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Chocolate Cake Recipes
Chocolate Cake Recipes
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.)
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
6 tablespoons cornstarch
teaspoon salt
2 sticks butter
2 cups sugar
4 large eggs
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.
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.
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.
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.
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.
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.
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.
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;
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.
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
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.
pieces
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.
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
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.
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 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.
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
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.
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.
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
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.
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
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.
Ingredients
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
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 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
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
Sugar cup
Water cup
Instructions
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.
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:
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.