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.

4 oz Baker’s German’s Sweet Chocolate, broken into squares
1/2 cup water
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, separated, at room temperature
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cans evaporated milk
6 egg yolks
2 cups sugar
1 cup butter, cut into small pieces
2 teaspoons vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans

Method

1. Preheat oven to 350.
2. Grease and flour 3 9×2 inch round cake pans, then line bottoms with wax paper.
3. In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.
4. Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.
5. In a small bowl, lightly beat the egg yolks, about 1 minute.
6. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
7. Add the egg yolks, beating until well combined.
8. Add the chocolate mixture and the vanilla extract.
9. Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.
10. In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.
11. Divide batter among the prepared pans.
12. Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.
13. Let cake cool in pans for 10 minutes.
14. Remove from pans and cool completely on wire rack.
15. In a large saucepan, beat together the evaporated milk and the egg yolks.
16. Stir in the sugar, the butter , and the vanilla extract.
17. Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
18. Stir in the coconut and pecans.
19. Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
20. When cake has cooled, spread frosting between layers and over top of cake.

Cake:
1-3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Frosting:
1/2 cup cocoa
6 tablespoons unsalted butter
2-2/3 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla

Method

Cake:

1. Combine dry ingredients in a large mixing bowl.
2. Add remaining ingredients except boiling water then beat at medium speed for 2 minutes.
3. Remove and stir in boiling water then pour into two greased and floured cake pans.
4. Bake at 350 for 45 minutes then coo 10 minutes on rack.
5. Remove from pans and cool completely.

Frosting:

1. Cream butter until softened in a small mixing bowl then add cocoa and blend well.
2. Gradually add powdered sugar alternately with milk and vanilla and beat well.
3. Spread on cake.

How visitors found this page:

• deep dark chocolate cake recipe 1 1/2 c flour

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.

Cake:
250g good-quality dark chocolate
3 medium free-range eggs
250g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40g self-raising flour
40g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and finely grated
100ml strong black coffee
30ml sunflower oil

For the topping:
150g good-quality dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

Method

1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
6. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
7. Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
8. To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
9. At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.
10. Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
11. Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

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

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

Cake:
3 ounces unsweetened chocolate
1 c. of sour cream
1/2 c. of butter
2 1/4 c. of light brown sugar
3 eggs
1 1/2 tsp. of vanilla
2 c. of flour
2 tsp. of baking soda
1/2 tsp. of salt
1 c. of boiling water

Caramel Icing:
1/3 c.of milk
1 c. of icing sugar (confectioners)
1 c. of brown sugar
1/3 c. of butter

Method

1. First you will want to preheat oven 350°F.
2. Next it’s important to melt chocolate.
3. Now you need beat butter in large bowl then you can add the brown sugar and eggs, and beat approx. 5 minutes.
4. Then vanilla and melted chocolate, together and blend.
5. Now you want to combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, blending.
6. Next you wan to add the boiling water into the batter – the batter will be thin.
7. Pour into two 9 inch round cake pans which have been greased and floured.
8. This will bake approx. 35 minutes
9. You need to cool approx. 10 minutes.
10. Then you can take out of pans.

Frosting:

1. First you wan to add the brown sugar, butter and milk in a small pan ove rmedium flame and bring to a boil.
2. You will let this boil, stirring approx 3 minutes.
3. Cool to lukewarm.
4. Stir in icing sugar and stir until spreadable.
5. Spread over cooled cake.

Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Tunnel Filling:
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Chocolate Glaze:
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract

Method

1. In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
2. In medium bowl, combine flour and next 4 ingredients, whisk
3. Combine coffee and buttermilk
4. Add flour mixture and coffee mixture alternately to sugar/oil mixture
5. Beat at medium speed 3 minutes
6. Stir in nuts and vanilla
7. Pour half of batter into a greased, floured 12-cup Bundt pan

Tunnel Filling:

1. Beat cream cheese at medium speed until fluffy,
2. Gradually add 1/2 cup sugar and egg
3. Beat until blended
4. Stir in vanilla and chocolate chips
5. Spoon over batter in pan, leaving a 1/2-inch border around center and edge
6. Top with remaining batter
7. Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
8. Cool in pan on wire rack for 15 minutes
9. Remove from pan and cool completely THEN make glaze

Glaze:

1. Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
2. Pour while warm over COOL cake

NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup

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

1. Preheat oven to 350. Lightly grease a rectangular baking pan.
2. 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.
3. 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.
4. 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.
5. Let cake partially cool on a wire rack before cutting into pieces.