Deep Dark Chocolate Cake Recipes

DEEP, DARK CHOCOLATE CAKE

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
• Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
• In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
• Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

DEEP DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour one 13 x 9-inch baking pan.
• If you want a layer cake, use two 9-inch pans.
• In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
• Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
• Pour into prepared pan.
• Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
• Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
• Cool completely, then frost with your favourite vanilla icing.

DEEP & DARK GANACHE CAKE

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.

DEEP DARK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly spray an 8-inch springform baking pan with cooking spray.
• In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
• Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
• Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
• Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
• To make the icing, prepare a double boiler.
• Combine all the icing ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
• With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals (if desired). YUM!

DEEP DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.