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Chocolate cake

Chocolate cake

Preheat the oven to 180⁰C. Grease with butter and cover with cocoa powder a desired cake shape (I used 2 small heart shapes and a circle 15 cm in diameter).

Melt the butter with the 3 kinds of sugar, chocolate and honey in a bain-marie and then let it cool for 5 minutes. In a bowl, beat the egg whites with a pinch of salt. In another bowl, beat the yolks. with the essences then incorporate the mixture with butter. In another bowl mix the flour with cocoa powder, cinnamon and baking powder then incorporate into the yolks. Finally incorporate the egg whites and pour the composition obtained in the prepared form.

Bake for 25-35 minutes, then let it cool and serve as it is or decorate according to everyone's wishes.


USE OIL AND BUTTERMILK FOR A MOIST CHOCOLATE CAKE

Buttermilk plays two important roles in making the best chocolate cake.

In addition to adding an ever-so-subtle tang, the acid in the buttermilk helps keep this cake incredibly tender and makes for a moist chocolate cake recipe.

If you don & rsquot have any buttermilk on hand, simply use this buttermilk substitute and you & rsquore golden!

This cake also uses oil instead of butter. While butter provides a lot of flavor in recipes such as 7UP Pound Cake and Homemade Funfetti Cupcakes, oil gives cakes a lovely, light texture.

Since the combo of unsweetened cocoa powder and Dutch-process cocoa give this cake so much chocolatey flavor, we don & rsquot necessarily need the flavor of the butter to compete or overpower the chocolate.

Cocoa can also easily dry out cakes, so using a neutral-flavored oil in combination with the buttermilk makes sure both the chocolate flavor and moist texture of this cake really sing.


Christina Tosi's German Chocolate Cupcakes from All About Cake

Christina Tosi is known around the world as the queen of sugar and baked goods. Her imaginative cakes and cookies bring joy to just about everyone who eats them. After trying my hand at her German chocolate cupcakes, I have to say this recipe is not for the average home baker.

How easy was the recipe to follow and make? This recipe is fairly difficult. There are three parts to it: the cupcake, the crack pie frosting, and the pecan crunch. You'll need more than just basic knowledge for this recipe, and while Tosi does explain things well in the directions, there's a lot of room to make mistakes.

One thing I didn’t like about the recipe was how temperamental the “crack pie” frosting was. Just a few seconds too long in the oven can result in a burnt filling that is unusable. I ended up making two different crack pie fillings and the one I actually used took a lot of babysitting in the oven to make sure it didn't overcook and turn hard like toffee.

How easy are the ingredients to acquire? Ingredients in this recipe ranged from basics like flour, sugar, and eggs to things that are much harder to find, like corn powder and feuilletine cookies. You will need to scour the internet for these few ingredients.

The look of the cake once it was assembled and frosted: The German chocolate cupcakes were not the prettiest of the cakes I tried out, but they still did look tempting. One thing to be aware of is that the cupcakes can sink in the middle if the batter is overmixed or if you take the baked cupcakes out of the tin too early, so be sure to follow the directions carefully.

Overall thoughts: The Tosi cupcakes were too sweet for my taste, but people who have a major sweet tooth will love these, especially the "crack pie" frosting. This is an all-day baking project, so be sure to set enough time aside to make everything, or make the cupcakes one day ahead and pop them in the freezer, then make the frosting and pecan crunch another day and assemble.


Chocolate cake

Ingredients (12 slices):

  • 6 eggs
  • 1 pinch of salt
  • 250 g dark chocolate (min 50% cocoa) in pieces
  • 130 g butter, cut into pieces, plus a little more
  • 150 g sugar
  • 50 g flour

Chocolate icing

  • 100 g dark chocolate (min 50% cocoa) in pieces
  • 60 g water
  • 60 g sugar
  • 20 g butter
  1. Preheat the oven to 180 degrees C.
  2. Insert the mixing butterfly. Separate the egg whites from the yolks, add the egg whites and salt to the mixing bowl and beat 5 min / speed 3 until they fight. Remove the mixing butterfly.Transfer the beaten egg whites to a salad bowl and set aside.
  3. Put the chocolate pieces in the mixing bowl and grind 10 sec / speed 7. Use the spatula to remove the chocolate from the edges.
  4. Add butter, egg yolks and sugar and mix 20 sec / speed 4.
  5. Add flour and mix 10 sec / speed 4. Pour the composition over the egg whites and incorporate lightly. Put the dough in a 22 cm diameter tray, greased with butter and bake in the preheated oven at 180 degrees C, for 25-30 min. Clean the mixing bowl.
  1. While the top is baking, put the chocolate in the mixing bowl and grind 10 sec / speed 7. Use the spatula to remove the chocolate from the edges.
  2. Add water and sugar and cook 15 min / 100 degrees C / speed without the measuring cup.
  3. Add the butter and mix 30 sec / speed 4.
  4. Place the chocolate icing on top of the baking sheet and distribute evenly. Serve hot.

