Chocolate cake tips and recipes please! (merged)

Penelope_Penguin

As you have your answer, I'll add this to the existing thread to give you more recipes

life_in_termoil

https://www.facebook.com/photo.php?pid=7737894&l=a70b416b0d&id=589416301
Cake my son made !!!

MaggieBaking

Wow! Very impressive!

This is an incredible dark chocolate cake recipe http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake

But it's too dark for me, I tried to make it again with milk chocolate and it was bleurgh!

My next attempt will be half and half but for those of you who love dark chocolate, and a really rich chocolate cake you'll love it.

empy

Good evening,

I want to make a choc cake with choc custard for pudding- but I don't have an coco powder Is it possible to make it with hot chocolate instead?! I've looked in the recipe index and can't see anything there.

If I can't make choc cake any other suggestions would be gratefully received. Doing an apple crumble tomorrow so that's not an option. Have eggs, flour etc but no coco powder.

TIA

empy x

Owain_Moneysaver

yes, but hot choc also contains milk powder, sugar etc so cut down on those correspondingly otherwise you'll have a cake that is too milky and sweet.

Recipes for cake-in-a-microwave use hot choc powder.

easy

Owain_Moneysaver wrote: »

yes, but hot choc also contains milk powder, sugar etc so cut down on those correspondingly otherwise you'll have a cake that is too milky and sweet.

Recipes for cake-in-a-microwave use hot choc powder.

Only the instant hot chocolates (that you make with boiling water from the kettle) have milk powder.

"Drinking Chocolate" such as cadburys or some of the own brands are just a blend of cocoa and sugar.
If I was going to experiment with one of these drinking chocolates, I'd probably make the cake batter as an all-in-one mix, then taste to see if it seemed sweet enough before transferring to baking tin.

Fen1

Alternatively, use up any odds-and-ends jams to make a steamed pudding. Works well in 'mug in a microwave' recipe.

zippychick

ive mrged this with our chocolate cake thread

Zip

rosie383

One of my fellow college students has asked me to make a cake for a special occasion as she knows that I love baking! YIKES!

Please, can someone point me in the direction of a recipe for a fail-safe, rich chocolate cake that I can make and layer up? She wants at least 3 layers, and I don't know whether it is best to make 2 large cakes and slice them across, or whether to make 3 individual ones IYKWIM.

I also have to fill with strawberries and cream, so should I brush the layers with jam to stop it soaking in or what?

I am thinking that I will make a trial one this week as I have some friends coming round, and see how it goes. She wants her cake by the 7th, so I want to practice first.

Any help will be so gratefully received.

Oh, she wants a rectangular one, so I was thinking to use a square tin ( i have one that's about 9" square) and use half on the end to make a rectangular one if that would work), as the only rectangular things I have are a lasagna dish (stoneware type thing) and swiss roll tins ( too thin I thought).

ragz_2

There's one on the BBC good food site. It's one tier of their three tier wedding cake, different flavours for each tier and one is a lovely choc cake that I made as a wedding cake for my friend. Went down a storm - just try not to think abut all the butter, sugar and chocolate - not cheap but very very good! Just read the reviews.

Layering -you may not need jam as it's very moist, also very heavy weight wise. You may want a lighter sponge than this if filling with cream and berries, though I am sure it would work. I used a chocolate fudge ganache filling and only one layer of it but the recipe does say cut it in three.

Not sure I understand your question about the tin?