Chocolate Cake

Chocolate Sponge Cake Video

Chocolate Mint Silice Video

Chocolate and cherry roulade

Ingredients

Makes : 1 chocolate roulade

• butter for greasing
• 175g dark chocolate
• 6 large eggs, separated
• 175g caster sugar
• 300ml double cream
• 4 tablespoons cherry conserve
• 200g cherries, more if desired

• Directions

  Prep:20min  ›  Cook:25min  ›  Extra time:5hr cooling  ›  Ready in:5hr45min 
  
  1. Preheat your oven to 180 C / Gas 4. Line a rectangular cake tin with greaseproof paper and grease with butter.
  2. Melt the chocolate in a heat proof bowl over a pan of simmering water. When melted remove from the heat.
  3. Whisk the egg yolks and sugar in a separate bowl until light and creamy. Then, whisk in the melted chocolate.
  4. In another bowl and with a clean whisk, whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture and pour into the cake tin.
  5. Bake for approximately 25 minutes, until a skewer inserted in the centre of the sponge comes out clean.
  6. Remove the cake from the oven and leave to cool on a wire rack for at least 5 hours.
  7. Put a large sheet of baking paper on the worksurface and dust with caster sugar. Turn the cake out on to the sheet and peel of the paper.
  8. Whip the cream until it holds its shape. Spread the jam on the cake and than add a layer of cream. Scatter over the cherries and roll up like a Swiss roll.
     

Chocolate Mint Cheese Cake Bars Video

Chocolate Peppermint Bread

Ingredients

1. 1 cup greek yogurt, non-fat, plain
3. 1/2 cup granulated sugar
5. 2 eggs or egg substitute
7. 1 tbsp vanilla extract
9. 1/4 tsp. peppermint extract
11. 1/4 cup milk, non-fat
13. 1 cup whole wheat pastry flour
15. 1/2 cup unsweetened cocoa powder
17. 2 tsp. baking powder
19. 1/2 tsp. baking soda
21. 1/2 tsp. salt
23. 1/3 cup dark chocolate and mint chocolate chips (Nestle)

Instructions

1. Preheat oven to 350°
2. In a medium bowl, mix yogurt,sugar, eggs, vanilla extract, peppermint extract and milk; until blended.
3. In a separate bowl add flour, cocoa powder, baking powder, baking soda sand salt. Mix together.
4. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, be careful not to over mix.
5. Fold in chocolate chips
6. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
7. Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
8. Notes
9. Calorie per slice: 102.1, Fat: 2.2, Cholesterol: .01, Sodium: 239, Potassium: 37.7, Crabs: 18.8, Fiber: 2.1, Sugar: 10.1, Protein: 3.7

   

   
   

   
   

Chocolate Mint Brownies

Ingredients 

• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• MINT FROSTING
• 1/4 cup softened butter
• 2 1/2 cups confectioners' sugar
• 1 1/2 to 3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Green food coloring
• CHOCOLATE TOPPING
• 3/4 cup semisweet chocolate chips
• 1/2 cup butter

• How to make it

  
  
  • Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies,
  • place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1
  • minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl,
  • whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract.
  • Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan,
  • then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool
  • for at least 1 hour.
  • To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1
  • tablespoon at a time, beating until it is smooth and spreadable. Beat in the
  • peppermint extract and tint to the desired shade with green food coloring. Frost the
  • cooled brownies, cover, and chill for 1 hour.
  • To make the chocolate topping, pour the chips into a microwave-safe bowl, add the
  • butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until
  • smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate
  • for 45 minutes or until the coating hardens.
  • Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them
  • on a piece of cellophane (place waxed paper between the layers to prevent sticking),
  • wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
    

Chocolate cake with chocolate buttercream

Ingredients

Serves : 12 

• 375g caster sugar
• 225g plain flour
• 65g best quality cocoa powder
• 1 1/2 teaspoons bicarb of soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 250ml milk
• 125ml vegetable oil
• 2 teaspoons vanilla extract
• 225ml boiling water
• Chocolate buttercream
• 175g butter
• 125g cocoa powder
• 650g icing sugar
• 150ml milk
• 1 teaspoon vanilla extract

• Directions

  Prep:30min  ›  Cook:35min  ›  Extra time:25min  ›  Ready in:1hr30min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, bicarb, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared tins.
  3. Bake the cakes for 30 to 35 minutes in the preheated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing cakes from tins to cool completely.
  4. To make the icing, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  5. Split the layers of cooled cake horizontally, cover the top of each layer with icing, then stack them onto a serving plate. Ice the outside of the cake.
  
