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
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
Rich, decadent, and chocolate-y without being overly sweet, Devil's food cake is everything a chocolate cake should be.
Provided by Nicole Rufus
Categories Cake Dessert Baked good Chocolate cake
Total Time 4440S
Prep Time 1800S
Cook Time 2640S
Yield 10
Number Of Ingredients 17
Steps:
- Place 2 sticks unsalted butter in a stand mixer (or large bowl if using an electric hand mixer). Place 3 large eggs, 2 large egg yolks, and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, at least 1 hour.
- Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 2 (9-inch) round cake pans with cooking spray, then line the bottom of each pan with a parchment paper round. Place 2 1/2 cups all-purpose flour, 1 cup Dutch-processed cocoa powder, 2 teaspoons baking soda, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
- Add 1 cup packed light brown sugar and 1 cup granulated sugar to the bowl of butter. Beat on medium speed with the paddle attachment until fluffy, 3 to 4 minutes. Stop the mixer and scrape down the paddle and sides of the bowl. Beat in the eggs and egg yolks one at a time, making sure each is fully incorporated before adding the next. Stop and scrape down the bowl again. Beat in 2 teaspoons vanilla extract.
- With the mixer on the lowest speed, beat in 1/3 of the flour mixture, then 1/2 cup of the sour cream. Beat in 1/2 of the remaining flour mixture, then the remaining sour cream. Beat in the remaining flour mixture until just combined. Add 1 cup hot coffee and whisk in by hand until just combined.
- Divide the batter between the cake pans and spread into an even layer. Bake until a tester inserted into the center of the cakes comes out clean, 38 to 44 minutes. Place the cakes on a wire rack and let cool for 20 minutes. Flip the cakes out of the pans onto the rack, discard the parchment, and let cool completely, about 1 hour. Meanwhile, make the frosting.
- Finely chop 12 ounces semi-sweet or bittersweet chocolate and place in a large bowl. Heat 1 cup heavy cream in a small saucepan over low heat until small bubbles form around the edges, 6 to 8 minutes. (Alternatively, microwave the cream until it begins to bubble, about 2 minutes.)
- Slowly pour the cream over the chocolate and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Refrigerate uncovered until the ganache sets, about 30 minutes, stirring after 15 minutes to keep the ganache smooth.
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, whip the ganache on medium-high speed until fluffy and lightened in color, 3 to 4 minutes. Frost the top and sides of the cake with an offset spatula.
Nutrition Facts : SaturatedFatContent 27.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 94.4 g, SugarContent 61.6 g, ServingSize Serves 10, ProteinContent 8.1 g, FatContent 46.6 g, Calories 784 cal, SodiumContent 505.9 mg, FiberContent 6.0 g, CholesterolContent 0 mg
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