Chocolate Sin Cake Recipes

Steps:

• Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
• Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
• Melt chocolate with 1/2 cup (125ml) butter.
• Keep chocolate warm over a pan of warm, tap water.
• Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
• Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
• Add chocolate mixture to the yolk mixture, beat until completely smooth.
• Add creme de cacao and vanilla, beat until blended.
• Beat egg whites in medium mixer bowl at high speed until soft peaks form.
• Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
• Fold whites gently but thouroughly into chocolate mixture.
• Pour batter evenly into reserved pan, smooth top.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
• Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
• Total baking time is 1 hour.
• Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
• Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
• Remove toweling and cool cake completely.
• Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
• Whip cream in chilled mixer bowl on high speed until soft peaks form.
• Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
• Dust top of cake with remaining powdered sugar just before serving.
• Serve cake at room temperature with whipped cream.
• "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."

Steps:

• Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Mix all ingredients, except chocolate chips, and beat on medium speed 2 minutes. Mix in chocolate chips. Pour into pan. Bake 50 to 55 minutes until cake tests done. Cool on rack 10 minutes.
• Glaze: Mix all ingredients and drizzle on warm cake.

Steps:

• Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
• Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
• Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
• Store in refrigerator.

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

Steps:

• Preheat your oven to 350°F Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.).
• You'll need two 9" or two 8"cake pans for this cake.
• Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
• In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda.
• Stir with a whisk until combined and then slowly add the boiling water while whisking.
• This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa.
• Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil.
• Then remove from heat and allow to stand for a minimum of 10 minutes.
• This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
• Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs.
• Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
• When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.)
• Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds.
• Add the flour and continue to mix on low until combined.
• With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
• Divide the batter between your two pans and place in the oven on your baking stone.
• Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.
• Allow the cake to cool for 10 minutes on a wire rack.
• Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
• Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.
• Mousse:.
• In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.
• Place over a double boiler and whisk until slightly thickened.
• A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
• Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon.
• Remove from heat and add the finely chopped chocolate.
• Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
• Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
• Assemble your cake by placing one round onto your serving platter.
• Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake.
• Top with the second cake round, touching up the sides with an offset spatula if necessary.
• Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache:.
• Measure out the chocolate into a bowl.
• Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate.
• Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring.
• When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula.
• Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake.
• Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip.
• Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve.
• Then allow to stand for 10 minutes before cutting and serving.
• Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

Steps:

• Prepare brownie according to package directions (or use homemade), and cool completely.
• In a large bowl, combine pudding mix, water and sweetened condensed milk.
• Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
• In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
• If using any optional ingredients, place on top of brownie layer.
• Repeat layers.
• Shave chocolate onto top layer for garnish.
• Refrigerate 8 hours before serving.
• Note: You can use non-fat ingredients and never know the difference.