Tag Archives: Chocolate cake

Flourless chocolate cake (Scandinavian) – Recipe

Yield: 12 servings

Ingredients:

12 oz (340 g) semisweet chocolate (45-50 % cocoa)

5 tablespoons (1/3 cup) butter

5 tablespoons (1/3 cup) milk

5 tablespoons (1/3 cup) finely ground almonds

4/5 cup (180 g) sugar

1 teaspoon baking powder

4 eggs, separated

Flourless chocolate cake

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

3. Break the chocolate into small pieces and melt it with butter and milk over hot water.

4. Beat the egg yolks with half of the sugar.

5. Fold in the melted butter and chocolate mixture.

6. Fold inn ground almonds and baking powder.

7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.

8. Fold in the beaten egg whites.

9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.

2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.

via Flourless chocolate cake (Scandinavian) – Recipe.

via Flourless chocolate cake (Scandinavian) – Recipe.

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Devils Food Cake from Joy the Baker

Devils Food Cake makes a three layer 8-inch round cake or a two layer 9-inch round cake or a one layer 9×13-inch sheet cake adapted from The Gourmet Cookbook

devils food cake

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350 degrees F.

Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled). Divide batter among pans and smooth tops.

Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack.

Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20- 25 minutes. 25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake.

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Raspberries

 

 

 

 

 

 

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake.

Add another cup of frosting, fresh raspberries and the final cake later.

 

Add raspberries

Top with buttercream and frost the top and sides of the cake. If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost! Notes: These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.

 

The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving.

You will need chocolate icing (frosting) have a look at the next recipe for it – sooo yummy!

Rich Chocolate Cake Recipe

Ingredients

(serves 12) not if I get there 1st it won’t!

* 200g good-quality dark chocolate, chopped

* 200g butter, softened

* 1 cup dark brown sugar

* 1 teaspoon vanilla extract

* 3 eggs, at room temperature

* 1 1/2 cups self-raising flour

* 2 tablespoons cocoa powder

* 1/2 cup milk

* chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

* 200g good-quality dark chocolate, chopped

* 1/2 cup thickened cream

Serves 12? - no chance - serves me I think!

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Notes & tips

* To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

* Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.

Source

Super Food Ideas – May 2006, Page 76

Recipe by Alison Roberts

via Rich Chocolate Cake Recipe – Taste.com.au.

Chocolate Cake Recipe with Sour Cream Chocolate Frosting

A chocolate layer cake with sour cream and chocolate buttercream frosting.

chocolate to die for!

chocolate to die for!

Cook Time: 35 minutes

Ingredients:

* 3/4 cup unsweetened cocoa

* 1 3/4 cup sugar

* 4 large eggs

* 1/2 cup milk

* 1/2 cup butter or margarine

* 2 cups sifted all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 cup sour cream

* 1 teaspoon vanilla extract

Preparation:

In a saucepan over medium low heat, combine cocoa, 3/4 cup sugar, 1 egg yolk, and milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.

Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream.

Add vanilla and cocoa mixture.

Beat remaining (3) egg whites until stiff; fold into cake batter. Line bottoms of three 8-inch layer pans with wax paper. Pour batter evenly into the three pans.

Bake at 350° for 30 to 35 minutes. Turn out onto racks and peel off wax paper. Cool. Frost with Chocolate Butter Frosting or your favorite frosting.

Chocolate Butter Frosting

* 1/2 cup soft butter

* 1 pound sifted confectioners’ sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)

* dash salt

* 1 teaspoon vanilla extract

* 3 squares melted unsweetened chocolate

* 3 tablespoons heavy cream or half-and-half (more or less)

Cream soft butter; gradually add sifted confectioners’ sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until smooth and spreading consistency, adding more cream if necessary.

via Chocolate Cake Recipe with Chocolate Frosting – Recipes for Chocolate Sour Cream Cake and Chocolate Butter Frosting.

Almost Flourless Chocolate Cake « Somethingcakey’s Blog

Oh I fancy something cakey!! Or even something chocolatey!! Or BOTH!  Ever felt like that ? Then this is for you:

This amazing chocolate cake is almost flourless:

200g Good dark chocolate 60-70% cocoa solids

200g unsalted butter

200g sugar

5 medium eggs

1 scant tbsp plain flour

Heat oven to 180*c max!

22cm mould – 22 mins in oven

Melt choc & butter in bain marie – cool a little. Add sugar mix well.

Add eggs 1 @ a time

Fold in flour gently – Bake 22 mins max!! ( Keep an eye on it as we know how ovens differ).

Serve with ice cream or cream! Warm or cold!

Amazing

This recipe was from mag ages ago – not sure of ladys name but she was from Belfast and now lives in France!

Thank you for this amazing cake!

The Ultimate Cup Cake!

choc-cake-in-mug

The ultimate cup – cake! 5 minute chocolate cake in a Mug! Not my recipe I must admit – I found it on another blog and tried it, fell in love and am now addicited.

I feel I should pass it on…
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
1 small splash vanilla extract
1 Large coffee mug

5min-choc-cake-in-mug

Above is the original recipe – but it is better if you add a few broken up squares of good quality dark chocolate – this makes it lovely and rich!

Mix dry ingredients in a large mug. Add eggs and mix well, Pour in the milk and oil and mix throughly. Add vanilla extract and mix in.

Pop in microwave for 3 mins @ 1000watts – the cake will rise over top of mug – don’t panic it is supposed to. Allow to cool a little if you can bear the wait, tip onto plate if you fancy it or just eat direct from the mug….mmmmm!

Thank you E.Lee – i think i love you!

Thanks to you for your fab recipe:
http://baconconcentrate.blogspot.com/2009/02/most-dangerous-chocolate-cake-recipe.html