Richchocolateloafcake Recipes

EASY RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan.
• Mix cake mix, 1 egg, and butter; press into prepared cake pan. Top with chocolate chips and nuts.
• In a separate bowl, mix confectioner's sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base.
• Bake until cream cheese layer is bubbly and golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool before serving.

RICH CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
• In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.

CHOCOLATE LOAF CAKE WITH EASY CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.
• With a hand mixer, beat sugar and butter together until well blended.
• With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.
• Add the eggs, one at a time, beating well after each addition.
• Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until combined.
• Add another 1/3 of the flour and the remaining milk and mix thoroughly.
• Add the remaining flour and combine all ingredients, being careful not to overbeat the batter.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for about 10 minutes.
• Carefully remove the cake from the pan and cool completely on a rack.
• Gather the ingredients.
• Sift the confectioners' sugar into a bowl and set aside.
• In a saucepan over low heat, melt the butter.
• Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
• Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin out with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
• Glaze the cake with the chocolate glaze, or frost, as desired.

RICH CHOCOLATE LOAF CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously grease two 9 x 5-inch loaf pans or 6 mini loaf pans (for greasing see my Pan Release posted on this site).
• In a large bowl cream butter, shortening, sugar and vanilla until fluffy; add in eggs one at a time beating well after each addition scraping the bowl frequently.
• Dissolve the coffee granules in hot water.
• Sift together the flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to the creamed mixture, beating until well blended.
• Mix in the chocolate chips.
• Divide the batter equally between well-greased prepared baking pans.
• Bake for 1 hour (for 9x5-in) or 40 minutes (for mini loaf pans).
• Cool 10 minutes before removing to a wire rack.

COLA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
• Bring the cola to a boil in a medium saucepan over medium-high heat and reduce down to about 1 1/4 cups, about 12 minutes. Reserve 1/4 cup in a separate bowl. Add the butter and oil to the remaining cola in the pan and cook over medium-low heat until the butter is melted. Add the granulated sugar and stir until it is mostly dissolved. Take off the heat and let cool, then whisk in the sour cream, vanilla and eggs.
• Whisk together the flour, baking soda, baking powder and salt in a large bowl. Add the cola mixture and whisk until incorporated. Pour the batter into the prepared bundt pan and bake until a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan for 5 minutes.
• Set a cooling rack over a parchment-lined baking pan. Invert the cake onto the rack. Poke the cake all over with a wooden skewer, then spoon the reserved cola reduction all over the cake. Let cool completely.
• For the glaze: Combine the butter, cocoa powder and 2 tablespoons of the cola in a medium saucpan and cook on medium low until the butter is melted. Stir to combine, then stir in the confectioners' sugar until incorporated. Add the additional cola, about a half tablespoon at a time, until the mixture is a thick drizzling consistency.
• Drizzle the glaze over the cake.

RICH CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined. , Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.

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.

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.

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.,

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.

RUTH REICHL'S GIANT CHOCOLATE CAKE

Steps:

• Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
• Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
• Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
• Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
• Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners' sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

DOUBLE CHOCOLATE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
• Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.