A very DARK chocolate cake recipes please?

I am looking for a very dark chocolate cake we used to eat as children. A friend of my mothers would bring this whenever they came over (she has passed away). It was very dark and moist and it had a thick rich dark frosting on it, not a fluffy frosting, but a little lighter in texture than a ganache. When I say ';dark'; I mean it was almost black. My experiments in trying to recreate it have all failed, well not failed, the cakes have been good, just not what I am trying to get. The cake had 3 layers to it and the filling seemed to be a little different from the frosting (but it could have been the same, you know how memories can be) Sorry if this seems to be a little vague. I appreciate everyones help.A very DARK chocolate cake recipes please?
Dark Chocolate Chiffon Cake


Contributed By: cassandraecurran@hotmail.com


Prevention Magazine








Ingredients


CAKE


5 Large egg whites


1/2 tsp Cream of tartar


1 package Devils food cake mix-18.25oz


3 Large egg yolks


3/4 cup Water


1/2 cup Vegetable oil


1 t Instant coffee powder


1 tsp Vanilla extract


FROSTING


3 t Butter


3 t Unsweetened cocoa powder


1 cup Confectioners sugar difted


2 t Whole milk


1 tsp Vanilla extract





Preparation


Place a rack in the center of the oven, and preheat to 325.

















1. TO MAKE THE CAKE: place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed for 2-3 minutes, until stiff peaks form. Set aside.








2. Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute. Stop, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed. The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the spatula, fold the whites into the batter until the mixture is light but well combined. Pour the batter into an ungreased 10'; tube pan, smoothing the top with the spatula.








4. Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for an hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.








5. TO MAKE THE FROSTING: Place the butter and cocoa in a medium mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop, and add the sugar, milk, and vanilla extract. Increase the mixer speed to medium and beat until fluffy, 1 minute longer. Spread the frosting on top and sides of the cake with clean, smooth strokes. Slice and serve.





Nutrient Information


270 Calories


15g Total Fat


4g Saturated Fat


31g Carbohydrates


4g Protein


310mg Sodium


1g Fiber





Recipe Comments


Comment by: mongmascarina


Recipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures. For example how much vanilla will be placed on making the cake or how much vanilla will be mixed with the frosting.





http://www.mealsmatter.org/recipes-meals鈥?/a>





You can add very dark chocolate melted with butter to the batter. About 2 ounces of each will do. The cake will be just a bit more dense.





Use more dark chocolate to make a ganache. Or perhaps what she had made was a true buttercream frosting. Use all butter and no shortening to make a dark chocolate buttercream. These adjutments will give you a rich dark choc. cake.





Enjoy the cake...A very DARK chocolate cake recipes please?
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Hope this is what you are looking for:





Brooklyn Blackout Cake


Courtesy Gale Gand





8 tablespoons (1 stick) butter, softened at room temperature


1/4 cup vegetable shortening


2 cups sugar


3 eggs


2 teaspoons pure vanilla extract


3/4 cup unsweetened cocoa powder


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2 1/4 cups cake flour


1 cup whole, 2 percent fat, or 1 percent fat milk


Custard, recipe follows





Custard:


3 cups water


2 1/2 cups sugar


1 tablespoon corn syrup


1 1/2 cups unsweetened cocoa powder


Scant 2/3 cup cornstarch


6 tablespoons (3/4 stick) unsalted butter, cut into pieces


1/2 teaspoon pure vanilla extract





Preheat the oven to 375 degrees.





Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.





Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.





To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
http://www.cacaoweb.net/chocolatelayerca鈥?/a> it was too long to copy it supposed to be delish aww im hungry now nd im on a diet