Deep Dark Chocolate Cake From Cook Yourself Thin Recipes

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CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'



Chocolate Cake from 'cook Yourself Thin' image

My mother's birthday is coming up and she's been working really hard to get in shape. I don't want to dicourage her or make her feel guilty so I thought I'd try this cake instead of a usual chocolate cake. It didn't give a specific number of servings so I just estimated, however the recipe stated that each serving is only 315 calories.

Provided by princessshree85

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

nonstick baking spray with flour
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup warm water
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons canola oil
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
  • Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
  • Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
  • When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.

Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 27.2, Sodium 163.1, Carbohydrate 25.5, Fiber 1.7, Sugar 15.7, Protein 3

DEEP DARK CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'



Deep Dark Chocolate Cake from 'cook Yourself Thin' image

Another recipe I am considering as a weight conscience birthday cake substitution. I'm not very big on the bittersweetness of dark chocolate, but the picture looks yummy and it's only 222 calories! The last 3 ingredients are for the frosting. NOTE: be sure to use organic unsprayed rose petals for the top.

Provided by princessshree85

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

cooking spray
1 1/2 cups self-rising flour
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk
2 tablespoons strong black coffee
3 large eggs
3/4 cup sugar
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly spray an 8-inch springform baking pan with cooking spray.
  • In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
  • Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
  • Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
  • Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
  • To make the icing, prepare a double boiler.
  • Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
  • With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.

Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 63.9, Sodium 478.9, Carbohydrate 38.3, Fiber 3.1, Sugar 20.4, Protein 6.5

DEEPEST DARKEST CHOCOLATE CHEESECAKE



Deepest Darkest Chocolate Cheesecake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 14h

Yield One 9-inch cheesecake

Number Of Ingredients 15

Cooking spray, for greasing
One 9-ounce package chocolate wafer cookies
2 tablespoons sugar
1 teaspoon fine salt
1 stick butter, melted
12 ounces bittersweet chocolate, chopped
1 1/2 cups sugar
1/3 cup unsweetened Dutch-processed cocoa powder
Four 8-ounce packages cream cheese, at room temperature
1/2 tablespoon orange zest or 1/2 tablespoon prepared coffee or 2 teaspoons espresso powder, optional
4 eggs
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons honey
1 tablespoon prepared coffee

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
  • For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
  • For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
  • Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
  • For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
  • Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

DEEP DARK CHOCOLATE CAKE



Deep Dark Chocolate Cake image

Another completely decadent chocoholic's dream - without all the guilt! From Cook Yourself Thin tv. *YUMMY* 222 calories per serving *Cooling times not included

Provided by Mommy Diva

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

cooking spray
1 1/2 cups self-rising flour
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk
2 tablespoons strong black coffee
3 large eggs
3/4 cup sugar
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee
2 tablespoons honey
organic unsprayed rose petal

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly spray an 8-inch springform baking pan with cooking spray.
  • In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
  • Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
  • Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
  • Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
  • To make the icing, prepare a double boiler.
  • Combine all the icing ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
  • With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals (if desired). YUM!

Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 63.9, Sodium 478.9, Carbohydrate 38.3, Fiber 3.1, Sugar 20.4, Protein 6.5

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

DEEP, DARK CHOCOLATE CAKE



Deep, Dark Chocolate Cake image

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C. Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray. In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes. Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

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

DEEP & DARK GANACHE CAKE



Deep & Dark Ganache Cake image

My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. - Tarra Knight, Benbrook, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 24 servings.

Number Of Ingredients 16

6 ounces bittersweet chocolate, chopped
1-1/2 cups hot brewed coffee
4 large eggs
3 cups sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
1-1/2 cups buttermilk
GANACHE FROSTING:
16 ounces bittersweet chocolate, chopped
2 cups heavy whipping cream
5 teaspoons light corn syrup

Steps:

  • Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.

Nutrition Facts : Calories 437 calories, Fat 27g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 277mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 6g protein.

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From tastyfamilymeals.com


DARK CHOCOLATE CAKE - SIMPLY DELICIOUS
2021-10-18 Preheat the oven to 180°C/350°F. In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk together the milk, vegetable oil vanilla, eggs and melted dark chocolate. Pour the wet ingredients into the dry and then stir in until almost fully combined then pour in the boiling water and mix until a smooth batter forms.
From simply-delicious-food.com


DEEP DEPRESSION CHOCOLATE CAKE - NO MILK, EGGS OR BUTTER
2020-02-04 Preheat the oven to 350 degrees and prepare a 13×9 baking dish with butter. Using the pan as a bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Using a fork, whisk together the ingredients. Make 2 small wells on the sides and one larger well in the center in the dry ingredients.
From kitchenfunwithmy3sons.com


DEEP DARK CHOCOLATE CAKE - BIGOVEN.COM
Preheat oven to 350 (F) degrees. Combine flour, sugar, coca, baking soda, baking powder and salt in large bowl. Add eggs, milk, vanilla and oil to bowl and beat for 2 minutes. Add boiling water and beat making sure to incorporate batter in bottom of bowl. Batter will be thin.
From bigoven.com


EASY DARK CHOCOLATE CAKE - TEATIME CREATIVE
2017-12-14 Preheat oven to 350 F (175 C) and line two 9″ round cake pans with parchment paper. Put all the dry ingredients into the bowl of a mixer and combine. Add everything else except the boiling water and beat on medium for about a minute. With the mixer on low slowly add the boiling water and combine.
From teatimecreative.com


DEEP DARK CHOCOLATE CAKE - RECIPE | COOKS.COM
In large mixer bowl combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes or until toothpick comes out clean. Cool cake in rounds 10 minutes. Remove from pans. Cool completely. Use for ice cream cake.
From cooks.com


EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN COOK
2018-12-21 Instructions. Preheat oven to 325. F. Grease and flour 3 (9-inch cake pans), set aside. In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil. Mix in eggs one at a time. Mix in vanilla extract, buttermilk, and hot coffee until combined.
From divascancook.com


DEEP DARK CHOCOLATE LAYER CAKE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside. Advertisement. Step 2. To make cake: Combine flour, sugar, cocoa, baking soda, and salt in a large bowl ...
From myrecipes.com


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