Chocolate Ganache Recipe 3 Ways

12 ounces chocolate, chopped into small pieces

1 cup heavy cream
optional 3 tablespoons flavored liqueor
Instructions
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it
comes to a boil. Remove from heat and immediately pour cream over chocolate
and stir until completely mixed and glossy. Allow ganache to cool before pouring
over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will
set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.
For piping or frosting, allow the ganache to completely cool and set up. When you
are able to spoon the ganache and it can hold its texture, it is ready for piping.

Triple Chocolate Mousse Cake

For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
tsp. instant espresso powder
1 tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1 cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
tsp. powdered gelatin

1 tbsp. water
6 oz. white chocolate, finely chopped
1 cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan.
(I lined the bottom of the pan with a parchment round for easy removal later.)
Center a rack in the oven and preheat to 325 F. Combine the butter, chocolate,
and espresso powder in a large heatproof bowl set over simmering water. Stir
occasionally until the mixture is smooth. Remove from the heat and let cool
slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on
medium speed until foamy, about 30 seconds. Crumble half of the brown sugar
into the mixing bowl with your fingers to remove any lumps. Beat until
incorporated, about 15 seconds. Add the remaining brown sugar and continue to
beat on high speed until stiff peaks form, about 1 minute more. Using a whisk,
mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold
in the remaining egg whites gently with a rubber spatula until no streaks remain.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just set
but is still soft (should spring back after pressing gently with a finger), about 14-18
minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do
not remove the cake from the pan. (If not making the second layer right away,
cover with plastic wrap and refrigerate until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a
small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering
water, stirring occasionally until smooth. Once melted, remove from the heat and
let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the
cream, sugar and salt on medium speed until the mixture begins to thicken, about
30 seconds. Increase the speed to high and whip until soft peaks form when the
whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth.
Using a whisk, mix one-third of the whipped cream to the chocolate mixture to

lighten it. Fold in the remaining whipped cream gently with a rubber spatula until
no streaks remain. Pour the mousse into the springform pan over the cooled cake
and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top
with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate
for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and let
stand at least 5 minutes to soften. Place the white chocolate in a medium bowl.
Bring cup of the cream to a boil in a small saucepan. Remove the pan from the
heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture
over the white chocolate and let stand about 1 minute. Whisk until the mixture is
smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the
remaining 1 cup of cream at medium speed until it begins to thicken. Increase the
speed to high and whip until soft peaks form when the whisk is lifted, 30-60
seconds. Using a whisk, mix one-third of the whipped cream to the white
chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a
rubber spatula until no streaks remain. Spoon the white chocolate mousse into the
pan over the middle layer. Smooth the top with an offset spatula. Return the cake
to the refrigerator and chill until set, at least 2 hours. (Note: Do NOT cover your
pan with plastic wrap unless you are completely sure you can do so without it
touching the top of your cake during placement or removal. If it does touch the
cake, it will smudge the perfectly pristine top, forcing you to make an excessive
amount of chocolate curls. I speak from experience.)

Molten Mint Chocolate Cakes

Ingredients:

5 ounces (140g) Lindt Excellence Intense Mint Dark Chocolate,

chopped
3/4 cup plus 2 tablespoons (200g) butter
3 eggs
3 egg yolks
1 1/2 cup (150g) powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon mint extract

1/2 cup (60g) flour

Method:
1. Preheat the oven to 450F (230C).
2. Brush the inside of each ramekin with melted butter and coat the
inside of each with sugar, knocking out any excess.
3. Melt the chocolate and butter.
4. Whip the eggs, egg yolks, sugar, vanilla and mint extract on high
power for 10 minutes.
5. Fold the melted chocolate and butter into the egg mixture.
6. Fold in the flour until just combined.
7. Divide the batter among the ramekins.
8. Bake for 8-10 minutes. The sides and the top shold be set, but the
center will remain soft. Do not overbake.
9. Let the cakes rest for 3-5 minutes before unmolding.
10. To loosen, run a small, sharp knife around the edge of the ramekin
and carefully turn out onto a plate.
11. To garnish, dust with cocoa powder or powdered sugar. Place a dollop
of lightly whipped cream on the side and top with a sprig of fresh
mint.
Yield:
Six 4 ounce cakes

Moist chocolate cake

Yields one 9 round cake (3 layers)
o

1 cup strong coffee, hot

1 cup cold water

1 cup natural cocoa powder

3 ounces bittersweet chocolate, chopped

2 cups plus 2 tablespoons unbleached all-purpose flour

6 tablespoons cornstarch

2 teaspoons baking soda

teaspoon baking powder

teaspoon salt

2 sticks butter

2 cups sugar

4 large eggs

1 teaspoons pure vanilla extract

NOTE: All amounts are given in U.S. standard measures. Click herefor
international equivalents (page will open in a new browser window).
Preheat oven to 350 F and prepare 2 x 9 inch round cake pans by spraying with
non-stick cooking spray and lining bottom of pan with a wax paper circle.
1.dissolve the chopped chocolate and cocoa powder in the hot coffee and stir
until completely smooth. Add the cold water and whisk together until smooth.
2.sift the flour, cornstarch, baking soda, baking powder and salt together on to a
piece of parchment or wax paper.
3.put the butter and sugar in the bowl of your electric mixer and, using the
paddle attachment, beat until lighter in color and fluffy.
4.add eggs one at a time, mixing on low speed after each addition. Add vanilla
and mix well.
5.add the dry ingredients alternately with the wet ingredients, starting and
finishing with dry.
6.fill one pan with 1/3 of the batter and the other with the remaining 2/3 batter
(makeing sure neither pan is more than 2/3 full) and bake. Check the pans after
about 30 minutes and every ten minutes after that, until a cake tester comes out
clean.
7.cool in pan for 15 minutes then turn out onto rack and cool completely.
8.when completely cool, wrap well in cling wrap and refrigerate for at least an
hour, then slice the thicker layer in two horizontally so that now you have three
layers for filling and stacking.
Cooks Note: you may have extra batter. Dont be tempted to overfill the pans
youll end up with a huge mess in your oven (trust me Ive done it!). Use the
extra for cupcakes and treat yourself after the kids have gone to bed!

Mocha Java Cakes

Yield: Makes 6 servings

Ingredients

1 tablespoon butter
1 cup butter
8 ounces bittersweet chocolate morsels
4 egg yolks
4 large eggs
2 cups powdered sugar
3/4 cup all-purpose flour
1 teaspoon instant espresso or instant coffee granules
Pinch of salt
Garnish: powdered sugar

Preparation
1. Preheat oven to 425. Grease 6 (6-oz.) ramekins or individual souffl dishes
with 1 Tbsp. butter.
2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at
HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1minute intervals.
3. Beat egg yolks and eggs at medium speed with an electric mixer 1 minute.
Gradually add chocolate mixture, beating at low speed until well blended.
4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into
chocolate mixture until well blended. Divide batter among prepared ramekins.
Place ramekins in a 15- x 10-inch jelly-roll pan.
5. Bake at 425 for 16 minutes or until a thermometer inserted into cakes registers
165. Remove from oven, and let stand 10 minutes. Run a knife around outer edge

of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if
desired.
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet
Chocolate Chips.
Coffee Liqueur Java Cakes: Omit instant espresso. Prepare recipe as directed
through Step 3. Sift together sugar, flour, and salt. Gradually whisk sugar mixture
into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed
with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer
inserted into cakes registers 165. Note: For testing purposes only, we used Kahla
for coffee liqueur.
Orange Java Cakes: Prepare recipe as directed through Step 3. Sift together sugar
and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until
well blended. Whisk in 1/4 cup orange liqueur and 1 tsp. orange zest. Proceed with
recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted
into cakes registers 165. Note: For testing purposes only, we used Grand Marnier
for orange liqueur.
Minty Mocha Java Cakes: Prepare recipe as directed through Step 4. Chop 12 thin
crme de menthe chocolate mints. Sprinkle center of batter in ramekins with
chopped mints. Press mints into batter gently just until submerged. Proceed with
recipe as directed. Note: For testing purposes only, we used Andes Crme de
Menthe Thins.

