GLAZED ITALIAN CHOCOLATE RING CAKE
A plain and simple chocolate tea cake, Italian-style. This recipe for ciambella cake can be made in a savarin mold or small Bundt pan.
Provided by Karen Tedesco
Categories Desserts
Time 55m
Number Of Ingredients 15
Steps:
- Put the chocolate in a heatproof bowl. Heat the cream over medium heat until it forms little bubbles around the edge of the pan. Pour the cream over the chocolate and let it sit for 5 minutes, then add the butter and sugar and stir until completely smooth. Set aside to cool.
- Preheat oven to 350 (175 C) degrees with rack placed in the center.
- Oil a 9-inch savarin mold or plain tube pan with oil or cooking spray.
- Sift the flour, cornstarch, salt and cocoa powder through a fine strainer set over a mixing bowl.
- Whip the egg whites in a large bowl (by hand or with an electric mixer with the whip attachment) until they form soft peaks.
- In another mixing bowl, whisk the egg yolks, sugar, yogurt and vanilla until smooth and airy. Slowly add the oil while mixing to incorporate. Add the flour mixture to the egg mixture and combine with a wooden spoon or spatula until the flour is no longer visible. Add the egg whites and fold gently until incorporated.
- Pour the batter into the pan (it will almost reach the top) and place in the oven. Bake 30-35 minutes, until the edges of the cake begin to pull away from the sides and a toothpick inserted in the middle comes out clean. The cake will crack along the middle - that's what you want.
- Cool in the pan 10 minutes, then gently invert onto a cooling rack. Cool completely.
- Put the cake cracked side up on a large plate or serving platter. Pour the glaze over the cake. Dump the berries in the middle of the cake, then slice and serve.
Nutrition Facts : ServingSize 1 g, Calories 380 kcal, Carbohydrate 49 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 221 mg, Fiber 3 g, Sugar 28 g
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
VANILLA RING CAKE
Yes, the amount is correct-you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.
Nutrition Facts : Calories 466 calories, Fat 18g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 132mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
MOIST CHOCOLATE RING CAKE RECIPE - (4.1/5)
Provided by á-9091
Number Of Ingredients 9
Steps:
- Bring the syrup ingredients to the boil and ensure sugar is completely dissolved. Boil for 5 minutes and let completely cool down. Cake: 1. Melt margarine, sugar and cacao 2. Let completely cool down 3. Add eggs one by one, mix each egg in thoroughly 4. Sift in the dry ingredients and mix thoroughly 5. Bake in a ring pan for around 30 minutes at 180 C 6. Take cake out of the oven and pour the cooled down syrup over the cake immediately. Let the cake cool down completely before taking it out of the pan. Decorate with caramel, grated chocolate, nuts etc. Tip: After taking the cake out of the oven, you can first use a sharp object to make some incisions in the cake before pouring the syrup over.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
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.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
MOIST CHOCOLATE BIRTHDAY CAKE
This is a moist chocolate birthday cake that is also good as cupcakes. Frost it with vanilla or chocolate buttercream, or any icing of your choice. For cupcakes, divide into 24 muffin cups and bake 20 to 25 minutes.
Provided by pillaroo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch cake pans with parchment paper. Grease the pans and dust with cocoa powder.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, dark brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Add egg yolks one at a time, scraping down the bowl after each addition. Beat on medium-high until fluffy.
- Pour melted chocolate and vanilla extract into the bowl with the sugar mixture; mix on low speed until combined. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture, mixing on low speed. Pour in coffee slowly in a steady stream; mix on low speed until smooth.
- Use an electric mixer to beat egg whites in a separate bowl until stiff peaks form. Fold gently into batter. Divide batter evenly between the 3 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 25 minutes, making sure not to overbake. Let cool in pans for 10 minutes; turn out onto waxed paper to cool completely before frosting.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 55.9 g, Cholesterol 103.1 mg, Fat 20.5 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 273.7 mg, Sugar 35.6 g
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