I’m looking for a recipe for Chocolate Cake that will yield these results:
decadent, dark chocolate flavor
a dense consistency, not very spongey
a fine crumble
moist, but not gooey
I tried a recipe for Intense Chocolate Bread, and it was closer to what I’m looking for than any other recipies or box mixes, flavor wise. Still, I haven’t found what I’m looking for.
You know those little birthday cakes Olive Garden has? That’s what I’m looking for. But I’d like to create this cake on my own, from scratch.
And if anyone has a killer recipe for dark chocolate icing, I’m up for that as well.
I look to you, my fellow Dopers. Help a semi-novice baker.
What we really need is for Eva Luna to do a vanity search and give her recipe for this Guinness chocolate cake she made this one time. OMG GOD. It was so good! (It didn’t taste like beer at all, the Guinness just made it incredibly moist.) Best chocolate cake…ever.
My grandmother had a recipe like that. My mother turned it into a bundt cake. But when my grandmother passed away, we found that the recipe was adapted from a book called something like “The Great Book of Chocolate Recipes” by Hershey:eek: It had her notes on which steps could be skipped, simplified and substitutions.
chique- the description of your cake sounds so sinful! I just printed it out.
I’m going to try that one and the Guinness cake & see which I like better. My hubby & best friend are my guinea pigs-- they’ll just hate having to eat all this cake.
Thanks for your replies! And by all means, if you find some others recipies, do let me know!
This is from Hershey’s, but since I don’t usually like their chocolate, I substitute the cocoa in the recipe with my favourite kind. The chocolate buttercream frosting is awesome, if you like that kind of thing (you can leave it off, too, of course).
Here’s the link, on allrecipes.com. It has a lot of reviews - I would have linked directly to the Hershey’s site, but this way you can look at the reviews and see what people are saying, so you know if it’s the kind of cake you’re looking for.
My little brother only likes dark, dense chocolate cakes. He’s also not the kind of person to compliment anyone on their cooking - if you ask him if he likes something, he always shrugs and says, “I’m eating it, aren’t I?” When I made this cake, he took a bite… savoured it, eyes rolled into the back of his head, and he said, “Oh. My. God.” I asked, “So, do you like it?” He just glares at me and shovels the cake into his mouth. Then he went back for more.
The cake was gone in an hour. I made another one when he went to work and had to hide it.
Anyway, I’ve never made a denser cake, but let me be honest: I haven’t gone out of my way to try, either. Hopefully one of these recipes will be what you’re looking for.
Yep, that’s the one. I don’t drink beer, but I had to buy a 6-pack of Guinness to make the cake - as of now there is only one bottle left.
By the way, if you make it, follow the suggestion of a couple of the Epicurious reviewers and halve the recipe, or else you will end up with 4 cake layers or 2 full bundt cakes. (Then again, maybe that’s not such a bad thing, unless you actually enjoy having functional arteries.)
This is the cake my husband (the family chocoholic) makes. It’s fantastic. He might use Valhrona cocoa though. He tends to use the highest quality chocolate and cocoa he can find. It makes a difference.
Thank you very much for that tip on halving the recipe, Eva. We certainly don’t need more than one large cake in the house at a time.
And Anastasaeon, I saw that recipe on the back of my Hershey’s cocoa box. I kinda dismissed it, though. Thanks for a good review. The rolling of eyes and wolfing down is the reaction I’m looking for! Perhaps I’ll try that one, too. The problem is, I don’t know where to get cocoa powder that isn’t Hershey’s. I’m sure I could find some through Google. (Hmmmm… I wonder if I could get my hands on some Cadbury…) I’ve never heard of Valhrona, Ceejaytee– where does your hubby find it?
Thanks so much for your suggestions! I really appreciate it!
I made the Stout Chocolate Cake this weekend and it was awesome! I used a blend of Dutch processed and black cocoa (heaven!). For the stout, I used Young’s Double Chocolate Stout. I mean, what else could you use for this cake if you had a choice?
The results were incredible! Tall, extra dark and rich… Maybe due to the full pound of butter in the batter. Very decadent. Not all the tasters were all that thrilled, but I attribute that to the fact that they’re used to light & fluffy, less dark cake mixes. Heh… They just don’t know killer cake when they taste it.
The next time I use this recipe, I’ll halve it and make cupcakes. That was one monster of a cake!
I have a recipe for a devil’s food cake from the mid 40’s(before they gave a damn about healthy cooking) which was passed down to me from my grandmother. It came out of a dessert cookbook published by the Imperial Sugar company and it meets the above description. It is a large cake(3 tall 9-inch layers) and is both expensive to make($8-$10 depending on if you make your own icing or not) and ridiculously unhealthy. I’ve never made it with dark chocolate(it not being very popular in the 40s) but I assume the recipe would work if you used your favorite dark baking chocolate instead of regular baking chocolate. I’ll post the recipe when I get home.
