CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®
Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 1h34m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
- Sift together the coconut flour and baking powder, mixing to combine; set aside.
- In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
- Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
- Pour the batter into the prepared pan. Let it rest for 10 minutes.
- Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
- Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g
CHOCOLATE STOUT CAKE
Make and share this Chocolate Stout Cake recipe from Food.com.
Provided by susie cooks
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in the center of the oven and preheat to 350 degrees.
- Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
- Tap out excess.
- In a small saucepan over high heat, bring the stout and molasses to a simmer.
- Remove from heat and let stand while preparing the batter.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
- Scrape down sides as needed.
- Beat in eggs one at a time, scraping down after each addition.
- With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
- Scrape down sides of bowl and then beat for 20 seconds until smooth.
- Stir in chopped chocolate.
- Spoon batter into prepared pan, spreading evenly.
- Run knife through batter to eliminate air pockets.
- Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
- Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
- To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
- Whisk until chocolate is melted and smooth.
- Let cool for 5 minutes before drizzling over cake.
- Drizzle glaze over cake.
- If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
- Glaze when ready to serve.
FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL
I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
- To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
- Add the sugar, salt and espresso powder.
- Add eggs, beating briefly until smooth.
- Add cocoa powder and mix just to combine.
- Spoon batter into prepared pan.
- Bake cake for 25 minutes; the top will have formed a thn crust.
- Remove from oven and cool in the pan for 5 minutes.
- Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
- Allow cake to cool completely before glazing.
- GLAZE.
- Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
- Spoon glaze over the cake, spreading it to drip over the sides a bit.
- Garnish with toasted almonds if desired.
- Allow glaze to set for several hours before serving cake.
CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
CHOCOLATE STOUT CAKE
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Categories Beer Chocolate Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
- Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
- Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
- Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
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4.7/5 (174)Calories 824 per servingTotal Time 1 hr 10 mins
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- Be sure your 9" pans are at least 2" deep., For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.
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