Basic recipe for the good old chocolate cake...tried and tested please...?

here's the one that i always use, it has always turned out great...





Chocolate Cake


3 cups all purpose flour


11/2 tsp salt


3/4 tsp baking powder


11/2 tsp baking soda


2 2/3 cups sugar


1 cup + 2 Tbsp cocoa


1 cup + 2 Tbsp water


1 cup + 2 Tbsp canola oil


5 large or 4 jumbo eggs


3/4 cup water


11/2 tsp vanilla


Preheat oven to 350F. In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa. Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.


Add eggs, 3/4 cup of water, vanilla. Mix 5


minutes pour into pan, bake for 30-35 minutesBasic recipe for the good old chocolate cake...tried and tested please...?
Coca-Cola Cake





• 2 cups all-purpose flour


• 2 cups granulated sugar


• 3 Tbl cocoa


• 1 cup butter or margarine


• 1/2 cup buttermilk


• 1 cup Coca-Cola®


• 1 tsp baking soda


• 1 tsp vanilla extract


• 1 1/2 cups mini marshmallows





Preheat oven to 350F. Grease and flour a 9x13” baking pan.


Combine dry ingredients in a bowl. Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.





Frosting:


• 1/2 cup butter or margarine


• 3 Tbl cocoa


• 6 Tbl Coca-Cola®


• 1 box confectioners’ sugar


• 1 tsp vanilla extract





Boil butter, cocoa and Coca-Cola®. Remove from heat and blend in sugar and vanilla extract. Spread on warm cake.Basic recipe for the good old chocolate cake...tried and tested please...?
Hershey's Perfectly Chocolate Cake





2 cups sugar


1 3/4 cup flour


3/4 cup Hershey's Cocoa


1 1/2 teaspoons baking powder


1 1/2 teaspoon baking powder


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla


1 cup boiling water





Heat oven to 350*. Grease and flour pans.





Stir together flour, sugar, cocoa,baking powder, baking soda and salt in a large bowl. Add remaining ingredients except for boiling water and beat on medium speed for 2 minutes scraping bowl often. Stir in water. (Batter will be thin).





Bake for 30 to 35 minutes or until center is done. Cool in pans for 10 minutes and then remove from pans and cool completely.
check out http://sumiram2006.googlepages.com/desse…


It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
By a tin of Ghiradelli Cocoa Powder...Make sure to read the back, it has all the ingredients needed for the cake and icing...It's the best chocolate cake I have ever head... Kind of a pain to make, but aren't all cakes from scratch a pain?
Easy Chocolate Cake


(Scandinavian)





Yield: 12 servings





Ingredients


1+¼ cup (170 g) all-purpose flour


2 tablespoons unsweetened cocoa powder (dutched/dark)


2 teaspoons baking powder


1 cup (200 g) sugar


1 tablespoon vanilla essence


½ cup (1.2 dl) milk or water


½ cup (1.2 dl) vegetable oil (flavorless)


2 eggs





Ingredients for frosting


2/3 cup (1.6 dl) heavy cream or whipping cream


9 oz (260 g) semisweet chocolate (40-50% cocoa)





Method





1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)


2. Grease a 9 inch (23 cm) cake tin.


3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.


4. Add milk/water, vegetable oil and eggs.


5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.


6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.


7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).





Frosting





1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.


2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.


3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.


4. This cake should have room temperature when served.





Variations





1. You may substitute 1-2 tablespoons of cream with rum for the frosting.


2. You may cut the top of the cake to make a flat surface before adding the frosting.