Joe's Molten Marshmallow-Chocolate Cakes

Yield: MAKES: 6 servings

Ingredients

1 1/3 cups semisweet chocolate chips

1/4 cup (1/8 lb.) butter

1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

Preparation
1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until
melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and
vanilla until well blended. Stir in flour.
2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway.
Press a marshmallow into the center of the batter in each ramekin. Spoon
remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350 regular or 325 convection oven until tops are
puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a
knife along inside of ramekins and invert to release cakes. Place right side up on
plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Death by Chocolate

Ingredients

CAKE:
2 sticks (1/2 lb.) unsalted butter, cut into pieces
1 pound bittersweet chocolate, finely chopped
8 large eggs, lightly beaten

GLAZE:
6 ounces milk chocolate, chopped
6 tablespoons heavy cream

Preparation
Make cake: Preheat oven to 350F. Butter an 8-inch springform pan. Wrap pan
bottom in heavy-duty foil.
Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering
water. Remove bowl, stir to combine and let cool to lukewarm.
Whisk eggs into chocolate mixture until well-combined. Scrape batter into
prepared pan.
Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting
pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes.
Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours
and up to 3 days.
Make glaze: Put milk chocolate in a bowl. Bring cream just to a boil; pour into
bowl. Let stand for 5 minutes; whisk until smooth. Cool to room temperature.
Remove cake to a platter; spoon on glaze. Refrigerate for up to 5 hours.
To create spiderweb, spoon canned vanilla frosting into a ziplock bag; snip off a
tiny corner. Pipe straight lines from center of cake to outer edges. Connect lines by
piping curved lines in between, creating web pattern. Pipe spider or place a candy
spider on web.

Flourless Chocolate Cake Recipe

Serves about 8.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 teaspoon instant coffee granules/powder
1 teaspoon hot water
100g butter
150g dark chocolate
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
4 large eggs at room temperature (we use eggs with a minimum weight of 59g)
170g (3/4 cup) caster sugar
200g almond meal (ground almonds)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease the side and base of a 20cm diameter (inside top measurement) round
cake pan. We use a springform pan for easy removal of the cake. Line base
and side of the pan with non-stick baking paper.
Dissolve coffee in one teaspoon of hot water.
Place butter, chocolate, vanilla and dissolved coffee in a medium saucepan
over low heat, stirring occasionally. Remove from heat when chocolate and
butter have melted and mixture is smooth. Set aside to cool to room
temperature.
Separate the egg whites from the egg yolks, taking care not to break the yolks.
If any of the yolk gets into the whites, the yolk will prevent the egg whites
from whipping properly. exclusivelyfood.com.au
Using electric hand-held beaters or an electric mixer, beat egg whites with
about half the sugar in a large, clean bowl. Beat until soft peak stage (when
the beater is lifted, a peak will form and then droop over).

In a separate bowl, beat yolks with remaining sugar using electric hand-held
beaters or an electric mixer. Beat until mixture is light, thick and creamy.

Gently fold cooled chocolate mixture into yolk mixture.

Break up any lumps of almond meal before gently stirring it into the chocolate
mixture.

Spoon about one third of the egg whites into the chocolate mixture and use a
spatula or large spoon to gently fold the egg whites through the mixture until
just combined. Fold in remaining egg whites until just combined.
Pour mixture into prepared pan and bake for 40 minutes.
Remove cake from oven and cover with a clean tea towel. Allow to cool in pan.
Serve slices of the cake with whipped cream, berries, ice cream, chocolate
sauce or simply dusted with icing sugar.

Chocolate Lava Cake

Yield: 10 servings

Ingredients
10 oz (280 g) bittersweet chocolate (70% cocoa)
4/5 cup (180 g) butter
8 eggs
1+ cup (275 g) sugar
1+ cup (140 g) all-purpose flour

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 10 large muffin tins or cups; paper muffin bake cups can also be
used.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar and mix with flour.
5. Slowly fold in the melted butter and chocolate.
6. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked
and the inner part liquid.
The Chocolate Lava Cakes may be served hot on its own or with custard, whipped
cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar.
If your Lava Cakes stick to the tin/cup after baking, you should try lining the
tins/cups with aluminum foil and grease the lined tins/cups well before use. You
can also use paper muffin bake cups.
Variations
A. You may use pudding/souffle cups instead of muffin cups and serve the
Lava Cakes in the cups in order to avoid the difficulty of removing the Lava
Cakes from the muffin cups.
B. You may add two tablespoons of orange liqueur and finely grated rind of
one orange. This gives a delicious orange-chocolate flavor.
C. You may try adding some ground cinnamon and nutmeg or cloves to the
chocolate and butter mixture.
D. You may add some mint flavoring.
E. You may add a little coffee essence to mixture.
F. Place moulds in freezer then brush with melted butter to give a thin even
coating. Use cocoa powder to "flour" the molds so when you turn out the
Lava Cakes there is no white flour marks.
G. Serving suggestion: serve with an orange and star anise ice cream.

Flourless Chocolate Cake (Scandinavian)

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
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
A. You may add one teaspoon of ground cinnamon together with the almonds.
This gives a more spicy flavor.
B. If you add teaspoon of almond extract the almond flavor will be enhanced.

perfectly Chocolate" Chocolate Cake and

Frosting

2 cups Sugar
1 3/4 cups All purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoon Baking powder
1 1/2 teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable oil
2 teaspoon Vanilla extract
1 cup Freshly brewed hot coffee
1 stick Butter or margarine
2/3 cup Hershey's Cocoa
3 cups Powdered sugar
1/3 cup Milk
1 teaspoon Vanilla extract
Preparation
Cake:

Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick
cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs,
milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot
coffee and mix well with a spoon (batter will be thin). Pour batter into pans and
bake for 30-35 minutes or until wooden toothpick inserted into the center comes
out clean. Cool 10 minutes and then remove from pans to wire racks. Cool
completely before frosting.
Frosting:
Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk,
beating on medium speed to spreading consistancy. Add more milk, if needed. Stir
in vanilla.

Molten chocolate cake

cup + 2 tbsp unsalted butter
200 grams chopped bittersweet chocolate
1 tsp
instant coffee
1 tsp
vanilla extract
Pinch of salt
3 pcs
egg yolks
3 pcs
whole eggs
1 cup
confectioners suger
cup
shifted all purpose flour
1. Preheat overn to 400 F. grease and flour 8 to 10 pcs of 3 in round
cake tins or ramekins. Set aside
2. In a bowl, put together butter, chocolate and coffee. Place over
simmering water or microwave at half power for 30 -40 sec. stir until
melted. Remove from heat and cool just until barely lukewarm.
3. Stir in vanilla extract, salt and egg yolks. Add the eggs, confectioners
sugar and flour, whisking continuously. Mix just until blended.
4. Pour into prepared pans. Bake for 8 mins or just until the surface
barely solidifies. Cool for 5-10 mins then invert. Place upright in
individual plates.
5. Serve warm with whipped cream or ice cream.

