Best 4 Dark Sumptuous Chocolate Cake Recipes
Indulge your taste buds with the ultimate chocolate experience – our dark sumptuous chocolate cake. This exquisite dessert is a symphony of rich flavors and textures, guaranteed to satisfy even the most discerning palate. Crafted with the finest dark chocolate, this cake boasts a moist and velvety crumb, enveloped in a decadent ganache frosting. Each bite is a journey through chocolate heaven, leaving you craving more.
In our collection of recipes, we'll guide you through creating this masterpiece from scratch. From selecting the perfect chocolate to mastering the art of ganache, we'll provide detailed instructions and helpful tips to ensure success. Whether you're a seasoned baker or a novice in the kitchen, our recipes will empower you to create a dark sumptuous chocolate cake that will be the star of any occasion. Get ready to tantalize your taste buds and impress your loved ones with this extraordinary culinary delight.
DARK AND SUMPTUOUS CHOCOLATE CAKE
This cake. It confounds me. It delights me. I almost want to leave it there. But I should explain: I never ever thought I would be in raptures about the joyfulness of a--yes--vegan chocolate cake. This isn't the voice of prejudice but was--"was" being the operative word--the conclusion of experience. It's true that I first made a version of it--the recipe kindly given to me by Caroline Stearns, my technical guru in the kitchen--when I was giving a supper for a vegan friend, but I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don't even need to explain it's vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it's incredibly simple to make. My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan margarine for the icing if you prefer. The combination stipulated in the ingredients list, however, creates a cake and icing of such depth and fudginess that I never veer from it, even though I know the shopping list is a tiny bit demanding. But once you've tasted it, you too must surely concur that a cake as good as this can be as demanding as it likes. Besides, it asks nothing of you in the kitchen beyond some simple stirring. You are not required to get a mixer out, or do any heavy lifting at all: this is a simple bowl-and-wooden spoon number. Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out. Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70 percent cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet. I hate the worthy association that comes with vegan cakes, and celebrate this one by scattering rose petals and chopped pistachios over it.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 slices
Number Of Ingredients 17
Steps:
- Start with the icing, though first preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat--but leave the pan on the stove--then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, baking soda, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
- Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
DARK AND SUMPTUOUS CHOCOLATE CAKE
This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a - yes - vegan chocolate cake. I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don't even need to explain it's vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it's incredibly simple to make. My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan butter/margarine for the icing if you prefer. Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out. Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70% cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Yields: 10-12 slices
Number Of Ingredients 17
Steps:
- You will need a 20cm/8in round springform cake tin. Start with the icing, though first preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat - but leave the pan on the hob - then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again. Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment. Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix. Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done. When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed. If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
DARK & SUMPTUOUS CHOCOLATE CAKE
My version of this vegan cake has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan margarine for the icing if you prefer. The combination stipulated in the ingredients list, however, creates a cake and icing of such depth and fudginess that I never veer from it, even though I know the shopping list is a tiny bit demanding. But once you've tasted it, you too must surely concur that a cake as good as this can be as demanding as it likes. Besides, it asks nothing of you in the kitchen beyond some simple stirring. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Dessert
Time 1h30m
Yield 10-12 slices
Number Of Ingredients 17
Steps:
- Equipment: 8-inch round springform cake tin.
- Start with the icing, though first preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat - but leave the pan on the hob - then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
- Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
- FREEZE NOTE: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3-4 hours.
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- 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 pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
Tips:
- Use high-quality ingredients, especially the chocolate. A good chocolate will make a big difference in the taste of the cake.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This dark sumptuous chocolate cake is a rich, decadent treat that is perfect for any special occasion. With its moist texture, deep chocolate flavor, and velvety frosting, this cake is sure to impress your friends and family. Follow the tips above to ensure your cake turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
