ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
IRRESISTIBLE CHOCOLATE CAKE
This is from the Sampson Eagon Inn. It's a little bit a work, but really worth it. True chocolate nirvana!
Provided by Mirj2338
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
- In another bowl, cream butter with 1 cup sugar.
- Beat eggs, one at a time, into creamed butter.
- Then beat in cocoa mixture.
- In a separate bowl, sift together flour, salt and baking soda.
- Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
- Fold in chocolate chips.
- Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
- Bake for approximately one hour or until tester comes out clean.
- Cool cake on a rack before removing from pan.
- For the Glaze---------------.
- Break chocolate into bits.
- Place double boiler over, not in, a pan of hot water.
- Add chocolate, cream, butter and Kahlua.
- Cover tightly and heat for a few minutes, stir until completely melted and smooth.
- Transfer to stainless steel bowl and cover.
- Keep at room temperature.
- Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
- Refrigerate until glaze is firm.
- Then repeat with remaining glaze.
- Refrigerate again to allow second layer of glaze to firm up.
- Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
- Or just accent with fresh flowers in center and around the sides.
- Best served the next day.
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