Yes, another chocolate cake recipe, but it’s oh so good- and a real indulgence!! It’s also another recipe from Joanne Wheatley as she’s so reliable and her recipes always seem to work for me. The cake has a wonderful texture and cuts like a dream. You won’t be disappointed!
165 g softened butter
300 g caster sugar
65 g S/R flour
200 g plain flour
1 tsp bicarb
70 g cocoa powder
200 ml of sour cream & 50 g cream cheese mixed together
2 tubs of Betty Crocker chocolate fudge icing
Flower paste and gel food colouring for the flowers and letters
Mix caster sugar and butter until light and fluffy, add eggs one at a time beating in between each egg. Sieve flours bicarb and cocoa into a bowl, add half to mixture, fold in, add half of sour cream & cream cheese, fold in, then repeat with both, spoon into a 8 inch prepared tin.
Cook for 1 hour and 20mins @ 180, leave to cool for 10 mins before turning out onto a wire rack.
For the cake
- 175g dark chocolate
- 6 eggs separated
- 175g Caster Sugar
For The Chocolate Buttercream
- 150g butter
- 50g icing sugar
- 200g dark chocolate
- 1 carton of double cream
- 1 punnet of raspberries
To make the Buttercream
- Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
Making the cake
- Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
- Melt the chocolate in a bowl and leave to cool
- Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
- In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
- Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
- Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
- Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .
Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.
Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward
Dust with more icing sugar before serving
Recipe taken from James Martin
For the Cake
- 225g unsalted butter
- 4tbsp Water
- 55g Cocoa Powder
- 3 eggs
- 250ml buttermilk
- 2 tsp vanilla extract
- 2 Tbsp red food colouring( Dr oetekors works best)
- 280g Plain flour
- 55g Cornflour
- 1.5 tsp Baking Powder
- 280g Caster Sugar
For the Frosting
- 250g soft cheese
- 40g unsalted butter
- 3tbsp icing sugar
- 1tsp vanilla extract
Preheat oven to 190degrees celcius and line two 23cm baking tins or a cupcake tray.
Place the butter, water and cocoa powder in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from the heat and cool slightly.
Beat together the eggs, buttermilk, vanilla extract and food colouring until frothy. Beat in the butter mixture. Sift together the flour, cornflour, and baking powder, then stir quickly and evenly into the mixture with the caster sugar.
Divide the mixture between the prepared tins and bake for 25-30 mins or until risen and firm to the touch. Leave to cool in the tins for 3-4 mins then turn out and finish cooling on a wire rack.
For the frosting, beat together all the ingredients until smooth. Pipe or spoon on the icing as desired.
Recipe taken from the Big Book of Baking.
These are exactly as the title suggests: intensely chocolate, brownie like , fudgey cookies.
They are extremely chocolatey so eat with caution!
- Preheat oven to 170ºc. Line rimmed baking sheets with parchment paper or silicon baking mats.
- Melt the chocolate with the 30g butter and then leave to cool
- Whisk together flour, baking powder, salt and cocoa powder in a large bowl. Set aside.
- In another bowl mix together the sugar and butter until light and fluffy, about 3 minutes. Add in eggs, one at a time, creaming together after each addition. Add in vanilla, making sure it is well combined.
- Once all eggs and vanilla have been combined. Turn mixer speed up to medium high speed and beat until pale, light, and fluffy, about 7-10 minutes. Turn down speed of mixer and slowly stir in cooled and melted chocolate. Stir dry mixture until combined, then stir in milk chocolate chips.
- Drop tablespoon scoops of cookie dough batter onto lined baking sheets, leaving about 3 inches between cookies to allow them to spread.
- Place in preheated oven and bake 12-15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet. The cookies are fragile while warm, so allow to cool completely before moving.
Original recipe from: http://addapinch.com/triple-chocolate-cookies-recipe/
Recipe by Joanne Wheatley
For the cupcakes
- 120g/4oz plain flour
- 140g/5oz caster sugar
- 1 tsp baking power
- 40g/1½oz unsalted butter
- 50g/2oz dark chocolate, melted and cooled slightly
- 1 free-range egg
- 125ml/4fl oz milk
- 1 orange, juice only
- 3 tbsp granulated sugar
For the white chocolate and orange buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
Decorate the cupcakes with the buttercream
Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.
