Chocolate Cake Dripping With Chocolate Sauce Recipes

CHOCOLATE DRIP CAKE

Steps:

• Add the chocolate chips to a medium sized bowl and set aside.
• 2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it'll end up everywhere. Remove from the microwave just before it bubbles up.
• . Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.
• . Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
• . If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.
• . Allow ganache to cool for about 10 minutes, give or take, prior to using.

CHOCOLATE CAKE DRIPPING WITH CHOCOLATE SAUCE

Steps:

• Cream the butter and caster sugar until white and fluffy.
• Beat each egg individually into the mix.
• Stir in the vanilla extract.
• Sieve the flour and cocoa powder together and fold in gently.
• Line two 9" cake tins with greaseproof paper and evenly pour the mixture into both.
• Pre heat the oven to gas mark 5/190°C/375°F and cook for 25 minutes.
• Turn the tins after 15 minutes so that the cakes rise evenly.
• Cool on a wire rack.
• For the sauce mix the boiling water and cocoa powder together in a saucepan.
• Add the golden syrup and icing sugar.
• Bring to the boil stirring so as not to burn the sugar.
• Allow to cool, it will thicken as it cools.
• Cover one cake sandwich with the strawberry jam and place the other on top.
• Cover with the chocolate sauce.

CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.

CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

CHOCOLATE GANACHE DRIP CAKE

Steps:

• Butter three 20cm round cake tins and line with non-stick baking paper. Heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until everything is combined. Stir in the milk to loosen.
• Bake the sponges for 20 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then transfer onto a wire rack to cool completely.
• Meanwhile, make the Swiss meringue buttercream. Put the egg whites and sugar into a heatproof bowl over a small pan of gently simmering water. Make sure the bowl doesn't touch the water. Whisk for 3-4 mins until the sugar dissolves. Put into an electric mixer and whisk for 10 mins over a medium-high speed until you have a thick meringue.
• Gradually add the butter into the meringue mixture for 5 mins until incorporated and the buttercream is fluffy.
• Put one sponge onto a plate or cake stand, top it with a few tablespoons of the buttercream and spread into an even layer. Add the next sponge, and repeat. Top with the final sponge.
• Smooth a thin layer of the buttercream around the cake, so all the sides are coated - this is called a crumb coat. Chill in the fridge for 45 mins. Remove and smooth a thick layer of the remaining buttercream around the cake using a palette knife, reserving a little for decoration. Put back in the fridge for 45 mins-1 hr to set.
• Meanwhile, make the ganache. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want it to be pourable but not too runny. Spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too. Leave to set for 10 mins.
• To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

MALTED CHOCOLATE DRIP CAKE

Steps:

• First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
• Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don't worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
• Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don't stir. When you're happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
• Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined - don't overmix or the icing may become runny.
• You're now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
• Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
• Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
• When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
• Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

DARK CHOCOLATE CAKE II

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.