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a cure for chocolate cake fix

post #1 of 5
Thread Starter 
I am looking for a chocolate cake recipe that will produce a moist and sturdy cake with a smooth yummy frosting. You know the kind that your mom would make to bring over to a new neighbor (except my mom don't bake). I tried to bake the one on Martha stewart website, but it turn out dry when I cut into it. Maybe it's cuz I refrigerated it. Anyone who has a reliable one whenever they need a chocolate fix, please help. I will have a tall glass of milk standing by.

Thanks :lips:

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post #2 of 5

The Cure for MY Chocolate Cravings.

Hi PC,

This is an AWESOME cake and it's the fix for chocolate feens "such as myself". Hope that it works for you too.

Chocolate Mousse Cake
Impress dinner party guests by recreating this popular restaurant dessert in your own home.

30 minutes preparation plus cooling and chilling, 45 minutes baking
Makes 10 servings

1 cup chopped walnuts (4 ounces)
1 cup chopped hazelnuts or
almonds (4 ounces)
1/4 cup (1/2 stick) butter, softened

1 pound (16 squares) semisweet
chocolate, coarsely chopped
1 cup heavy cream
6 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar

1 cup whipped cream
1 cup fresh raspberries

1 Preheat oven to 325° F.

2 To prepare crust, mix together nuts and butter. Press evenly over bottom and up sides of a 9-inch springform pan.

3 To prepare filling, in a medium saucepan, heat chocolate and cream over low heat, stirring constantly, until chocolate is melted and smooth. Cool to room temperature, 10 minutes.

4 Beat together eggs and vanilla at low speed until foamy. At high speed, gradually beat in
flour and sugar until thick, 8 to 10 minutes.

5 Fold one-third of egg mixture into melted chocolate mixture. Fold chocolate mixture, one-quarter at a time, into remaining egg mixture. Spread batter in prepared pan; smooth top.

6 Bake cake until puffed around outer edges, 45 minutes. Transfer pan to a wire rack to cool for 30 minutes. Remove sides of pan.

7 Chill cake for 4 hours or overnight. Garnish with whipped cream and fresh raspberries before serving.

If the cake is too much for you to finish all by yourself I'd be happy to help you eat it.lol:
post #3 of 5
Using buttermilk produces a really moist but sturdy cake. Sturdy enough for german chocolate cake's coconut/nut cover anyway.
post #4 of 5

chocolate cake

This is good cake..

2 1/4 cups granulated sugar
1 3/4 cups AP flour
1 1/4 cups unsweetened cocoa
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 tablespoon vanilla extract
4½ ounces unsalted butter
1½ cups buttermilk
3/4 cups strongly brewed coffee, cooled

Oven to 350. Grease, line, grease and flour two 9-inch rounds.

In a large bowl, strain or sift ALL dry ingredients. Set aside.
melt butter in microwave in medium bowl, let cool a bit. Whisk in eggs. Whisk in vanilla. Whisk in buttermilk and coffee. Pour wet into dry and whisk well, just until smooth. Pour into prepared pans.

Bake for about 30-35 minutes, until they test clean.
post #5 of 5
Good old standby chocolate cake is on the Hershey's Cocoa box. No-fail - taste like mom used to make. Very moist. You can perk it up a little by adding some coffee or espresso powder to the boiling water.
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