Chocolate Madeira Cake With Chocolate Glaze Recipes

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE CAKES WITH GANACHE GLAZE

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
• Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
• Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.

GLAZED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
• Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
• Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
• If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

CHOCOLATE-GLAZED HONEY CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.

CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
• Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
• When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling: Bring milk to simmer in heavy medium saucepan.
• Remove from heat.
• Combine sugar and cornstarch in large bowl.
• Beat egg yolks into sugar mixture.
• Gradually whisk hot milk into yolk mixture.
• Return mixture to saucepan.
• Whisk over medium heat until mixture boils and thickens, about 1 minute.
• Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
• Transfer filling to medium bowl.
• Cool, stirring occasionally.
• Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake: Preheat oven to 325°F.
• Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
• Line pan with parchment paper.
• Sift first 6 ingredients into large bowl.
• Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
• Add liquid ingredients to dry ingredients; mix just until combined.
• Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted into center comes out clean, about 20 minutes.
• Cool cake completely in pan on rack.
• Using small knife, cut around edges of pan.
• Turn cake out onto work surface.
• Peel off parchment.
• Trim tough edges.
• Cut cake crosswise into three 5x10 1/2-inch pieces.
• (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
• Spread half of filling over top.
• Top with second cake layer.
• Spread remaining filling over.
• Top with third cake layer.
• Pour lukewarm glaze over top and sides of cake, covering completely.
• Smooth sides with spatula.
• Refrigerate 2 hours.
• (Can be prepared 1 day ahead; cover and keep refrigerated.).
• Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
• Add chocolate, whisk until smooth.
• Remove from heat.
• Stir in corn syrup.
• Cool glaze until barely lukewarm.

CHOCOLATE MADEIRA CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 180°C; grease and flour a bundt tin.
• Sift flour, baking powder and salt into a bowl.
• In a separate bowl beat butter, sugar and vanilla essence until fluffy.
• Add eggs, beating well, then add cocoa.
• Add milk alternately with sifted dry ingredients.
• Pour cake batter into the tin and bake for 50 minutes or until a cake tester comes out clean. Leave to cool in tin for 5 minutes and the flip onto cake rack.
• ICING GLAZE.
• Stir together icing sugar, vanilla and water to a smooth paste
• Spoon over cold cake in drizzle pattern.
• CHOCOLATE GLAZE.
• Cut up copha and melt with chocolate. Stir well until smooth and drizzle over the cake in alternating drizzle to white icing.

VANILLA MADEIRA CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
• Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
• Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

CHOCOLATE GLAZE

Steps:

• In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes and whisk until smooth.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling:
• Bring milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake:
• Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5x10 1/2-inch pieces. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.)
• Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.)

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350.
• Butter 9" springform pan and line it with buttered parchment paper.
• Wrap outside of the pan with aluminum foil.
• Stir chocolate and butter in heavy sauce pan over low heat until smooth.
• Remove and cool to lukewarm, stirring often.
• Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
• Folk warm chocolate into the yoke mixture.
• Folk in vanilla.
• With clean, dry beaters, whip egg whites until soft peaks form.
• Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
• Fold whites into chocolate mixture in three portions.
• Pour batter into pan.
• Bake until cracked and tester shows moist crumbs - about 50 minutes.
• The cake will fall as it cools.
• Press down top for even thickness.
• Use knife to cut around sides to loosen. Remove pan sides.
• Turn upside down on plate (or other) and remove paper.
• For the glaze, simmer cream and syrup together in a heavy sauce pan.
• Remove from yeat.
• Add chopped chocolate.
• Whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
• Pour remaining glaze over the top and allow to drip artfully down the sides.
• Refrigerate until firm - about 1 hour.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

MARTHA STEWART'S MARBLE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
• To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.

CHOCOLATE-HONEY DOME CAKE WITH CHOCOLATE-HONEY GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• For cream filling:
• Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
• Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
• For chocolate-honey glaze:
• Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
• Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
• Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
• Make glaze:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.