I need the absolute BEST chocolate cake recipe!?!
Thanks in advance.
Answers: It's for a friend's wedding... not her actual wedding cake but an additonal one for her mehndi party. I need the most delicious recipe!
Thanks in advance.
Chocolate Fudge Cake, never fails to impress
For the cake:
6 oz (175 g) self-raising wholemeal flour
1 rounded teaspoon baking powder
6 oz (175 g) very soft butter
6 oz (175 g) light soft brown sugar
3 large eggs, at room temperature
1 rounded tablespoon cocoa powder
For the chocolate fudge filling and topping:
4? oz (125 g) light soft brown sugar
1 x 170 g tin evaporated milk
4? oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
2 oz (50 g) soft butter
2 drops vanilla extract
To decorate:
4 oz (110 g) whole almonds
cocoa powder or icing sugar, for dusting
Pre-heat the oven to gas mark 3, 325°F (170°C).
You will also need two 7 inch (18 cm) sponge tins, 1? inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.
First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.
Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.
To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar
marks n spencer
Chocolate fudge cake
http://www.chocolate-playground.com/ch...
Chocolate mousse cake
http://www.chocolate-playground.com/ch...
German chocolate cake
http://www.chocolate-playground.com/ca...
All delicious
here ugo!! i promise its the best!!! for frosting, mix about 16 ounces of creamcheese together wih 1/2 cup sugar....frost the cake and top with chocoltae chips...delicious!!...
1 3/4 cups cake flour
1 1/2 cups white sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup shortening
3 (1 ounce) squares unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
2 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round cake pans.
Sift together cake flour, sugar, salt, baking powder, and soda. Add shortening, chocolate, buttermilk, and vanilla; beat for 2 minutes. Add eggs, and beat for 2 minutes. Pour batter into prepared pans.
Bake for 25 to 30 minutes. Cool, and frost.
Kahlua Chocolate Cake
http://us.kahlua.com/index2.php?#/reci...
The most common chocolate cake in the United States is a butter cake. A European chocolate Génoise Cake gives a sponge texture with minimal amounts of fat. Red velvet cake is also considered a chocolate cake, though it has been adapted without the inclusion of chocolate.
"The Bomb," a cheesecake brownie sandwiched inside chocolate cake with chocolate mousse filling.
Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
The Ultimate Chocolate Cake (5 star rating *****)
Cuts into 14 slices
Ingredients:
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
? tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE:
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz 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 on Medium for about 5 minutes, stirring half way through.
While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in 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.
When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the 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.
Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
hope this helps. good luck and enjoy.
Frosted Choc layer cake (from a choc o holic)
Prep time 20 mins
Cooking time 30 mins
150g butter
225g caster sugar
2 eggs
150g Cadbury's Bournville in small pieces
200ml stout (guiness)
50g cocoa powder
175g plain flower
1/2 teaspoon bicarbonate of soda
grated choc or curls to decorate
Frosting
250g mascarpone cheese
200g icing sugar
4 teaspoons lemon juice
1) Grease and line 2 x 20 cm round tins. Cream together butter and sugar and beat in the eggs. Put the choc in a heat proof bowl with half the stout. Place over a pan of gently simmering water and leave until the choc is melted.
2) Beat the cocoa into the remaining stout and stir into the melted choc. Sift together the flour, baking powder and Soda. Fold the flour and choc mixtures alternatively into the egg mixture. Divide between the tins and level off. Bake in oven 180*c gas 4 for 25 - 30 mins until firm. place on wire rack to cool.
3) For the frosting, beat the mascarpone in a bowl to soften. Add the icing sugar and lemon juice and beat until smooth. Sandwich the cakes together with a 1/3 of the mixture and spread the rest over the top of the cake. Decorate with loads of choc curls or grated choc or even a sweetie of your choice!!
I really hope you like it, it mite seem strange with stout in it but its actually really nice and you would never know unless its you that made the cake!!
Good luck and congrats 2 your friend!!