I made this recipe when I was in school, it’s from a kids cookbook and has since become one of my trusted recipes. The cake is a simple sponge with a chocolate ganache icing. I’ve added fruit on top because fruit makes any dessert look spectacular.
For the cake:
- 3 beaten eggs at room temp
- 175g unsalted softened butter
- 175g caster sugar
- 150g self-raising flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
For the icing:
- 100g milk chocolate
- 100g dark chocolate
- 200ml double cream at room temp
- Grease the 20cm cake tins and line the bases with baking parchment.Preheat oven to 180°c
- Cream the butter and sugar together in a bowl until light and fluffy. Gradually beat in the egg.
- Sieve the flour, cocoa powder , and baking powder into the bowl of creamed butter and sugar and then fold the dry ingredients into the creamed mixture.
- Divide the mixture equally between the two greased and lined cake tins, smoothing the tops with a palette knife. Bake for 20-25 mins or unti firm. Take care not to overbake the cakes or they will become dry.
- Turn the cooled cakes out onto a cooling rack. Break the plain and milk chocolate into a bowl and gently melt them over a pan of simmering water.
For the icing:
- Remove the bowl from the pan. Allow the chocolate to cool for 5 mins and then stir in the cream. Leave the mixture to thicken for a few minutes.
- Make sure the cakes are completley cool before putting on the topping. Put one cake on a serving plate and spread a quater of the topping over it.
- Put the other cake on top and spoon over the rest of the topping. Spread it over the top and the sides until the cake is evenly coated. Leave to set.
What do you do when you’re in the middle of baking and have left over melted chocolate that you need to use up?
Make these cute little treats, you can use them to decorate a cake or just eat them as they are
Make sure you use greaseproof paper to make sure they don’t stick to your tray!
If you like teacakes then you should like this recipe. It’s a cake of different textures: crisp chocolate outer shell, enrobing a sweet and smooth marshmallowy topping, sitting on top of a moist chocolate sponge cake. What more could you ask for?
- 1 batch of chocolate cupcakes
- 1 3/4 cups sugar
- 1/4 cup water
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 2 cups/12 oz dark chocolate
- 3 tbsp canola/ veg oil
Link to the cake recipe: Perfectly Chocolate Cupcakes.
For the meringue:
1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.
2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c
3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.
Pour the mixture into a pastry bag and pipe the icing onto the cakes.
Put the cupcakes in freezer for several hours or overnight.
Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!
The original title given to this recipe by Nigella lawson is the ‘Chocolate cloud cake’. The cream on top of this cake is whipped up until cloud like hence the name. The cake is rich and lucious and is an absolute treat for chocoholics like myself.
Recipe taken from Nigella lawson
FOR THE CAKE
- 250 grams dark chocolate (minimum 70% cocoa solids)
- 125 grams unsalted butter (softened)
- 6 large eggs (2 whole, 4 separated)
- 175 grams caster sugar
FOR THE CREAM TOPPING
- 500 millilitres double cream
- 1 teaspoon vanilla extract
- ½ teaspoon unsweetened cocoa powder (for sprinkling)
- Preheat the oven to 180°C/gas mark 4/350ºF.
- Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
- Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
- When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
- Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
These are a British Classic which get their name from their rock like appearance. I was first introduced to these during my very first cooking lessons at school and I have been making them ever since. They are so quick and easy to make and are the perfect accompaniment to a hot cup of tea.
Yield: 6 cakes
- 225g Self-raising flour
- A pinch of salt
- 113g Margarine
- 100g packet of Milk Chocolate Chips
- 57g sugar
- 1 large egg, beaten
- 1tbsp Milk plus a little extra for the top
- Demerera sugar for the topping (optional)
- Sift the flour into a large bowl. Then using your finger tips rub the margarine into the flour until it resembles breadcrumbs. Heat the oven to 180°c
- Using a wooden spoon mix the sugar and salt into the breadcrumb like mixture and then add in the chocolate chips. Mix in the beaten egg and then add 1 tbsp milk.
- With your hands, take small heaps of the dough and place on a lined baking tray. Brush with a little milk and add some demerara sugar on top. Bake in the oven for 15 mins until cooked and golden.
Notes: Traditionally these are made with dried fruit but you can put in any flavouring you like. I added chocolate chips because that’s what I like best.
Original recipe from http://scullerymaidsblog.com/2011/old-fashioned-rock-cakes/