Recipe for a great chocolate cake in grams not cups?

i am making a cake for my younger sister i will use ready made frosting but i need a really moist spongeRecipe for a great chocolate cake in grams not cups?
I don't have any recipes in grams, except in German, but here is a link that will help you convert a recipe in cups to grams:





http://wiki.answers.com/Q/How_many_grams鈥?/a>





Hope this helps!





Best of luck!Recipe for a great chocolate cake in grams not cups?
Here's a great cake recipe i use all the time measured in grams! Enjoy...


Dark chocolate layer cake recipe ingredients:





* 5 egg yolks


* 4 egg whites


* 125 grams sugar


* 90 grams flour


* 35 grams cocoa





Chocolate filling recipe ingredients:





* 250 milliliter whipped cream


* 100 grams butter


* 100 grams dark chocolate, melted


* 1 tablespoon vanilla sugar


* 4 tablespoons confectioner鈥檚 sugar





Easy chocolate icing recipe ingredients:





* 150 grams dark chocolate


* 50 grams butter


* Apricot jam





Easy chocolate torte recipe instruction:





Beat egg whites with sugar.





Beat egg yolks with flour and cocoa and stir them in beaten egg whites. Pour the mixture in the greased cake pan.





Bake it in preheated oven to 175掳C for about 35 minutes or until toothpick inserted in the center comes out clean. Cool it.





For filling, mix whipped cream with sugar, add melted chocolate, vanilla and softened butter in it, and mix it all together.





Cut the cake in half horizontally, spread the filling over the bottom half and cover it with the top half of the cake.





Spread thin layer of apricot jam all over the cake.





Melt 150 grams of dark chocolate with 50 grams of butter in low temperature to become smooth chocolate icing mixture.





Ice a cake with this easy chocolate icing and cool the cake in the fridge for few hours.
This wonderful chocolate cake recipe has the added perk of a rich toffee sauce drizzled over it.





100g butter, softened, plus extra for greasing


175g caster sugar


4 eggs, separated


100g ground almonds


6 tbsp milk


100g plain chocolate, melted


175g self-raising flour


220g jar chocolate toffee sauce (we love Merchant Gourmet's Dulce de Leche Chocolate Toffee, from major supermarkets)





Preheat the oven to 180掳C/fan160掳C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.





Cream the butter and sugar until very light. Beat the egg yolks and add to the mixture, a little at a time, beating well. Fold in the ground almonds, milk and melted chocolate.





Whisk the egg whites to soft peaks. Using a large metal spoon, carefully fold a third into the chocolate mixture. Once well mixed, fold in the rest, then fold in the flour. Spoon into the prepared tin, level the surface and bake for 35 minutes.





Prick the top of the cake all over with a skewer and spoon over the chocolate toffee sauce. Gently spread over the top and return to the oven for 5 minutes. Cool in the tin for 5 minutes, then slide or lift out. Cut into squares and serve hot or warm with cr猫me fraiche.








OR





Soft Chocolate Cake





Ingredients








For the chocolate cake


400g dark Chocolate, (Theo uses Amedei 66% cocoa solids)


6 Eggs


150g caster sugar


300ml double cream








For the crema di mascarpone


250g Mascarpone


1/2 vanilla pods, seeds only


1 tbsp icing sugar


1 tbsp Brandy





Method


1. For the chocolate cake: put a roasting tray, half-filled with boiling water, in an oven set at 150C/gas 2. Grease and line a 20cm round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.





2. Melt the chocolate in a bowl set over a pan of simmering water. The bowl should not be in direct contact with the water. Remove from the heat and leave to cool a little.





3. Meanwhile, separate the eggs. Whisk the yolks with 100g sugar until pale in colour. In another bowl, whisk the eggs whites and remaining 50g sugar to soft peak stage. It should look light and glossy. In a third bowl, whisk half the cream to soft peaks.





4. Combine the melted chocolate and egg yolk mixture, then stir in the remaining unwhipped cream. Carefully fold in the whipped cream, followed by the egg whites. Try not to lose too much air from the mixture.





5. Pour into the prepared tin and sit in the roasting tray of water. The water level should be right up to the rim of the tin. Bake for 45 minutes- 1 hour, The cake should be firm on top, but retain a slight wobble when ready. Leave to cool before serving.





6. For the crema di mascarpone: mix all the ingredients together. Taste as you may like a little more sugar or brandy. Serve with the soft chocolate cake.