Chocolate Cake Recipes » Rich

Triple Layer Chocolate Mousse Cake Recipe

admin — Sat, 15 Mar 2008 03:55:52 +0000

Ingredients

Cake:
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Ganache:
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse:
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving:
2/3 cup seedless raspberry jam
Parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Method

Cake:

Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each bottom with round of parchment paper.
Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks.
Cover; let cakes stand at room temperature overnight.

Ganache:

Bring cream to simmer in heavy large saucepan over medium-high heat.
Remove from heat.
Add chocolate and whisk until melted and smooth.
Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Mousse:

Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate.
Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat.
Add chocolate and whisk until melted, smooth, and still warm to touch.
Pour warm chocolate mixture directly onto whipped cream and fold in gently.
Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assembly and serving:

Cut around pan sides; turn out cakes. Peel off paper.
Cut each cake horizontally in half (a bread knife works well).
Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet.
Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes.
If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally.
Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using spatula or knife, gently spread ganache to cover jam.
Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover.
Refrigerate cake layers 30 minutes.
Using large metal spatula or knife, place cake layer from baking sheet, mousse side up, atop cake layer on cake board.
Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use).
Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface.
Transfer cake to platter.

Chocolate sides:

Arrange two 20-inch-long pieces of foil on work surface.
Cut two 4 1/2-inch-wide (or however tall your cake is) by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil.
Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using a spatula, spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on baking sheet.
Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes.
Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining parchment strip with chocolate, transfer to baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip.
Press second strip to seal chocolate to side of cake (both strips will just encircle cake).
Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 1 hour and up to 1 day.
Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

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Double Chocolate Gooey Butter Cake Recipe

admin — Sat, 15 Mar 2008 03:38:09 +0000

Ingredients

16 tablespoons butter melted
1 package chocolate cake mix
3eggs
8 ounce package cream cheese softened
4 tablespoons cocoa powder
16 ounce box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Method

Preheat oven to 350. Lightly grease a rectangular baking pan.
In a large bowl combine cake mix, 1 egg and 1 stick melted butter and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer or with a hand mixer beat cream cheese until smooth. Add remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and the vanilla continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula.
Spread filling over cake mixture in pan. Bake for 45 minutes. Be careful not to overcook the cake the center should still be a little gooey when finished baking.
Let cake partially cool on a wire rack before cutting into pieces.

Chocolate Meringue Surprise Cake Recipe

admin — Thu, 13 Mar 2008 08:13:06 +0000

Ingredients

Chocolate Cake:
4 ounces (120 grams) unsweetened chocolate, chopped
1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
1 cup (240 ml) boiling water
2 1/4 cups (315 grams) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
2 cups (400 grams) granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup (240 ml) milk

For the chocolate filling:
1 cup heavy cream
12 ounces (340 gram) semi–sweet chocolate, diced
2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze:
¾ cup heavy cream
6 ounces (180 gram) semi–sweet chocolate, diced

For the meringue:
3 egg whites
120 grams sugar
¼ tsp cream of tartar
1 tsp vanilla

Method

Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
When completely cooled, split the cake in half horizontally; place one half on a wire rack.

Chocolate filling:

Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours. Spread half of the filling over the cake half and sprinkle the chopped meringue over. Place the other layer on top and spread the rest of the filling on the top and sides of the cake. Place the cake in the refrigerator while you make the glaze.

Meringue:

On a clean stainless bowl, place the egg whites and using clean beaters, beat Till frothy.
Add the cream of tartar or lemon juice if using till soft peaks formed.
Start adding the sugar till you reach a stiff peaks and the meringue is shiny and glossy.
Spread meringue in a round shape in a cookie sheet lined with foil and bake in a 300 F preheated oven for 1 hour till crisp to the touch. Leave in the oven with door ajar to cool for 1 hour. Once cooled, chop the meringue into small bites.

Final glaze:

Put the cream in a saucepan and turn the heat to medium. Remove from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
Whisk and beat the glaze until it is very light and soft. Remove the cake from the refrigerator, cover it with the glaze, and spread it uniformly with a spatula.
Garnish with meringue kisses.
Put the cake back in the refrigerator for 15 – 20 minutes to allow the glaze to cool. Keep in the refrigerator until serving time tightly covered.

