CHOCOLATE CAKE WITH COCOA POWDER RECIPES

CHOCOLATE CAKE RECIPES - BBC GOOD FOOD

Chocolate cake recipes - BBC Good Food image

Indulge in these irresistibly chocolatey bakes. Our gooey and decadent collection includes classic chocolate cakes, rich tortes and elaborate showstoppers.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SENSATIONAL CHOCOLATE DRIZZLE RECIPE WITH COCOA POWDER ...

Sensational Chocolate Drizzle Recipe with Cocoa Powder ... image

Adding chocolate to your desserts can help them taste even more amazing than before. Chocolate drizzle is a simple and delicious way to add a touch of chocolate to your favorite sweet treats. This sensational chocolate drizzle recipe with cocoa powder is sure to satisfy your chocolate cravings.

Provided by cakedecorist.com

Categories Dessert

Prep Time 10 minutes

Yield 16

Number Of Ingredients 4

Ingredients

2 cups powdered sugar (sifted)
¼ cup unsweetened cocoa powder
2 tablespoons butter or margarine (softened)
3-4 tablespoons warm water

Steps:

Step One: Sift Powdered Sugar
Use a mesh strainer to sift powdered sugar into the large bowl, eliminating any lumps.
Step Two: Add Unsweetened Cocoa Powder
Add the unsweetened cocoa powder to the sifted cocoa powder and mix together.
Step Three: Add Butter or Margarine
Add the softened butter or margarine and stir the mix together.
Step Four: Add in the Water
Add in the warm water, one tablespoon at a time, until the drizzle has reached your desired consistency. Pour or drizzle the chocolate over your desired dessert.
Adding chocolate drizzle not only tastes delicious but makes for some beautiful desserts. This chocolate drip cake is the perfect example of how elegant chocolate drizzle can make cakes look.

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FLOURLESS CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES

Get your chocolate fix with this super-moreish flourless chocolate cake
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 438 calories per serving

1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
5. Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
6. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
7. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
8. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.

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EASY CHOCOLATE CAKE RECIPE - BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Calories 523 calories per serving

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

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GLUTEN FREE CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES

Whether you’re gluten intolerant or not, this delicious gluten-free chocolate cake with scrumptious buttercream icing and a hit of fresh raspberries is a real winner!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 573 calories per serving

1. Before you start, remove the butter from the fridge and allow to come up to room temperature.
2. Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
3. In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
4. Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
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This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 636 calories per serving

Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

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