2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 3 – 9 inch round cake pans.
3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
4. Sift together flour, baking soda, baking powder and salt; set aside.
5. In a large bowl, cream butter and sugar together until light and fluffy.
6. Beat in eggs one at time, then stir in vanilla.
7. Add the flour mixture alternately with the cocoa mixture.
8. Spread batter evenly between the 3 prepared pans.
9. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Chocolate Sponge:
Eggs -3
Sugar – 75gms /powdered
Cornflour – 1 tbsp
Cocoa – 2 tbsp
Flour – 75 gms minus 3 tbsps
Baking powder – 1 tsp
Pinch of salt
Vanilla essence – 1 tsp

Strawberry Sponge:
Eggs – 3
Sugar – 75 gms
Cornflour – 1 tbsp
Flour – 75gms minus 1 tbsp
Baking powder – 1 tsp
Pinch of salt
Strawberry essence – 1 tsp

Filling :
Cream – 400ml (35% fat)
Strawberry essence -1 tsp (optional)
Powdered sugar – 2-3 tbsp (increase if strawberries are tart)
Strawberries – 200gms/ chopped; reserve 3-4 for decoration

Ganache:
Dark chocolate – 200gms
Cream – 200ml

Method

1. Line & grease a 8″ spring form tin.
2. Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
3. Preheat the oven to 180 degrees C.
4. Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
5. Beat in the vanilla essence.
6. Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
7. Turn into the prepared tin & bake for 25-30 minutes/ until done.
8. Remove from tin after 5 minutes, take off the lining & cool completely on rack.

Filling:

1. Whip cream, essence & sugar till it holds peaks.
2. Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
3. Fold in the strawberries. Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.

Ganache:

1. Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
2. If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately.
3. Set aside to cool. It will thicken as it cools & get a spreadable consistency.

Finishing off:

1. Cut each sponge into 2, so there are a total of 4 layers.
2. Sandwich them with the strawberry cream, using 1/3 each time.
3. Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
4. For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
5. Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
6. Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
7. Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.

Cake:
1 tablespoons fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup White or Raw Sugar
1/2 cup cocoa
2 eggs

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream

Method

1. Preheat oven to 180°C. Line the base of a 22 – 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
2. Mix the lemon juice with the milk and set aside for it to sour the milk.
3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients.
4. Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.

Icing:
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt

Cake:
½ cup butter or 125 grams
7 ounces dark chocolate or 200 grams
1 cup sugar or 200 grams
4 large eggs or 5 medium eggs
1 tablespoon flour – you can add up to 7 tablespoons
3 tablespoons cocoa powder – optional but it makes the cake even richer

Ganache:
1 cup semi-sweet chocolate – about 200 grams
½ cup cream
½ teaspoon vanilla extract – optional

Method

1. Preheat oven to 350 degrees (180 degrees centigrade)
2. Line the bottom of a cake pan (round is good but square works) with parchment paper.
3. Melt the butter, chocolate, and cocoa powder in a container placed in a pan of hot water at low heat. Once it’s melted stir it to combine and set it aside to cool.
4. Beat the eggs, add the sugar and beat until smooth. It will be thick and a pale cream color.
5. Stir in the cooled chocolate mixture.
6. Stir in the flour.
7. Pour the batter into the cake pan.
8. Bake at 350 Degrees (1800) for 20 minutes
9. You can top the cake with ganache for true chocolate decadence or be a bit more restrained and use crème fraiche or whipped cream or serve it plain.

Ganache:
Melt the chocolate and cream over low heat, stirring to mix. Remove from heat and stir in vanilla if you’re using it.
The heavier the cream, the thicker the ganache.

25g (1oz) cocoa powder
375g (13oz) dark chocolate
250 ml (9fl oz) double cream
5 large eggs
90g (3¼oz) light soft brown sugar
120ml (8tbsp) Cointreau (maybe less)
maybe try some baking powder to make it rise more

Method

1. To prepare, preheat the oven to 170°C / 325°F / Gas Mark 3, and grease and paper line a 20cm (8”) round loose-bottomed tin.
2. Make sure there is headroom in the oven, because this can rise quite a lot.
3. Melt the chocolate in a large bowl and allow to cool slightly.
4. Whip the eggs and sugar until very thick (5-8 mins)
5. Whip the cream to “soft peak” status in yet another bowl.
6. Carefully fold the eggs and sugar into the chocolate (do this in the hot bowl to stop the chocolate cooling rapidly and going lumpy).
7. Gently fold in the cream and the alcohol, and then pour the mixture into the tin.
8. Place the tin in a roasting tin and half fill that with boiling water.
9. Bake for 30-40 minutes until the centre just sets.
10. Remove from the tray and transfer to the fridge when it has cooled down for an overnight setting session.

Note: cook for 25 mins and then turn off the oven and allow it to cool with the oven (this might help prevent collapsing.

Cake:
1 box Dark Chocolate Cake Mix
1 tablespoon instant coffee
1 3.9 ounce box instant chocolate pudding mix
1 cup butter melted
4 large eggs
1 teaspoon vanilla extract
2 cups sour cream
2 cups semisweet chocolate chips

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Method

1. Preheat oven to 350 degrees.
2. In a large mixing bowl. Sift together cake mix and pudding.
3. Add melted butter,coffee,eggs,sour cream,and vanilla.
4. Beat 4 minutes at medium speed.
5. Fold in chocolate chips
6. Pour batter into greased and floured 12-cup tube pan or bundt pan(batter will be thick).
7. Bake 50-60 minutes or until done.
8. Let cake cool in pan for 10 minutes then turn out onto a wire rack to cool completely.

