JACQUES' EASY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.
- Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
- Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.
- Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
- Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
- Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!
ALL-IN-ONE CHOCOLATE CAKE
This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
- Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
- For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
- Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
- Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 113 milligrams, Sugar 47 grams, TransFat 1 gram
AMAZING SOLAN FAMILY CHOCOLATE CAKE (AKA 3-HOLE CAKE)
This is a Swedish cake recipe; I got it from a dear friend who made it at several parties during college and always got rave reviews. Now I'm the one who gets all the credit when I make it : ) My family loves it; I play the "guess-the-secret-ingredient" game (the vinegar) and no one ever has... though they've guessed everything from peanut butter to cheese! I love it because it's relatively "healthy" (no dairy, no eggs, low-fat), while it's still amazingly moist and chocolaty and dense. (You can make it even lower fat if you use only 1/4 C oil and sub. 1/2 C applesauce).
Provided by brittmarie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions for Cake:.
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in separate bowl.
- Add wet to dry a little at a time, stirring as you add.
- Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
- Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
- Instructions for Glaze:.
- Mix dry ingredients together in bowl.
- Dissolve coffee in 1 tablespoon of milk; add extract.
- Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
- USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
Nutrition Facts : Calories 373, Fat 14.3, SaturatedFat 2, Sodium 406.5, Carbohydrate 58.9, Fiber 1.7, Sugar 33.5, Protein 3.8
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