CAKE MIX CHOCOLATE COOKIES RECIPE - FOOD.COM
Here is a real easy one. Just use a chocolate cake mix. I add a hand full of chocolate chips to get a double chocolaute fix.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 30 cookies
Number Of Ingredients 5
Steps:
- In a bowl, stir cake mix, butter and milk until well combined.
- Break egg into mixing bowl and mix well.
- Bake in 350 F oven for 12 - 15 minutes.
- Enjoy -- .
Nutrition Facts : Calories 90.8, FatContent 4.5, SaturatedFatContent 1.6, CholesterolContent 10.6, SodiumContent 158.7, CarbohydrateContent 12.7, FiberContent 0.4, SugarContent 6.6, ProteinContent 1.3
MOIST CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
Yield Cuts into 14 slices
Number Of Ingredients 15
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
- Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, FatContent 35 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.51 milligram of sodium
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MOIST CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
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Total Time 2 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 541 calories per serving
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
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