What ingredients do you need for a chocolate cake?

Answer 1

You will need these ingredients to make a chocolate cake: 

• cocoa

• flour

• baking soda

• baking powder

• eggs

• milk

• vegetable oil

• vanilla extract

• water

Answer 2

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

• 6 ounces good semisweet chocolate (recommended: Callebaut)
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Answer 3

CHOCOLATE FUDGE CAKE 1/4 c. vegetable shortening

1 stick butter

1 c. water

4 tbsp. cocoa

Dash of salt

2 c. sugar

1 c. plain flour

1 tsp. baking soda

2 eggs, beaten

1 tsp. vanilla

1/2 c. buttermilk Put shortening, butter, water, cocoa, and salt in saucepan. Bring to boil. Remove from heat and stir in sugar and flour. Add buttermilk to which baking soda has been added. Stir in beaten eggs and vanilla. Batter will be very thin. Bake in greased and floured 9 x 13 x 2 inch pan at 400 degrees for 25-30 minutes or until cake leaves sides of pan. Let sit for 6 hours before serving. Spread with Chocolate Fudge Cake Topping. CHOCOLATE FUDGE CAKE TOPPING: 1 stick butter

1/2 c. milk

4 tbsp. cocoa

1 box powdered sugar

1/2 tsp. vanilla

1 c. chopped nuts Put butter, milk, and cocoa in saucepan; bring to boil. Remove from heat and stir in powdered sugar, vanilla and nuts. Spread over cake.

Answer 4

I have 1 recipe for you.

Recipe is Chocolate Refrigerator Cakes (8 steps)

Ingredients:

100g (4oz) bar of plain chocolate OR 100g (4oz) bar of White Chocolate

100g (4oz) butter or margarine

5 teaspoons of golden syrup - or i guess you could use honey

225g (8oz) rich tea biscuits

2 tablespoons of chopped nuts

2 tablespoons of chopped glace cherries

2 tablespoons of raisins.

1. Put your cake tin onto greaseproof paper and draw around it. Cut out the circle, just inside the line you have drawn.
2. Grease the tin. Put in the greaseproof paper circle you have cut out. Grease again, on top of the paper circle.
3. Break the chocolate into pieces and put it in a saucepan. Add the butter or margarine and spoon in syrup.
4. Put the pan over a low heat and let the mixture melt. Stir it occasionally. When the mixture has melted, turn off the heat.
5. Break the biscuits sand put them into a bowl. Crush the pieces of biscuit finely with the end of a rolling pin.
6. Put the chopped glace cherries, raisins and chopped nuts into the bowl.Add the mixture from the pan and stir well.
7. Spoon the mixture into the cake tin . Press it down really well, them smooth the top with the back a metal spoon.
8. Put the in into a fridge and leave it overnight . Turn the cake out and pull of the paper circle. Cut the cake into wedges.
9. Now try your cakes.

Hope this recipe works out for you, it did for me!

Answer 5

Just type chocolate sponge cake in the search engine and pages of recipes come up or use the recipe below.

• 195 g plain flour
• 200 g white sugar
• 25 g cocoa powder, sifted
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 75 g unsalted butter, melted
• 240 ml warm water
• 1 tablespoon lemon juice or vinegar
• 1 tsp vanilla essence

For the frosting

• 170g semi-sweet chocolate, chopped
• 180ml cream
• 1 Tbl unsalted butter, at room temperature

Method

Preheat oven to 177 degrees C. Grease and line the base of your cake tin with baking paper. In a large bowl, stir together the flour, sugar, sifted cocoa powder, baking powder, bicarb and salt. Add the melted butter, water, lemon juice or vinegar and vanilla. Mix all the ingredients together until well blended. Pour into your prepared cake tin and bake in a preheated oven for about 35 minutes, or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to the boil and then immediatly pour over the chocolate. Allow to stand for five minutes, then stir until smooth. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat until smooth and light. Spread the ganache over the cooled cake and enjoy!

Make truffles with any left over ganache: place the ganache in the fridge until firm (for several hours or overnight). When ready, removef rom the fridge. Spread some cocoa powder onto a flat surface or plate, then using your hands and a small spoon, form the chocolate into round, bite-sized balls. Immediately roll the balls in the cocoa powder and voila - homemade truffles!

Answer 6

cocoa powder, sugar, flour, eggs, butter, vanilla extract