High Ratio Chocolate Cake Recipes

HIGH-RATIO CHOCOLATE CAKE

Steps:

• Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl.
• Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed.
• Scrape down the bowl and the paddle.
• Mix for another 2 minutes on low speed.
• Gradually add the first quantity of milk alternatly with the sugar and mix on low speed for 3 minutes.
• Scrape down the bowl.
• Combine the second quantity of milk and the eggs and add in three stages, mixing for a total of 5 minutes on low speed.
• Deposit 1 lb 3 oz of batter per 8 inch cake pan, which has been sprayed and papered.
• Bake at 335F in a convection oven for about 30 to 35 minutes.

HIGH-ALTITUDE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
• Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
• Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.