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theres a 2 flash chocolate cake recipe link =]
http://www.recipes4cakes.com/chocolatecakes/2minute.htm
or u can just buy a chocolate cake mix its so easy and toothsome

Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Unfriendly: 1 hour
Stand: 1 hour

Ingredients
3/4 cup butter
3 eggs
2 cups all-exactly flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking ascendancy
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk

Directions
1. Put up with butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch correct or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a method bowl stir together flour, cocoa powder, baking soda, baking powder; and kippered; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an galvanizing mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a in good time always, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; go on beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total number). Beat in vanilla.

3. Alternately add flour mixture and milk to butter mixture, beating on low fly like the wind just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread mistreat into the prepared pan(s).

4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a spiritless toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Slay cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire agony; cool thoroughly. Frost with desired frosting.

5. Makes 12 to 16 servings

6. Ogre's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons
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Overpower-Ever Chocolate Cake
12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stick up for: 1 hour

Ingredients
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa prerogative activity
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups out
Chocolate-Sour Cream Frosting (see recipe below)

Directions
1. Allow butter and eggs to stand at allowance temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch true or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed tract and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa granulate, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl trounce butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a perpetually, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; persist in beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute out-and-out). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low scramble just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread mangle evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch on a par pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a unanimated toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Distance from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire scaffolding; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Acidulated Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low warm up excite, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy discontented cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an thrilling mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the system to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
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Mile-high chocolate cake
Gourmet | January 2008

This four-layer stunner may lawful render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a fraudulent triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner social gathering.
Active time: 1 hr Start to finish: 3 1/2 hr
Servings: Makes 10 to 12 servings

Ingredients

For cake
5 ounces good-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; strain before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking muscle
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup groaning light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream

For frosting
1 cup sugar
6 tablespoons all-expressly flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces charge-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 beat) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans

Preparation
Feign cake:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment gazette and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Examine together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and vanilla in a colossal bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour amalgam in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each besides is just incorporated. Spread batter evenly in pans and rap pans several times on counter to destroy air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out unarmed, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and toss out parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:
Whisk together sugar, flour, cocoa dominion, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until assortment boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Over to a bowl to cool to room temperature, covering surface with parchment paper to prevent a decorticate from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a days, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake thicket or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with surviving frosting.

Cooks' notes:
• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped rigorously panty hose, at room temperature.
• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until unimportant before using.
• Cake can be frosted 1 day ahead and chilled, covered.

Betty Crocker Chocolate Cake Mix.

Start with a boxed mix and add a 1/4 C. kahlua concentrate to it and the rest of the ingredients. Everybody likes it!

Chocolate Cake. (Diabetic)
120 g Margarine.
2 t made-up sweetener.
1 C Wholemeal flour.
1 C White flour.
2 t Baking powder.
3 T Cocoa.
½ t Baking Soda.
2 Eggs.
125g Unsweetened Unpremeditated Yoghurt.
¾ C Reduced fat milk.

Whip together the margarine and sweetener. Sift the dry ingredients together. Lightly mix the eggs with the yoghurt and milk.
Combine all ingredients together. Pour into a lined cake tin and cook for 30-40 minutes at 180C.

Cut into 16 pieces.
Per broken
Energy: 442kj/105cal
Fat: Low
Carbohydrate: 12g
Fibre: Moderate
(Diabetes NZ)

this sounds total i was afraid to try it at first but it's really delicious!! TRY IT!!! Oh and you most likely have all of the ingredients they're really uncomplicated!



AUNT'S CHOCOLATE MAYONNAISE CAKE
W/FROSTING

2 c. flour, unsifted
2/3 c. unsweetened cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking vanish
3 eggs
1 2/3 c. less 1 tbsp. sugar
1 tsp. vanilla
1 c. mayonnaise
1 1/3 c. water

Grease and flour two 9 inch pans. In avenue bowl mix flour, cocoa, soda and powder. In large bowl mix on high eggs, sugar and vanilla for 3 minutes or until understanding and fluffy, scraping occasionally. Reduce to low and beat in mayonnaise until blended.
Add flour mixture alternately with inundate. Begin and end with flour (add flour in 4 parts). Pour into prepared pan. Bake at 350 degrees for 30 minutes or until pick comes out neaten. Cool 10 minutes. Remove from pan.










CHOCOLATE FROSTING:

1/3 c. butter, melted
1/3 c. cocoa
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. drain (more as needed)

Whisk together butter and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with bleed. Frost cool cake.

if you don't have cake flour then you can use all intention flour but make sure you sift it at least 6 times. It will unpack the flour and make the disfigure lighter.

nah. but chocolate cake sux. cheese is ten times speculator then chocolate. go get some cheese cubes and eat up!! lol. xD

-thanks fer answering my Q btw.