Bacchanalia's Warm Valrhona Chocolate

Cake

6 ounces (1 1/2 sticks) butter

8 3/4 ounces Valrhona chocolate or extra-bitter chocolate, coarsely chopped
3 whole eggs
3 egg yolks
2 3/4 ounces ( 1/3 cup) granulated sugar
2 ounces (about 1/2 cup) all-purpose flour
Instructions:
Preheat oven on convection setting to 400 degrees (or to standard 425 degrees).
Butter and lightly flour 6 small ramekins or molds and set aside. In a double boiler,
melt butter and chocolate. Meanwhile, in an electric mixer on high speed, whip the
eggs, egg yolks and sugar until fluffy, about 10 minutes. Reduce speed to low and
slowly add flour. Add chocolate mixture until incorporated. Fill ramekins halfway
with cake batter. Bake for 7-8 minutes. Remove from oven and let cool 3 to 5
minutes. Turn over onto plate and unmold.

Valrhona Chocolate Cake

* 5 1/2 ounces imported bittersweet chocolate (not unsweetened)
* 11 tablespoons unsalted butter
* 3 large eggs
* 3 large egg yolks
* 1/4 cup sugar
* 2 tablespoons sugar
* 5 tablespoons all-purpose flour
* vanilla ice cream
Directions
Preheat oven to 325 F. Butter and flour six 6-oz custard cups. Mix chocolate
and butter in metal bowl.
Set over saucepan of simmering water; stir until smooth. Cool slightly. Using
electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10
minutes. Reduce speed; gradually beat in flour.
Add chocolate mixture and continue to beat until thick and glossy, about 5
minutes.
Divide among prepared cups.
Bake until cake is set around edges but center moves slightly when cup is
moved, about 12 minutes.Cool slightly. Run sharp knife around edge of cups. Turn
out onto plates.
One of France's finest chocolate makers inspired this dessert, which is baked
until cake like at the edges but still soft in the middle. When the center is cut, it
runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.

Devil's Food Cake

Ingredients:
1 1/2 cups butter
3/4 cup cocoa powder
1/2 cup boiling water
3 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 pieces eggs
1 tablespoon vanila extract
1 cup milk
Ingredients for the icing:
24 ounces semi sweet chocolate, chopped
4 cups heavy cream
1 tablespoon light corn syrup
Directions:
1. Preheat oven to 350 degrees. Grease, and line three 8-inch round cake pans.
Then dust with cocoa powder and tap out excess. Set aside.
2. In a medium bowl, sift cocoa powder then whisk in boiling water. Set aside and
allow to cool.
3. In large bowl, sift together flour, baking soda, and salt; set aside.
4. In a bowl of an electric mixer, cream butter and sugar until pale yellow in color
and fluffy, about 3 to 4 minutes.
5. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
6. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour
mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
7. Divide batter evenly into prepared pans; smooth tops with an offset spatula.
8. Bake for 35-40 minutes rotating the pans halfway through the baking time.
9. Remove cake when cake tester inserted into centers comes out clean. 15
minutes. Allow cakes to cool for 15 minutes, then turn out cakes onto racks;

remove parchment and re-invert. Let cool completely.

10. Using a serrated knife, trim tops of cakes to level it. Place four strips of
parchment paper around perimeter of a serving plate or lazy Susan.
11. Place the first layer on the cake plate. Spread the top of the first layer with 1
1/2 cups of frosting.
12. Place the second layer on top and repeat process with another 1 1/2 cups of
frosting.
13. Place the remaining layer on top of the second layer, bottom side up. Spread
entire cake with remaining 3 cups frosting.

Deep Chocolate Layer Cake (from jing)

Ingredients:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cups hersheys cocoa powder
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsps vanilla
1 cup boiling water
Procedure
1. Preheat oven to 350 degrees. Butter and line the pans with parchment.
2. Sift the flour, sugar, cocoa, baking powder, baking soda and salt into a bowl.
3.Combine the eggs , milk, oil, vanilla and boiling water in a separate bowl.
4. Place the liquid ingredient in a bowl of a mixer and add the dry ingredients. Mix
using the paddle until the batter is smooth.
5. Pour the batter into both pans. Bake until a tester comes out clean and the cake

begins to pull away from the sides of the pan. 25-30 mins.
6.Cool the cakes in the pan for 15 mins. Invert and allow to continue to cool
thoroughly before frosting.
***I use this for my cupcakes too. Enjoy!
Swiss Meringue Buttercream
Ingredients
6 egg whites
pinch salt
1 cup sugar
3/4 pound butter softened (i use about 3-4 sticks of butter)
Procedure
1. Combine egg whites, salt and sugar in mixing bowl. Heat over double boiler,
stirring with hand whip until the egg whites are hot and all the sugar is dissolved.
2. Remove from heat to mixer. Beat with the whip on medium speed until cooled.
Switch to the paddle, then add the softened butter a little at a time. continue beating
until all the butter is incorporated and the buttercream is smooth.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F.
Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat
oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour
batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from
pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool
completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to
spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
About 2 cups frosting.

Chocolate Mud Cake

1.
2.
3.
4.
5.
6.

350 grams dark chocolate pieces

225 grams butter
600 ml water
3 eggs
400 grams castor sugar
400 grams self raising flour (1 cup flour 140g + 1 1/2 tsp baking powder+
tsp salt)
7. Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
8. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently
until melted and smooth. Remove from the heat and cool slightly.
9. In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into
eggs.
10. Whisk sugar and flour into chocolate mixture, continue beating until smooth
and well blended.
11. Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into
centre of cake comes out clean.
12. Turn cake onto wire rack to cool.
*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
*Tip: Line tin with baking paper, this will make the cake easier to remove from the
tin, no sticking to the sides.

Truffle Mixture
120 grams dark chocolate pieces
100 grams butter
300 grams sifted icing sugar
4 tbsp double or whipping cream
1. In a bowl over a pan of simmering water melt chocolate, stirring frequently.
2. Cool slightly, then stir icing sugar, butter and cream until well blended.
Chocolate Glaze
225 grams dark chocolate pieces
165 ml double or whipping cream
1. In a saucepan over low heat, heat chocolate and cream, stirring frequently until
melted and smooth. Keep warm.
Assembling The Cake
1. Cut cooled mud cake into layers.
2. Spread truffle mixture between layers with a palette knife. Reserve some
mixture to finish round the edges of the cake.
3. Position cake on wire cake rack and pour warm glaze over the top.With a
palette knife to spread glaze to cover top and side evenly.
4. Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a
decorative border around the edge of the cake.
Tips
This cake is firm enough to cover with rolled fondant if using as a wedding or
special occasion cake.
To appreciate the full, rich flavour that this cake offers it is best eaten at room
temperature.
This cake is suitable for freezing.
Enjoy!
Here are some more alternatives using the same recipe
White Chocolate Mud Cake
Replace dark chocolate with white chocolate
Orange Mud Cake
Can be made using either white or dark chocolate
Replace water with freshly squeezed orange juice
Hazelnut Mud Cake
Omit 50-100 grams flour and replace with ground hazelnuts (depending on
how nutty you like your cake)
Also add in 1/2 cup chopped hazelnuts
Lemon Poppy Seed Mud Cake
Replace dark chocolate with white chocolate

Use 400 ml water and 200 ml freshly squeezed lemon juice

Add a few drops of lemon essence and 1/4 cup poppy seeds
You may add some grated lemon zest if you like a bit of extra tang
Caramel Mud Cake
Replace dark chocolate with white chocolate
Replace castor sugar with brown sugar

Classic Chocolate Layer Cake

Ingredients
1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
2 cups all-purpose flour, spooned and leveled
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
Creamy Chocolate Frosting
Directions
1. Heat oven to 350 F. Butter two 8- or 9-inch round cake pans and line the
bottom of each with a round of parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder,
brown sugar, baking soda, and salt.
3. In a small saucepan, combine the butter and 1 cup water and bring to a boil.
Add to the flour mixture and, using an electric mixer, mix until combined.
Beat in the eggs, one at a time, then the sour cream and vanilla.
4. Divide the batter evenly between the prepared pans. Bake until a toothpick
inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool
in the pans for 20 minutes, then turn out onto a rack to cool completely.
5. Transfer one of the cakes to a platter and spread with cup of the frosting.
Top with the remaining cake and spread with the remaining frosting.