Topping:

1. In a saucepan over low heat,combine chocolate chips and cream.
2. Stir constantly until chocolate is melted.
3. Remove from heat and let stand for 10 minutes.
4. Drizzle over cooled cake. Put a pan underneath cake to catch any runoff.
5. You could wait 1 hour for the ganache to set but why torture yourself.

2 Cups Flour
2 Cups Plus 2 Tbls. White Sugar
1 Cup Unsweetened Cocoa
2 tea. Baking Soda
1 tea. Baking Powder
1/2 tea. Salt
2 Large Eggs
1 Cup 1/2 & 1/2, Light Cream, or 1Tbls. Butter melted & enough whole milk to make 1 cup.
1 Cup Hot Fresh Brewed Coffee
1oz Square Unsweetened Baking Chocolate
1/2 Cup Veggie Oil
2 tea. Vinegar
1 tea. Vanilla

Method

1. Preheat Oven to 325 Degrees. Grease and flour 9×13 inch cake pan (I use unsweetened Cocoa powder instead of flour).
2. Pour hot coffee in measuring cup. Break the 1oz square in half and drop into hot coffee. Do not stir. Let stand for 3 min., to let chocolate melt on it’s own. While Chocolate is melting start batter.
3. In a Large mixing bowl sift together Flour, Sugar, Cocoa, Baking Soda, Baking Powder, and Salt.
4. Stir Coffee and melted Chocolate until mixed.
5. Make a well/hole in center of dry ingredients and pour in eggs, 1/2 & 1/2(milk), Coffee, Veggie Oil, Vinegar, & Vanilla.
6. Mix until Smooth, batter will be thin, pour into prepared pan.
7. Bake in preheated oven for 45-50 minutes, or until tooth pick comes out clean.
8. Cool and frost.

1 cup plus tsp unsweetened cocoa powder divided
2 cups each of all-purpose flour and sugar
1/2 cup butter melted
2 large eggs
2 tsp vanilla extract divided
1 tsp baking powder
1 1/8 tsp salt divided
2 tsp baking powder
2 cups boiling water
2 cups whipping cream
1/2 cup powdered sugar
1/3 cup unsweetened dutch cocoa powder

Method

1. Preheat oven to 375 degrees.
2. Grease 13 x 9 baking pan.
3. Combine flour, sugar, remaining cocoa, butter, eggs, 1 tsp salt in large bowl and mix well.
4. Dissolve baking soda in boiling water in a bowl. Add flour mixture and mix well. Spoon batter intp prepared baking pan.
5. Bake about 35 min until done. Let stand to cool.
6. Beat 1 2/3 cups whipping cream in a mixer bowl on high speed until stiff peaks form.
7. Combine remaining whipping cream,powdered sug,dutch cocoa, remaining vanilla and remaining salt in a bowl and mix well. Fold into whipped cream. Spread over cake.

6 ounces baker’s dark bittersweet chocolate baking bars
10 tablespoons of butter
1 3/4 cups powdered sugar
3/4 cups flour
2 ounces of bourbon whiskey
3 whole eggs
3 egg yolks

Equipment: Custard or souffle baking cups and a baking sheet

Method

1. Grease your souffle cups generously with butter.
2. Place well-greased souffle cups on the baking sheet.
3. Place the 10 tablespoons of butter along with the baker’s chocolate in a bowl.
4. Put them in the microwave for two minutes to melt.
5. Whisk to incorporate the butter and still-melting chocolate.
6. When you’re done you’ll have a nice, creamy smooth sauce.
7. Add your two ounces of bourbon (about four tablespoons).
8. Add your flour and sugar.
9. Stir with a fork. It takes quite a bit of effort, and when you’re done you’ll have a thick, almost dough like mud:
10. When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
11. Dispense evenly into your souffle cups. You’ll probably have more batter than you need for four cups. Don’t overfill the cups,  just get another cup..not to waste any of this.
12. Put them in the oven and set the timer for 14 minutes.
13. When they are done they will look firm around the edges and soft in the center.
14. Let them stand for a minute or two. You will notice that they will shrink down some.
15. Run a knife around the edge of the molten chocolate bourbon cake to loosen.
16. Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.

12 ounces bittersweet chocolate, finely chopped
12 large eggs, separated and at room temperature
2 cups sugar
2 teaspoons PURE vanilla extract
1 tablespoon dark rum
3-1/2 sticks unsalted butter, softened and cut into tablespoons
1/4 cup all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder, I use one called Valrhona
1/2 teaspoon salt
Powdered sugar for dusting
Coffee Ice Cream , to serve aside the finished cake

Method

1. Preheat your oven to 325°.
2. Grease a 10-inch springform pan with non-stick cooking spray.
3. Melt chocolate and 3 tablespoons of water in a double boiler, or a stainless steel mixing bowl over top a sauce pan.
4. Stir until melted and smooth, set aside.
5. In a bowl, place egg yolks and sugar. Beat with an electric mixer on high until mixture is pale and thick, about 3 minutes.
6. Turn the mixer to medium-low and add the vanilla and rum.
7. If you have a paddle attachment to use, use it now. On medium speed, gradually add the melted chocolate mixture and the butter. Mix together until smooth.
8. Transfer to a large bowl. Sift flour, cocoa and salt over top of the mixture. Fold in, set aside.
9. In a clean bowl, place egg whites and with a whisk or a whisk attacment (if you’re lucky to have one), beat the whites until almost stiff peaks form.
10. Fold them into the chocolate mixer in 2 additions. You have to be carefully not to over mix.
11. Carefully transfer the batter to the springform pan and bake until the cake is puffy, cracked and set. It will take about 1 hour-1 hour 20 minutes.
12. Remove from the oven and let cool completely in the pan on a wire rack.
13. Just before serving, remove the cake from the pan and dust it with powdered sugar.
14. Serve a scoop of coffee ice cream on the side if you desire.