DENSE BITTERSWEET CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
GIANT CHOCOLATE CAKE WITH BITTERSWEET CHOCOLATE GANACHE AND EDIBLE FLOWERS
Provided by Lori Longbotham
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Butter Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
- Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.
- Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.
- Decorate cake with edible flowers. Cut into wedges and serve.
- Available at some supermarkets and at farmers' markets. Use only those flowers that have been grown without pesticides.
THE ULTIMATE DEVIL'S FOOD CAKE
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
- In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
- Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
- Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
- Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.
BITTERSWEET CHOCOLATE CAKE
Provided by Terry Gibralter
Categories Cake Chocolate Egg Dessert Bake Quick & Easy Birthday Shower Party Bon Appétit Paris France Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
- Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.
FLOURLESS BITTERSWEET CHOCOLATE CAKE
This flourless cake is glazed with dark chocolate and further drizzled with milk chocolate from the cookbook "Chocolate Passion"
Provided by Poppy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 350°F.
- Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
- In a medium saucepan, combine the chocolate and butter.
- Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
- Gently whisk until smooth.
- Remove from the heat and stir in the cognac.
- Let cool.
- In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
- Stir in the melted chocolate mixture.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
- Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
- One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
- Continue beating until the egg whites are stiff but not dry.
- Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
- Do not overmix.
- Pour the batter into the prepared pan.
- Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
- Transfer the pan to a wire rack and cool for 10 minutes.
- Using a small sharp knife, cut around the sides of the cake to loosen it.
- Release the panside.
- Invert the cake onto a wire rack.
- Peel off the parchment paper and cool the cake completely.
- Wrap in plastic and refrigerate overnight.
- Make the chocolate glaze.
- Place the chocolate in a medium bowl.
- In a small saucepan, bring the heavy cream to a gentle boil.
- Using a wire whisk, stir in the honey.
- Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
- Whisk the mixture until smooth.
- Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
- Assemble the cake.
- Remove the cake from the refrigerator and remove the plastic wrap from the cake.
- Place the cake on a wire rack set over a baking sheet.
- Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
- Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
- Drizzle the top of the glazed cake with the melted milk chocolate.
- Serve the cake immediately, or refrigerate.
- Bring the cake to room temperature before serving.
BITTERSWEET FLOURLESS CHOCOLATE CAKE
Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
More about "bittersweet chocolate cake recipes"
BITTERSWEET CHOCOLATE CAKE RECIPE | REAL SIMPLE
From realsimple.com
2.5/5 (49)Total Time 1 hrServings 8Calories 403 per serving
- Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.
- Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.
- Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time.
BITTERSWEET CHOCOLATE CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
15 BITTERSWEET CHOCOLATE RECIPES WITH A TWIST! - ONE …
From onegreenplanet.org
BITTERSWEET CHOCOLATE POUND CAKE RECIPE | LAND O’LAKES
From landolakes.com
BITTERSWEET CHOCOLATE MOUSSE REFRIGERATOR CAKE - FOOD
From foodandwine.com
MY 3 YEAR OLD BAKED INA GARTEN'S BITTERSWEET …
From helloyummy.co
OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES
From tasteofhome.com
10 BEST BITTERSWEET BAKING CHOCOLATE RECIPES - YUMMLY
From yummly.com
BITTERSWEET CHOCOLATE CAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 582 per servingTotal Time 55 mins
- Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.
BITTERSWEET CHOCOLATE CAKE | FOODLAND
From foodland.com
HOW TO MAKE A DEVIL'S FOOD CAKE | MARTHA STEWART
From marthastewart.com
BITTERSWEET CHOCOLATE AND ORANGE SPONGE CAKE - MEIKE PETERS
From meikepeters.com
BITTERSWEET CHOCOLATE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR 29 BEST CHOCOLATE DESSERTS YOU'LL LOVE | FOOD & WINE
From foodandwine.com
BITTERSWEET CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
BITTERSWEET CHOCOLATE CAKE - FOODCHANNEL.COM
From foodchannel.com
BITTERSWEET CHOCOLATE COFFEE CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
BITTERSWEET CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
CNN FOOD CENTRAL: FLOURLESS BITTERSWEET CHOCOLATE CAKE …
From cnn.com
BITTERSWEET CHOCOLATE CAKE ARCHIVES - THE FOOD POET
From thefoodpoet.com
RECIPES WITH BITTERSWEET CHOCOLATE | TASTE OF HOME
From tasteofhome.com
BITTERSWEET BAKING CHOCOLATE SUBSTITUTES - THE SPRUCE EATS
From thespruceeats.com
BITTERSWEET CHOCOLATE POUND CAKE RECIPE - RECIPES.NET
From recipes.net
FLOURLESS BITTERSWEET CHOCOLATE CAKE WITH MILK CHOCOLATE DRIZZLE
From cnn.com
BITTERSWEET CHOCOLATE CAKE WITH BOURBON CRèME FRAîCHE
From rieglpalate.com
BITTERSWEET CHOCOLATE CAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BITTERSWEET FLOURLESS CHOCOLATE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
BITTERSWEET CHOCOLATE AND ALMOND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
ESSENTIAL BITTERSWEET CHOCOLATE CAKE FOR IMPROVISING
From splendidtable.org
BITTERSWEET CHOCOLATE AND PEAR CAKE – SMITTEN KITCHEN
From smittenkitchen.com
MOIST CHOCOLATE CAKE – EVERY BAKER’S ESSENTIAL RECIPE
From foodelicacy.com
BEST FLOURLESS CHOCOLATE CAKE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
BITTERSWEET CHOCOLATE CAKE - DESSERT RECIPES
From fooddiez.com
CLASSIC YELLOW CAKE RECIPE WITH BITTERSWEET CHOCOLATE FROSTING
From restlesschipotle.com
BITTERSWEET CHOCOLATE CAKE | WILLIAMS SONOMA
From williams-sonoma.com
BITTERSWEET MOLTEN CHOCOLATE LAVA CAKES - CHRISTINA'S CUCINA
From christinascucina.com
RICH AND FUDGY BITTERSWEET CHOCOLATE CAKE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
6 BEST SUBSTITUTES FOR BITTERSWEET CHOCOLATE - SUBSTITUTE COOKING
From substitutecooking.com
BITTERSWEET CHOCOLATE CAKE AND SAUCE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
BITTERSWEET CHOCOLATE CAKE RECIPE - RECIPES.NET
From recipes.net
You'll also love