Chocolate Cake
Chocolate Cake
Soulayrol &...
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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Ultimate Chocolate Cake Collection



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“Bring a cake to the table, and you’ve instantly created an occasion.
It’s with cakes that we mark off and celebrate the milestones as we
pass through life – from birthdays to weddings and anniversaries.”
~ Richard Sax, in 'Classic Home Desserts'

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A Piece of Chocolate Cake with Whipped Cream and Berries
A Piece of Chocolate Cake with Whipped Cream and Berries
Ian Garlick
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Assorted Chocolate Bars
Assorted Chocolate Bars
Luzia Ellert
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The Art and Soul
of Baking









Chocolate Passion
Chocolate Passion
Art Print

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Chocolat Masson
Chocolat Masson
Giclee Print

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Chocolate au Lait
Chocolate au Lait
Art Print

Kriesel, Johanna
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Chocolate Cake Mixture Sticking to Beater
Chocolate Cake Mixture
Sticking to Beater

Alain Caste
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Heavenly Cakes










Chocolat Ideal
Chocolat Ideal
Alphonse Mucha
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The Word Lust, Chocolate-coated
The Word Lust,...
Kai Stiepel
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"Forget love-- I'd rather fall in chocolate!!!"
~ Anonymous


La Belle Cuisine


Ultimate Chocolate Cake Collection

Yeah, I know, it's a tough job, but somebody's got to do it.
Just eat your way through these, and let me know what you think...


Buttermilk Chocolate Layer Cake
Gourmet April 1993

This is supposed to be the ULTIMATE chocolate cake!

2 cups unbleached flour
1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups buttermilk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
4 ounces unsweetened chocolate,
melted, cooled
4 large eggs

Preheat oven to 350 degrees F. Butter and flour two 9-inch round
cake pans.
Into a bowl sift together flour, salt, nutmeg, soda, and baking powder.
In another bowl stir together buttermilk and vanilla. In bowl of electric
mixer cream butter with sugar until light and fluffy, add chocolate and
beat in eggs, one at a time, beating well after each addition. Add flour
mixture to chocolate mixture in batches alternately with buttermilk,
beginning and ending with flour. Divide batter between pans, smooth-
ing the tops. Bake 30 to 35 minutes or until tester comes out clean.
Let cake layers cool in pans on racks 30 minutes, turn them out onto
racks and let them cool completely.

Frost with:
1 cup unsalted butter, softened
8 ounces whipped cream cheese
1 pound confectioner's sugar
5 ounces unsweetened chocolate,
melted and cooled
1 teaspoon vanilla

In bowl with electric mixer cream butter with cream cheese until light
and fluffy; add chocolate, confectioner's sugar and vanilla. Beat until combined well.

Then again, I've been told, "If there is only one chocolate cake in your
repertoire, this should be it!" Trouble is, I can't remember who told me!
If you're out there, please give me a holler!


Best Ever Fudge Cake

1 1/2 cups flour
1 1/2 teaspoons baking soda

1/4 teaspoon salt
1 cup milk
1/4 cup sour cream
2 teaspoons vanilla
1/2 cup butter, softened
2 cups sugar
3 eggs
5 ounces unsweetened chocolate,
melted, cooled slightly

5 ounces unsweetened chocolate
6 tablespoons butter
2 1/2 cups sifted confectioner's sugar
1/2 cup warm milk
1 egg yolk [omit if you are concerned
about egg safety]
1 teaspoon vanilla

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. Line bottom with wax paper. Grease paper, set aside. In small bowl combine flour, soda and salt. In another small bowl combine milk, sour cream and vanilla. Set aside. In mixer bowl cream butter well. Gradually add sugar and beat until mixed well, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat until light and fluffy. Gradually add chocolate, beating until smooth. Add flour mixture alternately with milk mixture, beginning and ending with flour. Mix until blended well. Pour into prepared pan. Bake 45
to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Invert onto wire rack; peel off wax paper. Invert again and cool completely on rack.

For frosting,
in small saucepan melt chocolate and 5 tablespoons butter
over low heat, stirring constantly until smooth. Transfer to mixer bowl. Add confectioner's sugar alternately with milk, beating well after each addition. Beat in vanilla, egg yolk (if using) and remaining 1 tablespoon butter.


Or could this be the ultimate??

Chocolate Layer Cake Giorgianni
Gourmet Archives

This recipe is the result, after a long search and a lot of trial and
error of Jane Sharp Giorgianni's quest for the ultimate chocolate cake.

10 tablespoons unsalted butter, softened
2 cups cake flour
1 2/3 cups sugar
1 cup buttermilk
1/2 cup water
4 ounces unsweetened chocolate,
melted, cooled
3 large eggs, separated
1 teaspoon vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

4 1/2 ounces unsweetened chocolate
1/4 cup + 1/2 tablespoon unsalted butter
3 cups confectioner's sugar
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla

For the cake, butter three 8x2-inch round cake pans, line them with wax paper, butter and flour the paper, knocking out excess. In a large bowl with electric mixer cream together butter and sugar until mixture is light and fluffy. Beat in buttermilk, water, chocolate, egg yolks and vanilla. Into the bowl sift cake flour, baking powder, soda and salt and stir batter until just combined. In bowl with cleaned beaters beat egg whites until they hold stiff peaks. Fold them into the batter gently but thoroughly. Divide the batter among prepared pans, bake layers in middle of preheated 350-degree F. oven 25 minutes or until tester comes out clean. Let layers cool in pans on racks about 10 minutes. Turn layers out onto racks and let them cool completely.
For frosting
: In metal bowl set over pan of barely simmering water melt the chocolate and butter, stirring until smooth. Stir in confectioner's sugar, salt, milk and vanilla, stirring until frosting is combined well. Set the bowl in a larger bowl of ice and cold water and beat frosting until it is thick enough to spread. On cake platter arrange one of the cake layers, flat side up, and spread it with frosting. Top the layer with a second layer and spread it with some of the remaining frosting. Arrange the third layer, smooth side up, on top of second layer. Spread sides and top of cake with remaining frosting.


