Arabian Chocolate Cake Recipes

CHOCOLATE-YAM MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
• In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
• In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
• In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.

ARABIAN CHOCOLATE CAKE

Steps:

• Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
• Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
• Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
• Cool the cake completely before frosting it.
• To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
• As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
• Allow the frosting to set before serving.

ORANGE CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Melt the chocolate, butter and oil in a medium bowl in the microwave until completely melted, about 1 minute. Whisk the mixture until smooth. Stir in the orange zest and cool slightly.
• Whisk the sugar, egg and yolk until pale in a medium bowl. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until smooth. Divide the batter among four prepared muffin tins. Bake the cakes until just barely dry on top (they will be soft in the middle), about 12 minutes. Remove the cakes from the oven and cool, about 5 minutes.
• Gently flip the cakes onto a plate. Sprinkle the cakes with sea salt and top with the orange supremes. Drizzle with a bit of oil.