Favorite chocolate cake recipe?

I like the Hershey chocolate cake, except I use hot coffee instead of hot water, buttermilk instead of milk and I add an extra egg. It goes great with beer buttercream frosting!

This one. It's a slightly modified version of the Hershey's cake. I like it better than the original. The frosting linked there is amazing too. Add extra espresso power to the frosting for an awesome mocha buttercream.

Edit, the link isn't posting right from my phone so here's the link text.
http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

kristydi wrote: »

tat2cookie wrote: »

I like the Hershey chocolate cake, except I use hot coffee instead of hot water, buttermilk instead of milk and I add an extra egg. It goes great with beer buttercream frosting!

Beer buttercream? I'm intrigued. You have a recipe you could share?

I like to use the traditional Italian meringue butter cream. I use a stout beer instead of the water for the simple syrup. But you can also just reduce a bottle of beer (once again I like to use stout) till its thick and use it as the flavoring in the quick butter cream (butter powder sugar and milk).

This is not a diet friendly cake, but I promise you won't be disappointed. I like to tort it with chocolate ganach and frost with chocolate swiss meringue buttercream

I should note it is best baked three days in advance. It is rather crumbly on day one, but if you wrap up the cake rounds and let it sit for two days on the counter it turns to dense fudge like cake, truly amazing.

Chocolate mud cake:

20cm round – Double quantity does 24cm round 2-1/2 inch deep

250g unsalted butter
200g dark chocolate
1 tablespoon instant coffee
1-1/3 cups warm water
1-1/2 cups self raising flour
1 cup caster sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla

DIRECTIONS

1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150′C for 1 to 1-1/2 hours. Test with skewer. Cool cake


I make specialty cakes, and this is all anyone ever wants. It is a dense cake and does well covered in fondant and decorations as seen below (internal support required for stacking)

tat2cookie wrote: »

I like the Hershey chocolate cake, except I use hot coffee instead of hot water, buttermilk instead of milk and I add an extra egg. It goes great with beer buttercream frosting!

I use the Hershey's recipe too. The coffee sounds brilliant. I will definitely be trying that.

tat2cookie wrote: »

kristydi wrote: »

tat2cookie wrote: »

I like the Hershey chocolate cake, except I use hot coffee instead of hot water, buttermilk instead of milk and I add an extra egg. It goes great with beer buttercream frosting!

Beer buttercream? I'm intrigued. You have a recipe you could share?

I like to use the traditional Italian meringue butter cream. I use a stout beer instead of the water for the simple syrup. But you can also just reduce a bottle of beer (once again I like to use stout) till its thick and use it as the flavoring in the quick butter cream (butter powder sugar and milk).

Awesome, thanks. I'm thinking one of these will be perfect for my home brewing brother's birthday cake.