Dark Chocolate Cake I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DARK CHOCOLATE CAKE

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11



Dark Chocolate Cake image

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

DEEP DARK CHOCOLATE CAKE

Make and share this Deep Dark Chocolate Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11



Deep Dark Chocolate Cake image

Steps:

  • Preheat oven to 350°F.
  • Grease and flour one 13 x 9-inch baking pan.
  • If you want a layer cake, use two 9-inch pans.
  • In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
  • Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
  • Pour into prepared pan.
  • Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
  • Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
  • Cool completely, then frost with your favourite vanilla icing.

Nutrition Facts : Calories 237.8, Fat 8.1, SaturatedFat 0.8, Cholesterol 23.9, Sodium 351.2, Carbohydrate 38.6, Fiber 1.1, Sugar 25.8, Protein 3.5

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract

DARK CHOCOLATE CAKE I

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10



Dark Chocolate Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

DARK CHOCOLATE CAKE

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 9



Dark Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1 3/8 cups plus 1 1/2 tablespoons all-purpose flour
1 7/8 cups sugar
1/2 tablespoon baking sugar
1/2 teaspoon salt
3/8 cup cocoa powder
1 1/2 cups boiling water
1 1/2 cups butter
4 eggs
1 tablespoon vanilla extract

DARK CHOCOLATE CAKE

The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.

Provided by Food Network

Categories     dessert

Time 3h30m

Yield One 9-inch cake

Number Of Ingredients 30



Dark Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
  • Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
  • In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
  • Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
  • Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
  • Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
  • For the toffee: Line a baking sheet with parchment paper.
  • Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
  • For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
  • Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
  • Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
  • Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
  • For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
  • Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
  • To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.

Unsalted butter, for greasing
125 grams (about 1 cup) awesome-quality unsweetened cocoa powder, plus more for dusting
90 grams dark chocolate, chopped
360 milliliters (about 1 1/2 cups) hot coffee
310 grams (about 2 1/2 cups) all-purpose flour
10 grams (2 teaspoons) baking soda
5 grams (1 teaspoon) baking powder
600 grams (about 3 cups) sugar
180 milliliters (about 3/4 cup) vegetable oil
6 grams (1 teaspoon) kosher salt
5 milliliters (1 teaspoon) vanilla extract
3 large eggs
360 milliliters (about 1 1/2 cups) buttermilk
2 cups (4 sticks) unsalted butter
2 cups sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
Italian Meringue Buttercream:
369 grams (about 1 3/4 cups) sugar
125 grams (about 1/2 cup) water
20 grams (about 1 tablespoon) light corn syrup
Pinch kosher salt
170 grams egg whites
Pinch cream of tartar
452 to 565 grams (4 to 5 sticks) unsalted butter, cubed, at cool room temperature
2 tablespoons vanilla bean paste
Chocolate Feuilletine Crunch:
4 ounces great-quality dark chocolate
4 ounces great-quality milk chocolate
2 to 4 ounces feuilletine flakes

DOUBLE DARK CHOCOLATE CAKE

Make and share this Double Dark Chocolate Cake recipe from Food.com.

Provided by Young Structural

Categories     Dessert

Time 35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 9



Double Dark Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
  • Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
  • Stir until smoothly combined.
  • Bake in oven for 30 to 35 minutes.

1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla

BLACK CHOCOLATE CAKE

This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite.

Provided by JEANIE BEAN

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 10



Black Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
  • Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
  • 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.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 283.4 mg, Sugar 33.6 g

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
⅔ cup shortening
2 cups boiling water
2 large eggs eggs, beaten
2 teaspoons vanilla extract

DARK CHOCOLATE FUDGE CAKE

I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!

Provided by Noo8820

Categories     Dessert

Time 50m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14



Dark Chocolate Fudge Cake image

Steps:

  • For the cake:.
  • Sieve the flour and cocoa powder and set aside.
  • Cream the butter and sugar together until soft and light, stir in the orange rind.
  • Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
  • Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
  • Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
  • Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
  • Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
  • Fudge coating:.
  • Sift icing sugar and cocoa and set aside.
  • Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
  • Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
  • Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2

200 g self raising flour
25 g cocoa powder
175 g butter
175 g soft brown sugar
1 orange, rind of, grated
100 g dark chocolate
3 tablespoons boiling water
3 eggs
apricot jam
100 g icing sugar
25 g cocoa powder
37 g butter
2 tablespoons water
50 g caster sugar

