I want the cake light and fluffy, and a frosting recipe would be helpful. And I dont want the cake to have dark chocolate because kids will be eating it. (milk chocolate would be best)Does anyone have any great chocolate cake recipes?
Ingredients
2 tablespoons butter
6 eggs
6 tablespoons caster/superfine sugar
1 cup self raising flour
2 tablespoons cornflour
1 tablespoon cocoa
for filling:
3/4 cup 70% cocoa solids chocolate
2 tablespoons brandy
2 eggs separated
1 teaspoon gelatin
10 fluid oz double cream, whipped
for decoration:
3/4 cup 70% cocoa solids chocolate
1/2 cup white chocolate
5 fluid oz double cream, whipped
a little icing/confectioner's sugar
Method
- Melt the butter gently in a heavy pan.
- Whisk the eggs with the sugar until pale in colour and fluffy in texture.
- Sieve the flour and cocoa and cornflour together.
- Fold half of the flour and cocoa mix into the egg and sugar mix.
- Pour half of the melted butter into this and carefully fold in.
- Fold in the rest of the melted butter and the rest of the flour and cocoa mix.
- Pour into a well-greased 9 inch loose bottomed tin and cook at 180 degrees Centigrade (see temperature conversions) for 35-40 minutes.
- The cake should be well risen and firm to the touch.
- Cool on a wire rack.
- When cool, cut in two horizontally through the middle.
- Put the lower half back into the loose-bottomed tin.
- Melt the chocolate carefully in a basin over a saucepan of simmering water.
- When the chocolate has melted, remove from heat and stir the brandy into it.
- Sprinkle the gelatin into 1tbs of cold water in a small cup and set aside for 10 minutes until it becomes spongy.
- Stand the cup containing the gelatin in a basin of hot water and allow the gelatin to melt.
- When the chocolate and brandy is cool, stir the egg yolks into it.
- Then fold in the whipped cream and gently stir in the gelatin.
- Whip the egg whites until stiff and fold into the mixture.
- Pile this into the loose-bottomed tin with the half cake at the base.
- Place the other half of the cake on top of the filling and cover with a plate and leave to set in the fridge.
- Take the 5 fluid oz of whipped cream and fold the icing sugar into it.
- Grate the white chocolate and dark chocolate set aside for decoration.
- Remove the cake from the loose-bottomed tin and put it on a serving plate.
- Decorate the top of the cake with whipped and sweetened cream and smother with grated dark and white chocolate.Does anyone have any great chocolate cake recipes?
I gave my copy away of ';death by chocolate';, in this cook book were some of the best baking with chocolate recipe's I've ever seen, in over seventy years, and over 50 years of baking.
The author of this book used to have a show on TV so maybe you can find his book, it will be well worth you're time.
http://www.google.com/search?hl=en%26amp;q=dea鈥?/a>
***PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
***DECADENT CHOCOLATE CAKE WITH SAUCE
1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup
Heat oven to 325掳F.
Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.
Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.
Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.
Spread over top of cake, allowing some to drizzle down the side.
Makes 12 servings.
***ITALLIAN CHOCOLATE CAKE
Cake:
3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water
Chocolate frosting:
12 ox. quality milk chocolate
1 cup sour cream at room temperature
Preheat oven to 350 degrees. Grease bottom and sides of two 9'; cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.
***QUICK CHOCOLATE EGGLESS CAKE
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Preheat oven to 375掳F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Hope one of these helps! =]
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