The following are not relevant to the content of some simple recipe for chocolate cake,But meaningful：A dress is like a barbed fence. It protects the premises without restricting the view.When two‘s company, three‘s the result! Come what may, heaven won’t fall..car maintenance prices。！Remind of festial: World AIDS Day1/12.
simple recipe for chocolate cake: can some one give me a simple cake recipe?
i just want a recipe for a plain yellow sponge cake. i always have made cakes but with cake mixes. i want to try to make my own cake. best answer for me is the simplest recipe. no decorations no nothing just plain.
*also if you can post a recipe for a simple chocolate cake*
i googled it but i felt lazy to actually search
The answer in the following: (Hint: The reader is not the correct identification.)
Answer by Gagan
Delicious Chocolate Layer Cake
1/2 cup butter
11/2 cups granulated sugar
3 eggs, well-beaten
1 tsp. vanilla
2 cups flour
1/2 cup cocoa
4 tsp. baking powder
1/2 tsp. salt
11/4 cups milk
Cream butter and sugar. Add eggs and vanilla, beating lightly. Sift flour, cocoa, baking powder and salt. Add to creamed mixture, alternating with milk. Beat mixture well. Pour batter into 2 8″ X 10″ layer cake pans and bake at 350°F for 30 minutes or until inserted toothpick comes out clean.
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Basic Sponge Cake Recipe
6 EGGS
1 cup SUGAR
1 Tb LEMON JUICE
1/2 tsp GRATED LEMON RIND
1 cup FLOUR
Oven Temp ~ 325° Baking Time ~ 15 Min.
Pan Type ~ 10x15x1-inch jelly roll pan
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind.
Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Hope that helps =) Try google next time also 
LOL i’m 14 and I have never made a cake myself before.
This is a great site for simple recipes:
http://www.recipes4cakes.com/chocolatecakes/
Just click around and you’ll find one you like. Good Luck! xo
Answer by kris
4 oz unsweetened chocolate, chopped
3 oz fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 275°FButter springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes. Beat in bourbon, eggs, and vanilla. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).
Divide batter between springform pans (about 3 cups batter in each). Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.
http://www.cooks.com has many recipes that are helpful
Answer by Happy Cooker
Crazy Cake
1 1/2 cups flour
1 cup sugar
3 tbsp. cocoa
1 tsp. bkg. soda
1/2 tsp. salt
3 tbsp oil
1 tbsp vinegar
1tsp. vanilla
1 cup cold water
Mix all dry ingred. in an ungreased 8×8 pan. Make 3 depressions and pour oil into one, vinegar into one and vanilla into one. Pour water over all and mix thoroughly with a fork. Bake 30 min. at 350.
Double for a larger cake.
Delicious and goof proof
Sorry, I don’t have a sponge cake recipe but here’s a basic 2 egg cake.
1 2/3 cup flour
3 tsp. bkg. pwdr.
1/2 tsp. salt
1 cup sugar
2/3 cup oil
1 tsp vanilla
2 eggs
3/4 cup milk
Bix dry ingred. Cream sugar, oil and vanilla. Add eggs. Add dry ingred. alternately with milk to creamed mixture, starting and ending with dry ingred. Bake at 350 for 45 min..
Answer by must_love_dogs_and_me
Ingredients:
12 egg yolks
1/2 cup water
1 3/4 cup granulated sugar, divided
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
Directions:
Beat egg yolks and water with electric beater until lemon-colored. Add 1/2 cup sugar and continue beating until light yellow.
Sift together the remaining sugar, flour, salt and baking powder. Fold dry ingredients and vanilla extract into egg yolk mixture.
Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done. Remove from pan when cool.
hope this helps !,Heather
Answer by violet
VANILLA SPONGE CAKE
7 large eggs
1 1/2 cups granulated sugar
3 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 teaspoon table salt
1-1/2 cups all-purpose flour
DO-AHEADS:
The cake can be prepared through step 5, covered, and stored at room temperature for up to two days.
FOR ORANGE VERSION:
Substitute three tablespoons orange juice for the water and add two teaspoons finely grated orange zest with the yolks.
1. Position an oven rack on the middle rung. Heat the oven to 350 degrees. Have ready a 10-inch tube pan with straight sides and, preferably, a removable bottom. (This is an angel food cake pan.) If yours doesn’t have a removable bottom, line the bottom with parchment paper. Some tube pans have small “legs” that protrude from the top rim of the pan. These little legs allow the pan to be inverted for the cooling process without crushing the cake. If your pan doesn’t have legs, select a slender long-necked bottle (a vinegar or beer bottle) that will slide easily into the center hole of the tube pan. Once the cake is baked, invert the pan onto the bottle and let cool as directed. Do not grease the pan.
2. Separate the egg yolks from the whites, placing each in a large bowl. To the yolks, add one cup of the sugar, the warm water, and the vanilla. Beat with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until the mixture is pale yellow and tripled in volume, about three minutes. When the whisk or beaters are lifted, the mixture will fall back into the bowl and form a ribbon; it should linger a bit on the surface.
