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Chocolate Cake

Chocolate Cake

-mix together flour, sugar, sifted cocoa powder, baking powder, baking soda and salt.

- add melted butter, water, lemon juice, vanilla essence. With the aim, mix all the ingredients until the composition is homogeneous

-pour in a tray (diameter 26 cm) greased with butter / oil and lined with plenty of flour

-bake at 170 degrees until it passes the toothpick test.

GLAZE:

-In a kettle heat the liquid cream together with the butter (be careful not to boil it!) add the chopped chocolate, mix until it melts completely.

-let it to cool and then mix it well until it hardens and becomes foam

-with a spatula or a knife spread evenly over the cooled countertop.

- Grate the chocolate on top.

http://www.joyofbaking.com/ChocolateCake.html


Chocolate Stout Cake With Coffee Glaze

Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cocoa nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from specialty baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.


Beatty & # 039s Chocolate Cake (updated)

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut into wedges and serve at room temperature.

Chocolate Buttercream Frosting

  • 6 ounces good semisweet chocolate, such as Valrhona (see note)
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups sifted confectioners ’sugar
  • 1 tablespoon instant coffee granules, such as Nescafe

Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until fair melted and set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners ’sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Note: I use Valrhona Le Noir 56% Cocoa Semisweet Chocolate. You can also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter / Publishers, All Rights Reserved


Ultimate chocolate cake

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 baking 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 center 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.


Chocolate Cake Recipe

Preheat oven to 350 ° F. Spray 9 in. round baking pans with vegetable pan spray.

In a medium bowl, combine flour, baking soda and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat.) Stir until smooth. Transfer to large bowl add sugar and beat with electric mixer until well blended. Add eggs, one at a time, and vanilla mix well. Add flour mixture alternately with milk beat until well blended and smooth. Pour into prepared pans.

Bake 32-36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to cooling grid cool completely before decorating.


Easy chocolate cake

Heat oven to 190C / 170C fan / gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the center of the cake comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.

To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.


Chocolate Cinnamon Cake

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With a hint of cinnamon, some cocoa, and drizzled in chocolate this chocolate cinnamon cake will satisfy your taste buds. Perfect for when you need a chocolate fix!

I teased you a little in my last post by talking about choosing between this cake recipe and the broccoli recipe, but it & # 8217s now finally time for this cake!

I also told you I & # 8217m sort of going through my bundt phase right now. It & # 8217s true! I love my rose bundt pan. Hubs bought this for me and I couldn’t wait to use it, but I wanted a delicious cake as well for it. I decided on this chocolate cinnamon cake. And because it wasn’t enough on its own I added more chocolate on top. I had some pink chocolate which I melted and drizzled it all over. You can't see it that well, but it's there. Then I said to myself & # 8220Self, I think this needs more chocolate! & # 8221. So I looked in my pantry and I have mountains of chocolate chips in there. The life of a blogger means a very well stocked pantry. I should take a picture one day and show you. I have pounds of chocolate chips alone.

For this cake I decided to use both white and dark chocolate chips to just make it look prettier. After all, it & # 8217s a rose and I & # 8217m all about making cakes look pretty.

First you need to admire this cake in all its beauty without any extras on it. The bundt cake sure did its job. When I got this cake out of the pan I was so happy and squealed with delight like a little girl. Seriously.

Now I understand you may not have pink chocolate in your pantry like I did, so don & # 8217t worry about it, you can use regular chocolate chips and just melt them and drizzle all over the cake. You can even skip this part and just sprinkle with some powdered sugar over it.

How did it taste, you ask? Like heaven! If you love chocolate and cinnamon this cake is for you. The cinnamon doesn & # 8217t overwhelm, it & # 8217s faint but you can still tell it & # 8217s there. But it is a very chocolaty cake. This cake is perfect for when you need that chocolate fix. Seems like lately I need my chocolate fix on a daily basis, well you know what I mean.


Directions

    1. Preheat the oven to 350 ° F (180 ° C). Grease and flour two 9-inch (1.5 L) round baking pans.

2. Combine sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Drunk with an electric mixer, set to medium speed, for 2 minutes. news in boiling water (batter will be thin). Divide batter evenly between prepared pans.

3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Removal cakes from pans to a rack cool completely.

4. "PERFECTLY CHOCOLATE" Chocolate Frosting: news cocoa with butter until well combined. Alternately add sugar and milk, drunk to a spreadable consistency. If necessary, add a bit of milk to reach desired consistency x


Chocolate cake

Ingredients (12 slices):

  • 6 eggs
  • 1 pinch of salt
  • 250 g dark chocolate (min 50% cocoa) in pieces
  • 130 g butter, cut into pieces, plus a little more
  • 150 g sugar
  • 50 g flour

Chocolate icing

  • 100 g dark chocolate (min 50% cocoa) in pieces
  • 60 g water
  • 60 g sugar
  • 20 g butter
  1. Preheat the oven to 180 degrees C.
  2. Insert the mixing butterfly. Separate the egg whites from the yolks, add the egg whites and salt to the mixing bowl and beat 5 min / speed 3 until they fight. Remove the mixing butterfly.Transfer the beaten egg whites to a salad bowl and set aside.
  3. Put the chocolate pieces in the mixing bowl and grind 10 sec / speed 7. Use the spatula to remove the chocolate from the edges.
  4. Add butter, egg yolks and sugar and mix 20 sec / speed 4.
  5. Add flour and mix 10 sec / speed 4. Pour the composition over the egg whites and incorporate lightly. Put the dough in a 22 cm diameter tray, greased with butter and bake in the preheated oven at 180 degrees C, for 25-30 min. Clean the mixing bowl.
  1. While the top is baking, put the chocolate in the mixing bowl and grind 10 sec / speed 7. Use the spatula to remove the chocolate from the edges.
  2. Add water and sugar and cook 15 min / 100 degrees C / speed without the measuring cup.
  3. Add the butter and mix 30 sec / speed 4.
  4. Place the chocolate icing on top of the baking sheet and distribute evenly. Serve hot.

Recommendations: Serve each slice with a cup of pear sorbet, whipped cream or vanilla sauce. As a decoration, put a slice of dried, candied fruit or sprinkle with chopped hazelnuts.

Total time:1 hour

Preparation time: Ten minutes

Difficulty:average

Caloric information / slice:protein 6g carbohydrates 83 g fat 24 g kj 1571 kcal 376

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Chocolate Stout Cake With Coffee Glaze

Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cocoa nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from specialty baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.


Chocolate-Chocolate Birthday Cake

Gentl and Hyers for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Amy Wilson.

This is the birthday cake I’ve made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party’s theme was “May the Fours Be With You) , this cake hit the spot and remains a favorite. It’s a double-layer devil’s-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it’s best spread between the layers and over the cake when it’s just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it’s cold but tastes best when it’s at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it’s a birthday!