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CHOCOLATE CAKE RECIPES
All our recipes are carefully selected
and tested to ensure they are easy to follow, and great to taste.
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Easiest Chocolate Cake
Chocolate Mud Cake (yeah baby!!)
Hot Chocolate Souffle
Sticky Chocolate and Raspberry Cheesecake Slice
Chocolate
Mousse (also with an orange variation)
Chocolate Self Saucing Pudding
Chocolate Peanut Butter Cake
The Perfect Chocolate Cake
$100 Chocolate Cake
Gluten Free Chocolate Cake
Bacardi Double-Chocolate Rum Cake
Bourbon Chocolate Cake
Chocolate Ice-cream
Log
Easy Classic Chocolate Cake
Dark Chocolate Peanut Butter Cake
Decadent Chocolate Cake
Deep Dark Chocolate Cake
"Foot in the Fire" Chocolate Cake
Guilt-Free Chocolate Cake with Silken Cocoa Icing
Chocolate
Chip Pound Cake
Double
Chocolate Pound Cake
20
minute Chocolate Sheet Cake
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Easiest Chocolate Cake
Aha, the best, simplest chocolate cake in the whole world. No need for a mixer, or anything difficult, just
a pot, a wooden spoon and oven. This cake is ideal for adults because we love the rich chocolate
and coffee. And it's perfect all round because it gets better with age. The longer in advance you make
it, the moister and deeper the flavours become.
Ingredients
Serves 6-8 people.
250 g (8
oz) soft butter
150 g (5 oz) dark chocolate, chopped
300 g (10 1/2 oz) caster sugar
250 ml (8 fl oz) instant coffee
1 cup plain flour
2/3 cup self-raising flour
3 tablespoons cocoa
2 medium eggs
Method
1. Preheat oven to
180C (350F).
2.
Place butter, chocolate, sugar
and coffee into a large saucepan. Cook over a medium heat until everything
melts, stir occasionally. Remove from the heat and allow to cool slightly.
3.
Sift flours and cocoa together
and add to chocolate mixture along with eggs and stir well until everything
combines.
4.
Spoon into a greased and lined 22
cm (8 1/2 in) springform cake tin. Cook for 45 minutes. Test the cake by
inserting a skewer. If it comes out clean the cake is ready; if it doesn't,
cook for a further 5 minutes and test again.
Sprinkle with icing sugar or eat plain or your
could try chocolate ganache...
Chocolate ganache
This is the shiny icing used on European cake shop cakes. Be sure to place
your cake on a cooling rack over a plate before pouring the warm ganache over.
2 tbsp cream
90 g (3 oz) dark chocolate, chopped
Warm the cream to just
below boiling, then remove from heat. Add chocolate and whisk to incorporate.
Pour over cake, taking care to cover sides as well as top. Makes enough for
one cake.
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Chocolate Mud Cake (yeah baby!!)
Ingredients
250g butter
250g dark or semi-sweet chocolate, chopped
100g caster sugar
80g brown sugar
20ml brandy
11/2 cups hot water
185g self raising flour
3 tablespoons cocoa
2 eggs
1 teaspoon vanilla essence
icing sugar, for dusting
Method
1.
Preheat the oven to 150C and grease a 24cm non-stick, springform cake tin, or
small moulds.
2.
In a saucepan, melt the butter, then add the chopped chocolate, caster and
brown sugars, brandy and hot water. Mix well with a whisk until the mixture is
smooth.
3.
Mix the flour and cocoa and add to the chocolate mixture with the eggs and
vanilla. Beat just until combined. (Do not worry if the mixture is lumpy.)
4.
Pour into the prepared cake tin and cook in
oven for 50
minutes or the moulds for 30 minutes.
5.
Allow to cool in the tin for 15 minutes,
then turn out.
Serving suggestions
To serve, dust with icing sugar and serve warm with cream or ice cream.
Or frost with
chocolate
ganache or:
Variation:
I like to cut the cake into individual sized squares and split the square into
two. I then fill the cake with vanilla ice cream and pour around warmed
chocolate
sauce or syrup, which turns this into a hot brownie sundae.