Creamy Chocolate Frosting

Makes 2 3/4 cups (enough to frost an 8- or 9-inch layer cake or 24
cupcakes)| Hands-On Time: 15m | Total Time: 30m
Ingredients
1 1/2 pounds (24 ounces) semisweet chocolate, chopped
1 1/2 cups unsalted butter (3 sticks), at room temperature
Directions
1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of
simmering water, stirring often, until melted. Let cool to room temperature
(do not let it solidify).
2. Using an electric mixer, beat the butter until creamy. With the mixer
running, slowly add the chocolate and beat until combined and smooth.

Flourless Chocolate Cake

Ingredients
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs

1 cup granulated sugar

1/2 cup crme frache or sour cream
1/4 cup confectioners sugar, plus more for dusting
Directions
Heat oven to 350 F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with cup of the heavy cream over
medium-low heat until the butter is melted. Add the chocolate and stir until melted
and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder;
whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40
minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake
before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crme
frache and confectioners sugar until soft peaks form. Dust the cake with
confectioners sugar and serve with the whipped cream.

Easy Chocolate Layer Cake

2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken
into

pieces

3 cups all-purpose flour

1-1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
Directions
1 Heat oven to 350F. Grease and flour two 9-inch round baking pans; line bottoms
with wax paper.
2 Place chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%)
1-1/2 to

2 minutes or until chocolate is melted when stirred; cool slightly.

3 Stir together flour, sugar, baking soda and salt in large bowl. Add melted
chocolate, water, oil, vinegar and vanilla; beat on medium speed of mixer until
well blended. Pour into prepared pans.
4 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as
desired. 10 to 12 servings.

Buttermilk Chocolate Cake with Fudge Icing

Ingredients
1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour

1 cup white sugar

1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a
warm place.
2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil
and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually
beat in the flour. Stir in the buttermilk mixture.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until
a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa
powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for
1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes,
or until it thickens to spreading consistency. Pour over completely cooled cake.

MELT IN YOUR MOUTH OLD

FASHIONED
CHOCOLATE FUDGE CAKE
CAKE:
2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
1 c. oil
1 c. buttermilk
2 eggs, beaten
3 tsp. vanilla
3/4 c. hot water
ICING:
4 tbsp. cocoa
6 tbsp. milk
1 stick butter
1 lb. box powdered sugar
1 tbsp. vanilla
1 c. pecans, chopped
CAKE: Sift together flour, sugar, soda, salt and cocoa. Add oil, buttermilk, eggs,
vanilla, hot water and mix well. Bake in greased 9 x 13 inch pan at 350 degrees
for 30 to 40 minutes.
ICING: Make past of cocoa and milk in saucepan. Add butter; bring to boil, stir
constantly. Remove from heat, add powdered sugar and vanilla. Beat well and
add pecans. Pour over cake while still in baking pan.

Chocolate Cake
Whisk Together:
3 cups all-purpose flour

2 cups sugar
1/2 cup unsweetened cocoa powder
2 t. baking soda
1 t. table salt

Combine; Add:
2 cups hot water
3/4 cup vegetable oil
2 T. white vinegar
1 T. instant coffee granules
1 T. vanilla extract

Preheat oven to 350. Spray two 8" round cake pans with nonstick spray.

Whisk dry ingredients together in a large mixing bowl.

Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup.
Add to the dry ingredients and whisk just until combined. Divide batter among
pans, then bake until toothpick inserted in center comes out clean, 35-40 minutes.
Cool cakes for 15 minutes on a rack, then invert them onto the rack.

Glossy Chocolate Frosting

Makes: 4 Cups

Melt:
1 stick (8 T.) unsalted butter

Stir in:
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
Pinch salt

Combine; Gradually Add:

1 1/4 cups heavy cream
1/4 cup sour cream
1 t. instant coffee granules

Off Heat, Add:

2 t. vanilla extract

Melt butter in a large saucepan.

Stir in sugar, cocoa, and salt.

Combine cream, sour cream, and instant coffee in a large measuring cup, mixing
until smooth. Gradually add cream mixture to chocolate until blended. Cook until
sugar dissolves, and mixture is smooth and hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3
hours. Frost cake.

Chocolate cake
2 cups sifted flourorganic cake flour, if you can find it
2 teaspoons baking soda
teaspoon salt
cup butter
2 cups brown sugar, firmly packed
3 eggs
3 one-ounce squares unsweetened chocolate
cup sour milk or buttermilk
2 teaspoons vanilla extract
1 cup boiling water (the secret to its moistness!)
(Note: You can also try substituting the boiling water with boiling coffee. My
friend Mark Kintzel made me a cake once that tasted much like this one, but he
used coffee instead of water. It was his mothers recipe.)
Directions:
1. Start the oven at 350 or 375 degrees. Grease the bottoms and sides of three 8inch cake pans (I use only two), and dust with flour. Sift the flour, measure it
carefully, and sift it again with the baking soda and salt. (Tip from the magazine:
Sift the flour once onto wax paper. Fill the measuring cup to slightly overflowing,
cut off the excess to make level, and dump it into the sifter again with the soda and
salt.)
2. Cream, or work, the butter in a bowl with your hands until its soft and airy.
Then add the sugar a little at a time, and continue creaming until fluffy and light.
Add the unbeaten eggs, one at a time. Beat the batter hard after the addition of each
egg (its OK to use a fork or a spoon).
3. Put the chocolate in a measuring cup and melt over boiling water. When melted,
add to the batter. Use a scraper to get every bit of melted chocolate from the sides
of the cup. Mix thoroughly.
4. Sift one-third of the flour into the batter, stir in well. Add half of the sour milk or
buttermilk and stir slightly. Repeat, ending with the flour.

5. Mix in the vanilla extract and the boiling water.

6. Pour batter into greased cake pans and dont be alarmed at the thinness of the
batter!
7. Bake 25 to 30 minutes.
8. Remove from the oven and turn the cake pans upside down to release the cakes
onto a rack to cool.
9. When cool, spread the frosting (see below) between the layers and pile it high on
top of your cake. Cover the sides. Sprinkle the top with shaved bitter chocolate (or
notwe like it without, too!)
Whipped Cream Frosting
You can make this with or without the cocoa. We prefer it without.
Ingredients:
1 cups heavy cream
cup sugar (I use powdered)
2 Tablespoons cocoa
teaspoon vanilla extract
Directions:
Mix (do not WHIP!) all ingredients in a bowl. Set in your refrigerator to chill for 2
hours at least. Longer is OK. Then beat until mixture is so thick it holds its shape
and will stand in peaks. Whipping with an old-fashioned hand mixer takes 10 to 15
minutes, and is good exercise for the arms.
Mom tip: It took me years to understand that you simply cant frost a cake when
its still hot. It will break apart and crumble into the frosting. Patiencein
cooking, baking, and in lifeis sometimes hard to learn, but often worth the effort.
However, I still have to work on it!

