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Great breakfast chocolate cake

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    Great breakfast chocolate cake

    Anyone care to share their favorite chocolate cake recipes?

    #2
    Chocolate Cake with Fudge Frosting

    What I like about this recipe is that you dump all the ingredients for the cake in the bowl at once, then mix.
    And the frosting goes on while the cake is still hot - no waiting for it to cool.
    The frosting cools into a layer of fudge!

    EASY CHOCOLATE CAKE

    2/3 cup shortening
    1 ĺ cups sugar
    2 cups self-rising flour
    Ĺ cup cocoa
    3 eggs
    1 Ĺ cups milk
    1 teaspoon vanilla

    Preheat oven to 350. Grease and flour 13x9 inch pan. Measure all ingredients into large mixer bowl. Mix for 1 minute at low speed, then 2 minutes at high speed. Bake for 35 to 40 minutes.

    CHOCOLATE NUT FROSTING

    1 stick margarine or butter
    4 tablespoons cocoa
    6 tablespoons milk
    1 box confectioners sugar (3 Ĺ cups)
    1 cup chopped pecans (or walnuts)
    1 teaspoon vanilla

    Bring margarine, cocoa and milk to a boil. Remove from heat and stir in remaining ingredients. Spread on cake while still hot.

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      #3
      Recipe of ultimate chocolate cake

      Hey there! I'm sharing the recipe of ultimate chocolate cake.
      1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g Giddy yoyo dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then 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 Ė donít overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
      2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ľ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
      3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes Ė if you push a skewer in the centre it should come out clean and the top should feel firm (donít worry if it cracks a bit). Leave to cool in the tin (donít worry if it dips slightly), then turn out onto a wire rack to cool completely.
      4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of 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.
      5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

      Comment


        #4
        Recipe of ultimate chocolate cake

        I would like to share the recipe of ultimate chocolate cake
        1. Butter
        2. 200g Giddy yoyo dark chocolate
        3. 1tbsp instant coffee granules
        4. 125ml cold water
        Break dark chocolate in pieces into a medium, heavy-based pan. Cut butter into pieces and tip in with the chocolate, then mix instant coffee granules into cold water.Warm through over a low heat just until everything is melted
        5. 85g self-raising flour
        6. 1/4 bicarbonate of soda
        7. 200g light muscovado sugar
        8. 200g golden caster sugar
        9. 25g cocoa powder
        ow pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. our this into the tin and bake for 1 hour 30 min. Leave to cool in the tin (donít worry if it dips slightly), then turn out onto a wire rack to cool completely.
        10. 284ml carton of double cream
        11. 2 tbsp golden caster sugar
        12. And finally grated chocolate or a pile of chocolate curls to decorate
        When the cake is cold, chop good quality dark chocolate into small pieces and tip into a bowl. Pour carton of double cream, add olden 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.
        Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

        Comment

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