A favorite southern version:

Chocolate Cake with Fudge Frosting
Southern Living - Paralee C. Patton, Athens, AL

4 ounces unsweetened chocolate
1 cup shortening
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup chopped pecans

Place chocolate in top of double boiler; bring water to a boil. Reduce heat
to low; cook until chocolate melts. Set aside and let cool. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in melted chocolate. Combine flour, baking powder and salt; add to chocolate mixture alternately with milk, beginning and ending with dry ingredients. Stir in vanilla and pecans. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread Fudge Frosting between layers and on
top and sides of cake.

Fudge Frosting
2 cups sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract

Combine sugar, cocoa and salt in a heavy saucepan; stir in milk. Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat and stir in vanilla. Beat at medium speed of an electric mixer until spreading consistency. Yield: 2 1/4 cups.


Nanny Hartenbaum's Chocolate Cake
Bon Appetit November 1995

Bon Appetit - One Year Subscription 

(Rebecca Hartenbaum, Iowa City, IA): "My grandmother is an amazing
baker. She grew up in Pennsylvania...  She insisted that everyone in the
family learn how to make the cake so that it would remain an heirloom...")

1 cup water
2 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter,
at room temperature
A 1-pound box dark brown sugar
3 large eggs
1 teaspoon baking soda
2 cups all-purpose flour, sifted

2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 1/2 cups confectioner's sugar
1 tablespoon (or more) hot water
1/2 teaspoon vanilla extract

For cake: Preheat oven to 350 degrees F. Lightly grease a 13-by-9-by-
2-inch baking pan. Combine 1 cup water and chocolate in heavy small
saucepan over low heat. Stir until chocolate melts and mixture is smooth.
Let cool 10 minutes. Using electric mixer, beat 1 cup butter and dark
brown sugar in large bowl until fluffy, about 3 minutes. add eggs one
at a time, beating well after each addition (mixture will resemble thick
frosting). Stir baking soda into chocolate mixture. Mix flour into butter
mixture alternately with chocolate mixture in 2 additions each. Pour
batter into prepared pan. Bake until tester inserted into center of cake
comes out clean, about 40 minutes. Transfer to rack and cool completely.

For the frosting:
Stir chocolate and butter in heavy small saucepan over
low heat until melted and smooth. Remove from heat. Sift confectioner's
sugar into medium bowl. Add chocolate mixture, 1 tablespoon water and
vanilla and stir until smooth. Thin to spreading consistency with more
water, if necessary. Spread frosting over cake. (Can be prepared 1 day
ahead. Cover with foil and let stand at room temperature.) Cut into
squares and serve. Serves 12.


Best Chocolate Cake
Bon Appetit Archives

Bon Appetit - One Year Subscription 

I absolutely LOVE this cake!!! Actually, I don't know anyone who doesn't.
It's super moist and travels well…plus which kids devour it. It's a mainstay
in my repertoire. I usually bake it in a 9-by-13-inch baking pan….

2 cups granulated sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter
1 cup water
1/2 cup oil
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

A 16-ounce box confectioner's sugar
1 cup toasted chopped nuts
1/4 cup unsweetened cocoa
1/2 cup (1 stick) unsalted butter
1/3 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In a large bowl combine sugar, flour and
1/4 cup cocoa powder. In a small saucepan over medium-high heat, melt butter with water and oil and bring to a boil. Pour over dry ingredients and mix well. Add eggs, 1/2 cup buttermilk, baking soda and 1 teaspoon vanilla extract; blend thoroughly. Pout batter into an 18-by-11-inch rectangular baking pan. Bake until tester inserted in center of cake comes out clean, approximately 20 to 25 minutes.
Meanwhile, combine confectioner's sugar, nuts and remaining cocoa in
mixing bowl. Remove cake from oven. Melt remaining butter in small
saucepan over medium heat. Add to confectioner's sugar mixture with
remaining buttermilk and vanilla extract; blend thoroughly. Immediately
pour frosting over the cake, spreading evenly to edges. Let cake cool
completely in pan. 24 to 30 servings.

What's that you say? You want MORE?
Chocolate Decadence Cake with Raspberry
Coulis (Chef Keegan)

Chocolatier's Molten Chocolate Cake
Dad's Favorite Birthday Cake (chocolate)
Devil's Food Cake, Vermont Farmhouse
Fastest Fudge Cake (Alice Medrich)
New Orleans Chocolate Layer Cake
New Orleans Jolt Cake
Three Chocolate Cakes (Laurie Colwin)
Two Old-Fashioned Chocolate Cakes

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