Best 3 Irresistible Chocolate Cake Recipes

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• 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 - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml 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. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

IRRESISTIBLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
• In another bowl, cream butter with 1 cup sugar.
• Beat eggs, one at a time, into creamed butter.
• Then beat in cocoa mixture.
• In a separate bowl, sift together flour, salt and baking soda.
• Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
• Fold in chocolate chips.
• Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
• Bake for approximately one hour or until tester comes out clean.
• Cool cake on a rack before removing from pan.
• For the Glaze---------------.
• Break chocolate into bits.
• Place double boiler over, not in, a pan of hot water.
• Add chocolate, cream, butter and Kahlua.
• Cover tightly and heat for a few minutes, stir until completely melted and smooth.
• Transfer to stainless steel bowl and cover.
• Keep at room temperature.
• Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
• Refrigerate until glaze is firm.
• Then repeat with remaining glaze.
• Refrigerate again to allow second layer of glaze to firm up.
• Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
• Or just accent with fresh flowers in center and around the sides.
• Best served the next day.