Dense Bittersweet Chocolate Cake Recipes

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BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

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.

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES



Ghirardelli® Mini Bittersweet Chocolate Cakes image

Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h55m

Yield 14

Number Of Ingredients 15

1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 ¼ cups all-purpose flour
½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
1 ½ teaspoons baking soda
1 teaspoon salt, divided
1 ½ cups unsalted butter, divided, at room temperature
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
8 cups powdered sugar, divided
⅓ cup milk
2 teaspoons pure vanilla extract
¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Steps:

  • Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
  • In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
  • In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
  • In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
  • Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
  • Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
  • Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g

CHOCOLATE DECADENCE CAKE I



Chocolate Decadence Cake I image

This is the richest chocolate cake ever! Any questions?

Provided by Robin

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 7

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 ½ cups butter, melted
1 ¾ cups white sugar
½ cup water
7 eggs
2 cups whipped cream

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.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.

Provided by Ina Garten

Time 55m

Number Of Ingredients 11

15 tablespoon unsalted butter (1 7/8 sticks), plus more to grease the pan
7 ounce good-quality bittersweet chocolate (such as Lindt), broken into pieces
1 cup sugar
4 extra-large eggs, lightly beaten
0.5 teaspoon instant coffee granules
0.5 teaspoon kosher salt
0.25 cup all-purpose flour, plus more to flour the pan
Sweetened Whipped Cream (see recipe) or vanilla ice cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.
  • Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
  • Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
  • Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.

Nutrition Facts : Calories 582 kcal, Carbohydrate 45 g, Cholesterol 187 mg, Protein 6 g, SaturatedFat 27 g, Sodium 118 mg, Sugar 37 g, Fat 45 g, TransFat 1 g, UnsaturatedFat 15 g

DENSE BITTERSWEET CHOCOLATE CAKE



Dense Bittersweet Chocolate Cake image

This recipe is from 'Sweet Dreams' by Ina Pinkney. Easy to make and flourless which makes it perfect for the Passover holiday.

Provided by dojemi

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth.
  • Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
  • Whisk the eggs into the melted chocolate until combined.
  • Pour the mixture into the prepared pan.
  • Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Nutrition Facts : Calories 395.9, Fat 34.5, SaturatedFat 20.6, Cholesterol 244.9, Sodium 58.8, Carbohydrate 17.1, Sugar 17.1, Protein 5.2

DENSE CHOCOLATE FUDGE CAKE



Dense Chocolate Fudge Cake image

Provided by Ian Knauer

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Quick & Easy     Anniversary     Family Reunion     Potluck     Butter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For cake:
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
Slightly rounded 1/4 teaspoon salt
8 ounces bittersweet chocolate (60% cacao), finely chopped
1 1/2 sticks unsalted butter
3 large eggs, lightly beaten
1 cup water
1 1/2 cups sugar
For glaze:
4 ounces bittersweet chocolate (60% cacao), finely chopped
1 tablespoon unsalted butter, cut into bits
1 tablespoon light corn syrup
Equipment: a 9-inch springform pan
Accompaniment: vanilla ice cream

Steps:

  • Make cake:
  • Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
  • Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
  • Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
  • Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
  • Make glaze:
  • Melt chocolate in a small metal bowl set over simmering water, stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Terry Gibralter

Categories     Cake     Chocolate     Egg     Dessert     Bake     Quick & Easy     Birthday     Shower     Party     Bon Appétit     Paris     France     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
  • Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE



Bittersweet Chocolate Pound Cake with Decadent Glaze image

This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze. It is beautiful enough for company but great enough to make for our families, who are our greatest critics :)

Provided by Karen..

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

6 ounces unsweetened baking chocolate, melted
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
cold water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs
2 ounces unsweetened baking chocolate
3 tablespoons butter
1 1/2 cups confectioners' sugar
3 -4 tablespoons water
1 teaspoon vanilla

Steps:

  • CAKE: Preheat oven to 325 degrees.
  • Grease and flour a bundt or tube pan.
  • In a small bowl, combine flour, soda and powder.
  • In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
  • In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
  • Beat in eggs, one at a time.
  • Stir in melted chocolate.
  • Add flour mixture alternately with coffee mixture.
  • Pour into prepared pan.
  • Bake 1 hour or until center tests done.
  • Cool 30 minutes and remove from pan onto a wire rack.
  • Cool completely and transfer to serving dish.
  • Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
  • GLAZE: Melt chocolate and butter, stirring until smooth.
  • Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
  • Stir in vanilla extract.

Nutrition Facts : Calories 543.9, Fat 29.8, SaturatedFat 18.2, Cholesterol 101.2, Sodium 287.8, Carbohydrate 70.6, Fiber 3.8, Sugar 48.4, Protein 6.5

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