Topping:
1 egg white, ligtly beaten
1 cup ricotta cheese
1/4 c sugar
1 tbs cold brewed coffee
2 tsp grated orange peel
1/2 c mini semisweet chocolate chips

Batter:
1 c sugar
1/2 c cold brewed coffee
1/3 c canola oil
1/3 c orange jice
1 egg
1 egg white
1 tbs cider vinegar
1 tbs vanilla extract
1 cup all purpose flour
1/2 c whole wheat flour
1/3 c baking cocoa
1/2 tsp salt

Method

1. In a small bowl, combine the topping ingredients; set aside
2. In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder, salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13x9x2 inch baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through the batter with a knife to swirl.
4. Bake at 350 for 25-30 min or until a toothpick inserted near the center comes out clean. Cool on wire rack, referigerate any left overs.

Cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Method

1. Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
3. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

Filling and Topping:
4 cups whipping cream
1/2 stick unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped-plus 2 ounces chopped separately
1/3 cup rum
2 teaspoons vanilla extract

Syrup:
1/4 cup water
2 tablespoons sugar
2 tablespoons rum

Cake:
1 1/2 teaspoons vanilla extract
1 teaspoon instant coffee
2/3 cup cake flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3 large eggs-separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Method

Filling:

1. Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer.
2. Remove from heat. Add 20 ounces chocolate. Whisk until melted and smooth.
3. Whisk in vanilla and rum.
4. Transfer 1 cup warm chocolate mixture to small bowl. Whisk in remaining 2 ounces of chocolate. Cover,set aside,and let stand at room temperature. This will be the topping.
5. Transfer remaining chocolate mixture to a large bowl for the filling.
6. Chill until cold and thick. At least 6 hours.

Syrup:

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.
2. Remove from heat and mix in rum. Let stand.

Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour 9″x 9″ x 2″ cake pan.
3. Combine vanilla and coffee powder in a small bowl or cup. Swirl to dissolve coffee.
4. Sift flour,cocoa,and baking soda into small bowl.
5. Using an electric mixer,beat egg yolks and 1/2 cup sugar in medium mixing bowl until thick and light in color,about 3 minutes. Beat in coffee/vanilla mixture.
6. Using clean dry beaters,beat egg whites,cream of tartar,and salt in large bowl untl soft peaks form.
7. Gradually add 1/4 cup sugar and continue beating until stiff but not dry. Fold egg whites into yolk mixture alternating with flour mixture.
8. Pour batter into prepared pan.
9. Bake for 18 minutes.
10. Cool cake in pan. Cake will shrink slightly.
11. Turn cake out onto flat surface and cut in half horizontally using serrated knife. Place bottom half on plate cut side up.
12. Drizzle half of syrup over layer.
13. Using electric mixer,beat cold chocolate filling until thick,creamy,and spreadable. Spread all of filling evenly over cake layer. Filling layer will be about an inch thick.
14. Drizzle remaining syrup over cut side of second cake layer.
15. Place layer syrup side down on top of filling. Press gently.
16. Rewarm topping until just pourable and pour over center of cake.
17. Using a knife or spatula,carefully spread to edges. It’s okay if a little runs over.
18. Cover with cake dome and chill until ready to serve.

1 1/2 cup white sugar
1/2 cup margarine or butter
2 egg whites
3/4 cup unsweetened cocoa
1 cup milk
2 cups flour
1 1/2 tsp baking powder
1/2 cup hot coffee
2 tsp baking soda
2 1/2 tsp vanilla
1 1/4 cup melted semi-sweet chocolate.

Method

1. Preheat the over to 350 degrees F.
2. Cream together the sugar and margarine until smooth. Blend in the egg whites and cocoa until chocolatey. Add more cocoa if you wish for a more chocolatey taste.
3. Mix the dry ingredients together but leave the baking soda out until last.
4. Add the flour to the chocolate mixture, alternating the milk between each addition. Mix well and add the hot coffee, then the baking soda and vanilla and blend until smooth.
5. Grease one or two round cake pans and pour the chocolate cake batter in. Marble it with more chocolate or white chocolate.
6. Bake it for 30 to 35 minutes or until inserted toothpick comes out clean. Frost with the melted chocolate chips for a classy look.

Cake:
1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 pound unsalted butter
1 tsp vanilla extract
1 cup sugar
1 egg
1/2 cup powdered, unsweetened cocoa
1/2 cup milk
1 tbsp instant coffee
1/2 cup boiling water

Icing:
4 ounces quality, semi-sweet chocolate
2 ounces butter, cut in 4 pieces

Method

1. Adjust rack to 1/3 up from the bottom of the oven and preheat to 350 degrees.
2. Butter a 9-inch sqaure cake pan and dust the bottom only, very lightly with dry bread crumbs
3. Sift together the flour, baking soda, baking powder, and salt. Set aside.
4. In a small bowl of electric mixer cream the butter. Add the vanilla and sugar and beat for a minute or so.
5. Beat in the egg.
6. On lowest speed add the cocoa.
7. Then, in this order, gradually add one-half of the milk, one-half of the dry ingredients, and the remaining milk and then the remaining dry ingredients. Scrape the bowl often with a rubber spatula. Mix only until smooth after each addition.
8. Dissolve the instant coffee in the boiling water. While it is still hot add the this on lowest speed to the batter gradually.
9. Pour this thin batter into the prepared pan and bake for 40 minutes – or until top springs back when touched.
10. Cool on a rack in pan for about 10 minutes. Then invert onto a rack and invert to be upright on a rack to finish cooling.

