BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'
I've added this so I don't forget how to make it! This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way. The beetroot is not a touch of madness - it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine. However, it would freeze beautifully providing you put it away before icing. Simply defrost when needed and ice at the last minute.
Provided by lisajayne
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
- Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
- In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
- Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
- Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
- Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
- Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
- To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
- At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
- Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
- Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.
CHOCOLATE CAKE FOR TWO
One thin layer of chocolate cake becomes a decadent dessert for two in this easy recipe. Serve with a small scoop of vanilla ice cream for a creamy and delicious slice of layer cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
- Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
- For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
- To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.
CLASSIC CHOCOLATE CAKE
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE LITTLE LAYER CAKE
This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.
Provided by Martha Meadows
Categories dessert
Time 2h30m
Yield One 12-layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
- Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
- When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
- Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
- When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
DEEP DARK CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'
Another recipe I am considering as a weight conscience birthday cake substitution. I'm not very big on the bittersweetness of dark chocolate, but the picture looks yummy and it's only 222 calories! The last 3 ingredients are for the frosting. NOTE: be sure to use organic unsprayed rose petals for the top.
Provided by princessshree85
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Lightly spray an 8-inch springform baking pan with cooking spray.
- In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
- Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
- Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
- Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
- To make the icing, prepare a double boiler.
- Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
- With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.
Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 63.9, Sodium 478.9, Carbohydrate 38.3, Fiber 3.1, Sugar 20.4, Protein 6.5
CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'
My mother's birthday is coming up and she's been working really hard to get in shape. I don't want to dicourage her or make her feel guilty so I thought I'd try this cake instead of a usual chocolate cake. It didn't give a specific number of servings so I just estimated, however the recipe stated that each serving is only 315 calories.
Provided by princessshree85
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
- Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
- Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
- When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.
Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 27.2, Sodium 163.1, Carbohydrate 25.5, Fiber 1.7, Sugar 15.7, Protein 3
MADE-IN-THE-PAN CHOCOLATE CAKE
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 45m
Yield 9 to 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams
More about "chocolate cake from cook yourself thin recipes"
LITTLE LAYER CHOCOLATE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
4.2/5 (5)
- Preheat oven to 425°. Prepare 9 8-inch disposable aluminum pans with cooking spray and rounds of parchment paper.
- To prepare icing, in a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and ¼ teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.
- Meanwhile, cream 1 ½ cups (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer. Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla. Sift together flour and baking powder in a medium bowl. Add remaining ¾ teaspoon salt to sifted flour mixture. Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.
- Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN …
From divascancook.com
CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
From hersheyland.com
EASY CHOCOLATE CAKE, VEGAN CHOCOLATE CAKE RECIPE
From jennycancook.com
BEETROOT CHOCOLATE FUDGE CAKE · EXTRACT FROM COOK …
From cutoutandkeep.net
EASIEST CHOCOLATE CAKE FROM SCRATCH - ALLRECIPES
From allrecipes.com
DECADENT CHOCOLATE LAYER CAKE | WILTON
From blog.wilton.com
30 DECADENT CHOCOLATE CAKE RECIPES - DELISH
From delish.com
27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY CHOCOLATE CAKE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE CAKE FROM COOK YOURSELF THIN RECIPES RECIPE
From alicerecipes.com
"COOK YOURSELF THIN" CHOCOLATE AND RASPBERRY ROULADE
From recipes.sparkpeople.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
SIMPLE CHOCOLATE CAKE {RICH & MOIST} - SPEND WITH PENNIES
From spendwithpennies.com
A QUICK AND EASY SKILLET CHOCOLATE CHIP COOKIE
From nytimes.com
NINE LAYER CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
You'll also love