Decadent Chocolate Recipes

Ok so I might be blowing my trumpet a little too hard here but, you know what this recipe has produced the best cake for me time and time again.  It has the best chocolate icing topping, crisp and rich and a fluffy sponge with just the right texture not too soft and not too dense.  I know you’re dying to know my secret recipe so here goes:

Chocolate Cake Ingredients:

2oz/50g cocoa powder

10oz/275g caster sugar (fine sugar)

6oz/175g unsalted butter

3 eggs beaten

9oz/250g plain flour

1 ½ tsp bicarbonate of soda

½ tsp baking powder

 

Icing Ingredients:

3oz/75g unsalted butter

12oz/350g icing sugar

2 Tbsp cocoa powder

 

Filling Ingredients:

3oz/75g unsalted butter

6oz/175g icing sugar

 

CAKE METHOD:

Preheat your oven to 180oC/350oF/gas mark 5

Grease two round sponge tins (4cm/1 ½” Deep- 20cm/8″ Round) pop a layer of grease proof paper on the bottom of the pan it will give you a nice clean result.

Blend together cocoa with 8floz/240ml of boiling water

Soften butter and place in a mixing bowl with the sugar and 4 tbsp of the cocoa mixture.  Beat the ingredients together until they are light a fluffy.

Gradually beat in the eggs and the remaining cocoa mixture, it may look as though it is separating, don’t worry it will all be OK.

Sift the flour, bicarbonate of soda and baking powder into the mixture, gently folding in all the ingredients together.

Divide the chocolaty mixture between two cake tins and bake for 25 minutes until the cake has risen and it is firm to touch.

Once the cake has cooked leave in the tin for five minutes, turn out onto a wire rack and make sure it is cooled completely before filling and icing.

ICING METHOD

In a saucepan place the milk and butter and heat gently until melted.

Sift in icing sugar and cocoa and mix thoroughly until it is smooth and glossy.

Keep aside 4 tablespoons of the mixture for the filling.

Pop the rest into the fridge until you are ready to decorate your cake.

FILLING METHOD

Beat the butter and sugar together, when it is a smooth consistency start to blend in the reserved icing.

ASSEMBLE

Spread the filling evenly across the top of your base cake. Pop on the second layer and evenly spread across the icing, voila a chocolate cake to die for.

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About the Author:
Dawn is a self confessed chocoholic and likes nothing better than to share her passion with others through her blog cocomoi, there are recipes, reviews, how to videos and anything else to do with the chocolate.
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A decadent chocolate cake drizzled with raspberry coulis.

Cake
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 eggs, room temperature
4 egg yolks, room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons cornstarch

Raspberry Coulis
One 10-ounce package frozen raspberries in heavy syrup, thawed

Garnish
1 pint fresh raspberries
12 sprigs fresh mint
12 triangular cookies or chocolate pieces

Special Equipment
Twelve 4-ounce ovenproof ramekins

1. Do ahead: Make the raspberry coulis. Process the thawed berries in a blender and strain through a fine mesh strainer to remove the seeds. Refrigerate until needed.

2. Butter the bottom and sides of each ramekin and set them aside on a baking sheet.

3. Make a double boiler and add the semisweet and bitter
chocolates, butter, and vanilla. Stir until melted. Keep the flame low so the butter and chocolate melt slowly–if the pan is too hot, the butter will separate into oil and the chocolate will taste burnt.

4. In a large mixing bowl, combine the eggs, egg yolks, and sugar. Beat at high speed until thickened and increased in volume, about 5 to 7 minutes. Reduce the speed to low and slowly incorporate the cornstarch, one tablespoon at a time, then turn the mixer back up to high and continue to beat until soft peaks form, about 5 minutes.

5. Preheat the oven to 275*F.

6. Gently fold the chocolate into the beaten eggs, using a rubber spatula, until well blended. Spoon the mixture into each of the prepared ramekins and bake for 10 minutes. Let cool when finished baking. Cover and refrigerate until ready to serve.

7. To serve: Dip a dinner knife in hot water and run it around the sides of each ramekin and invert it onto a serving dish–gently remove the ramekin from the plate and spoon the raspberry coulis around the cake. Garnish with the fresh raspberries and a mint sprig, or cookies and chocolate pieces if you prefer.

Servings : 12

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