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Chocolate Peanut Butter Cake Serves eight
Here's a cake that will make your inner child happy and content ... chocolate and peanut butter!
Ingredients
75g dark chocolate
110g softened, unsalted butter
110g peanut butter (smooth or crunchy)
1 cup of brown sugar
2 lightly beaten large eggs
1 cup self raising flour
1 teaspoon baking powder
Pinch salt
1/4 cup milk
Icing sugar
Method
1.
Preheat oven to 180C (350F).
Grease a loaf tin and line the base with baking paper.
2.
Melt chocolate in a heatproof bowl over a saucepan of boiling water.
Meanwhile, beat softened butter, peanut butter and sugar with an electric
beater for 3-4 minutes or until pale and creamy. Gradually add the lightly
beaten large eggs.
3. Sift together flour,
baking powder and salt. Add half the flour gradually, mixing well after each
addition. Lightly fold in the remaining flour, alternating with milk until
just combined. Pour half the mixture into a second bowl and add the melted
chocolate.
4. Using a large spoon, drop
alternate spoonfuls of each mixture into the loaf tin. With a large flat
knife, smooth the top and then pull the knife gently through the batter to
create a marbled effect.
5. Cook in the oven for
40-45 minutes or until firm to touch and a skewer inserted in the centre comes
out clean.
6. Leave to cool in the cake
tin for 10 minutes, then turn out onto a wire rack.
Serve dusted with icing
sugar.
Or try it with the
glaze below:
Ingredients
25g butter
1 tablespoon golden syrup
100g chopped dark chocolate
Method
Combine butter, golden syrup and dark chocolate in a saucepan. Place over a
low heat and stir until smooth.
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Cake Ingredients
1 cup Cocoa powder (unsweetened)
2 cups Boiling water
2 3/4 cups Sifted self raising flour
2 teaspoons bicarbonate soda
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1 cup Butter
2 1/2 cups Sugar
4 Eggs
1 1/2 teaspoons Vanilla extract
1. Preheat oven to 180C (350F). Grease well and lightly flour three 9 by 1-1/2 inch layer cake pans.
2. In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Allow to cool.
3. Sift flour with soda, salt, and baking powder.
4. In a large bowl of an electric mixer, at high speed, beat butter, sugar, eggs and vanilla,
until light - about 5 mins.
5. At low speed, beat in flour mixture, alternating with cocoa mixture, beginning and ending with flour
mixture. Do not over beat.
6. Divide evenly into pans, smooth top. Cook in oven for 25 to 30 minutes, or until surface springs back
when gently pressed with fingertip.
7. Cool in pans 10 minutes. Carefully loosen sides with spatula, remove from pans; cool.
Icing
170 grams (6 oz) Semisweet chocolate pieces
1/2 cup Light cream
1 cup Butter
2 1/2 cups icing sugar
In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove
from heat. With whisk, stir in castor sugar. In bowl set over ice, beat until it holds shape.
Filling
1 cup chilled Heavy whipping cream
1/4 cup icing sugar
1 teaspoon Vanilla extract
1 punnet of Fresh strawberries, cleaned and sliced
Whip cream with sugar and vanilla; refrigerate.
To assemble cake:
On plate, place a layer, top side down; spread with half of whipped cream and half of strawberries. Place
second layer on top; spread with the rest of the whipped cream and strawberries. Place 3rd layer on top.
With a spatula, put icing on the sides first, use rest of the icing on top, swirling decoratively. Refrigerate
at least 1 hour before serving. To cut, use a thin-edged sharp knife and slice with a sawing motion.
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Bourbon Chocolate Cake
Cake Ingredients Serving Size : 4
1 package Chocolate cake mix
1 small Chocolate instant pudding
3 Eggs
1/2 cup Bourbon whiskey
1/2 cup cold Water
1/3 cup Vegetable oil
Directions
1. Pre-heat over to 180C or 350F. Butter and flour two 9" round cake pans.
2. Combine cake mix, pudding, eggs, bourbon, cold water and vegetable oil in a large electric mixing bowl.
Beat for 2 minutes on high speed until very light.
3. Pour into pans. Cook for 30 minutes or until or until a cake tester inserted in the center comes out slightly
moist.
