Ina Garten's Chocolate Cake recipe ~ it's a classic! When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind. Everybody should make it at least once.
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
This Matilda's chocolate cake is made with moist chocolate cake layers that are topped and filled with a glossy chocolate fudge frosting.
Hello everyone, welcome back to my kitchen! Today we're diving into a classic foundation that's been requested by both my viewers and my daughter: German Chocolate Cake. But first things first, we need to master
A simply PERFECT recipe for the all-time classic cake! Super-moist with a tender crumb that slices like velvet. The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. A luscious milk chocolate ganache glaze, takes it over the top!
Ricotta and Chocolate Cake is one of the best chocolate desserts! Light and creamy, it is perfect for any occasion, from breakfast to after dinner you will surely make a big impression. It is prepared using a few ingredients, easy to find and easy to work, such as ricotta cheese, dark chocolate, etc.. We can customize the Ricotta and Chocolate Cake in a thousand different ways: adding a drop of liqueur to the mixture, or maybe some extra flavorings. Ricotta and Chocolate Cake must be kept in the fridge. Let's see the Recipe!
A Classic of the French repertoire, a Chocolate Moelleux Cake is a decadent and intensely chocolatey cake, relying on only a few ingredients: eggs, sugar and a solid amount of butter and good-quali…
A Classic of the French repertoire, a Chocolate Moelleux Cake is a decadent and intensely chocolatey cake, relying on only a few ingredients: eggs, sugar and a solid amount of butter and good-quali…
This one bowl gluten free chocolate cake is perfect for birthdays, celebrations, or just because! It's moist, fluffy with the perfect crumb, and I promise you'll have no idea it's gluten free!
Creamy, sweet, and perfect for any treat, you'll want to make this white chocolate buttercream frosting recipe for all of your favorite cakes.
This is the only vegan chocolate cake recipe you'll ever need! It's incredibly moist and smothered in a creamy vegan chocolate frosting. In fact, the textures and flavors are SO good that people can never tell it's actually vegan.
This cake features a chewy, crisp meringue with a fluffy, yet nutty interior that only serves to enhance the star of the show: the flourless cake.
This vegan chocolate pudding cake is absolutely delicious. Serve it with a scoop of coconut whipped cream and you'll have a perfect dessert!
Source: Nigella Lawson's How to Be a Domestic Goddess Changes I've made include: Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine. Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don't feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead. Upped the vanilla. Added salt.
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.
A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake!
Was passiert, wenn man einen Flan mit einem Schokoladenkuchen kombiniert? Großartiges ... mit einem Schuss Kaffee !
I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture. If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Chocolate raspberry mousse cake with a chocolate mirror glaze
This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a more compatible flavour to the chocolate. It tastes delicious! It’s perfectly delicious on it’s own but can also be piped into moulds, used as a layer in a cake, used to decorate a cake or as an element in a plated dessert.
This White Forest Cake has fluffy vanilla cake layers filled with whipped white chocolate ganache and a cherry kirsch sauce. Frost the cake in a cream cheese buttercream frosting and decorate with fresh cherries for the most beautiful summer cake!
Recipe for Nigella Lawson's Flourless Chocolate Orange Cake made with whole oranges, almonds, and cocoa.
Dark Chocolate Whiskey Cake with Whiskey Ganache is a decadent, booze-filled cake perfect for any occasion!
The base of the cake is chocolate. On top, a layer of caramel flan. Impossible to resist.
Ultra-rich and silky smooth, this dark chocolate fudge frosting is simple to make with 6 ingredients and no powdered sugar. It's the best fudge frosting for topping cupcakes, cakes, fudge brownies, and more!
This chocoflan recipe makes a bundt cake made of two distinct layers: dulce de leche flan and moist buttermilk chocolate cake. The recipe also uses a unique technique of filling the bundt pan. During the baking process, the two layers swap places!
Panforte is a traditional Italian dessert, a sort of cross between a cake and a biscuit. Originating from Tuscany, it’s bursting with nuts, dried fruit and spices – including lots of aromatic black pepper. With the help of a little chocolate, I’ve transformed it into this indulgent fruit cake
No Bake Chocolate Tart – Delicious, rich and creamy No Bake Chocolate Tart recipe is made from a simple Oreo crust and rich chocolate filling. This chocolate tart is super simple and probably the best chocolate dessert you will ever meet!
This Chocolate Meringue Cake is a dark chocolate lovers dream with it's fudgy not too sweet cake and the glorious crackly meringue on top!
This vegan Biscuit cake is a plant-based twist on the classic chocolate biscuit cake much adored by Queen Elizabeth II. It is rich, decadent and a chocolate-lover's dream.
If you can’t get enough chocolate, a drizzle of royal icing is a simple, easy complement to this dense, rich cake.
Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist. Her trick: Turn a portion of the preserves into an apricot syrup for the chocolate cake layers to absorb.
Make this chocolate-raspberry cake recipe for dessert, complete with a rich cream cheese frosting and whole berries scattered on top.
Chocolate Meringue Brownie Cake is no ordinary chocolate cake. Using my easy meringue recipe, in this post I’ll show you how to make meringue and how to make this indulgent brownie cake.
Made with melted dark chocolate and ground almonds, this torta caprese is incredibly rich and oh so decadent!
This decadent nougat torte has 3 layers of moist syrupy sponge cake and 3 layers of velvety roasted almond and white chocolate mousse for the ultimate satisfaction!
White Chocolate Crémeux
Almond Coconut Cake is a delicious blend of almond, coconut, white chocolate and lemon flavors. Almond sponge cake and white chocolate coconut filling with a hint of lemon topped with Raffaello candies and desiccated coconut.
Rich, dark chocolate cake layers with dulce de leche filling, chocolate caramel frosting and salted caramel drip.