Easy chocolate cake recipe?

[imyourangel31]

using cocoa powder
it doesnt have to be easy - but simple - and with a buttercream = ]
thanks xx

[cheers]

i have tried many chocolate cake recipes and this is the best i have ever came across............ i hope you enjoy it as much as we do......

CHOCOLATE CAKE
INGREDIENTS.............
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

BUTTERCREAM FROSTING
INGREDIENTS..............
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
DIRECTIONS
In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.


sometimes i use this chocolate buttercream frosting....

CHOCOLATE BUTTERCREAM FROSTING
INGREDIENTS.............
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
DIRECTIONS
Cream together the butter or margarine with the shortening.
Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

Good Eating................. = )

[saju]

So here is the recipe:Â
For the cake

Water - 2 cups, 500ml
Caster sugar - 3 cups, 660gm
Butter - 250gm, chopped
Cocoa powder - 1/3 cup, 35gm
Soda bicarbonate - 1 tsp
Self-raising flour - 3 cups, 450gm
Eggs - 4, beaten lightly
Fudge frosting
Butter - 90 gm
Water - 1/3 cup (80 ml)
Caster sugar - 1/2 cup (110 gm)
Icing sugar- 1 1/2 cups (240gm)
Cocoa powder - 1/3 cup (35 gm)

Cake preparation:

Preheat oven to 180 degree 10 minutes before baking. Grease deep 26.5cm*33cm (14cup/3.5ltr) baking dish; line base with baking paper.
Combine the water,sugar,butter and combined sifted cocoa powder and soda bicarbonate in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.
Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish. Bake cake in the preheated oven for about 50 minutes. Stand cake in baking dish 10 mins, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.
Fudge frosting preparation
Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 mins or until frosting thickens. Beat with wooden spoon until spreadable.
Tips given in the recipe book:
Choose a perfectly level-bottomed baking dish; one made from cast aluminum is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to 170 degree; this will increase cooking time by upto 15 mins. The above quantity serves 20.
Notes: I made half of the quantity mentioned above. I used an 8 inch square tin and 4 inch round tin. The baking time was around 40 mins for the square tin and around 30 mins for the round tin. I baked at 180 degree. I did icing only on the square cake. The plain cake can be stored at room temperature for 4-5 days and the icing cake can be refrigerated for 4-5 days. Before serving the refrigerated icing cake, microwave it for 15- 20 seconds. The cake was very moist just like the pic in the book , though my picture doesn’t come anywhere close to that .

SORRY ITS NOT EASY BUT ITS VERY TASTY

[C.M. C]

imyouran hi again. NikiP has got it there for you, the only small item i would do is melt some chocolate, the double boiler trick, slowly add milk once its melted and whisk it to hell, then add it to your cake batter, you should see a remarkable difference to your cake, it only takes a couple of ounces. Whilst on your cake do an orange cake, and add a few ounces of the chocolate as I described above. They call that flavor Jaffa.

Chris

[Niki P]

Ingredients
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar
Directions
Preheat oven to 350 degrees F.

Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes. Allow to cool.

Dust with confectioners' sugar and serve

[Niki P]

Ingredients
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar
Directions
Preheat oven to 350 degrees F.

Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes. Allow to cool.

Dust with confectioners' sugar and serve