CHOCOLATE CAKE SHAKE RECIPES

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EASY CHOCOLATE CAKE RECIPE | BBC GOOD FOOD



Easy chocolate cake recipe | BBC Good Food image

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 14

Number Of Ingredients 16

200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
50g dark chocolate
25g milk chocolate
25g white chocolate

Steps:

  • 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 centre 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.

Nutrition Facts : Calories 523 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

LISBON CHOCOLATE CAKE RECIPE - NYT COOKING



Lisbon Chocolate Cake Recipe - NYT Cooking image

On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After “the incident,” I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.

Provided by Dorie Greenspan

Total Time 1 hours

Yield One 9-inch cake (about 10 servings)

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
1/3 cup/30 grams unsweetened cocoa powder
1 1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
5 ounces/140 grams semisweet or bittersweet chocolate, coarsely chopped
1/2 cup/100 grams granulated sugar
3 large eggs, chilled
1 3/4 cups/420 milliliters heavy cream
6 ounces/170 grams semisweet or bittersweet chocolate, finely chopped
3 tablespoons unsweetened cocoa powder

Steps:

  • Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
  • Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
  • Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
  • Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
  • Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
  • Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
  • Whip the remaining 1/2 cup cream until it holds medium peaks.
  • Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
  • To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.

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