4. Cool in pans for 10 minutes. Remove from pans. Cool completely. Split layers in half horizontally.
Icing
2 1/2 cups Whipping cream
1/3 cup Unsweetened cocoa powder
1/2 cup Icing sugar
1 teaspoon Vanilla
1/2 cup Bourbon
1 cup chopped Nuts (optional)
1. In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff.
2. Then fold in the bourbon.
3. Spread icing over each cake layer. Sprinkle with nuts. Stack layers. Cover sides with icing.
4. Cool for at least 2 hours (if you can wait that long!!)
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Easy Classic Chocolate Cake
Cake Ingredients
2 Cups sugar
2 Cups self raising flour
1/2 Cup cocoa
1/2 Cup butter
1 Cup water
1/2 Cup oil
2 eggs
1/2 Cup milk
1 1/2 Teaspns bicarbonate soda
1 Teaspn vanilla
Directions
1. Pre-heat over to 180C or 350F.
2. In a large bowl mix together sugar, flour & cocoa.
3. In saucepan melt butter, water & oil together. Bring to the boil. Pour over dry mixture. Blend well.
4. Add eggs, buttermilk, bicarbonate soda & vanilla. Mix thoroughly.
5. Pour into greased rectangular baking pan and cook for 25-30 minutes or until or until a cake tester
inserted in the centre comes out slightly moist.. (Alternatively, Microwave about 10-12 minutes until
toothpick inserted in center of cake comes out clean.)
Serving Suggestions
When the cake is cool, sift icing sugar over the top, leave plain, or ice with chocolate ganache
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Dark Chocolate Peanut Butter Cake
Cake Ingredients
2 cups Self raising flour
3/4 cup Cocoa Powder
1 3/4 cups Sugar
1 1/2 teaspn bicarbonate soda
1/2 teaspn Salt
1 1/4 cups Milk
3 Eggs
1/2 cup Sour cream
3/4 cup melted Butter
Cake Directions
1. Pre-heat over to 180C or 350F.
2. Put sugar in a mixing bowl, sift in the dry ingredients.
3.Whisk milk and eggs in a separate bowl. Add to dry ingredients; mix completely.
4. Add sour cream and mix. Slowly add butter, just until mixed in.
5. Spray a 10-inch springorm pan with nonstick cooking spray and line with grease proof paper.
6. Pour batter in pan and cook in oven for 50 minutes, until sides pull away but center is soft.
7. Cool thoroughly, run knife around edge and release springform, Invert on a serving platter.
Icing Ingredients
3/4 cup of softened Butter
3/4 cup of peanut butter
1 1/2 cups sifted icing sugar
1/2 teaspoon Vanilla
Whip butter and peanut butter together until well blended. Slowly add icing sugar and then add vanilla.
Whip until thick and creamy.
Put the icing on the cooled cake. Freeze or refrigerate cake until icing is very firm.
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Decadent Chocolate Cake
Serving Size : 12
Cake Ingredients
1 cup Boiling water
84 gms (3 oz) cooking chocolate
8 tblspoons butter
1 teaspoon Vanilla
2 cups Sugar
2 separated Eggs
1 teaspoon bicarbonate soda
1/2 cup Sour cream
2 cups self raising flour
1 teaspoon Baking powder
Cake Ingredients
1. Preheat oven to 180C or 350F oven. Grease a 10" tube pan.
2. Pour boiling water over chocolate and butter; let stand until melted.
3. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
4. Mix bicarbonate soda and sour cream and whisk into chocolate mixture.
5. Mix flour and baking powder well, and add to batter, mixing thoroughly.
6. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter.
7. Scoop the remaining egg whites on top of the batter and gently fold in.
8. Pour batter into pan. Set on the middle rack of the oven and cook for 40-50 min.
or until the edges have pulled away from the pan and the cake tester inserted comes out clean.
9. Cool in pan for 10 minutes; take out of pan and cool completely before icing your cake.
Chocolate Icing
2 tablespoons butter
3/4 cup semisweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups icing sugar
1 teaspoon vanilla
Place all ingredients in a heavy saucepan and whisk until smooth over low heat.
Cool slightly; add more sugar if necessary. Spread on cake while icing is still warm.
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