3. In a medium bowl, using a clean whisk attachment or beaters, beat the whites with the salt on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and form medium-firm peaks (the peaks will hold their shape but the tips will flop over).
4. Using a rubber spatula, scoop about one-fourth of the beaten whites into the yolk mixture. Gently stir just until combined. Sprinkle the flour over the top and fold until blended. Gently fold in the remaining beaten whites just until blended. Scrape the batter into the prepared pan, spread it evenly, and smooth the top.
5. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean, about 55 minutes. Remove from the oven and immediately turn the pan upside down and rest it on its legs (or slide it onto the bottle) directly on the counter. Leave the pan upside down until the cake has cooled completely, about three hours. When the cake has cooled, run a long, thin knife around the pan sides and the tube sides to loosen the cake. If using a pan with a removable bottom, remove the outer ring and set the cake on the work surface. Run the knife between the cake and the bottom of the pan and carefully lift and remove the cake from the pan and set on a flat serving plate. If using a pan without a removable bottom, invert the cake onto a rack, lift off the pan, and place the cake upright on a flat serving plate.
6. To serve, cut into slices with a serrated knife. Accompany with a berry sauce or the chocolate topping, if desired.
Makes one 10-inch cake, or 12 servings
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Quick Simple Chocolate Cake
2 ounces semisweet chocolate
2 eggs
3 ounces butter
6 tablespoons flour
1 cup powdered sugar
Preheat oven at 425° Buttered muffin cups.
Put chocolate and butter into a “plastic” bowl and microwave for 1 mimute.
Take out the bowl from microwave and whisk until smooth.
Add sugar into the bowl and whisk well.
Break eggs into the bowl and whisk well.
Add flour into the bowl and whisk well.
Divide the chocolate mixture into muffin cups.
Bake in the preheated oven for 12 minutes.
Leave them in the oven for 1 more minute.
Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.
—-
GHIRARDELLI GREAT CHOCOLATE CAKE
1 cup Ghirardelli Unsweetened Cocoa powder
2 cups boiling water
1 cup melted butter
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/3 cups unsifted cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FOR GREAT STRAWBERRY CHOCOLATE SHORTCAKE:
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
fresh strawberries
2 ounces Ghirardelli Semi-Sweet Chocolate
Mix cocoa with boiling water, stirring with wire whip until smooth. Cool in refrigerator while preparing other ingredients.
Preheat oven to 350 degrees F. Line 2 round pans (9×1 1/2-inch) with buttered waxed paper.
In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes.
Sift flour with baking soda, baking powder and salt. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour. (Do not overbeat.) Divide batter into prepraed.
Bake at 350 degrees F for 30 to 35 minutes or until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove cake and cool on racks.
Use one layer of cake for Great Strawberry Chocolate Shortcake dessert. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together.
FOR GREAT CHOCOLATE STRAWBERRY SHORTCAKE:
Whip cream with powdered sugar and vanilla. Spread over top of 1 layer of cake. Arrange fresh strawberries on top. Melt semi-sweet chocolate and drizzle over berries. Chill to firm chocolate.
Servings: 8
Source: Ghirardelli Chocolate Company of San Francisco
http://www.recipelink.com/mf/2/17811
Here you can choose to skip this, because not is simple recipe for chocolate cake,But funny：A bully is always a coward.There should be a better way to start a day than waking up every morning. Birth is much, but breeding is more..Save water. Shower with your girlfriend. 。！Remind of festial: World Population Day11/7.
Question: Does anyone know a good but simple chocolate cake recipe?
it just for fun
The following is the answer: (Hint: The reader is not the correct identification.)
Answer by Tori
buy the mix from the store. betty crocker is best. its good with vinilla icing, or just go nuts and decorate however you want! its fun and easy! have fun!
PS-best answer?
Answer by Kimberlee
CHOCOLATE GENOISE
6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted
Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.
Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.
CHOCOLATE BUTTERCREAM
1 1/3 cups sugar
8 egg yolks
1 cup butter, cut in cubes
8 ounces chocolate, melted and cooled
In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cake
CHOCOLATE DESIGNS AND CAKE ASSEMBLY
1 cup simple syrup
Kirsch
1 pound chocolate, chopped
Chocolate Genoise cake (previous recipe)
Chocolate Buttercream frosting (previous recipe)
Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.
To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.
Chocolate Cake:
1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Chocolate Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Chocolate Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder
Seedless raspberry marmalade
Preheat oven to 350 degrees F.
For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Answer by Wedge
Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9×1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil’s Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.
Answer by Jessica
The mixes from the store are pretty good. Or you can try my recipe:
One Bowl Chocolate Cake
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Answer by barrytonmi
The best chocolate cake I have ever made is from the recipe on the Hershey’s cocoa can. It is made with boiling water and is an extremely flavorful and fine-grained cake. I like to make it in a 9×13 pan and frost it with a hot chocolate frosting. The cake is simple to make and tastes superb!
