I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!

I want the HOLY GRAIL of all Chocolate Cake Recipes! Can you help? Please list your recipe...ThanksI need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
LOL well, I Hope you like this one!!





PERFECT CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 T. water


1/2 c. milk


1 tsp. vanilla


1 Tbsp. dark rum


2 egg whites, whipped





Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
add a package of chocolate pudding (dry not prepared as pudding) this is guaranteed to keep the cake moist and firm.
Candy Bar Poke Cake


1pkg choc cake mix


10 or more ';fun size Milky Way Bars'; chopped


14 oz sweetened condensed milk


12 oz jar choc-Carmel ice cream topping


12 oz container cool whip, thawed





Make cake as directed in 9 x 13 pan..remove from oven %26amp; immediately sprinkle 1/2 candy bars over hot cake..cool on wire rack 10 min..poke 20 or so holes in cake {with wooden spoon handle} pour condensed milk over cake..let set 10 min..pour ice cream topping over cake..cool completely. Spread cool whip over cake, sprimkle with remaining chopped candy bars..cover and refrigerate until ready to serve.


This is the cake to indulge in after the big breakup, auto repair bill, pink slip from work, F on your report card etc. Enjoy
CHOCOLATE PUDDING CAKE





1 scant cup semi-sweet chocolate chips


2/3 cup milk


1/3 cup sugar


1 large egg yolk


2 sticks unsalted butter, at room temperature


1 teaspoon vanilla extract





Grind or grate the chocolate chips in a food processor or blender to a fine consistency. In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
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