Spicy Double Dark Chocolate Cake Recipes

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

DOUBLE CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
• To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
• In a large bowl, beat the egg whites until stiff, and set aside.
• In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
• In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
• Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

DOUBLE DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
• Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
• Stir until smoothly combined.
• Bake in oven for 30 to 35 minutes.

DOUBLE CHOCOLATE CAKE II

Steps:

• Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.