DARK CHOCOLATE CAKE II

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11



Dark Chocolate Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

FUDGY DARK CHOCOLATE CAKE

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 11



Fudgy dark chocolate cake image

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
  • Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
1 tsp baking powder
2 tbsp milk
200ml double cream
50g butter
3 tbsp clear honey
200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
top with shaved or grated chocolate

DEEP, DARK CHOCOLATE CAKE

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Categories     Dessert     Cake     Chocolate     Buttermilk     Egg     Bake     Birthday     Party     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12



Deep, Dark Chocolate Cake image

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
  • Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
  • In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
  • Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

DARK AND CREAMY CHOCOLATE CAKE

Impress your valentine with this luscious dessert. This is a very rich and moist cake, perfect for Valentine's Day, or any time!

Provided by Bean cookers

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 8

Number Of Ingredients 6



Dark and Creamy Chocolate Cake image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
  • Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
  • Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 29.1 g, Cholesterol 170.8 mg, Fat 31.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 70.8 mg, Sugar 23.8 g

1 ¾ sticks unsalted butter
7 ounces dark chocolate, chopped
⅔ cup brown sugar
5 large cold eggs
3 tablespoons all-purpose flour
1 pinch salt

WHITE & DARK CHOCOLATE CAKE

For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 12 slices

Number Of Ingredients 14



White & dark chocolate cake image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
  • Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.
  • For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
  • To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

Nutrition Facts : Calories 565 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.62 milligram of sodium

175g butter , softened, plus extra for greasing
100g white chocolate (we like M & S or Green & Black's with real vanilla)
100g dark chocolate (70% cocoa)
3 eggs
100ml whole or semi-skimmed milk
175g caster sugar
1 tsp baking powder
200g self-raising flour
2 tbsp very strong coffee (instant is fine)
1 tsp vanilla extract
284ml pot double cream
200g dark chocolate (70% cocoa)
50g white chocolate , melted
small bag white chocolate Maltesers (optional)

BEVERLY'S DARK CHOCOLATE CAKE

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Vanilla     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9



Beverly's Dark Chocolate Cake image

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into squares and serve.

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING

A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h55m

Yield 24

Number Of Ingredients 18



Dark Chocolate Sheet Cake with Dark Chocolate Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
  • Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
  • Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
  • Spread frosting over the cooled cake.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g

1 ¾ cups all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark)
2 teaspoons baking soda
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup strong brewed coffee, at room temperature
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
¾ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
1 teaspoon instant espresso powder
⅛ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar, or to taste
7 tablespoons heavy whipping cream, or as needed

More about "dark chocolate cake i recipes"

DARK CHOCOLATE CAKE - SIMPLY DELICIOUS
Preheat the oven to 180°C/350°F. In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk together the milk, vegetable oil vanilla, eggs and melted dark chocolate. Pour the wet ingredients into the dry and then stir in until almost fully combined then pour in the boiling water and mix until a smooth batter forms.
From simply-delicious-food.com
3.8/5 (5)
Total Time 50 mins
Category Dessert
Calories 411 per serving


TRIPLE DARK CHOCOLATE BUNDT CAKE - YEYFOOD.COM
Combine butter, sugar, and evaporated milk in a heavy saucepan. Set a timer for 30 seconds. Cook over medium heat, stirring constantly. When the mixture starts to boil, start the timer and cook for 30 seconds, stirring constantly. Immediately remove from heat, stir in chocolate chips and keep stirring until they melt completely.
From yeyfood.com


MOIST DARK CHOCOLATE CAKE RECIPE - LAUREN'S LATEST
Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. Pour evenly into prepared pans and bake 15 minutes or until a toothpick comes out with a few moist crumbs after being inserted.
From laurenslatest.com


DEVILS FOOD CAKE RECIPE MAKES THREE LAYERS OF OLD FASHIONED DARK ...
Jan 1, 2022 - Devils Food Cake recipe makes three layers of old fashioned dark chocolate cake that is moist and delicious. It was a blue ribbon winner in the 1970s. It …
From pinterest.ca


DARK CHOCOLATE ANGEL FOOD CAKE RECIPES - FOOD NEWS
Dad's Favorite Chocolate Angel Food Cake Recipe. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Make the cake: In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor.
From foodnewsnews.com


CHOCOLATE LOVER'S CHOCOLATE CAKE - ONCE UPON A CHEF
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream. Mix on low speed until combined. Increase the speed to medium and beat for 2 minutes.
From onceuponachef.com


