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Flourless chocolate Baileys meringue cake
- 200g dark chocolate (70% cocoa), chopped
- 200g butter, chopped
- 215g (1 cup) caster sugar
- 4 eggs
- 55g (1/2 cup) almond meal
- 30g (1/4 cup) dark cocoa powder, sifted, plus extra, to dust
- 60ml (1/4 cup) Baileys Irish Cream liqueur
- 3 egg whites
- 155g (3/4 cup) caster sugar
- 40g dark chocolate (70% cocoa), finely chopped
- 60g dark chocolate (70% cocoa), chopped
- 80ml (1/3 cup) thickened cream
- 3 teaspoons Baileys Irish Cream liqueur
- Step 1Preheat oven to 170C/150C fan forced. Grease base and side of a 22cm springform pan and line with baking paper.
- Step 2Place chocolate and butter in a heatproof bowl set over a saucepan of just simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, until melted and smooth. Stir in the sugar. Remove from heat. Set aside for 5 minutes to cool slightly.
- Step 3Whisk the eggs, one at a time, into the chocolate mixture until well combined and mixture comes together. Stir in almond meal, cocoa and Baileys until combined. Pour into prepared pan. Bake for 35 minutes or until just firm in the centre. Set aside in the pan to cool completely.
- Step 4To make the meringue topping, preheat the oven to 200C/180C fan forced. Place the egg white and sugar in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, whisking often, for 4 minutes or until frothy and sugar has dissolved. Remove from heat and cool for 1 minute. Use electric beaters to whisk egg white mixture for 5 minutes or until thick and glossy. Whisk in chocolate on low until just combined. Spoon on top of cake and use the back of a spoon to make peaks. Bake for 10-12 minutes or until meringue is firm and crisp. Set aside to cool completely.
- Step 5To make the sauce, place the chocolate, cream and Baileys in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, until melted and smooth. Remove from heat. Set aside for 30 minutes to cool and thicken slightly.
- Step 6Dust cake with extra cocoa and drizzle over the chocolate sauce to serve.
Mini Egg white chocolate cake
- 250g butter, chopped
- 180g white chocolate, chopped
- 315g (1 1/2 cups) caster sugar
- 250ml (1 cup) milk
- 2 eggs
- 3 teaspoons finely grated orange or lemon zest
- 225g (1 1/2 cups) plain flour
- 75g (1/2 cup) self-raising flour
- 360g white chocolate, chopped
- 300ml thickened cream
- 800g chocolate Mini Eggs
- Step 1Preheat the oven to 150C/130C fan forced. Grease a 20cm cake pan and line the base and side with baking paper.
- Step 2Place the butter, chocolate, sugar and milk in a saucepan and stir over medium-low heat until the butter and chocolate have melted and the sugar has dissolved. Transfer mixture to a large bowl and set aside for 5 minutes to cool slightly.
- Step 3Use a balloon whisk to whisk the eggs and zest into the chocolate mixture. Sift the flours over the mixture and use the whisk to gently fold through. Pour mixture into the prepared pan and bake for 1 hour 45 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with a sheet of foil for the last 30 minutes of baking.
- Step 4Cool in the pan for 30 minutes, then turn out onto a wire rack. Quickly invert the cake so it is top-side up. Set aside to cool completely.
- Step 5For the cake topping, combine the chocolate and cream in a heatproof bowl and place over a saucepan of simmering water (don’t let the base of the bowl touch the water). Heat, stirring occasionally, for 3-5 minutes or until the chocolate is almost melted. Remove from the heat and set aside for 5 minutes or until the chocolate has completely melted. Stir to combine.
- Step 6Place chocolate mixture in the fridge for 1 – 1.5 hours, stirring occasionally, or until the mixture is cold and has the consistency of custard. Use electric beaters to beat until mixture resembles softly whipped cream (don’t overbeat as it may curdle).
- Step 7Use a serrated knife to cut the cake in half horizontally. Place the base on a serving plate. Spread with 1/3 cup of the topping mixture. Replace top and spread all over with remaining topping. Arrange Mini Eggs all over the cake. Serve immediately (see tip).
Chocolate Crunchie cake
- 250g butter, chopped
- 1/2 cup milk
- 1 1/2 cups caster sugar
- 1/2 cup honey
- 2 x 200g blocks dark chocolate, chopped
- 1 1/2 cups self-raising flour
- 1 cup plain flour
- 1/4 cup cocoa powder
- 2 eggs, lightly beaten
- 1/3 cup thickened cream
- 3 x 50g Crunchie chocolate bars, roughly chopped
- 250g unsalted butter, softened
- 3 cups icing sugar mixture, sifted
- 2 tablespoons honey
- 1 tablespoon cocoa powder, sifted
- 2 x 50g Crunchie chocolate bars, finely chopped
- Step 1Preheat oven to 160C/140C fan-forced. Grease two, 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
- Step 2Place butter, milk, sugar, honey, 200g chocolate and 1 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth and combined. Transfer to a large heatproof bowl. Set aside for 20 minutes to cool.
- Step 3Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Divide mixture evenly between prepared pans. Bake for 1 hour or until a skewer inserted in centre of cakes comes out clean. Cool cakes in pans.
- Step 4Place thickened cream and remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway with a metal spoon, or until melted and smooth. Set ganache aside for 1 hour or until mixture has thickened slightly.