Recommendations: Serve each slice with a cup of pear sorbet, whipped cream or vanilla sauce. As a decoration, put a slice of dried, candied fruit or sprinkle with chopped hazelnuts.

Total time:1 hour

Preparation time: Ten minutes

Difficulty:average

Caloric information / slice:protein 6g carbohydrates 83 g fat 24 g kj 1571 kcal 376

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Intense chocolate cake & # 8211 THE chocolate cake!

One day, my daughter tells me: & # 8222You, in your deep culinary mastery, a cake chocolate don't you have in the repertoire? & # 8221 & # 8222Hm & # 8230 & # 8221 I answer & # 8230 & # 8222I know what to say? You know I rarely get the urge for chocolate. It's true that when he grabs me, I really can't stand him anymore! a cake with a lot of chocolate, intense and challenging & # 8221. And if she wanted to, all I had to do was shake up the internet, looking for something chocolatey enough to be truly satisfying.

I found a really promising recipe, from which I started, modifying here and there. The most intense chocolate cake I've ever tasted has come out! And not only intense, but also delicious, with an amazingly good texture, as if made of layers of cream of different density. A delight!


Chocolate Stout Cake With Coffee Glaze

Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cocoa nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from specialty baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.


Cake: If it & rsquos better than sex, the devil must be involved. In this case, it is devil & rsquos food cake! Grab your favorite brand from the store and follow the instructions on the box, baking in a 9 & times13 pan.

When the cake has finished baking, immediately poke holes in it using the handle of a wooden spoon or skewer or something similar.

Mix: In a mixing bowl, add the sweetened condensed milk and the caramel ice cream topping and whisk until they are well combined. This tasty mixture is then going to be drizzled evenly over the cake, letting it get soaked up into the holes that you created.

Cool & Serve: This cake needs a little time to chill, so let it cool completely before moving it to the refrigerator and allowing it to set for at least an hour.

Once the cake has chilled, top it with the thawed whipped topping and drizzle on plenty of caramel sauce and chocolate syrup before finally topping with the toffee bits and serving!

Helpful Tip!

We used plain toffee bits here, but Heath bits work just as well. The only difference is they have a chocolate coating around the toffee.

More cake mix recipes:

Strawberry Cake Mix Cookies

Cake Batter Cookies

Funfetti Waffles

Roll Cake Mix Cookies

Directions

    1. Preheat the oven to 350 ° F (180 ° C). Grease and flour two 9-inch (1.5 L) round baking pans.

2. Combine sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Drunk with an electric mixer, set to medium speed, for 2 minutes. news in boiling water (batter will be thin). Divide batter evenly between prepared pans.

3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Removal cakes from pans to a rack cool completely.

4. "PERFECTLY CHOCOLATE" Chocolate Frosting: news cocoa with butter until well combined. Alternately add sugar and milk, drunk to a spreadable consistency. If necessary, add a bit of milk to reach desired consistency x


Beatty & # 039s Chocolate Cake (updated)

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut into wedges and serve at room temperature.

Chocolate Buttercream Frosting

  • 6 ounces good semisweet chocolate, such as Valrhona (see note)
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups sifted confectioners ’sugar
  • 1 tablespoon instant coffee granules, such as Nescafe

Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until fair melted and set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners ’sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Note: I use Valrhona Le Noir 56% Cocoa Semisweet Chocolate. You can also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter / Publishers, All Rights Reserved


Yo's Ultimate Chocolate Cake

Yo’s Ultimate Chocolate Cake recipe is now only available in Yolanda’s FREE Basics Of Baking Course. Click button above to join and get access to video tutorials that break down Yolanda’s proven baking methods, along with over 12 of her core recipes

T his chocolate cake is my go-to recipe. It’s moist and delicious, and also sturdy enough to carve into novelty cakes like the ones you see on How To Cake It. I’ve been making this chocolate cake recipe for 15 years, with a few tweaks here and there, and it has never let me down, whether it’s smothered in buttercream, draped with fondant, or dripping with ganache. If you’re making one of the novelty cakes, use the pan sizes and baking times specified in the novelty cake recipe.

* Tips: Make sure your butter and eggs are at room temperature before you begin! *

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