There are many ways to make a great chocolate cake. Whether a recipe uses butter or oil, cocoa powder or chocolate, or includes ground nuts will affect its texture and flavor. Chowhounds have a variety of go-to recipes, depending on their taste in chocolate cake.
Do you prefer a dense and very moist cake? Try the Hershey’s black magic cake, made with oil and cocoa. It’s quick to make, too. “I can have the batter done before the oven is finished preheating,” says chowser. This double chocolate layer cake is similar, but uses chocolate as well as cocoa. It’s “the best chocolate layer cake I’ve ever made,” says heidipie, “and about the best I’ve ever eaten.” Val notes that it is a huge cake, and suggests baking it in three 9-inch pans instead of two 10-inch pans.
Some hounds go for traditional butter cakes. This one is “by far, the best chocolate cake I have ever had,” says tall sarah, who finds the ganache filling recipe makes enough to cover the cake as well. chowser is a fan of Cook’s Illustrated’s master recipe, which she says is soft and intensely chocolaty, but sweet.
Some prefer flourless or almost-flourless European-style tortes with nuts, like Maida Heatter’s queen mothers cake and Julia Child’s reine de saba. MichaelB says the reine de saba is “quite spectacular–conversation came to an abrupt halt while we ate it. Almost like a flourless chocolate cake but not so intense and fudgy, more velvety, and with a delicate crunch from the pulverized almonds. Really great.”