Best chocolate cake ever recipe please, mine always fail

[Naicecuppatea]

Made a choc fudge cake today with this recipe easy choc cake. It was only okay, the DC aren't fussy so ate it but I was disappointed. It involved adding vegetable oil instead of butter so I used rapeseed oil and I think this may not have helped with the taste.

Others I've made have been too dry, or just not right either. Where can I find a really good recipe for a simple chocolate cake that doesn't rely on having icing as can't stand icing. Send your perfect idiot proof recipes over here please!

This one is fool proof www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119

I found it needed 28-30 minutes in our fan oven. The 35 she says would've burnt it.

Serve with clotted cream if you don't like icing

Another vote for nigella here. Quadruple chocolate cake has a crunchy syrup top instead of icing. It is absolutely delicious.

Wonderful, thank you!

This one is so good I used it to make my closest friend's wedding cake with it. Obviously I decorated it in a fancy-pants manner and made three tiers.

Mary Berry's chocolate cake - so easy - chuck it all in together - and bake - always comes out looking awesome :)

www.bbc.co.uk/food/recipes/chocolate_cake_48307

Purple is that the same one as in my link? Sounds different and like one I'd like to try.

Want to give Mary Berry's a try too now.

I am never opening another thread of yours Naicecupoftea. have resisted it for over an hour, and now I am frantically searching the cupboards for anything remotely chocolaty. Closest I have come so far is Bisto. Right colour, wrong taste

I use this one. It's easy and always a success.
www.oetker.co.uk/uk-en/rezepte/r/wicked-chocolate-fudge-cake.html

It is a different one waggle. It's from the chocolate cake hall of fame in the feast book. I thought I'd linked but it didn't work. Basically every cake by Nigella is a good one! Her chocolate Guinness cake is really good as well (especially the cream cheese icing on the top).

www.nigella.com/recipes/view/quadruple-chocolate-loaf-cake-130

Alright PurpleDaisies, Enough is enough, now I have resorted wine, stop,me thinking about bloody chocolate cake.

I like the look of that that Nigellla one! I always add a couple of desert spoons of plain yoghurt to my cakes, keeps them moist.

Apologies florentina! If it's any consolation I have no chocolate in the house and have resorted to cheese and crackers (with gin!).

Ooh thank you Purple

OhYeah Do you have to adjust any other quantities?

Place-marking, moi?!

My fail safe recipe is the Bbc food owl cake.
I've made it both as an owl and also just as a sandwich cake but has always turned out deliciously moist and chocolatey.
Really big too! xx

Oh how embarrassing, thought I was texting a friend and put 2 kisses on the end

Another vote here for the Mary Berry one!

So simple and always comes out perfectly...and you don't have the icing you don't like - this topping is made with cream and dark chocolate and goes on the inside and on the top.
It is not too sweet and sickly...just lovely!

Mmmmm cream and dark chocolate!

I do that all the time Cake I've done it on emails to total strangers. Xxx

Google everyday chocolate cake by smitten kitchen. The best cake ever.

florentina sorry about that! Ok, going to try Nigella's old fashioned cake today. If that is not a success I will work my way down this list. Thanks all, looking forward to diving into some chocolate later

Strange I have a banana cake recipe from smitten kitchen and it is divine!

Chocolate Mayo Cake...hugely simple and quick AND fabulous if you have neith butter nor eggs but an insatiable need for chocolate cake.

Get a big bowl, add 9.5 oz SR flour, 8oz sugar*, tsp of baking powder, 4tablespoons of cocoa

Whoosh this about a bit with a whisk to ensure cocoa is evenly distributed

Add 7oz mayo and 8floz hot water** (from freshly boiled kettle) and a teaspoon of decent vanilla

Mix well, it should end up as a thick batter. Pour into a lined 8 inch springform tin and bake for 30-40 at 350/180/gas4

It will rise well and maybe have a few cracks on top, allow to cool in tin, it's a soft cake so be careful when un tinning.

I ice it with ganache, 6-8 oz decent chocolate (plain or milk as you please) and 9-12 fl oz double cream melted together over a gentle heat, allow to cool and pour/spread over cake when cake is cool.....if you make the bigger quantity it's best to slice cake and splidge some in the middle, if you put the larger quantity on top then serve small slices! A half inch layer of ganache is a challenge.

This will also make at least two dozen chocolate muffins.

*sugar wise...I usually use caster, but muscovado works well too, gives a slightly denser cake

**liquid...more often than no I will use coffee instead of plain hot water, coffee always adds to the chocolateyness.

This is the cake I am ALWAYS asked for for birthdays, it also keeps really well, and gets fudgier and richer by the day, if it is not eaten at the first sitting.

Say what now?? Mayo! In a cake! Well I know what I'm doing this morning. I made the Mary Berry one last week and it is lovely. First time I had made ganache and it was a big hit with the teenage DS' s.

the guardian have done all the work for you - they had a series where they try loads of recipes for a given dish and then come up with the best version. This one is fab. It's intense but still a sponge cake.

here

Nigella seems to be a chocolate cake expert. DH makes www.nigella.com/recipes/view/chocolate-fudge-cake-168. He ices it with ganache - equal parts dark chocolate and double cream. It looks beautiful and tastes fantastic.