Rich Indulgence Chocolate Cakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
• Add eggs and whisk until well combined; add flour and mix only until combined.
• Do not overmix or the cake will be rubbery.
• Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
• Distribute batter among the four molds.
• Place molds on a sheet pan and bake for 10 to 12 minutes.
• Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
• When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
• Whisk well, stirring into the edge of the saucepan to combine.
• The ganache should be homogenous and smooth.
• Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
• Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
• The butter should be completely melted and the sugar completely dissolved.
• Once the mixture has come to a boil, pour it into the warm ganache.
• Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
• As the chocolate sauce cooks, it will begin to thicken slightly.
• When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
• Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
• Let the chocolate sauce cool to room temperature before storing in the refrigerator.
• When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates.
• If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed.
• If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
• On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
• If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
• It will keep in the refrigerator for up to three weeks.
• It can also be frozen for up to two months if stored in an airtight container.
• Thaw in the refrigerator and heat as described above until liquid.

Steps:

• Preheat oven to 350 degrees F and lightly spray 6 ramekins with cooking spray.
• Combine flour, 2 cups sugar, cocoa powder, salt and baking soda in a large bowl. Add 1/2 pkg. cream cheese (125 g), 2 eggs, whipping cream, coffee and vanilla; beat with mixer until smooth. With mixer running, add hot water slowly, mixing until batter is smooth. Set aside.
• In a separate mixing bowl, beat together remaining cream cheese, 2 eggs, 2/3 cup sugar and 1 tsp. vanilla extract until smooth.
• Fill prepared ramekins 1/3 full with chocolate cake batter. Fill a piping bag (fit with a large tip) with cream cheese mixture. Insert tip into the centre of batter in each cup; add cream cheese mixture to each ramekin until 2/3 full. (Do not overfill.) Slowly remove piping bag tip from centre of the cake and dab with chocolate cake batter to hide the white filling.
• Bake for 25 minutes. Remove from oven. Place 7 or 8 chocolate chips in the centre of each cake. Continue to bake for an additional 5 minutes. Remove from oven and let ramekins cool for 5 minutes.
• Meanwhile, blend thawed raspberries with the remaining sugar in a blender container until smooth.
• To serve, spread raspberry sauce onto 8 serving plates. Unmould cakes onto plates and garnish with fresh raspberries and whipped cream.

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
• Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
• Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
• Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
• To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.