DENSE CHOCOLATE CAKE RECIPE RECIPES

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FEATHERLIGHT CHOCOLATE CAKE RECIPE - FOOD NETWORK



Featherlight Chocolate Cake Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10 to 12 servings

Number Of Ingredients 9

12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water

Steps:

  • Serving suggestion: Dust with confectioners' sugar and serve with milk
  • Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
  • Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
  • In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
  • Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
  • Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
  • Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
  • Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

GLUTEN-FREE CHOCOLATE CAKE RECIPE - BBC GOOD FOOD



Gluten-free chocolate cake recipe - BBC Good Food image

Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone

Provided by Liberty Mendez

Categories     Dessert

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 18

150ml vegetable oil, plus extra for the tins
175g plain gluten-free flour
1 tsp xanthan gum
50g cocoa powder
1 tbsp baking powder
½ tsp bicarbonate of soda
75g dark brown soft sugar
75g caster sugar
2 tbsp golden syrup
2 eggs
100g Greek yogurt
100ml milk
2 tbsp instant coffee, dissolved in 4 tbsp hot water
300g icing sugar
25g cocoa powder
150g soft salted butter
3 tbsp milk
65g dark chocolate, melted

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
  • Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
  • Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
  • While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.
  • Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Nutrition Facts : Calories 604 calories, FatContent 35 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium

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FEATHERLIGHT CHOCOLATE CAKE RECIPE - FOOD NETWORK
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Total Time 1 hours 15 minutes
Category dessert
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