Chocolate Whiskey Cake
March 21, 2009
Another recipe from “The Way the Cookie Crumbles” - Chocolate Whiskey Cake
3 Minute Chocolate Cake?
January 17, 2009
If simplicity is your thing…
If what you look for in a cake recipe is that you get to eat it as soon as possible…
Then this cake looks like it might be for you!!!
Found on Chocablog, you might give it a try and let us know what you think?!
You will need:
- 3 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 cup self raising flour
- 2 level tablespoons cocoa
- ½ cup milk
- ¼ teaspoon vanilla essence
Method
- Melt the butter.
- Combine all the other ingredients.
- Pour on the butter.
- Beat well, with a spoon or fork, for 3 minutes.
- Pour the mix into a lined loaf tin, and cook in a moderate oven for about 20 minutes.
Guinness Chocolate Cake
January 13, 2009
Now here’s a recipe with the main ingredient that ISN’T hard to find here in Ireland!!!
Recipe from YumSugar – it’s worth visitng the original page, as there are some great step-by-step photos to guide you along!
Cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream
Icing
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Directions
- For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
- Bring the stout and butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
- Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
- Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.
Serves 12
Hot Fudge Pudding Cake
December 30, 2008
Now this recipe looks way too good not to post!!
It is definitely on my list of recipes to try (my favourite two so far that I have tried are Jamie Oliver’s Gooey Chocolate Cake, and my White Chocolate and Raspberry Mousse).
The recipe is from Ezrapoundcake.com.
Here is the description and recipe from the website:
“Most chocolate pudding cake recipes involve a cake mixture that resembles brownie batter, a sprinkling of cocoa powder and sugar, and boiling water. The ingredients aren’t stirred, so some parts are cakey, and others form pockets of chocolate sauce. Pure edible magic, no Kitchen-Aid required.
This Hot Fudge Pudding Cake, developed by Cook’s Country, has even more chocolate flavor than others, because the recipe contains double the cocoa powder in the batter and a handful of chocolate chips. It also skips the vegetable oil in favor of four tablespoons of melted, golden, delicious butter.
The end result is a messy, gooey, scrumptious cake that you couldn’t slice if your life depended on it. I like to just scoop it into bowls or mugs and top it with ice cream or whipped cream. Very “rustic.” But if you’d like to take this cake uptown, try baking it in eight 6-ounce ramekins or coffee cups. Each cup will get two tablespoons of batter, 1 1/2 tablespoons of cocoa mixture and two tablespoons of boiling water. Bake the cakes for 20 to 25 minutes, until the tops are cracked. Hot Fudge Pudding Cake
From Stephanie Alleyne for “Cook’s Country”
Serves 6-8
* 1 cup sugar
* 1/2 cup Dutch-processed cocoa powder
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 4 tablespoons (1/2 stick) unsalted butter, melted
* 1 large egg yolk
* 2 teaspoons vanilla extract
* 1/2 cup semisweet chocolate chips
* 1 cup boiling water
* Vanilla ice cream or whipped cream
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips.
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey areas comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.”
Gooey Chocolatey Fudge Cake
December 17, 2008
I found another yummy looking recipe on the Jamie Oliver site, and tried it out at home.
It’s a really rich, squidgy in the middle, naughty, fudgey, chocoately, scrupmtious cake! The only think I changed from the receipe was that I added a bit more fudge (mixture of vanilla and chocolate fudge), and I found that it needed almost double the stated time in the oven (although that may just have been my oven!).
Try some of our fudge and 70% chocolate when you bake this cake!
You will find the receipe here.
Fairtrade Chocolate Receipes – Nutty Chocolate & Coffee Brownies
November 10, 2008
Ingredients
50g dark Fairtrade chocolate, roughly broken up
110g butter
2 eggs, beaten
225g unrefined (golden) Fairtrade sugar
50g plain flour
1 teaspoon baking powder
pinch of salt
100g hazelnuts (chopped in half)
For the frosting
100g butter, softened to room temperature
100g icing sugar
100g cream cheese
1 tablespoon strong black Fairtrade coffee
Method
Pre-heat oven to 180°C/350°F/gas mark 4. Grease a tin measuring approximately 27cm x 18cm and line with baking parchment, allowing paper to rise 3cm obove the tin. Toast hazelnuts in oven for 10 minutes (maximum) until lightly browned. Melt chocolate and butter in a bowl over a pan of simmering water. Sieve flour, baking powder and salt into a bowl. Stir in sugar. Beat in eggs and chocolate mixture until well-mixed. Stir in hazelnuts. Pour mixture into the tin and bake for 30-40 minutes until centre springs back when lightly pressed. Remove from oven and allow to cool completely in tin. To make frosting, beat butter and icing sugar together until pale and fluffy. Beat in cream cheese and coffee. Spread frosting on cooled Brownies. Chill in fridge for 30 minutes, then cut into squares.
Fairtrade Chocolate Recipes – Spiced Chocolate and Almond Cake
November 3, 2008
Spiced Chocolate and Almond Cake
By Andrew Rose, Floridita, London.
Made for the 10th Anniversary of the FAIRTRADE Mark.
Ingredients
300g Fairtrade dark chocolate
100g ground almonds
175g butter (softened)
Fairtrade cocoa powder for dusting
175g Fairtrade sugar
1 tbsp mixed spice
25g plain flour (sieved)
6 eggs (separated)
Method
- Preheat oven to 170c Grease a 8 – 8 1/2-inch cake tin and dust well with Fairtrade cocoa powder.
- After separating the eggs, cream together the egg yolks and 130g of the sugar until they become light and fluffy.
- Mix together the ground almonds, flour and mixed spices.
- Whisk the egg whites and remaining sugar to stiff peaks.
- Melt the chocolate with the butter and leave to cool.
- Mix the melted chocolate and butter with the egg yolk mixture.
- Then fold in the whipped egg whites, starting with 1/3 of the mix followed by the rest.
- Finally, gradually fold in the flour mix, making sure that the batter remains light and aerated.
- Pour the finished batter into the cake tin and bake for approximately 1 hour or until the cake becomes firm and springy to the touch, when lightly pressed in the middle.
Once left to cool, slice and serve with clotted cream.