Arabian Chocolate Cake Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Melt the chocolate, butter and oil in a medium bowl in the microwave until completely melted, about 1 minute. Whisk the mixture until smooth. Stir in the orange zest and cool slightly.
• Whisk the sugar, egg and yolk until pale in a medium bowl. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until smooth. Divide the batter among four prepared muffin tins. Bake the cakes until just barely dry on top (they will be soft in the middle), about 12 minutes. Remove the cakes from the oven and cool, about 5 minutes.
• Gently flip the cakes onto a plate. Sprinkle the cakes with sea salt and top with the orange supremes. Drizzle with a bit of oil.

Steps:

• Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
• In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
• In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
• In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.