Arabian Chocolate Cake Recipes

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YELLOW CAKES IN A JAR WITH CHOCOLATE GANACHE



Yellow Cakes in a Jar with Chocolate Ganache image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 stick butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup half-and-half
Vegetable nonstick spray
1/4 cup half-and-half
1/2 cup chocolate chips

Steps:

  • For the yellow cake: Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy in a medium bowl. Add the eggs one at a time, beating in between additions. Add the vanilla and beat until well mixed.
  • Whisk the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix until incorporated. Mix in the half-and-half. Mix in the remaining half of the flour mixture.
  • Spray the jars with vegetable nonstick spray. Fill each jar about halfway full with batter. Place the jars on a baking sheet and bake until the cake springs back from a gentle touch, about 25 minutes.
  • Meanwhile, for the chocolate ganache: Boil the half-and-half in a saucepan. Add the chocolate. Let the ganache sit for 5 minutes, and then whisk until smooth.
  • Once the cakes are cooked, remove from the oven and cool, 1 to 2 minutes. Spoon the chocolate ganache on top. Top jars with vacuum-seal lids. The heat of the cakes will create the seal as the cakes cool.

ARABIAN CHOCOLATE CAKE



Arabian Chocolate Cake image

A delicious combination of a chocolate cake and a spice cake! The cake keeps well, and should actually be baked a day or two before serving to let the flavours blend - frost on the day of serving, however. A cup of coffee is of course the obvious choice to accompany a slice of this cake, but I'm told a glass of red wine works wonderfully, too!

Provided by stormylee

Categories     Dessert

Time 1h45m

Yield 1 cake, 18-20 serving(s)

Number Of Ingredients 22

200 g butter, at room temperature
375 ml sugar
3 eggs, at room temperature
500 ml all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3 tablespoons cocoa powder
1/2 teaspoon ground cardamom
1 teaspoon vanilla sugar
1/2 lemon, juice of
1/2 lemon, zest of
200 ml half-and-half
100 ml chopped almonds
100 g butter
200 g powdered sugar
1 egg yolk
1/8 teaspoon cinnamon
2 tablespoons cocoa powder
2 tablespoons brewed coffee

Steps:

  • Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
  • Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
  • Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
  • Cool the cake completely before frosting it.
  • To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
  • As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
  • Allow the frosting to set before serving.

Nutrition Facts : Calories 363.3, Fat 17.9, SaturatedFat 10, Cholesterol 85.5, Sodium 260.8, Carbohydrate 48.9, Fiber 1.4, Sugar 35.4, Protein 4.2

CHOCOLATE-YAM MARBLE CAKE



Chocolate-Yam Marble Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 orange, zested and juiced
1 cup pureed yams or 1 (15-ounce can) yams, drained and pureed
3 tablespoons sour cream
2 cups flour plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon baking soda
Salt
3 tablespoons unsweetened cocoa
Pinch of cayenne pepper
3 tablespoons hot water

Steps:

  • Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
  • In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
  • In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.

ORANGE CHOCOLATE LAVA CAKES



Orange Chocolate Lava Cakes image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
3/4 cup bittersweet chocolate chips
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
Zest of 1 orange
1/4 cup sugar
1 whole egg, plus 1 egg yolk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Sea salt, for sprinkling
1 orange, segments cut into supremes

Steps:

  • Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
  • Melt the chocolate, butter and oil in a medium bowl in the microwave until completely melted, about 1 minute. Whisk the mixture until smooth. Stir in the orange zest and cool slightly.
  • Whisk the sugar, egg and yolk until pale in a medium bowl. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until smooth. Divide the batter among four prepared muffin tins. Bake the cakes until just barely dry on top (they will be soft in the middle), about 12 minutes. Remove the cakes from the oven and cool, about 5 minutes.
  • Gently flip the cakes onto a plate. Sprinkle the cakes with sea salt and top with the orange supremes. Drizzle with a bit of oil.

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

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