Tag Archives: chocolate

Rich Chocolate Cake Recipe


(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!


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.


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


* 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


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.

Raspberry Truffle Tart


Biscotti Crust:

8 ounces (225 grams) store bought biscotti, broken into pieces

5 – 6 tablespoons (70 – 84 grams) unsalted butter, melted


1/3 cup raspberry sauce (recipe follows)

10 ounces (280 grams) semi sweet or bittersweet chocolate, chopped

1 cup (240 ml) heavy whipping cream

Raspberry Sauce:

1 cup fresh or frozen raspberries

2 tablespoons (30 grams) granulated white sugar, or to taste

Garnish:Fresh raspberries

Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 – 9 inch (20 – 23 cm) fluted tart pan. Biscotti Crust: In your food processor, place the biscotti and process until finely ground.

Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown.

Remove from oven and place on a wire rack to cool completely before adding the filling.


First, we need to make the raspberry sauce. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Stir in 1/3 cup of the raspberry sauce.

Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.

To Serve:

Cut into small slices and serve with fresh raspberries and with any of the remaining raspberry sauce.

You can also serve with whipped cream or creme fraiche. Makes one – 8 – 9 inch (20 – 23 cm) tart.

Serves 12 – 14 people.

Thanks to the Joy of Baking via Ashleigh’s space – Windows Live.