What could be better than moist homemade chocolate cake recipes? Cakes of all sizes, shapes and forms are symbols of celebrations.
These could be small cupcakes, one layer cakes, larger layer cakes, sheet cakes or towering ones. Whatever size you choose, chocolate is the favorite flavor all over the world. This is the queen of the culinary arts and with a little frosting and decorating she is fit to reign at any special event.
Homemade chocolate cake recipes baked today are the end products of centuries of refinement; both with the ingredients and the way they are put together. I remember when I was young, it seemed to me that all the chocolate cakes were hard and dry with little flavor. The first delicious moist one that I tasted was the mayonnaise cake recipe. I thought it was truly exceptional. Today I have so many great recipes that it is hard to choose which one I like the best. One reason for this is because we have so many great flavors of chocolate (and brands) readily available for us to bake with. The good quality flour, great butter and oil along with so many other ingredients were not handy for many to use so it took a while for recipes to be perfected.
For achieving the best results with your homemade chocolate cake recipes, use the type of chocolate called for in your recipe. There is usually a reason for that one and generally speaking today our recipes have been made up to perfection. Through our grocery stores and specialty shops today we can get many types of chocolate to do our cooking and baking. For each type the flavor and sweetness will vary with the manufacturer so try different brands. Quality chocolate is glossy, breaks with a snap and has a delicious chocolaty aroma. Pop a small piece in your mouth; it should melt smoothly without any graininess.
Until you are ready to make your homemade chocolate cake recipes, store it in a tightly covered container or a sealed plastic bag and place in a cool dry place. Under ideal storage conditions (between 60 to 70 degrees with less than 50 percent humidity) it will keep for one year. White chocolate should always be stored in the refrigerator or freezer to preserve its quality. I have often said on the website that I always keep a large can of Hershey’s cocoa powder. It stays good indefinitely if kept tightly covered and in a cool dry place.
CHOCOLATE POUND CAKE
Preheat oven to 350 degrees. Grease and flour a tube pan.
Cream butter and Sugar together until smooth. Add chocolate and eggs. Beat until fluffy.
Sift together flour and baking soda.
To the cream mixture, add the flour and soda mixture alternately with the buttermilk. Slowly mix until well blended and then stir in the vanilla.
Pour into a prepared tube pan. Bake for 45 to 55 minutes.
SOUR CREAM CHOCOLATE CAKE
Preheat oven to 350 degrees. Grease and flour 2 9inch square pans.
Cream together butter, sugar, eggs, melted chocolate, sour cream and vanilla.
Sift together the flour, soda, salt and baking powder.
Add dry ingredients to the creamed mixture alternately with the water. Beat well after each addition.
Pour into prepared pans and bake for 30 minutes or until done. Cool cakes and frost.
Beat all ingredients until smooth. Frost bottom layer and then top with other layer. Frost top and sides.
Preheat oven to 350 degrees. Grease and flour 9x13 inch cake pan.
Sift together the dry ingredients in a mixer bowl. Add remaining ingredients and mix well. Pour cake batter into the 9x13 inch cake pan. Bake for 30 minutes.
MINCEMEAT CAKE RECIPE
This mincemeat chocolate cake recipe is one of the best homemade chocolate cake recipes to make for Christmas.
Preheat oven to 350F degrees.
Combine and mix well shortening and sugar; beat in eggs.
Sift together flour, cocoa powder, baking powder and salt; combine with creamed mixture.
Heat milk or juice and mincemeat to melt suet (if using homemade do not heat); add to mixture.
Stir in the walnuts; divide batter into 2 layer pans, greased and floured.
Bake about 35 minutes or until pick comes out clean.
NOTE: This is good frosted with caramel frosting.