Looking for Best Chocolate Cake Recipe!
I'm desperately trying to find a recipe for the best super-moist chocolate cake with a chocolatey fluffy frosting.
I tried the cook's illustrated recipe for "Best Old-Fashioned Chocolate Cake" and though the flavor was good I found the cake to be too dry. Also, the frosting didn't remind me of the frostings I had as a kid...it wasn't creamy & fluffy, but rather stiff and almost greasy.
I guess the type of cake i'm looking for is like the Betty Crocker or Duncan Hines mixes. Super moist, soft, with a rich creamy & fluffy frosting. I want to achieve this with a homemade recipe rather than using a boxed mix.
There are too many recipes to try out on the internet...so if anyone can recommend one, that would be great!
JBN, Epicurious' Double Chocolate Layer Cake might be an answer for you...though "fluffy" isn't really what this ganache frosting is like....you be the judge...there's a lovely photo with the recipe. I've made this probably 10 times now...people cannot believe how great it is...very rich...the cake itself is very moist...one warning: use 3 - 9" cake pans. Most of us don't own 10" ones, though you can order them. It makes an ENORMOUS cake and you don't HAVE to use Callebaut chocolate..I've used Ghirardelli dark with extraordinary results:
If you like Duncan Hines or Betty Crocker type cakes, go to Recipezaar.com and type in Elyse's chocolate cake. It's a scratch cake that's very easy to make and is very much like a mix cake in texture - super soft and moist. Yum! I don't have a great recipe for fluffy chocolate frosting. I make my own and I always change measurements and ingredients from cake to cake. What I have learned, though, is to beat some combination of chocolate, butter/margarine, vanilla, and confectioner's sugar for at least 5 minutes and to taste along the way, adjusting ingredients as necessary. Beating for 5 minutes or more always yields a lovely, fluffy texture. I second the Ghirardelli dark chocolate for any frosting recipe. I use it all the time with great results.
I like to second the double layer cake in epicurious. i made it quite a few times also, it is now in my file and is my go-to chocolate cake. it is rather easy when you have everything out and ready. it makes a lot of cake. i have 8' cakes (my freakish tendency to slightly smaller/ nontraditional size cakes) so i usually make either super tall cakes or i make extras in muffin tins. that way we can have the cake before we have the "Cake". =) that, i like. i always suggest chilling the layers before frosting though. these are moist in room temp.
please do write back on which you have decided to make and the outcome. i would like to try another chocolate cake recipe... maybe for X-mas.
I have made many chocolate cake recipes in my life from many cookbooks and magazine articles, but the absolute most moist cake EVER! is made from the recipe on the back of the box of Hershey's cocoa (now a dark brown container with the plastic lid). I have seen the recipe in their magazine ads as well. It uses vegetable oil for the fat instead of butter, and it is super easy to make. It is my kids' favorite, super chocolatey, not dense at all.
The frosting recipe that goes with it sounds like what you want in a frosting. I usually beat it for several minutes in the standing mixer to make it fluffier.
Here's my favorite fluffy chocolate frosting recipe. Bring 1 1/3 cups of heavy cream and
1 1/2 cups of sugar to a boil in a medium saucepan. Reduce heat to low and simmer , stirring occasionally, for 5-6 minutes to allow te liquid to reduce slightly. Pour mixture into medium bowl and add 6 oz. unsweetened chocolate, 10 tablespoons unsaled butter,
1 1/2 teaspoons vanilla and a pinch of salt. Let the bowl stand, stirring occasionally, until the chocolate has melted. Now, set the bowl over a bowl of ice, Using a hand-held mixer, beat on medium speed, scraping the sides of the bowl occasionally with a rubber spatula, until the mixture is thick and glossy, about 10-15 minutes. Use immediately.
This one (forgive me for using a link but it isn't my recipe) is incredible:
Just be careful to remove it from the oven as soon as it tests "done". As with all baked goods, it contues to bake a bit for about ten minutes after removal from the oven and that can produce a dry cake. I prefer to use a thermometer, rather than a "dry toothpick in center" method and I use a temperature range of between 195 - 205 degrees to determine when cakes are done.