Icing:

1. In the top of a small couble-boiler over hot water melt the chocolate.
2. Remove the top of the double boiler.
3. with a small wire whisk beat in the butter, 1 piece at a time, until thoroughly incorporated. Repeat to use all of the butter.
4. This icing must be used immediately.
5. To make a bit thicker, place the pan in a bowl of ice water and stir constantly until you reach your desired consistency. Don’t let this harden – it should be fluid to use.
6. Pour over the cake. when cool cut into squares.

10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces
3/4 cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa
8 large eggs
1 teaspoon vanilla extract

Method

1. Preheat the oven to 350°.
2. Butter a 10-by-1 1/2-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.
3. Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.
4. In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.
5. In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.
6. Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.
7. Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.
8. Serve with sweetened whipped cream, best quality vanilla ice cream or espresso whipped cream.

Cake:
3 cups flour
2/3 cup unsweetend cocoa
2 tsp baking soda
2 cups sugar
¼ cup powdered hazelnut coffee creamer
1tsp salt
2cups very cold water
½ cup + 2 tbs canola oil
1 tbs vanilla extract
2 tbs white vinegar

Mocha Frosting
6 to 8 oz of unsweetened baking chocolate
1 tbs of instant coffee
3 tbs “espresso grind” dark roast coffee
1 cup unsalted butter
2 cups powdered sugar
1 tbs mayonnaise

Method

Cake:

1. In one bowl, sift together flour, unsweetened cocoa, baking soda, sugar, coffee creamer and salt
2. In another bowl, mix cold water, canola oil, vanilla extract and white vinegar
3. Whisk wet and dry ingredients together.
4. Pour through a fine mesh strainer to eliminate all lumps, then whisk again, until color is uniform.
5. Pour into a well-greased 9x13x2 pan and bake at 350 for 25 to 30 minutes.

Mocha Frosting

1. Over very low heat, combine and melt baking chocolate, instant coffee and roast coffee
   until smooth.
2. In food processor, combine melted chocolate with unsalted butter, powdered sugar and 1 tbs mayo.
3. Process till smooth then chill to spreading consistency.

Cake:
2 cups of self-raising flour
1 1/2 cups of sugar
1 1/3 cups of liquid (coffee, milk or water are all good)
2 eggs
6 tbls. cocoa
6 tbls. vegetable oil

Topping:
200gm good quality cooking chocolate
300ml cream

Method

1. Place all ingredients in bowl
2. Mix for appoximately five minutes
3. Line a cake tin with cooking paper and spray lightly with cooking oil
4. Pour batter into baking cake tin
5. Place in oven pre-heated to 180 degrees C
6. Cook for approximately 35 – 40 mins
7. Cake is done when a knife inserted comes out cleanly (the aroma will tell you when the cake is done)
8. Leave stand in tin for 10 mins before turning out

Topping

1. Melt chocolate and cream together and combine well.
2. Place in refridgerator and leave to chill for 2 to 3 hours
3. When mixture has set fairly hard remove from fridge and beat until light and fluffy.
4. Spread over cake and decorate with strawberries or anything else that takes your fancy.

Cake:
150 gm Soft Cheese Light
1/2 tsp Vanilla extract
1 c Caster sugar
200g self raising flour
3 heaped tsp Van Houten pure cocoa powder
2 eggs
1/2 c demerara sugar
1/2 cup grape seed oil or olive oil
2 tsp Nescafe Blend 37 instant coffee powder
3 tbsp Evaporated low fat milk

Icing:
1 tsp Nescafe Blend 37 instant coffee powder
2 tsp heaped tsp Van Houten pure cocoa powder
100g icing sugar
1 tbsp grape seed oil or olive margarine
1/2 cup water
1 tbsp Evaporated low fat milk
Sliver of Almonds

Directions

1. Whip the Cheese, Vanilla and Caster sugar. Keep inside fridge.
2. Preheat oven 180 degrees C.
3. Sift the flour and the Cocoa powder.
4. Beat the eggs. Add the demerara sugar. Add the oil, coffee powder and the miik.
5. Pour half the batter into greased pan. Pour the cheese mixture. Level it. Pour the remaining batter.
6. Bake for 45 to 50 mins.
7. Meanwhile gently heat the coffee powder, cocoa powder, and icing sugar. Once caramalized, add the oil and water. Let it boil over a low flame. Add the milk. Cool.
8. Pour it on top of the cake and sprinkle the sliver of almonds.

Cake:
3 cups nestles quick powder
4 eggs
1 1/3 cup oil
2 teaspoons baking powder
2 cups flour
2 cups chocolate chips

Icing:
200 grams confectioners sugar
1/2 cup cocoa
1 tablespoon oil
2 tablespoons coffee disolved in 1/8 cup water

Method

1. Mix alll ingredients of cake together.
2. Bake in a 9×13 baking pan at 350 for approx 45-50 min, or until inserted toothpick comes out clean.
3. Prepare frosting ingredients.
4. Slowly add water to the frosting to get desired consistency.
5. When cake has cooled, frost.