DARK CHOCOLATE CAKE RECIPE
Instructions. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low.
From thebestcakerecipes.com


EXTRA DARK CHOCOLATE CAKE - ROOM FOR TUESDAY
Line three 8-inch cake pans with parchment and grease. In a small bowl, pour 1 cup of hot coffee over 3 ounces of semi-sweet chocolate chips. Allow the chocolate to dissolve and mix well. Set aside. Prep your dry ingredients: in a large bowl, measure 1 ¾ cup flour, 1 ¾ cup sugar, ¾ cup cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder ...
From roomfortuesday.com


DARK CHOCOLATE CAKE - CAKESCOTTAGE
Instructions. Preheat oven to 350°F. Grease and flour three 8-inch baking pans. Stir together all dry ingredients to a large bowl. Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes. Stir in boiling water (batter will …
From cakescottage.com


CHOCOLATE CAKE | RECIPETIN EATS
single 22cm/9" pan - 40 to 45 minutes. 2 x 20cm / 8" pans - 38 minutes. 3 x 20cm / 8" pans - 25 minutes. 33 x 22 x 5 cm / 13 x 9 x 2" rectangle pan - 35 - 40 minutes. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle.
From recipetineats.com


DARK CHOCOLATE RECIPES | BBC GOOD FOOD
Dark chocolate, banana & rye loaf. A star rating of 4 out of 5. We've adapted swimmer Jazmin Carlin's favourite muffin recipe into a loaf that's free from unrefined sugars, flours and dairy. A great snack for on the go.
From bbcgoodfood.com


THE BEST DARK CHOCOLATE CAKE | NORINE'S NEST
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans and place parchment paper in bottom of cake pan. 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.
From norinesnest.com


MOIST DARK CHOCOLATE CAKE RECIPE - THE KITCHEN FOODIE
Method: u0003. 1. Pre-heat your oven to 180 C. Take a 9” round cake pan and lightly grease it with flour and butter. 2. Take a bowl, add your dry ingredients through a sift – flour, cocoa powder, baking powder, baking soda, cinnamon powder, coffee powder & …
From thekitchenfoodie.com


HERSHEY'S ESPECIALLY DARK CHOCOLATE CAKE | RECIPES
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
From hersheyland.com


MOIST HEALTHY CHOCOLATE CAKE - IFOODREAL.COM
To Make Healthy Chocolate Cake: Place two 9 inch round cake pans bottoms down on parchment paper, circle around with pen, then cut out with scissors. Place cut outs inside each cake pan and spray with cooking spray covering the sides. Set aside. Preheat oven to …
From ifoodreal.com


DEVIL’S FOOD CAKE | DARK CHOCOLATE CAKE WITH CHOCOLATE GANACHE …
Gently mix the dry ingredients in the wet mix. Pour it in the loaf tin and bake it at 180c till done. It took me somewhere around 40 minutes or so. Once done, take it out and let it cool in the tin before unmoulding it. Pour ganache once the cake has reached the room temperature.
From speakingaloud.in


ULTIMATE DARK CHOCOLATE CAKE RECIPE - FOOD NEWS
Dark Chocolate Cake Recipe. Place one dark chocolate cake layer on a cake plate. Spread vanilla frosting on top. Sprinkle with mini chocolate morsels. Add the remaining cake layer. Cover the top and sides of the cake with a thin layer of frosting. Let set for about 15 minutes. Finally, add another layer of frosting to the top and sides of the cake.
From foodnewsnews.com


DEEP DARK CHOCOLATE CAKE RECIPES
Steps: Preheat oven to 350°F. Grease and flour one 13 x 9-inch baking pan. If you want a layer cake, use two 9-inch pans. In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
From recipes.servegame.org


DARK CHOCOLATE AND BEETROOT CAKE – THE MUMMY TRACK | BEETROOT …
Oct 1, 2020 - I've just pulled out the last of our beetroot crop from the garden and with smaller bulbs I decided to make a chocolate and beetroot cake; the original (& the best) red velvet cake when beetroot was used instead of red food colouring. My daughters have been quite adamant that they do not and will not…
From pinterest.ca


DARK CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
Make the chocolate cake: Combine dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. Add wet ingredients: add milk, oil, eggs, and vanilla to flour mixture and mix until well combined. Slowly add boiling water to the cake batter and mix for about 1 minute. Pour cake batter evenly between the three cake pans.
From tastesbetterfromscratch.com