Chocolate Amaretto Marquise Cake Recipe

admin — Thu, 13 Mar 2008 05:34:16 +0000

Ingredients

Cake:
1 tbsp flavourless vegetable oil, such as sunflower
3 oz or 7-8 amaretti biscuits, finely crushed
1 oz or 1/4 cup unblanched almonds, toasted and finely chopped
1 lb fine quality bittersweet or plain chocolate, chopped into small pieces
5 tbsp Amaretto liqueur
5 tbsp golden syrup (Karo)
16 fl oz or 2 cups double cream
cocoa powder, for dusting

For the Amaretto Cream:
12 fl oz or 1 1/2 cups whipping cream or double cream for serving
2-3 tbsp Amaretto di Soronno liqueur

Method

Lightly oil a 9 inch heart-shaped or springform cake pan.
Line the bottom with non-stick baking paper and oil the paper.
In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
Sprinkle evenly on to the bottom of the pan.
Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
Stir frequently until the chocolate is melted and the mixture is smooth.
Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just
warm to the touch.
Pour the cream into a bowl.
Whip with a hand-held electric mixer, until it just begins to hold its shape.
Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
Pour into the prepared pan, on top of the amaretti and almond mixture.
Level the surface.
Cover the pan with plastic wrap and chill overnight.
To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
In a bowl, whip the cream and Amaretto liqueur to soft peaks.
Serve separately on the side.

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Chocolate Chip Upside-Down Cake Recipe

admin — Thu, 13 Mar 2008 05:25:03 +0000

Ingredients

1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans
2 cups miniature marshmellows
1 german chocolate cake mix (18 1/4 ounces)

Method

In a small saucepan, heat water and butter until butter is melted.
Stir in brown sugar; mix well.
Pour into a greased 13 x 9 x 2 baking pan.
Sprinkle with coconut, chocolate chips, pecans and marshmellows.
Prepare cake mix according to package directions; carefully pouring over marshmellows.
Bake at 325 degrees for 55 to 60 minutes.
Cool for ten minutes before inverting cake onto a serving plate.

3-Layered Chocolate Ganache Cake Recipe

admin — Thu, 13 Mar 2008 04:55:33 +0000

Ingredients

Caramelized Hazelnuts:
1 cup sugar
¼ cup water
½ cup hazelnuts

For the chocolate filling:
1 cup heavy cream
12 ounces (340 gram) semi–sweet chocolate, diced
2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze
¾ cup heavy cream
6 ounces (180 gram) semi–sweet chocolate, diced
1 tsp clear honey.

Method

Cake:

Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
When completely cooled, split the cake into 3 layers; place one layer in the same baking pan after you have washed it.

Chocolate filling:

Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours.
Spread 1/3 of the filling over the cake half and sprinkle some caramelized hazelnuts over.
Place a second layer on top and repeat layering using same amount of the filling and hazelnuts.
Finish with the last layer and spread the rest of the filling overt the top and sides of the cake. Place the cake in the refrigerator.

Make the glaze:

Get the cream to a simmer over a medium heat in a heavy saucepan, add the diced chocolate and stir till smoothed. Leave to cool for 5 minutes and then add the honey. The honey gives a shiny look to the glaze but you can omit it if you don’t want that much of sweet taste.
Whisk till smoothed and mixture begins to thicken. Pour the mixture immediately over the cake and tilt the rack or use a spatula to cover all the surface and sides.
Refrigerate at least for 2 hours.

Caramelized Hazelnuts:

Dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8minutes).
Stir in the hazelnuts till all combined and spread on an oiled baking sheet.
Leave to cool.

Milk Chocolate Candy Bar Cake Recipe

admin — Thu, 13 Mar 2008 04:38:41 +0000

Ingredients

1 Swiss Chocolate Cake Mix (18.25 oz)
1 cream cheese, softened (8 oz)
1 cup powdered sugar
1/2 cup granulated sugar
10 Milk Chocolate candy bars with almonds (I used Hersheys)(1.5 oz each)
1 frozen whipped topping, thawed (12 oz)

Method

Prepare cake batter according to the package directions.
Pour into 3 greased and floured 8 in round cake pans.
Bake at 350 degrees for 20 to 25 minutes.
Cool in pans on wire racks for about 10 minutes; remove from pans and cool completely on wire racks.
Beat cream cheese, powdered sugar and granulated sugar at medium speed until mixture is creamy.
Chop 8 of the candy bars finely.
Fold cream cheese mixture and chopped candy into whipped topping.
Spread icing between layers and on top and sides of cakes.
Chop remaining 2 candy bars.
Sprinkle half of chopped candy bars over cake.
Press remaining chopped candy along botton edge of cake.

