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Re: In search of the ultimate chocolate cake

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Posted by Kellie on February 06, 2008 at 17:36:00:

In Reply to: Re: In search of the ultimate chocolate cake posted by Jeff on January 30, 2008 at 05:47:05:

This is excellent! I tested it out on my family, and it turned out so well I'm using it for a cake for my DD's Pathfinder enrolment.

Thanks for sharing!!

: This is my personal favorite!

I had to split some words to get by the filter again!

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour [White Lily Plain Flour is my preference]
1 teaspoon baking soda
1/2 teaspoon sa lt
1 (8-ounce) container sour cream
1 cup h ot tap water
2 teaspoons vanilla extract

Bring butter, sour cream and eggs to room temperature. Heat oven to 325 oF. Grease and flour three 8 inch pans, a 9 x 13 pan or an angel food tube pan [I spray mine with Pam with Flour Spray].

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and sa lt. Gradually add to chocolate mixture al ternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Gradually add 1 cup h ot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Pour into prepared pan. Bake until the cake tests done with a toothpick [it takes about an hour…maybe more….it will look done before it really is…be sure to test!]

Remove from oven, cool in pan. This cake is best the next day.

: I am looking for the ultimate chocolate cake recipe. I want something that is dark, moist and has some density to it. I normally use DH chocolate fudge but when I make cupcakes or something that is tiered, it just seems to light. I tried the chocolate sour cream cake this week and found it to have a odd allmost mocha flavor to it. Any suggestions will be appreciated.

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Comments:
: This is excellent! I tested it out on my family, and it turned out so well I'm using it for a cake for my DD's Pathfinder enrolment.

Thanks for sharing!!

: This is my personal favorite!

I had to split some words to get by the filter again!

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour [White Lily Plain Flour is my preference]
1 teaspoon baking soda
1/2 teaspoon sa lt
1 (8-ounce) container sour cream
1 cup h ot tap water
2 teaspoons vanilla extract

Bring butter, sour cream and eggs to room temperature. Heat oven to 325 oF. Grease and flour three 8 inch pans, a 9 x 13 pan or an angel food tube pan [I spray mine with Pam with Flour Spray].

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and sa lt. Gradually add to chocolate mixture al ternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Gradually add 1 cup h ot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Pour into prepared pan. Bake until the cake tests done with a toothpick [it takes about an hour…maybe more….it will look done before it really is…be sure to test!]

Remove from oven, cool in pan. This cake is best the next day.

: I am looking for the ultimate chocolate cake recipe. I want something that is dark, moist and has some density to it. I normally use DH chocolate fudge but when I make cupcakes or something that is tiered, it just seems to light. I tried the chocolate sour cream cake this week and found it to have a odd allmost mocha flavor to it. Any suggestions will be appreciated.

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