JamieOliver.com

Was it the Nigella recipe...I think this is supposed to be pretty good.
I have to admit that I have not tried it myself as I am not very fond of chocolate cake and have just looked up the recipe for you.
http://www.nigella.com/recipe/recipe_de … ?rid=13674

Did you by any chance post the chocolate cake recipe that ypu use on the 'Lets eat cake ' thread ?
http://www.jamieoliver.com/forum/viewtopic.php?id=22855

The famous decadent chocolate cake always does it for me.  Copied from the Lantern Inn's posting, but I believe it to be a pretty notorious recipe - my godmother's been making it as a birthday cake for us lucky kiddies for years.


Ingredients for the cake:
    1 cup water
    3 ounces unsweetened chocolate
    1 stick sweet butter or margarine
    1 teaspoon vanilla
    2 cups sugar
    2 egg yolks
    1/2 cup sour cream
    1 teaspoon baking soda
    2 cups less 2 Tablespoons all-purpose flour
    1 teaspoon baking powder
    2 egg whites

Frosting:
    2 Tablespoons margarine
    3/4 cup semi-sweet chocolate chips
    6 Tablespoons heavy cream (have used whole or canned milk)
    1-1/4 cup confectioner sugar (sifted)
    1 teaspoon vanilla

Cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Knock out excess flour. Pour boiling water over chocolate and butter. Let stand until melted. Stir in vanilla and sugar. Whisk in egg yolks, blending well. Mix together sour cream and baking soda, then whisk into batter. Add flour and baking powder and mix well. Beat egg whites until stiff but not dry. Stir 1/4 into batter thoroughly, then scoop remaining egg whites on top of batter and fold in gently. Pour batter into prepared pan. Set in middle of rack in the oven and bake for 40 to 45 minutes, or until edges pull away from sides of pan and cake tester inserted into center comes out clean. Cool in pan for 10 minutes. Unmold and cool completely before frosting.

Frosting: Place all ingredients in a saucepan over low heat. Whisk until smooth, adding more sugar if needed.

As they say, om nom, etc.   

I'm a search addict so here are a couple links for ya 
Ulitimate Chocolate Cake
http://www.bbcgoodfood.com/recipes/3092 … olate-cake

Chocolate Cake with Carmel Milk Chocolate Frosting
http://www.epicurious.com/recipes/food/ … ing-107944

Mile High Chocolate Cake
http://www.epicurious.com/recipes/food/ … ake-241216

Double Chocolate layer Cake
http://www.epicurious.com/recipes/food/ … ake-101275

It's interesting that Hershey's would have a recipes that don't call for their chocolate just their cocoa powder.
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
http://www.hersheys.com/recipes/recipes … asp?id=184

Really Chocolate Chocolate Cake
http://www.hersheys.com/recipes/recipes … ate%20cake

Off topic but maybe worth a look.....

Here's a chocolate meringue cake that looks amazing (scroll down abit to the chocolate ruffle topped one). Meringue, chocolate sauce, mousse and ruffles...
http://lacerise.blogspot.com/2007/12/me … ecipe.html

White Chocolate Raspberry Cheesecake
http://www.epicurious.com/recipes/food/ … ecake-1162

Chocolate Mud Cake
http://www.exclusivelyfood.com.au/2006/ … ecipe.html


White Chocolate Mousse Cake
http://www.saltys.com/recipes/desserts/ … secake.asp

Okay?

Last edited by Pakman (Tue 20 Oct 09 10:28am)

Thanks so much, everyone! You're all stars!

I've checked out each and every recipe ... and now, of course, I'm in an even bigger quandary -- each is great in its own way. Interestingly enough, Nigella's recipe (thanks, Mumza)

http://www.nigella.com/recipe/recipe_de … ?rid=13674

and Ed Kasky's recipe on Epicurious, which was originally published in Gourmet Magazine in 1999 (thanks, Pakman)

http://www.epicurious.com/recipes/food/ … ake-101275

are IDENTICAL. I would expect that she credits Kasky in whichever of her books it appears in??

And Beastie, that's truly a work of art! I'm fending off a rotten cold and dragging my arse right now . . . so it will certainly be a future endeavour.

A friend also sent me a recipe. I'll narrow it down to two, and do a trial run tomorrow. The B-day party is for my boss, at the restaurant I've recently begun working at. And while he's not expecting this cake, I'd like it to be a great-looking surprise! I'm relying on my favourite Mousseline Buttercream frosting (Rose Levy, The Cake Bible) because it's got a gorgeous texture, has perfectly balanced sweetness, and is strong enough to be piped.

Stay tuned, and thanks!

cupcake xx

Can anybody tell me what I can substitute for corn syrup (  I haven't noticed it here ) so that I know what to use when I "must have" a chocolate layer cake (and that could be real soon       )

Thanks