Does anyone have a really dense chocolate cake

cupcakes5, Mar 3, 11:53pm
recipe they would like to share! the more dense the better, tia


wheelz, Mar 4, 12:38am
mud cake then!

davidt4, Mar 4, 12:52am
Chocolate Almond Cake (Elizabeth David)

Serves: more than you might think; 8 - 10

125g bitter chocolate (at least 70% cocoa solids)
1 tab. brandy
1 tab. strong coffee
100g butter
100g caster sugar
100g ground almonds
3 eggs, separated

Preheat oven to 160° C.Butter an 18 cm round tin and line bottom with baking paper.

Put chocolate, brandy & coffee in a bowl over hot water and allow to melt undisturbed.Stir gently to combine.Add butter & sugar and combine.Add almonds and mix well.Beat egg yolks and mix in well.

Beat egg whites until firm, beat in a large tab. then pour chocolate mixture into remaining whites and fold in gently.

Pour into tin and bake 40 – 45 min until almost set but still a little soft in the centre.Cool completely in tin (best overnight).Turn out carefully.

skye7, Mar 4, 1:47am
The Ultimate Chocolate Cake (Annabelle Langbein)

Prep time:
5 mins
Cook time:
1 hour
Makes:
1 big cake or 2 smaller cakes
• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee

To ice:
• 1 recipe Chocolate Ganache
• fresh raspberries
Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.
Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.
Variation:
To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24

Chocolate Ganache

Prep time:
5 mins
Cook time:
5 mins + standing
Makes:
4 cups
• 500ml cream
• 500g best quality dark chocolate, roughly chopped
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften

holz22, Mar 4, 4:14am
The Jo Seagar one with a cup of coffee in it is amazing - rich, dark and moist (especially covered in chocolate ganache and berries) mmmm

kinna54, Mar 4, 4:55am
Do you want it dense like in a heavy gateau cake. maybe do a search for something eggless. I have an eggless recipe somewhere that I used just for that purpose.I will try to hunt it out for you.

winnie15, Mar 6, 6:17am
this would be our all time favourite.
Dana's chocolate Cake by sophie gray
FOR THE CAKE:
sift all into a large bowl
1 2/3 (that's one and two-thirds, not twelve thirds) c flour
1 1/2 c sugar
2/3 c cocoa
1 1/2 tsp baking soda
1 tsp salt
throw in
1 1/2 c (trim) milk
100 g melted butter
2 eggs
1 tsp vanilla essence
give it a good stir or whang it through your trusty food processor. scrape into a lined cake tin and into the oven (preheated of course) for an hour at 180 celsius. works every time a coconut.
FOR THE ICING/FROSTING:
butter, icing sugar, cocoa powder and vanilla ess .
iice the cake in the middle and the top, you can put rasp berry jam in the middle with the icing too.
Divine!

bev00, May 1, 11:30am
SUPER EASY CHOCOLATE BUTTERMILK CAKE
You will love this cake. It's so easy to make - everything is prepared in the pot and the addition of Tararua Buttermilk gives it a moist, tangy quality that is just superb. Best of all, this cake actually improves with age. Make it Thursday night and serve it Saturday. The ideal cake for people who like to plan in advance, want great flavour and like to be organised.

cocoa for dusting tin
115g (½ cup) butter
125g dark chocolate
1 cup sugar
1 tsp vanilla
1¾ cups buttermilk
3 eggs, at room temperature
1¾ cups plain flour
1 tsp baking soda
½ tsp each of baking powder and salt

Grease a 22cm tin and dust it with cocoa.
Heat the butter and chocolate in saucepan. When melted, add sugar and vanilla. Whisk in the buttermilk and eggs. Add dry ingredients and whisk until smooth. Pour batter into the tin.
Bake at 180ºC for 40 minutes on normal bake or until a skewer comes out clean. Turn onto a wire rack to cool. Over the cooled cake pour the
Icing:
50g each of butter and dark chocolate

Heat the butter and chocolate together in the microwave, stirring every 30 seconds until melted.

makespacenow, May 2, 2:49am
How would a rich chocolate truffle tart sound!

bev00, Jun 9, 1:04pm
Chocolate Coffee Cake
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
Directions
Preheat oven to 175 degrees. Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 175 for 30 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

dbab, Dec 29, 8:10pm
This is Annabel White's cake isn't it!
It's sooooooo good.

Share this thread

Buy me a coffee :)Buy me a coffee :)