CHOCOLATE KING CAKE RECIPES

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FLOURLESS CHOCOLATE CAKE II - ALLRECIPES



Flourless Chocolate Cake II - Allrecipes image

Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!

Provided by Allrecipes

Categories     Holiday Cakes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1 8-inch single layer cake

Number Of Ingredients 6

4 (1 ounce) squares semisweet chocolate, chopped
½ cup butter
¾ cup white sugar
½ cup cocoa powder
3 large eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
  • In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
  • Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.

Nutrition Facts : Calories 285 calories, CarbohydrateContent 29.9 g, CholesterolContent 100.3 mg, FatContent 18.6 g, FiberContent 2.8 g, ProteinContent 4.5 g, SaturatedFatContent 10.8 g, SodiumContent 109.1 mg, SugarContent 26 g

SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTIN…



Sour Cream Chocolate Cake with Glossy Chocolate Frostin… image

This drool-worthy sour cream chocolate cake is extra dark and ultra moist, with a gorgeous glossy frosting. No mixer required! Use 2-3 tablespoons black cocoa in both the cake and frosting for the deepest color and flavor.

Provided by Love and Olive Oil

Total Time 2 hours

Cook Time 35 minutes

Yield 1 8-inch cake (about 12 servings)

Number Of Ingredients 19

7/8 cup (110g) all-purpose flour
7/8 cups (175g) granulated sugar
1/2 cup (45g) Dutch-process cocoa powder, sifted*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup (80g) full fat sour cream
1/4 cup (56g) vegetable oil
1 large egg, at room temperature
2 teaspoons vanilla extract
100mL (a little under 1/2 cup) hot brewed coffee or hot water
1/3 cup (80g) heavy cream
1/4 cup (56g) unsalted butter, cut into chunks
2 oz (56g) good quality dark chocolate (60-70%), finely chopped
1/3 cup (100g) granulated sugar
1/3 cup (30g) Dutch-process cocoa powder, sifted*
1/3 cup (80g) full fat sour cream, at room temperature
1 teaspoon vanilla extract
pinch fine sea salt

Steps:

  • For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you’re having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn’t quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

More about "chocolate king cake recipes"

SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTIN…
This drool-worthy sour cream chocolate cake is extra dark and ultra moist, with a gorgeous glossy frosting. No mixer required! Use 2-3 tablespoons black cocoa in both the cake and frosting for the deepest color and flavor.
From loveandoliveoil.com
Total Time 2 hours
  • For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you’re having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn’t quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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