DARK CHOCOLATE CAKE RECIPE RECIPES
DARK CHOCOLATE & ORANGE CAKE RECIPE - BBC GOOD FOOD
A dense, dark and devilishly delicious cake, this will be gone before you know it
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
RICH DARK CHOCOLATE CAKE RECIPE - BBC GOOD FOOD
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours 10 minutes
Cook Time 2 hours 30 minutes
Yield 50
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
- Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
- Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.
Nutrition Facts : Calories 274 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.23 milligram of sodium
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EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST RE…
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
Cuisine american
- To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
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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
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 438 calories per serving
- Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
- 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.
- Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
- Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
- 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.
- Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
- Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
- Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.
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DARK CHOCOLATE MOUSSE RECIPE | BOBBY FLAY | FOOD NETWORK
Bobby Flay's classic Dark Chocolate Mousse recipe is the perfect make-ahead dessert. With over 100 5-star reviews, you can't go wrong.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category dessert
Cuisine french
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category dessert
Cuisine french
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
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Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish
From olivemagazine.com
Total Time 50 minutes
Category Baking and desserts
Calories 786 calories per serving
From olivemagazine.com
Total Time 50 minutes
Category Baking and desserts
Calories 786 calories per serving
- To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.
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CHOCOLATE FUDGE CAKE RECIPE - OLIVEMAGAZINE
Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish
From olivemagazine.com
Total Time 50 minutes
Category Baking and desserts
Calories 786 calories per serving
From olivemagazine.com
Total Time 50 minutes
Category Baking and desserts
Calories 786 calories per serving
- To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.
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