Dark Chocolate Cake With Warm Glaze Recipes

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FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE



Flourless Chocolate Cake with Dark Chocolate Glaze image

This luscious, fudgy cake is gluten-free delight - a little goes a long way! Serve with fresh whipped cream and berries, if you like.

Time 1h45m

Yield Serves 12

Number Of Ingredients 8

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, roughly chopped
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free pure vanilla extract

Steps:

  • Preheat the oven to 375F.
  • Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
  • Spray the paper with cooking spray, too, then set the pan aside.
  • Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
  • Stirring often, melt chocolate with butter until completely blended.
  • Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
  • Add sugar and mix well.
  • Add eggs one at a time, whisking well after each addition.
  • Sift cocoa into bowl and stir until just blended.
  • Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
  • The cake should be just firm in the center when done.
  • Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
  • Remove and discard parchment paper and set cake aside to cool completely.
  • Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
  • Remove from heat, then stir in milk, honey and vanilla.
  • Set aside to cool slightly.
  • When cake has cooled, pour glaze onto the center.
  • Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
  • Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Nutrition Facts : Calories 440 calories, Fat 34 grams, SaturatedFat 19 grams, Cholesterol 155 milligrams, Sodium 40 milligrams, Carbohydrate 40 grams, Protein 7 grams

DARK CHOCOLATE CAKE II



Dark Chocolate Cake II image

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

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.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (at room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
2 recipes dark chocolate buttercream

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
  • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  • Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
  • Make the Dark Chocolate Buttercream (double the recipe).
  • Now it's time to put your cake together!
  • Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
  • Use a decorating comb to smooth the outside edge and to make lines, if desired.
  • Pipe stars using Wilton tip 1M on the top outer edge of the cake.
  • Sprinkle mini chocolate chips over the top of the cake.

Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 439 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

CHOCOLATE GLAZED CHOCOLATE CAKE



Chocolate Glazed Chocolate Cake image

Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
3/4 cup chocolate milk
1/3 cup butter, melted
3 eggs
1 container (8 oz) sour cream
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
3/4 cup semisweet chocolate chips
3 tablespoons butter
3 tablespoons light corn syrup
1 1/2 teaspoons water

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.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

CHOCOLATE CAKES WITH GANACHE GLAZE



Chocolate Cakes with Ganache Glaze image

Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h5m

Yield Makes two 8-inch cakes

Number Of Ingredients 13

Unsalted butter, room temperature, for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Ganache

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.

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g

DARK CHOCOLATE GLAZED DONUTS



Dark Chocolate Glazed Donuts image

After you've lovingly fried these custardy cake donuts, coat them with a glaze that enhances the homemade flavor. Mike Solomonov makes a rich chocolate version that uses only real cocoa and bittersweet chunks for a glossy cross between icing and ganache.

Provided by Michael Solomonov

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 15

3 cups confectioners' sugar
1/4 cup unsweetened cocoa powder, plus 1 tablespoon
1/2 cup whole milk
1/4 teaspoon kosher salt
1/2 cup chopped bittersweet chocolate, plus 1 tablespoon
12 large egg yolks
1 cup sugar
5 tablespoons unsalted butter, melted and cooled to room temperature
1 1/4 cups buttermilk, shake well before using
3 1/2 cups all-purpose flour, plus 1 C for dusting
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon baharat, a Middle Eastern spice blend, available at specialty markets or online
3 cups canola or peanut oil, plus more as needed, depending on size of pot

Steps:

  • Dark Chocolate Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium-low heat. Into a large mixing bowl, add confectioners' sugar, cocoa powder, milk, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until almost completely combined and smooth, 2-3 minutes. Stir in chocolate and continue whisking until smooth. Set aside. (Note: Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Reheat over double boiler when ready to use.)
  • Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
  • Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
  • Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
  • Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
  • Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
  • Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
  • Glaze the donuts: Warm up the chocolate glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway. Lift the donut from the glaze, then transfer to a wire rack, glazed side up, allowing the excess glaze to cascade down the sides. Allow glaze to set completely before serving, 10-15 minutes. After the donuts are cool, store in an airtight container for up to 24 hours.

DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE



Darkest Chocolate Cake With Red Wine Glaze image

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Red Wine     Birthday     Engagement Party     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

Cake:
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
1/3 cup all-purpose flour, plus more for pan
8 ounces bittersweet chocolate (at least 70% cacao), chopped
1 cup sugar
4 large eggs
3/4 teaspoons kosher salt
Glaze and assembly:
8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
1/2 cup powdered sugar
1/2 cup red wine (such as Pinot Noir)
Special Equipment
A 9" springform pan

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
  • Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
  • Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
  • For glaze and assembly:
  • Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
  • Meanwhile, bring wine just to a boil in a small saucepan.
  • Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
  • Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
  • DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE



Chocolate Snacking Cake With Tangerine Glaze image

This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 16

1/3 cup/80 milliliters neutral oil, such as grapeseed or canola, plus more for pan
3/4 cup/95 grams all-purpose flour
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 ounces/60 grams chopped dark chocolate (about 1/3 cup)
1/2 cup/120 milliliters hot coffee
3/4 cup/155 grams light brown sugar
1/3 cup/80 milliliters sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 tablespoon finely grated tangerine zest
1 tablespoon tangerine juice
1 teaspoon fresh lemon juice
1 cup/115 grams confectioners' sugar

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE



Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Gourmet

Yield Makes 16 to 20 servings

Number Of Ingredients 16

2 1/4 cups cake flour
3/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 1/2 ounces)
2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon chocolate extract* (optional)
1 teaspoon vanilla extract
6 large eggs
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 tablespoons unsalted butter
Accompaniments:brown sugar sour cream
strawberries
*available by mail order

Steps:

  • Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
  • Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
  • In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
  • Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
  • Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
  • Serve cake with dollops of sour cream and strawberries.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE



Chocolate Chip Cake With Chocolate Glaze image

This is my absolute favorite cake, which I request every year for my birthday. It comes from a lovingly-used, almost-falling-apart Betty Crocker cookbook that my mother owns. It is very rich and somewhat dense with bits of chocolate chips throughout, creamy butterscotch filling and decadent chocolate glaze. It is best served with a large glass of milk or scoop of vanilla ice cream. It can be made as a layer cake or bundt cake (omitting the filling) with or without the glaze. (Note: Preparation time does not include time required for cooling cake or filling.)

Provided by MarthaStewartWanabe

Categories     Dessert

Time 1h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

2 cups flour
1 cup brown sugar, packed
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups chocolate chips, roughly chopped (or miniature chocolate chips)
1/4 cup walnuts, chopped (optional)
1/2 cup brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon water
1/2 cup chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup

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.

Nutrition Facts : Calories 568.3, Fat 24.2, SaturatedFat 10.4, Cholesterol 73.8, Sodium 416.9, Carbohydrate 86.3, Fiber 2.4, Sugar 58.6, Protein 6.7

SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING



Salted Dark Chocolate Cake With Ganache Frosting image

Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

2 1/2 cups/310 grams self-rising flour, sifted (see note)
1/2 cup/45 grams cocoa powder, sifted
1 1/2 cups/295 grams sugar
4 large eggs, lightly beaten
1 1/2 cups/360 milliliters whole milk
1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled
7 ounces/200 grams dark chocolate, melted and slightly cooled
2 teaspoons vanilla extract
1 teaspoon flaky sea salt, white or black
1 cup/240 milliliters sour cream
14 ounces/400 grams milk chocolate, melted and slightly cooled

Steps:

  • Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
  • Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.

Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams

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