- Step 5Meanwhile, make Honey Buttercream. Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, beating constantly until combined. Beat in honey and cocoa. Stir in half the finely chopped Crunchie bar.
- Step 6Cut each cake in half horizontally. Place a cake base on a serving plate. Spread with 1/3 buttercream mixture. Sprinkle with a little of the remaining finely chopped Crunchie bar. Top with second layer of cake, half the remaining buttercream mixture and a little of the finely chopped Crunchie bar. Continue layering with remaining cake, buttercream mixture and finely chopped Crunchie bar, finishing with cake. Spoon over ganache. Top with roughly chopped Crunchie bar. Serve.
Chocolate and Nutella s'mores cake
- 200g block dark chocolate, chopped
- 1/3 cup cocoa powder, sifted
- 1 3/4 cups boiling water
- 250g butter, softened
- 2 cups firmly packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 cup plain flour
- 1 cup self-raising flour
- 1 teaspoon bicarbonate of soda
- 250g cream cheese, softened
- 220g jar Nutella spread
- 1 cup pure icing sugar, sifted
- 4 egg whites
- 1 cup caster sugar
- Pinch cream of tartar
- 23g packet mini chocolate Oreo cookies
- Step 1Preheat oven to 160C/140C fan-forced. Grease two 7cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper.
- Step 2Place chocolate, cocoa and boiling water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until smooth. Transfer mixture a bowl. Cool for 15 minutes.
- Step 3Using an electric mixer, beat butter, sugar, eggs, vanilla, sour cream, flours, bicarbonate of soda and chocolate mixture on low speed until combined. Increase speed to medium. Beat for 3 minutes or until mixture is smooth and has changed to a paler colour. Divide mixture evenly between prepared pans. Level tops.
- Step 4Bake for 1 hour or until a skewer inserted in the centre of each cake comes out clean. Stand cakes in pans for 5 minutes to cool. Transfer to a wire rack to cool completely.
- Step 5Meanwhile, make Nutella Frosting: Using an electric mixer, beat cream cheese and Nutella until smooth and combined. Add sugar. Beat until smooth. Refrigerate for 1 hour or until slightly firm.
- Step 6Make S’mores: Topping Using an electric mixer, beat egg whites, sugar and cream of tartar for 10 to 12 minutes or until thick and glossy, and sugar has dissolved. Discard filling from 2 Oreos. Finely chop cookies.
- Step 7Cut each cake in half horizontally. Place a cake base on a serving plate. Spread 1/3 of frosting over cake. Top with a second cake layer. Continue layering with remaining cake and frosting, finishing with cake.
- Step 8Dollop topping over top of cake. Using a blow torch, brown topping until golden. Top with remaining Oreos and sprinkle with cookie crumbs. Serve.
Chocolate magic cake
- 4 eggs, separated, at room temperature
- 210g (1 1/3 cups) icing sugar mixture
- 75g (1/2 cup) plain flour
- 50g (1/2 cup) cocoa powder, plus extra, to dust
- 120g butter, melted, cooled
- 600ml milk, slightly warmed
- 1 tablespoon caster sugar
- Fresh raspberries, to serve
- Double cream, to serve
- Step 1Preheat the oven to 180C/160C fan forced. Grease a square 21cm (base measurement) cake pan and line with baking paper, allowing it to overhang on all sides.
- Step 2Use electric beaters to beat the egg yolks and icing sugar in a large bowl until very pale and thick.
- Step 3Beat in the flour and cocoa powder until combined. Pour in the butter and beat until well combined. With the beaters on low speed, gradually add the milk and beat until well combined.
- Step 4Use electric beaters with the whisk attachment to whisk the egg whites in a bowl until soft peaks form. Beat in caster sugar until well combined and the mixture holds firm peaks when the beaters are lifted.
- Step 5Use a large spoon to fold a third of the egg white into the flour mixture. Repeat in 2 more batches until just combined (you may have a few lumps). Pour into prepared pan.
- Step 6Bake for 1 hour or until the cake is set but wobbles slightly. Set aside in the pan to cool completely. Carefully cut into slices and dust with extra cocoa powder. Serve with raspberries and double cream.
Chocolate hazelnut fridge cake
- 600ml thickened cream
- 150g (1/2 cup) chocolate hazelnut spread
- 45g (1/4 cup) icing sugar
- 2 x 250g pkts choc chip cookies
- Cocoa, sifted, to serve
- 2 tablespoons roasted hazelnuts, chopped, to serve
- Ferrero Rocher chocolates, to serve
- Chocolate sauce, to serve
- Step 1Release the base from a 20cm springform pan. Invert the base and secure it back in the pan. Spray pan lightly with oil and line base and side with baking paper, smoothing out side as much as possible.
- Step 2Use electric beaters to beat the cream, hazelnut spread and icing sugar until firm peaks form. Layer a quarter of the cookies in base of prepared pan (you may need to break a couple to fill the big spaces). Spread over a quarter of the cream mixture. Repeat with the remaining cookies and cream mixture, finishing with a cream layer. Smooth the top and cover firmly with plastic wrap. Refrigerate overnight.
- Step 3To serve, remove side of cake pan and carefully peel away paper. Slide cake onto a serving plate, gently pulling paper out from base as you go. Use a spatula to gently smooth sides.
- Step 4Decorate cake with a dusting of cocoa, the hazelnuts and chocolates. Drizzle over chocolate sauce to serve.