Indulgent Chocolate Cake Recipes

CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
• Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
• Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
• Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
• To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.

INDIVIDUAL CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

INDULGENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 180 degrees.
• Melt the butter and the chocolate in a microwave.
• Add in the sugar, then the eggs and finally the flour and salt.
• Butter a 20cm cake tin (you do not need to line it) and pour in the batter.
• Bake the cake for 18 minutes, but check it after 13 minutes. A skewer inserted into the cake should not come out completely clean.

INDIVIDUAL CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
• Add eggs and whisk until well combined; add flour and mix only until combined.
• Do not overmix or the cake will be rubbery.
• Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
• Distribute batter among the four molds.
• Place molds on a sheet pan and bake for 10 to 12 minutes.
• Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
• When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
• Whisk well, stirring into the edge of the saucepan to combine.
• The ganache should be homogenous and smooth.
• Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
• Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
• The butter should be completely melted and the sugar completely dissolved.
• Once the mixture has come to a boil, pour it into the warm ganache.
• Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
• As the chocolate sauce cooks, it will begin to thicken slightly.
• When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
• Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
• Let the chocolate sauce cool to room temperature before storing in the refrigerator.
• When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates.
• If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed.
• If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
• On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
• If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
• It will keep in the refrigerator for up to three weeks.
• It can also be frozen for up to two months if stored in an airtight container.
• Thaw in the refrigerator and heat as described above until liquid.

CHOCOLATE INDULGENCE CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool.
• Beat eggs and sugar in large bowl with mixer until well blended. Whisk in chocolate mixture. Stir in flour until well blended. Pour into greased and floured 9-inch round pan.
• Bake 30 min. or until center is set. Cool 5 min.; remove from pan to wire rack. Cool completely.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.