WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
OUT OF THIS WORLD CAKE
This is a recipe that I have had for years, I don't make it often because I will eat the whole thing.
Provided by Melaine
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the cake ingredients except the pineapple (the first 8 ingredients).
- Beat with mixer until well blended.
- Pour into a 9 x 13 pan.
- Bake for 45 minutes in a 350 degree fahrenheit oven.
- Remove from oven. While cake is still hot pour pineapple over it and allow it to soak in throughly.
- Let cake cool completely before frosting.
- FOR FROSTING:.
- Mix all ingredients together and beat until of spreading consistency.
- Spread on cake.
- Sprinkle with pecans.
Nutrition Facts : Calories 697.8, Fat 40.2, SaturatedFat 15.7, Cholesterol 70.6, Sodium 458.1, Carbohydrate 82.5, Fiber 3.9, Sugar 66.5, Protein 6.7
OUT-OF-THIS-WORLD CAKE
This cake is just what the title says it is---so good. You use a cake mix so it is fairly easy to make and most of the things you might have on hand. I use whatever cake mix I have.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
- Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
- TOPPING:.
- Pour the undrained pineapple over the baked layer.
- Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
- In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
- Add the pudding mixture to this beating till smooth.
- Spread over the prepared layers.
- Top with whipped topping.
- Sprinkle with the coconut and pecans.
- Chill covered for several hours.
Nutrition Facts : Calories 509.5, Fat 30.1, SaturatedFat 13, Cholesterol 61.4, Sodium 499.9, Carbohydrate 55.7, Fiber 1.7, Sugar 39.8, Protein 6.6
OUT OF THIS WORLD CAKE
Make and share this Out of This World Cake recipe from Food.com.
Provided by Sweet Southern Bell
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cream butter. Gradually add sugar while beating. Beat until light.
- Add eggs one at a time, beating well after each addition, until light and fluffy.
- Add crumbs, alternately with milk. Mix well,.
- Stir in coconut and walnuts. Spoon into lightly greased 10 inch tube pan or bundt pan.
- Bake for 11/2 hours or until done.
Nutrition Facts : Calories 832.9, Fat 55.2, SaturatedFat 28, Cholesterol 295.7, Sodium 346.7, Carbohydrate 79.7, Fiber 2.1, Sugar 75.7, Protein 10.9
OUT OF THIS WORLD CAKE RECIPE - (3.3/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Mix in the order given. Bake at 350° for 35 to 45 min. Will make three layers or one oblong pan.
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OUT-OF-THIS-WORLD CAKE RECIPE - RECIPEZAZZ.COM
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- CAKE: Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
- After it comes out of the oven let it sit for about 5-10 minutes and then pierce the top of the cake with a fork.
- TOPPING: Pour the undrained pineapple over the baked layer. Then mix the milk, pudding mix, and the vanilla in a medium bowl.
- In another medium mixing bowl beat the cream cheese at high speed till light and fluffy; add the pudding mixture to this, beating till smooth.
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