Chocolate Decadence Cake

Yield: 16 - 16 Servings

12 ounce(s) 60% Cacao Bittersweet Chocolate

Baking Bar
4 ounce(s) Semi-Sweet Chocolate Baking Bar
11 tablespoon(s) butter
8 eggs, separated
1/2 cup(s) sugar
1 1/4 teaspoon(s) pure vanilla extract
1 tablespoon(s) milk

1 tablespoon(s) light corn syrup

1 pinch salt
1/3 cup(s) ground or finely chopped almonds or
walnuts
Convert to metric

Directions
Batter: Preheat the oven to 350F. Butter the bottom of a 9-inch springform pan.
Line the bottom of the pan with parchment paper. Butter the parchment paper. Melt
the 60% Cacao Bittersweet chocolate (broken into 1-inch pieces) and 8 tablespoons
of butter in a double boiler over hot, but not boiling, water. Stir occasionally until
smooth, then remove from the heat and set aside. Combine the egg yolks, 2
tablespoons of the sugar, 1 teaspoon of vanilla extract, and salt, and beat lightly
until well combined. Add the egg mixture to the chocolate, one tablespoon at a
time, whisking continuously. In a separate bowl, combine the egg whites and the 6
remaining tablespoons of sugar and whip until soft peaks form. Transfer the
chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully
fold it in. (Do not overmix.)
Spread the batter in the prepared pan. Bake on the lower shelf of the preheated
oven for 30 to 35 minutes, or until cracked on top and a tester comes out clean
when inserted into the center of the cake. Transfer to a wire rack to cool. (Cake
will shrink down as it cools.) Remove the pan, and discard the parchment paper.
Glaze: To make the frosting, melt the Semi-Sweet chocolate and 3 tablespoons of
butter in a double boiler over hot, but not boiling, water. Stir occasionally until
smooth, then remove from the heat. Stir in the milk, syrup, and 1/4 teaspoon of
vanilla extract. Place the cake layer (still on the rack) over a baking sheet. When
the glaze has cooled, pour onto the center of the cake and let it run down the sides.
Use a spatula to smooth glaze and coat the sides. Decorate the sides of the cake by
pressing the nuts into the glaze. Transfer to the refrigerator, and allow glaze to set,
approximately 10 minutes.
Ultimate Chocolate Cupcakes with Ganache Filling
From Cook's Illustrated. Published May 1, 2010.
Use a high quality bittersweet or semisweet chocolate for this recipe, such as one
of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate

L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly

recommend the ganache filling, you can omit it for a more traditional cupcake. The
cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight
container.
INGREDIENTS
Ganache Filling
2 ounces bittersweet chocolate , chopped fine (see note)
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate Cupcakes
3 ounces bittersweet chocolate , chopped fine (see note)
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 recipe Frosting
INSTRUCTIONS
1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners sugar in
medium microwave-safe bowl. Heat in microwave on high power until mixture is
warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator
and let stand until just chilled, no longer than 30 minutes.
2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350
degrees. Line standard-size muffin pan (cups have -cup capacity) with bakingcup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over
mixture and whisk until smooth. Set in refrigerator to cool completely, about 20
minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set
aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until
smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups. Place one slightly rounded
teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and
just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack
until cool enough to handle, about 10 minutes. Carefully lift each cupcake from
muffin pan and set on wire rack. Cool to room temperature before frosting, about 1
hour.
5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake.
Using small icing spatula or butter knife, spread frosting to edge of cupcake,
leaving slight mound in center.
----Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting.
If the frosting seems too soft after adding the chocolate, chill it briefly in the
refrigerator and then rewhip it until creamy. The frosting can be made up to 24
hours in advance and refrigerated in an airtight container. When ready to frost,
place frosting in a microwave-safe container and warm briefly on high power until
just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
INGREDIENTS
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon
pieces
6 ounces bittersweet chocolate , melted and cooled (see note)
1/2 teaspoon vanilla extract

INSTRUCTIONS
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan
of simmering water. Whisking gently but constantly, heat mixture until slightly
thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3
minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on
medium speed until consistency of shaving cream and slightly cooled, 1 to 2
minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may
look curdled after half of butter has been added; it will smooth with additional
butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until
combined. Increase speed to medium-high and beat until light, fluffy, and
thoroughly combined, about 30 seconds, scraping beater and sides of bowl with
rubber spatula as necessary.

Gwen Uy's Chocolate Cake

By: Gwen Uy

Making the frosting for this cake requires extra patiencecooking time is
approximately 1 1/2 hours. But the result is well worth the wait. With a bottle of
good, ready-made caramel sauce from the grocery for drizzling, your guests will be
unable to refuse a slice. Make it a big one!
Makes one 9-inch cake Prep Time 30 minutes Bake Time 30 minutes
Cook Time 60 to 90 minutes for the frosting
For the cake base
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cocoa powder
1 teaspoon coffee powder
1 teaspoon vanilla extract
1 1/2 cups warm water

1 cup butter
2 1/4 cups sugar
4 whole eggs
For the fudge frosting
2 cups sugar
1 1/4 cups cocoa powder
1/4 cup all-purpose flour
1 cup water
1 1/4 cups condensed milk
2 cans evaporated milk
1/2 cup butter
1 Preheat oven to 350F. Sift together flour, baking powder, baking soda, and
salt. Set aside.
2 In another bowl, whisk the cocoa powder, coffee powder, and vanilla into the
warm water.
3 Using a mixer, cream butter and sugar until light and fluffy, about 5 minutes.
4 Add eggs one at a time, beating well after each addition. Then alternately add
the dry and liquid ingredients, making sure you begin and end with the dry
ingredients.
5 Pour the batter into two 9-inch greased and lined round cake pans. Bake for 30
minutes or until toothpick inserted in the center comes out clean.
6 Make the frosting: In a thick saucepan, combine sugar, cocoa powder, and flour.
7 In a mixing bowl, combine all liquid ingredients then pour into a saucepan.
Whisk until well combined.
8 Place the saucepan on low heat and keep whisking until the frosting is thick and
of spreading consistency. Blend in butter. When ready, spread on the cakes.
Chocolate Cake
By: Patty Loanzon of Heny Sison Culinary School

How do you like your chocolate cake? Well leave it up to you to decide. Here, we
share the basic chocolate cake recipe. All you need to do is tweak it to your liking!
Yield 3 (9-inch) round layers Prep Time 30 minutes Baking Time 20 to 30
minutes
9 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sifted alkalized cocoa powder
3/4 cup clarified unsalted butter, cooled
1 Preheat oven to 325F. Line 3 (9-inch) round pans with paper then grease and
flour.
2 In a bowl over a double boiler, beat together eggs, sugar, and vanilla until
lukewarm.
3 Transfer to a mixer and beat with a whisk attachment until thick and tripled in
volume (ribbon stage).
4 Combine flour and cocoa in a bowl and with a wire whisk, gently fold into the
egg mixture. Add drizzles of butter, folding until incorporated. (Dont allow batter
to deflate.)
5 Pour batter into prepared pans and bake for 20 to 25 minutes or until cake
begins to pull away.
6 Remove from the oven and loosen the sides. Cool slightly in the pan and invert
into a cooling rack, quickly reversing with another rack so the cakes are right side
up. Fill, frost, and decorate as desired.
Selling tips:
Make Black Forest Cake: Flavor simple syrup (a 1:1 ratio of sugar and water)
with 1 tablespoon Kirsch. Lay one layer on a cake dish and brush top with the
flavored syrup, spread with sweetened whipped cream, and top with grated
chocolate and sweet dark cherries; repeat until the third layer.
Make Chocolate Mousse Cake: Take one layer and put inside a 9-inch round

ring on a plate. Brush with simple syrup. In a separate bowl, melt some chocolate
with cream to make a thick ganache. Cool slightly. Lighten by folding in whipped
cream, and flavor with your favorite liquor. Top the cake with mousse mixture and
allow to set in the refrigerator. Remove the ring and top with more whipped cream
before serving.
Glaze it: Fill layers with coffee ice cream and cover with chocolate glaze and
ganache. Refigerate to set.
White Chocolate Cheesecake
3/4 cup sugar, divided
1/2 cup (1 stick) butter or margarine, softened
1-1/2 teaspoon vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate, melted,
slightly cooled
4 eggs
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F
if using a dark nonstick 9-inch springform pan).
Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small
bowl with electric mixer on medium speed until light and fluffy.
Gradually add flour, mixing on low speed until well blended.
Press firmly onto bottom of pan; prick with fork. Bake 25 minutes or until
edge is lightly browned.
Beat cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in
large bowl with electric mixer on medium speed until well blended. Add
melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after
each addition just until blended.
Pour over crust.