Very Rich Chocolate Fudge Cake Recipe

admin — Thu, 13 Mar 2008 03:59:00 +0000

Ingredients

Cake:
1 box devil’s food cake mix
1 cup water
3 eggs
1/3 cup corn oil
1/3 cup sour cream
2 teaspoons vanilla
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

Icing:
2 cups semisweet chocolate chips
2 cups granulated sugar
2/3 cup milk
2 sticks unsalted butter cut into pieces
1/4 teaspoon kosher salt
1 teaspoon vanilla

Method

Heat oven to 350.
Butter 3 nonstick 8″ cake pans
Combine cake mix, water, eggs, oil, sour cream, vanilla and kosher salt in bowl of mixer.
Fit with paddle attachment and beat on low speed until well blended.
Increase speed to medium and beat for 2 minutes then stir in chocolate chips.
Pour batter into pans and bake 25 minutes.
To make icing put chocolate chips in metal bowl of a stand mixer fitted with whisk attachment.
Combine sugar, milk, butter and salt in medium saucepan over high heat and bring to a boil.
Stir occasionally then allow to boil vigorously for exactly 1 minute.
Pour hot sugar mixture over chocolate then add vanilla.
Beat on medium speed for 10 to 15 minutes.

Chocolate Orange Guinness Cake Recipe

admin — Thu, 13 Mar 2008 02:49:32 +0000

Ingredients

Cake:
1 stick butter at room temperature
1-1/2 cups dark brown sugar
2 cups self rising flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
2 rounded tablespoons cocoa
Grated rind of 1 orange
4 eggs
1/2 cup Guinness stout

Frosting:
1 stick butter softened
2 cups confectioner’s sugar
Grated rind and juice of 1 large orange

Method

Preheat oven to 375.
Grease two cake pans.
Cream butter and sugar until light and fluffy.
Sift flour, baking powder, salt and cocoa into a bowl.
Add orange rind to the creamed butter.
Beat in eggs one at a time including a spoonful of the measured flour mixture with each one.
Beat well between additions.
Gently mix in Guinness and flour 1 tablespoonful at a time.
Gently fold in any remaining flour then blend thoroughly without over beating.
Divide mixture between cake pans then smooth down and put cakes in center of preheated oven.
Reduce heat to 350 and bake 40 minutes then turn out and cool on a wire rack.
To make icing cream softened butter and confectioner’s sugar and mix thoroughly.
Blend in grated orange rind and enough juice to make an icing that is soft enough to spread.
When cakes are cold use half the icing to sandwich them together and spread rest on top.

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Chocolate Orange Guinness Cake

White Chocolate Mousse Cake Recipe

admin — Thu, 13 Mar 2008 02:43:59 +0000

Ingredients

3 Tablespoons butter, divided
3/4 cup chocolate wafer crumbs
1/2 cup water
12 ounces white chocolate, chopped
4 eggs, separated, at room temperature
3 tablespoons white creme de cacao liqueur
2 squares (1 ounce each) unsweetened chocolate, chopped
3 cups heavy or whipping cream
White and dark chocolate curls or grated chocolate for garnish
1/8 tsp cream of tartar
Pinch of salt
2 tbsp sugar

Method

Preheat oven to 350 degrees F.
In a small saucepan melt 2 tbsp butter over low heat. Stir in crumbs.
Pat evenly in the bottom of a deep 9-inch springform pan. Bake 10 minutes. Cool 10 minutes.
In saucepan bring the water to a boil. Add white chocolate and stir until partially melted.
Remove from heat and beat until smooth. Cool slightly. Beat in egg yolks; cool completely.
Beat in liqueur.
In small saucepan melt unsweetened chocolate and remaining 1 tablespoon butter over low heat. Cool.
In bowl beat cream until stiff peaks form.
In another bowl beat egg whites until frothy. Add cream of tartar and salt. Gradually add sugar, beating constantly, until stiff but not dry.
Fold one third of the egg whites into white chocolate mixture; fold back into egg whites.
Fold in whipped cream.
To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl. Fold about 1/2 cup into dark chocolate; fold back into reserved mixture.
Pour half the white chocolate mixture evenly into prepared pan. Carefully pour on dark chocolate mixture, Gently spread with spatula.
Pour remaining white chocolate mixture in pan; smooth top.
Place in freezer 1 hour or until top begins to set.
Garnish top with chocolate curls. Wrap well and freeze 24 hours.(Can be made ahead. Cover and freeze up to 1 week)
Let stand at room temperature 20 minutes before serving.