Rich Chocolate Cake Ii Recipes

RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

DARK CHOCOLATE CAKE II

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.

CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

SERIOUSLY RICH CHOCOLATE CAKE

Steps:

• Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
• Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
• Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
• To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees. Grease a 10-inch springform pan with non-stick cooking spray. Place chocolate and 3 tablespoons of water in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth; set aside to cool slightly.
• Place egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 3 minutes. On the medium-low setting, add vanilla and rum. Switch to paddle attachment. On medium speed, gradually add the chocolate mixture and the butter, mixing them together until smooth.
• Transfer mixture to a large bowl. Sift flour, cocoa, and salt over top of mixture, then fold in; set aside.
• Place the egg whites in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until almost-stiff peaks form. Fold them into the chocolate mixture in two additions (being careful not to overmix). Carefully transfer the batter to the pan and bake until puffed, cracked, and set, about 1 hour and 20 minutes.
• Remove from oven and let cool completely in pan on wire rack. Just before serving, remove the cake from the pan and dust with powdered sugar.

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.

EXTRA RICH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter a nine-and-a-half-inch springform pan or nonstick cake pan.
• Melt the chocolate with the coffee, butter and granulated sugar in the top of a double boiler over gently simmering water. Stir until blended. Set the mixture aside, uncovered, to cool.
• When the mixture has cooled, whisk the egg yolks into the chocolate one at a time. Add the flour and whisk until smooth.
• In a separate bowl, beat the egg whites until they stand up in stiff peaks. Add one-third of the egg white to the chocolate mixture. Fold them in carefully until blended. Fold in the remaining whites gently until there are no streaks left.
• Pour the mixture into the prepared pan and bake for about 35 minutes, or until the cake is firm. A toothpick or skewer inserted into the cake about three inches from the center of the pan should come out clean (the cake should not be too dry). Cool on a rack before unmolding. Dust with confectioners' sugar before serving.

SUPER RICH CHOCOLATE CAKE

Steps:

• Grease and line an 18 cm cake pan, dust with flour.
• Melt 300gm chocolate in a double boiler. Set aside.
• Pre-heat oven to 160 Celsius.
• Cream butter and sugar with an electric mixer for 5 mins until pale and creamy.
• With the motor running add the egg yolks one at a time, mixing in between to incorporate.
• Add the flour and beat to combine.
• Add the brandy, mix.
• Pour in half of the melted chocolate, beat until half incorporated.
• Fold through the rest of the chocolate.
• In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.
• Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix.
• Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean.
• Cool completely on a wire rack.
• Smother with chocolate ganache.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

RICH CHOCOLATE CAKE

Steps:

• Position a rack in lower third of oven and preheat to 350F.
• Line the bottoms of two 9x2-inch round pans with parchment paper.
• Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
• You may use a double boiler too (make sure water is HOT, not simmering).
• Cool chocolate until tepid.
• Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
• Add brown sugar.
• Using a paddle blade on electric mixer, combine the ingredients on low speed.
• Add butter and sour cream.
• Mix on med-low speed for 1 min to make a thick batter.
• Add eggs, melted chocolate and vanilla.
• Increase speed to high and beat for 2 mins.
• Stop and scrape down the bowl.
• Resume mixing at med-high, for about 5 sec.
• Reduce speed to low and slowly pour in the water just until thoroughly blended.
• Spoon batter into prepared pans and spread it evenly.
• Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
• Transfer to cooling racks and cool for 10 mins.
• Invert onto racks and remove pans.
• Peel off the parchment and cool the cakes right side up.
• NOTE: The cake can be baked 1 day in advance.
• Wrap the cooled cake layers tightly with plastic wrap to store.
• Or to freeze, over-wrapped with foil, for up to 2 weeks.