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I have tried many chocolate cake recipes, and have found this one really popular--Hershey's "Perfectly Chocolate" Chocolate Cake. Ever since I made this chocolate cake, I have not used any other chocolate cake recipes because all my chocolate lover friends love this chocolate cake the best, plus it is very easy to make.

Since this is about the only chocolate cake recipe for me now, I use it for my Black Forest Cake as well as Chocolate Strawberry Whipped Cream Cake or Chocolate Strawberry Mousse Cake. This recipe is easily found online, but here I would like to show you one with my tweak, lower sugar content and cake flour instead of all purpose:

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(Chocolate Strawberry Mousse Cake)

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From near to far: Chocolate Strawberry Whipped Cream Cake, Black Forest Cake, (these two are made with this chocolate cake recipe) Chiffon Taro Mousse Cake, Carrot Cake, and Chiffon Peach Whipped Cream Cake (the chiffon cake recipe is the one posted in the Hokaido Chiffon Cake)




1 3/4 C cake flour

3/4 C unsweetened cocoa powder

1 1/2 t baking powder

1 1/2 t baking soda

1 t salt

1 1/2 C sugar

Wet: (room temp)

1 C milk

2 large eggs

1/2 C oil

1 t vanilla


1 C boiling water


1. Preheat oven to 350 F. Grease and flour two 8" or 9" pans. Mix all wet ingredients together.

2. Sift flour, cocoa powder, baking powder, and baking soda. Mix with salt and sugar in mixing bowl with paddle attachment in low speed until well blended.

3. Add wet ingredients to the dry in low speed until dry ingredients are moistened, then beat at medium speed for 2 minutes.

4. Add boiling to the mixture in low speed. Mix well, scrape bowl to completely blend the mixture. It is very wet.

5. Pour into the prepared pans, and bake at 350 F for 25-35 minutes. Use toothpick to test doneness. Don't over bake.

6. Cool on rack when done. Fill and frost with your favorite filling and frosting.

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  • Melanie Hua
  • You made all five cakes? Boy, you must be really enjoying baking! They "looked" wonderful, but I wonder how they taste? :)
  • Hmmm... They definitely taste just like any other cakes I've made, very home made, not store bought! Some really like them, some think it takes a little more of something to make it taste "right", like from a bakery. I am debating myself whether I should make my cakes taste more store bought... Yeah, I enjoy baking, but I think I enjoy "cake challenge" even more, and every order is a challenge to me so far! :-)

    Mindi 於 2010/12/24 23:46 回覆

  • taz
  • wow.... your cake looks good... btw do you know how to make a sponge cake like all the chinese cake bakery.... you know the texture is light and not to sweet, because all the recipe that i found is american cake crumbly and sweet ;(, thanks
  • Hi, Taz:

    Would you like to try the chiffon cake recipe I've posted? The chiffon cakes made with this recipe have been very popular among my circle of friends and families. It's quite spongy and very light in both texture and sweetness. Try it and let me know if you liked it! I am trying out other sponge cake recipes, and will post if they are good! Enjoy!

    Mindi 於 2011/10/05 10:33 回覆