BAKE 55 minutes to 1 hour or until center is almost set.

Georgetown Cupcake's Chocolate Ganache Cupcakes

Here's the winning combination: moist and chocolaty cake with just the right
amount of rich ganache frosting on top.
Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table
stores; call for availability.
The cupcakes are best when served on the same day they are made. If the
cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.
Makes 18 cupcakes
For the cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra
brand, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder , sifted (see headnote; may substitute another
good-quality cocoa powder)
For the ganache frosting
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may
substitute other good-quality semisweet chocolate chips)
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake
pan with 12 baking cups, and a second pan with 6 baking cups. Sift together
the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer.
Beat on medium speed until fluffy. Stop to add the sugar; beat on medium
speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter
mixture, then gradually add one-third of the milk mixture, beating until
well incorporated. Add another one-third of the flour mixture, followed by
one-third of the milk mixture. Stop to scrape down the bowl as needed. Add
the remaining flour mixture, followed by the remaining milk mixture, and
beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter,
so that the wells are two-thirds full. Bake for 18 to 20 minutes (start
checking at 15 minutes) or until a toothpick inserted into the center of a
cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting: Lay a large piece of wax paper on the work
surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a
medium saucepan with an inch or two of water and place over medium-low
heat.
Place the bowl over the saucepan and let the mixture melt, stirring until it
is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool
slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully
dip each cupcake top in the warm ganache, twisting your wrist as needed to
make sure the cupcake top gets completely coated. To prevent drips, quickly
turn the cupcake right side up and place on the wax paper. Allow the ganache
to set for 5 minutes before serving.
Belgian Chocolate Cupcakes

By: Bambi Sy-Gobio of Kooky and Luscious

Do you know that the darker the chocolate, the higher its cocoa content and the
lesser sugar and fat it contains. Look for chocolates with at least 60% cocoa
contenttheyre an excellent source of antioxidants.
Yield 24 cupcakes Prep Time 15 minutes Baking Time 15 to 20
minutes Cooking Time 20 minutes
1/2 cup butter, melted
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter
1 1/4 cups sugar
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped
1 In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until
blended. Set aside.
2 Preheat oven to 350F.
3 In a mixing bowl, cream together butter and sugar.
4 Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
5 Add melted chocolate.
6 Combine dry ingredients and stir into creamed mixture alternatively with milk.

7 Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
8 Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
Cool before frosting.
9 Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil.
Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until
thick and use to frost cupcakes.

Extreme Chocolate Cake (all recipes.com)

Original Recipe Yield 1 - 4 layer 9 inch cake

Ingredients
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup butter

1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake
pans.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together
the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk,

oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water
by hand. Pour evenly into the two prepared pans.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes
out clean. Cool for 10 minutes before removing from pans to cool completely.
4. To make the frosting, use the second set of ingredients. Cream butter until light
and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk
and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with
frosting, then stack them onto a serving plate. Frost the outside of the cake.

Triple-chocolate Mousse Cake

Ingredients

Bottom Layershopping list

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing
pan
7 ounces, chopped fine bittersweet chocolate(Ghirardelli Bittersweet)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs , separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to
remove lumps
Middle Layer
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces, chopped fine bittersweet chocolate(Ghirardelli Bittersweet)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (Guittard Choc-Au-Lait)

1 1/2 cups cold heavy cream

Shaved chocolate or cocoa powder for serving, optional
How to make it
FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven
to 325 degrees. Butter bottom and sides of 91/2-inch spring form pan. Melt butter,
chocolate, and espresso powder in large heatproof bowl set over saucepan filled
with 1 inch of barely simmering water, stirring occasionally until smooth. Remove
from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg
yolks; set aside.
In stand mixer fitted with whisk attachment, beat egg whites and salt at medium
speed until frothy, about 30 seconds. Add half of brown sugar and beat until
combined, about 15 seconds. Add remaining brown sugar and beat at high speed
until soft peaks form when whisk is lifted, about 1 minute longer, scraping down
sides halfway through. Using whisk, fold one-third of beaten egg whites into
chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites
until no white streaks remain. Carefully transfer batter to prepared springform pan,
gently smoothing top with offset spatula.
Bake until cake has risen, is firm around edges, and center has just set but is still
soft (center of cake will spring back after pressing gently with finger), 13 to 18
minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will
collapse as it cools.) Do not remove cake from pan.
FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small
bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled
with 1 inch of barely simmering water, stirring occasionally until smooth. Remove
from heat and cool slightly, 2 to 5 minutes.
In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated
sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.
Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to
60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk,
fold one-third of whipped cream into chocolate mixture to lighten. Using rubber
spatula, fold in remaining whipped cream until no white streaks remain. Spoon

mousse into springform pan over cooled cake and gently tap pan on counter 3
times to remove any large air bubbles; gently smooth top with offset spatula. Wipe
inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least
15 minutes while preparing top layer.
FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at
least 5 minutes. Place white chocolate in medium bowl. Bring cup cream to
simmer in small saucepan over medium-high heat. Remove from heat; add gelatin
mixture and stir until fully dissolved. Pour cream mixture over white chocolate and
whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to
room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken
slightly).
In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup
cream at medium speed until it begins to thicken, about 30 seconds. Increase speed
to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Using whisk, fold one-third of whipped cream into white chocolate mixture to
lighten. Using rubber spatula, fold remaining whipped cream into white chocolate
mixture until no white streaks remain. Spoon white chocolate mousse into pan over
middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill
until set, at least 2 hours.
TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa.
Run thin knife between cake and side of springform pan; remove side of pan. Run
cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Chocolate Cake
By: Patty Loanzon of Heny Sison Culinary School
Yield 3 (9-inch) round layers Prep Time 30 minutes Baking Time 20 to 30
minutes
9 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup plus 2 tablespoons all-purpose flour

1/4 cup sifted alkalized cocoa powder

3/4 cup clarified unsalted butter, cooled
1 Preheat oven to 325F. Line 3 (9-inch) round pans with paper then grease and
flour.
2 In a bowl over a double boiler, beat together eggs, sugar, and vanilla until
lukewarm.
3 Transfer to a mixer and beat with a whisk attachment until thick and tripled in
volume (ribbon stage).
4 Combine flour and cocoa in a bowl and with a wire whisk, gently fold into the
egg mixture. Add drizzles of butter, folding until incorporated. (Dont allow batter
to deflate.)
5 Pour batter into prepared pans and bake for 20 to 25 minutes or until cake
begins to pull away.
6 Remove from the oven and loosen the sides. Cool slightly in the pan and invert
into a cooling rack, quickly reversing with another rack so the cakes are right side
up. Fill, frost, and decorate as desired.
Selling tips:
Make Black Forest Cake: Flavor simple syrup (a 1:1 ratio of sugar and water)
with 1 tablespoon Kirsch. Lay one layer on a cake dish and brush top with the
flavored syrup, spread with sweetened whipped cream, and top with grated
chocolate and sweet dark cherries; repeat until the third layer.
Make Chocolate Mousse Cake: Take one layer and put inside a 9-inch round
ring on a plate. Brush with simple syrup. In a separate bowl, melt some chocolate
with cream to make a thick ganache. Cool slightly. Lighten by folding in whipped
cream, and flavor with your favorite liquor. Top the cake with mousse mixture and
allow to set in the refrigerator. Remove the ring and top with more whipped cream
before serving.
Glaze it: Fill layers with coffee ice cream and cover with chocolate glaze and
ganache. Refigerate to set.

