Decadent Chocolate Cake Recipes

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease a 10" tube pan.
• Pour boiling water over chocolate and butter; let stand until melted.
• Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
• Mix soda and sour cream and whisk into chocolate mixture.
• Mix flour and baking powder well, and add to batter, mixing thoroughly.
• Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
• Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
• To Make the Frosting:.
• Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

DECADENT CHOCOLATE BROWN SUGAR POUND CAKE

Steps:

• Do not preheat the oven.
• Butter and then flour a 12-cup bundt pan and shake out any excess flour.
• In a small bowl sift together cake flour cocoa powder and salt.
• In another small bowl stir together the baking soda and sour cream.
• In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
• Beat in extracts and eggs one at a time, beating well after each addition.
• With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
• Pour the batter into bundt pan and put it in the middle of a COLD oven.
• Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
• Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
• Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
• Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
• In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.