RICH CHOCOLATE SNACK CAKE
You'd never guess this rich-tasting delicious chocolate dessert is much lighter than a traditional cake or brownie. The applesauce adds moisture and helps reduce the fat. -Carolyn Wolbers, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined. , Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.
Nutrition Facts : Calories 290 calories, Fat 9g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 177mg sodium, Carbohydrate 48g carbohydrate, Fiber 1g fiber), Protein 6g protein.
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE FRUIT CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h30m
Yield 1 (8 by 3 1/2-inch) cake
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
- Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
- After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
- Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
- Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
- To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. 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. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
MOIST AND RICH HOMEMADE CHOCOLATE CAKE!
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!
Provided by Kibbie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
- Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
- Sift the flour, baking powder, baking soda, and salt.
- Set aside.
- Whisk the cocoa and coffee together until smooth (no lumps).
- Set aside.
- In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
- Add sugars, beat for 10 minutes.
- Add eggs, beat 5 minutes.
- Add vanilla, beat until blended.
- Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
- Pour into prepared pans.
- Bake for about 25 minutes, or until an inserted toothpick comes out clean.
- If making cupcakes, bake for about 20 minutes.
- Spread frosting over layers, and frost entire cake.
- Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.
RICH CHOCOLATE LOAF CAKE
These taste almost like a brownie, they rise nice and high with a wonderful texture...this recipe makes two loaves
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Generously grease two 9 x 5-inch loaf pans or 6 mini loaf pans (for greasing see my Pan Release posted on this site).
- In a large bowl cream butter, shortening, sugar and vanilla until fluffy; add in eggs one at a time beating well after each addition scraping the bowl frequently.
- Dissolve the coffee granules in hot water.
- Sift together the flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to the creamed mixture, beating until well blended.
- Mix in the chocolate chips.
- Divide the batter equally between well-greased prepared baking pans.
- Bake for 1 hour (for 9x5-in) or 40 minutes (for mini loaf pans).
- Cool 10 minutes before removing to a wire rack.
RICH CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 350˚F. Grease two 6-inch pans with butter or nonstick cooking spray.
- Pour the Devil's Food Cake batter into the prepared pans and bake, as directed, adjusting the cooking time to 25 to 30 minutes for the smaller size.
- While the cakes are cooling, bring the ganache to a workable consistency (about the consistency of peanut butter) by heating it over a double boiler and then allowing it to cool slightly, at room temperature.
- Place the bottom cake layer over a piece of parchment or waxed paper to catch the ganache if it drips when you spread it. (You can reheat the ganache that has dripped and reuse it as desired, as long as it is free of cake crumbs.)
- Spread the ganache about 1/2 inch thick onto the bottom layer and then gently press the second cake layer on top. Spread a thin layer of ganache around the sides and top of the cake as a crumb coat and let it set at room temperature. (See Icing a Cake, page 14.)
- Once the crumb coat has set, reheat the ganache, if necessary, just until it is spreadable once again, then finish icing the cake with the ganache.
- While the ganache is still soft enough for the hazelnuts to stick to it, gently press the hazelnuts, one small handful at a time, into the sides of the cake until it is covered. Let the cake set at room temperature for 20 to 40 minutes before serving.
- The cake can be kept covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring the cake to room temperature for about 1 hour before serving.
- Polish your look
- By simply changing the flavor of the ganache, this cake can be perfect for all sorts of occasions. Here are some suggestions:
- For an Asian-inspired dinner party, make the ganache with sake instead of hazelnut liqueur and sprinkle the top lightly with mixed black and toasted sesame seeds.
- For anniversaries or other celebratory events, make the ganache with champagne instead of hazelnut liqueur and decorate around the perimeter of the top with rock sugar crystals.
- For holiday cheer, make the ganache with peppermint extract instead of hazelnut liqueur and sprinkle with crushed candy canes.
- For a not-all-chocolate version, make the ganache with Campari or Grand Marnier instead of hazelnut liqueur and use it only to fill between the two cake layers. Ice the outside with orange Citrus Cream Cheese Icing (page 146) and garnish with candied orange peel.
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