Chocolate Cake

Ingredients:
2 cups flour
2 cups sugar
1 tbsp baking powder
2 tsp baking soda
3/4 cup cocoa powder
1 tsp salt
1 cup vegetable oil
1 cup milk
1 cup brewed coffee
1 tsp vanilla extract
2 eggs
Procedures:
Preheat oven to 350 degrees.
Grease a 9 inch cake pan (I used four mini springforms) then dust with cocoa
powder. Sift the dry ingredients together in a bowl. Add the oil, milk and coffee to
the dry ingredients and blend for 2 minutes. Add the vanilla extracts and the eggs,
one at a time. Bake for 25 minutes.
Caramel Ganache Frosting
Ingredients:
9 ounces milk chocolate
3 ounces bittersweet chocolate
2 tablespoons caramel syrup
1 cup heavy cream
1/4 tsp salt
1 cup unsalted butter
Procedures:
Combine chocolate and cream in a saucepan and stir until melted. Whisk
in caramelsyrup until smooth. Cool for 1 hour.
Using an electric mixer, beat butter in a large bowl until fluffy. Beat in chocolate
mixture.
Frost the cake generously with the ganache. Enjoy!

The Fudge Icing

Ingredients
1 can condensed mik
1/2 cup cocoa
1/4 cup butter
1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain
through a wire strainer.
2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire
and add butter thoroughly.
3. Add desired flavor.
4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Chocolate Tablea Cake

By: Aileen Anastacio (yummy magazine)

The tablea lends a deeper chocolate flavor, with some toasty, nutty, earthy hints
that add character to an otherwise ordinary chocolate cake. Of course, aside from
having a different level of chocolate flavor, this recipe is also one that is really
moist (it stays like that for days!). Store the cake in the refrigerator and when the
craving hits, just cut a slice and warm in the microwave on low for a few seconds.
Makes 1 (9-inch) double layer cake Prep Time 15 minutes Baking Time 30 to
35 minutes
1/3 cup cocoa powder
3/4 cup tablea chocolate, chopped finely
1 cup boiling water
1/2 cup butter, cubed and softened
1 3/4 cups sugar
3 eggs
1 tablespoon vanila extract
1 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt
1 cup milk
For the icing
20 ounces bittersweet chocolate, chopped finely
3 cups heavy cream
2 tablespoons corn syrup
1 Heat oven to 350F. Grease 2 (9-inch) round baking pans. Line bottoms with
wax paper; grease and flour paper.
2 In a bowl, mix cocoa powder and tablea with boiling water; stir until smooth.
Set aside to cool.
3 In the bowl of an electric mixer fitted with the paddle attachment, cream butter
and sugar until fluffy.
4 Add eggs, one at a time, beating well after each addition. Stir in vanilla.
5 Gradually add cocoa mixture, beating well.
6 In another bowl, whisk together flour, baking soda, and salt.
7 Add flour mixture alternately with milk, beating until blended. Pour batter into
prepared pans.
8 Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes
out clean. Cool for about 10 to 15 minutes. Remove from pans and turn out onto
wire racks; carefully peel off wax paper. Cool completely.
9 Make the icing: Place chocolate and cream in a medium saucepan. Cook over
medium-low heat, stirring constantly with a wooden spoon until thick, for about 30
to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide
metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours,
checking and stirring every 15 minutes. Use immediately to frost the double layer
cake.
Choc-chopping tip: Instead of chopping tablea finely, you can also chop the
tablea roughly and whiz in a food processor until it resembles fine crumbs.

Caitlins Nestle Chocolate Molten Nutella Cakes

Caitlins Nestle Chocolate Molten Nutella Cakes
Youll Need:
All purpose flour, 1/2C
Dark chocolate cocoa powder, 1/2C
Baking powder, tsp
Nestle semisweet chocolate, 6 oz (chopped)
Unsalted butter, 1 stick (diced)
Eggs, 4 large
Vanilla extract, 1 tsp
Sugar, 1C
Salt, small pinch
Chocolate hazelnut spread, 8T
Powdered sugar, for garnish
Raspberries (optional, for garnish)
Make It:
1. Preheat your oven to 350*F. Spray 6 ramekins with cooking spray. Mix your dry
ingredients: flour, cocoa, baking powder.
2. Melt the Nestle chocolate and butter in a bain de maire until smooth and shiny
(dont let too much air get into the chocolate and keep it on a low heat setting).
3. Beat eggs, vanilla, sugar and salt with a mixer. Stir in the Nestle chocolate mix
and stir in the flour mix. Scoop half the batter into your ramekins, top with a
generous dollop of hazelnut spread and the remaining batter.
4. Bake for 30 minutes, cool for 6 minutes. Dust with a sprinkling of powdered
sugar and enjoy the luscious heaven of this Nestle dessert!
Moist Chocolate Cake with Chocolate Buttercream & Ganache
Author: Maria Jose
Recipe type: Dessert
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 8

Ingredients
For the cake
Plain Flour (Maida) 1 cups
Sugar 2 cups
Cocoa powder cup
Baking powder 1 tsp
Baking soda 1 tsp
Vanilla essence 1 tsp
Eggs 2 (room temp)
Oil 1 cup (I used sunflower)
Boiling water 1 cup
Milk 1 cup ( I used room temp)
For Chocolate Buttercream

Unsalted butter 1 cup (226 gms), softened

Icing sugar 3 4 cups
Cocoa powder cup
Vanilla essence 1 tsp
Whole milk/ whipping cream 4 tbsp
For Ganache

Whipping/heavy cream cup + 2 tbsp

Chocolate chips cup ( you can use baking chocolate also)
For Sugar syrup

Sugar cup
Water cup
Instructions

1. Preheat the oven @180 C, 10 mins before baking.

2. Mix together flour, cocoa powder, sugar, baking powder & baking soda. In a
deep vessel, mix together essence, eggs, oil, boiling water & milk. Add the
dry ingredients to the wet ingredients & mix with a hand whisk or a wooden
spoon, till the batter is mixed well.
3. Pour into a greased baking tin lined with parchment paper or cupcake tin
lined with cupcake liners. Bake in the preheated oven till the tooth pick
inserted comes out clean. Baking time is given in the notes.
4. Butter Cream Preparation