MOMS DEEP DARK CHOCOLATE CAKE RECIPES
Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
From recipes.servegame.org


DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING RECIPES
Steps: Prepare 2 - 8" round pans, with butter and flour. Preheat oven 350. Cake: In a mixer, beat first 7 ingredients in order, adding one at a time.
From recipes.servegame.org


BACK-TO-BASICS DARK CHOCOLATE POUND CAKE | BEAR NAKED FOOD
To make the chocolate ganache, place chocolate chips in a medium bowl and pour about ½ cup (110 g) of the hot chocolate mixture over the chocolate chips. Stir until dissolved and smooth. Allow the rest of the chocolate mixture to cool slightly. Meanwhile, whisk the egg whites in a clean bowl with an electric hand mixer until stiff peaks just ...
From bearnakedfood.com


DEEP DARK CHOCOLATE CAKE | CANADIAN GOODNESS
Cake: Preheat oven to 350 °F (180 °C). Line the bottoms of two buttered 9-inch (23 cm) round cake pans with parchment paper. Beat butter in a large bowl until creamy. Beat in brown sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in vanilla extract and coffee granules. Blend flour with cocoa, baking soda and ...
From dairyfarmersofcanada.ca


DARK CHOCOLATE CAKE | SWEET ORDEAL | HOMEMADE
In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In large bowl, mix buttermilk, oil, eggs, and vanilla. Alternately add hot water and flour mixture to large bowl. Blend thoroughly. Pour evenly into both cake pans. Bake for 32 to 36 minutes.
From sweetordeal.com


CHOPPED DARK CHOCOLATE RECIPES ALL YOU NEED IS FOOD
Bobby Flay's classic Dark Chocolate Mousse recipe is the perfect make-ahead dessert. With over 100 5-star reviews, you can't go wrong. Provided by Bobby Flay. Categories dessert. Total Time 1 hours 20 minutes. Prep Time 15 minutes. Cook Time 5 minutes. Yield 4 to 6 servings. Number Of Ingredients 6
From stevehacks.com


DARK CHOCOLATE MARBLE CAKE - THE KITCHEN FOODIE
Pre-heat your oven to 180 C. Take a 9” round cake pan and lightly grease it with flour and butter. 2. Take a bowl, add your dry ingredients – flour, baking powder, baking soda and cinnamon powder. 3. In another bowl, take both your brown & castor sugar, and whisk it …
From thekitchenfoodie.com


RECIPE FOR FLOURLESS DARK CHOCOLATE CAKE | FOOD
Add the cocoa slowly and beat until very smooth. Add the vanilla and mix. Pour into a greased, parchment lined 9 inch round cake pan. Bake in a preheated 350 degree oven for 25-30 minutes or until a firm pudding texture. Cool 12 minutes are remove from pan to serving plate.
From food.amerikanki.com


EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN COOK
Instructions. Preheat oven to 325. F. Grease and flour 3 (9-inch cake pans), set aside. In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil. Mix in eggs one at a time. Mix in vanilla extract, buttermilk, and hot coffee until combined.
From divascancook.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


THIS IS INA GARTEN'S FAVORITE CHOCOLATE CAKE RECIPE. NOW ... - FOOD …
The not-so-secret ingredient is coffee. When we ran this double-chocolate cake recipe in 2007, Ina Garten declared it "the most fabulous chocolate cake that I've ever made." If Garten, a prolific ...
From foodandwine.com


DECADENT DARK CHOCOLATE SOUFFLE CAKE - FOOD NETWORK CANADA
Step 1. For cakes, preheat oven to 350 °F. Grease and flour (with brown rice flour) 2 8-inch cake pans. Step 2. Melt chocolate and butter in a bowl over a pot of barely simmering water and stir until melted. Set aside to cool. Step 3. …
From foodnetwork.ca


OUR BEST DARK CHOCOLATE CAKE RECIPE | KITCHN
Recipe Notes. Cocoa powder: Depending on the intensity of the black cocoa you use, this cake can range in color from dark chocolate brown to jet black. Dutch-processed cocoa powder can be used in place of black cocoa, but the color will be much lighter. Storage: Leftover cake can be wrapped in plastic wrap and stored at room temperature for up ...
From thekitchn.com


Related Search