anyone have any good chocolate cake recipes?”

  1. Fluorescenton 12 Feb 2009 at 3:24 am

    Yes, try Delia Smith's beer and chocolate cake. It's gorgeous, I made one for my boyfriend's birthday last year.

    Just search for Delia Smith, and type beer and chocolate cake into the search box of her website.

    Good luck!
    References :

  2. mamaon 12 Feb 2009 at 3:55 am

    I have never tasted better chocolate cakes than the Duncan Heines box mix at the grocery store. Just do it. Easy, too. Sooo moist! You could even add chocolate chips or cherries and it tastes wonderful.
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  3. styceon 12 Feb 2009 at 4:02 am

    try this
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  4. Jannaon 12 Feb 2009 at 4:35 am

    no. I have tried and tried even America's Test Kitchen just cant find that dense chocolate cake.
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  5. cmhurley64on 12 Feb 2009 at 5:12 am

    Prep Time:30 MinutesCook Time:1 Hour


    1 (18.25 ounce) package devil's food cake mix
    1 (3.9 ounce) package instant chocolate pudding mix
    2 cups sour cream
    1 cup melted butter
    5 eggs
    1 teaspoon almond extract
    2 cups semisweet chocolate chips


    Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
    In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
    Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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  6. tashton2000on 12 Feb 2009 at 5:51 am

    use melted mars bar instead of cooking chocolate, once made pop in fridge for a cupple of hours. then gorge yourself
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  7. clare son 12 Feb 2009 at 6:32 am

    Ive got a great recipe. Its so smooth and tasty. Best ever i have tasted. Oh and its also a secret
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  8. Connie Kon 12 Feb 2009 at 6:48 am

    Jane Asher's Chocolate fudge cake. Just need to add a couple of eggs, water, and some butter for the filling and fudge topping. Delicious!!!
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  9. Gail Hon 12 Feb 2009 at 7:22 am

    Try asking Mr Kipling…. He makes exceedingly good cakes !!!
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  10. maid marionon 12 Feb 2009 at 8:02 am

    chocolate and cake
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  11. tinkerbellon 12 Feb 2009 at 8:21 am

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  12. &hearts Hannahon 12 Feb 2009 at 8:40 am


    * 1 cup all-purpose flour
    * 1 cup white sugar
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon ground cinnamon
    * 1/3 cup butter
    * 1/4 cup water
    * 3 tablespoons unsweetened cocoa powder
    * 1/4 cup buttermilk
    * 1 egg, beaten
    * 1/2 teaspoon vanilla extract
    * 1/4 cup finely chopped walnuts


    1. Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
    2. In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
    3. In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
    4. Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
    5. Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
    6. Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's seale
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  13. Ian son 12 Feb 2009 at 9:05 am

    a friend once made a 'sticky' cake –
    which just had about 4 melted king-size mars bars, a handfull of broken digestives some chopped cherries, nuts if you wanted them, and mixed the lot up in a bowl.
    then poured it into a tray and left it in the fridge to set

    once you got it out of the tray … lol

    you could try any combinations like that and as is doesnt need cooking you can taste it as you go along… remembering to leave enough to put in a tray … lol
    References :
    fat bloke from sussex – me

  14. jkm13on 12 Feb 2009 at 9:43 am

    http://allrecipes.com/ try this
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  15. blueeyedboy3004on 12 Feb 2009 at 10:10 am

    Oh yes – I got this one from Chez Panisse near San Francisco. It's a little tricky to get just right, but once perfected, you will never eat any other cake other than this one.

    250g dark chocolate, broken into pieces
    250g salted butter
    6 medium eggs, seperated
    1/2 tsp cream of tartar
    175g caster sugar
    55g light soft brown sugar
    55g ground almonds
    3 tbsp plain flour, sifted
    sifted icing sugar / cocoa powder, to dust


    Preheat oven to GM5/190C/375F. Grease and line the base of a 20 – 23cm springform cake tin. Dust with a little flour.

    Melt choc and butter in a bowl over a pan of simmering water. Once melted, whisk until smooth.

    Whisk egg whites and cream of tartar with an electric mixer until soft peaks form.

    Whisk egg yolks in a bowl with both sugars until thick and pale. Pour in choc mixture and mix until smooth.

    Add almonds and flour to mixture and mix again. carefully fold in egg whites.

    Pur mix into tin. Bake for 25 – 30 minutes. The cake should be set but slightly wobbly in the centre. Cool in the tin.

    To serve, run a knife round the edge and remove from tin. Peel paper off the bottom and place on a cake platter. Dust with icing sugar and / or cocoa powder.

    The centre should be really gooey and runny, but the outside cooked fully. This is very very very very very tasty. Enjoy.
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