5. Cream butter for a few minutes in a mixer with the paddle attachment on
medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa
into the mixing bowl. Turn your mixer on the lowest speed (so the dry
ingredients do not blow everywhere) until the sugar and cocoa are absorbed
by the butter. Increase mixer speed to medium and add vanilla extract and
milk/cream and beat for 3 minutes. If your frosting needs a more stiff
consistency, add a little more sugar. If your frosting needs to be thinned out,
add additional milk 1 tablespoon at a time.
6. Ganache Preparation
7. Heat the whipping/heavy cream till small bubbles start appearing around the
edges. Switch off the gas. Add chocolate chips to the cream & let it rest for 5
mins. After 5 mins, whisk till it becomes smooth.
8. Sugar Syrup Preparation
9. Mix together water & sugar. Heat it till the sugar dissolves & let it boil.
Remove from fire. Let it cool completely.
10. Assembling of the cake
11. The cake has to be cooled completely before icing. I cut each cake into two
layers, to have a four layered cake. Place one of the cut cakes on a cake
board & brush it with sugar syrup, make sure the entire cake is brushed.
Place some butter cream on top of it & spread using a spatula. Repeat the
process till all the layers are used. After the top layer is placed is covered
with buttercream, apply the butter cream around the sides as well. Once this
is done, keep the cake in the fridge for 20-30 mins. Make the ganache in the
meanwhile & let it cool & thicken a bit.
12. Take the cake from the fridge & cover it with ganche. Decorate as per your
liking. Return the cake to the fridge.
13. Keep the cake @ room temp for 20 mins, before serving.
Notes
For the cake shown in the pic, I made only half the qty of the above recipe. Got
two 7 inch round cakes. I baked the cakes @ 180 C for 30 mins. The cupcakes will
be ready in 15 mins. Ive got 3 dozens standard size cupcakes with the quantity
mentioned above. Icing notes: Since I wanted to keep aside some icing for
decoration, I added cocoa powder only in the end. Pour the ganche over the cake,
only after the butter cream is set. To know whether the cream is set, touch it with
your finger and see whether the cream is sticking, if not, its ready. I kept the butter
cream covered cake on a wire rack and placed a sheet of al.foil under it. I poured
the ganache over the cake. Do the decorations on the cake, when ganche is half set.
I used Al Marai Whipping cream to make the ganache. You can store the frosted
the cake in refrigerator for 2 days. The plain cake can be stored @ room temp, in
an air tight container for 3-4 days.

Ultra Moist Chocolate Cake

Author: Maria Jose
Recipe type: Dessert
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 15
Ingredients
Milk 1 cups
Butter 100 gms (1/3 cup + 2 tbsp approx)
Oil cup (I used sunflower oil)
Coco Powder cup ( I used Hersheys)
Self Raising Flour 1 cup (Refer notes for substitute)
Egg 1 beaten, room temp
Baking Soda tsp (refer notes)
Sugar 1 cup + 2 tbsp (250 gms)
Instructions

1. Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together
milk, butter, oil & coco powder till the butter melts. Let it cool to room
temperature (btw, dont get disappointed if you dont get the dark brown
colour at this stage, you will get it once the cake is baked). Add flour, baking
soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an
electric beater or hand whisk till it is mixed well. You can either use it to
make cupcakes or cake. I made a 9 inch loaf & 10 standard size cupcakes
with the above qty. Bake in the preheated oven for 15- 20 mins for the
cupcake & 25- 30 mins for the loaf cake. The baking time can vary
depending on each oven.
2. For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per
cupcake) & pour 3 tbsp of batter in each case. Im referring to the standard
size muffins here.
3. For cake: Grease your cake tin well & line with parchment/baking paper.
Pour the batter.
4. For Ganache:

5. Whipping cream cup

6. Baking chocolate cup (I usually use Hersheys Milk Chocolate Chips.
You can also use Hersheys semi sweet chocolate chips for this)
7. Place the baking chocolate/ chocolate chips in a bowl. Heat the whipping
cream on low flame till small bubbles start appearing around the edges. Pour
the heated cream to the bowl with choc chips. Let it rest for 5 mins. Whisk it
using a manual whisk. This will give you a liquid consistency ganache. If
you want to thicken the ganache for spreading, place the bowl on some ice &
whip it. It will start thickening. Spread the ganache on cooled
cupcakes/cake. Enjoy!
Notes
This is an extremely moist cake, so I wont suggest it for making it as a layer cake.
You can store the cake (without ganache/icing) @ room temp for 3-4 days in an air
tight container. The original recipe calls for baking powder. But Ive read
somewhere that for chocolate cake, baking soda is good. The explanation for that is
Baking soda will react with coco powder and gives a darker colour to the cake. I
used castor sugar for the recipe for easy blending of ingredients. However you can
use the regular sugar. You can serve this cake as a dessert along with a scoop of
your fav ice cream :) Substitution for self raising flour to get 1 cup self-raising
flour, add 1 tsp baking powder+ tsp salt to 1 cup all purpose flour. (source:
http://www.joyofbaking.com/IngredientSubstitution.html)

Chocolate cake by nigella

For the cake

200 gram(s) Plain flour

200 gram(s) caster sugar
1 teaspoon(s) baking powder
teaspoon(s) bicarbonate of soda
40 gram(s) cocoa powder
175 gram(s) unsalted butter (soft)
2 large eggs
2 teaspoon(s) vanilla extract
150 ml sour cream

For the icing

75 gram(s) unsalted butter

175 gram(s) dark chocolate (broken into small pieces)

300 gram(s) Icing sugar
1 tablespoon(s) Golden syrup
125 ml sour cream
1 teaspoon(s) vanilla extract
1 packet(s) sugar flowers (optional)

Method
1. Take everything out of the fridge so that all the ingredients can come to
room temperature.
2. Preheat the oven to gas mark 4/180C and line and butter two 20cm
sandwich tins with removable bases.
3. Now all you have to do is put all the cake ingredients - flour, sugar, baking
powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food
processor and process until you have a smooth, thick batter. If you want to
go the long way around, just mix the flour, sugar and leavening agents in a
large bowl and beat in the soft butter until you have a combined and creamy
mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and
beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into
the prepared tins and bake until a cake tester, or a thin skewer, comes out
clean, which should be about 35 minutes, but it is wise to start checking at
25. Also, it might make sense to switch the two cakes around in the oven
halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes
before turning out of their tins. Don't worry about any cracks as they will
easily be covered by the icing later.
6. To make this icing, melt the butter and chocolate in a good-sized bowl either
in the microwave or suspended over a pan of simmering water. Go slowly
either way: you don't want any burning or seizing.
7. While the chocolate and butter are cooling a little, sieve the icing sugar into
another bowl. Or, easier still, put the icing sugar into the food processor and
blitz. This is by far and away the least tedious way of removing lumps.
8. Add the golden syrup to the cooled chocolate mixture, followed by the sour
cream and vanilla and then when all this is combined whisk in the sieved
icing sugar. Or just pour this mixture down the funnel of the food processor
on to the icing sugar, with the motor running.

9. When you've done, you may need to add a little boiling water - say a
teaspoon or so - or indeed some more icing sugar: it depends on whether you
need the icing to be runnier or thicker; or indeed it may be right as it is. It
should be liquid enough to coat easily, but thick enough not to drip off.
10. Choose your cake stand or plate and cut out four strips of baking parchment
to form a square outline on it (this stops the icing running on to the plate).
Then sit one of the cakes, uppermost (ie slightly domed) side down.
11. Spoon about a third of the icing on to the centre of the cake half and spread
with a knife or spatula until you cover the top of it evenly. Sit the other cake
on top, normal way up, pressing gently to sandwich the two together.
12. Spoon another third of the icing on to the top of the cake and spread it in a
swirly, textured way (though you can go for a smooth finish if you prefer,
and have the patience). Spread the sides of the cake with the remaining icing
and leave a few minutes till set, then carefully pull away the paper strips.
13. I love to dot the top of this with sugar pansies - and you must admit, they do
look enchanting - but there really is no need to make a shopping expedition
out of it. Anything, or indeed nothing, will do.