MOIST CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
Yield Cuts into 14 slices
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541 calories, FatContent 35 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.51 milligram of sodium
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 460 , CarbohydrateContent 43 g, CholesterolContent 95 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 340 mg, SugarContent 32 g
More about "best moist chocolate cake recipe recipes"
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 2 hours 15 minutes
Calories 460 per serving
- To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
BEST MOIST CHOCOLATE CAKE RECIPE | ALLRECIPES
From allrecipes.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
SUPER MOIST CHOCOLATE MAYO CAKE RECIPE | MYRECIPES
From myrecipes.com
ACCESS DENIED - LIVEJOURNAL
From livejournal.com
SUPER MOIST CHOCOLATE MAYO CAKE RECIPE | MYRECIPES
From myrecipes.com
ACCESS DENIED - LIVEJOURNAL
From livejournal.com
10 BEST MOIST CHOCOLATE CAKE WITH COCOA POWDER RECIPES ...
From yummly.com
SUPER MOIST CHOCOLATE MAYO CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE BROWNIE CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
53 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A B…
From epicurious.com
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
BEST CHOCOLATE FUDGE CAKE RECIPE - HOW TO MAKE EASY ...
From delish.com