  
  
  
  

Chocolate Cake

Yougurt Chocolate Cake Without Oil Nd Butter

Orietta's Chocolate Cake

Ingredients

250ml water

• 200g caster sugar
• 150g margarine or butter
• 2 tblspns cocoa powder
• 1/2 tsp bicarbonate of soda
• 2 eggs
• 175g self-raising flour

• Directions

  
  

  1. Preheat oven to 180 C / Gas 4.

  1. Grease and flour a casserole or pyrex dish (28x18cm or 23x23cm.) This is the final presentation dish you can cut and serve from: no need to turn the cake out onto a platter.

  1. Place first 5 ingredients into a saucepan and heat on medium. Stir well and simmer for 5 minutes. Pour into a mixing bowl and cool.

  1. Mix in 2 eggs and flour.

  1. Pour mixture into prepared pyrex dish. Bake at 180 C for 40 - 45 minutes.

  1. Remove when done and cool. Cover with chocolate icing and sprinkles or a simple dusting of icing sugar.
     

chocolate brownies

Dark Chocolate Cake

Ingredients

1. 475ml (16 fl oz) boiling water
2. 75g (3oz) cocoa
3. 350g (12 oz) plain flour
4. 2 teaspoons bicarbonate of soda
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon salt
7. 225g (8oz) butter, softened
8. 450g (1 lb) caster sugar
9. 4 eggs
10. 1 1/2 teaspoons vanilla extract 

    
    

    Directions

    1. Preheat the oven to 180 degrees C (gas mark 4). Grease 3 - 23cm round cake tins. In medium bowl, pour boiling water over cocoa and whisk until smooth. Let mixture cool. Sift together flour, bicarbonate of soda, baking powder and salt; set aside.
    1. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared tins.
    1. Bake in preheated oven for 25 to 30 minutes. Allow to cool before icing the top of each cake and sandwiching them together. 
       

Rich Dark Chocolate Cake

Ingredients

• 140g plain chocolate
• 150g caster sugar
• 170g butter, softened
• 5 eggs, separated
• 100g plain flour
• 8 tablespoons apricot preserves
• 1 tablespoon butter, softened
• 110g chopped plain chocolate
• 6 tablespoons strong filter coffee
• 175g icing sugar
• 1 tablespoon vanilla extract

• Direction

  Prep:30min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:2hr 

  1. Preheat oven to 170 C / Gas 3. Have all ingredients at room temperature.
  2. Melt the 140g of the chocolate in a double boiler over hot water. Remove from heat and let cool.
  3. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in colour. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the cake mixture.
  4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour cake mixture into one ungreased 23cm springform tin.
  5. Bake in the preheated oven for 50 to 60 minutes. Allow cake to cool completely before removing from tin and icing.
  6. Once cool remove from tin and slice cake horizontally. Set top half aside and spread filling of apricot jam between the layers. Cover top and sides with warm Sachertorte icing.
  7. To Make Sachertorte Icing: Melt 1 tablespoon butter and 110g chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the icing sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.

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Eggless Chocolate Brownies Video

Nutella And Ferrero Chocolate Cake

The Easy 1-2-3-4 Chocolate Mini Cakes

Ingredients: 

1 cup oil
2 cups sugar
3 cups self raising flour
4 eggs
2 -3 drops vanilla essence
2 tablespoons chocolate chips
1 tablespoon cocoa powder

Directions:

1. Whisk everything together except for the chocolate chips
2. If the batter is too thick adding 1/2 a cup of milk would help.
3. Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
4. The mini-cakes will be ready in 3-4 minutes.
5. Repeat the procedure till the batter is used up.
6. Serve warm or at room temperature
7. Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party
   

chocolate cake

 

Moist chocolate cake

Ingredients:

3/4 cup milk
1 tablespoon white wine vinegar
1 cup caster sugar
1 large egg
1/2 teaspoon salt
1/2 cup vegetable oil, rice bran
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
50 g butter, softened
1 cup icing sugar, sifted
2 tablespoons cocoa powder, sifted
2 tablespoons boiling water

Directions:

• Heat oven to 170°C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
• Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
• Pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
• Chocolate frosting.
• Beat butter and icing sugar together in a bowl.
• Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.