Chocolate Hazelnut Cake

Chocolate Hazelnut Cake Recipe

6 oz. semisweet chocolate
3/4 cup butter
2/3 cup sugar
8 eggs, separated
1-1/3 cups hazelnuts, ground
2/3 cup bread crumbs or matzo meal
1 teaspoon ground cinnamon,

Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.

Beat butter with 1/3 cup sugar until soft and light. Beat in egg yolks, one at a time.

Combine hazelnuts, bread crumbs, and cinnamon. Stir into butter mixture. Stir in melted chocolate.

Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.

Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes.

Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring chocolate hazelnut cake to room temperature before serving.

Chocolate Cranberry Cake

Chocolate Cranberry Cake Recipe

1/2 lb butter, room temperature
2/3 cup sugar
1 teaspoon vanilla
3 tbsp. cranberry liqueur (optional)
8 oz. semisweet chocolate, melted
4 eggs, separated
1/3 cup cake flour
1-1/3 cups fresh cranberries, chopped
3 tbsp. sugar

Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.

Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes.

Mix in vanilla, liqueur, and chocolate.

Mix in yolks one at a time.

Mix in flour and cranberries.

Whip egg whites in clean bowl until soft peaks form. Add 3 tbsp. sugar and continue whipping until stiff.

Fold 1/3 of whites into batter. Then fold remaining whites into mixture.

Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool this chocolate cranberry cake completely.

Devil's Food Cake

Devil's Food Cake Recipe

4 oz. unsweetened chocolate
1 cup sugar
1/2 cup buttermilk or sour milk
1/2 cup cake flour
1-1/2 teaspoons baking powder
3/4 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
3 eggs, beaten
1 cup buttermilk or sour milk
1 teaspoon vanilla

Melt chocolate over boiling water. Add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool.

Sift flour once. Add baking powder, soda, and salt and sift together three times.

Cream butter thoroughly.

Add 3/4 cup sugar gradually, and cream together until light and fluffy.

Add eggs and beat well.

Add about 1/4 of flour mixture, mixing thoroughly.

Add chocolate mixture and blend.

Add remaining flour, alternately with buttermilk, a small amount at a time, beating thoroughly after each addition.

Stir in vanilla.

Bake in greased 15x9x2-inch pan at 350 degrees F for 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Fudge Frosting.

Chocolate Chip Butter Cake

Chocolate Chip Butter Cake Recipe

8 oz. butter
2 cups sugar
4 eggs, separated
2-2/3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
5 oz. German Sweet Chocolate Bars

Preheat oven to 350 degrees F.

Cream butter and sugar together. Add egg yolks one at a time, beating well after each addition. Add sifted dry ingredients in thirds, alternating with milk and vanilla, beating until smooth after each addition.

Grate chocolate coarsely, reserving 1/3 cup for the topping.

Beat whites until stiff, and then fold into batter. Add grated chocolate to batter and mix.

Pour into a greased and floured 9x13-inch pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake for 40 minutes. Remove chocolate chip butter cake from oven and cool on rack.

Chocolate Layer Cake

Chocolate Cake Recipe

2-1/4 cups sifted unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 oz. unsweetened chocolate, melted and cooled
1 cup cold water

Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.

Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.

Add the dry ingredients alternately with the water to the mixture, beating well after each addition. Pour the batter into two greased and waxed paper-lined 9-inch round cake pans.

Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove chocolate cake from the pans and finish cooling.

Chocolate Carrot Cake

Chocolate Carrot Cake Recipe

1-1/2 cups finely grated carrots
3/4 cup granulated sugar
1/2 cup canola oil
1 cup boiling water
1-1/2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In a large bowl, combine carrots, sugar, and oil. Pour boiling water over the mixture.

In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.

Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments

Chocolate from the Cake Mix Doctor

Gluten Free Chocolate Cake

Here's a recipe for gluten-free chocolate cake with coconut flour.

3/4 cup coconut flour, sifted
1/4 cup Dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1-1/2 cups agave nectar
1 tablespoon vanilla extract
1/4 teaspoon orange zest

1. In a small bowl combine flour, cacao, salt and baking soda.

2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.

3. Add dry ingredients into large bowl and continue to blend.

4. Oil two 9-inch round cake pans and dust with coconut flour.

5. Pour batter into pans and bake at 325° for 35-40 minutes.

6. Remove from oven, allow to cool completely then remove from pans.

7. Frost and serve. Vegan Chocolate Frosting Recipe.

Source: Elana's Pantry

Chocolate Beer Cake

Chocolate Beer Cake Recipe

Batter:
1-1/2 cups all-purpose flour
3/4 cup sugar
1 tbsp. unsweetened cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup beer
1/3 cup oil
1 egg, slightly beaten

Syrup:
1 tbsp. unsweetened cocoa
3/4 cup beer
1/3 cup packed brown sugar
1/3 cup granulated sugar

For batter, mix dry ingredients; make a well in center. Add beer, oil, and egg. Beat just until smooth.

For syrup, make a paste of cocoa and a little beer in a saucepan. Add remaining beer and sugars. Heat to boiling.

Pour batter into a greased 8-inch square baking pan. Drizzle syrup over top. Bake at 350 degrees F for 40 minutes.

Cool about 5 minutes. Loosen sides of cake from pan; invert onto platter. Even out pudding layer with knife. Serve warm or cool. The aroma of this chocolate beer cake is quite strong.

Orange Chocolate Crunch

Orange Chocolate Crunch Cake Recipe

2 cups orange sections (about 6 oranges)
1/2 cup orange juice
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1-2/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice.

Beat eggs. Add oranges, vanilla, and almond extract. Mix well.

Sift together flour, sugar, baking powder, salt, and baking soda. Add all at once to orange mixture. Pour mixture into a greased and floured 9x13-inch pan.

Combine the brown sugar, chocolate chips, and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.

Peppermint Chocolate Cake Recipe

3/4 cup butter, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2/3 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1/2 cup hard peppermint candy, optional (finely crushed)

Frosting
6 tbsp. butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
   
   
2. In large mixer bowl, combine butter, sugar, eggs, and vanilla; beat on high speed of electric mixer 3 minutes.
   
   
3. Stir together flour, cocoa, baking soda, salt, and baking powder. Add alternately with water to butter mixture, beating until blended. Stir in peppermint candy, if desired.
   
   
4. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
   
   
5. Frost. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

Chocolate Angel Food Cake - Two Recipes

Chocolate Angel Food Cake Recipe

1 cup all-purpose flour
1/4 cup cocoa
1-1/2 cups sugar
10 egg whites
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1-1/2 teaspoons vanilla

1. Preheat oven to 325 degrees F.
   
2. In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside.
   
3. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time until stiff peaks form.
   
4. Fold in flour mixture and vanilla.
   
5. Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the chocolate angel food cake is cool.

Cinnamon Chocolate Angel Food Cake Recipe1-1/2 cup egg whites (10-12 eggs) 1 cup sifted flour 1-1/2 cups sifted confectioner’s sugar 3 tbsp. unsweetened cocoa 1/2 teaspoon cinnamon 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla 1 cup sugar

1. Bring egg whites to room temperature, about 1 hour.
   
2. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.
   
3. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form.
   
4. Gradually add the sugar, two tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.
   
5. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths.
   
6. Pour into ungreased 10-inch tube pan.
   
7. Bake on the lowest oven rack at 350 degrees F for 40-45 minutes or until the top springs back when touched.
   
8. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of the chocolate angel food cake from pan; remove.

Banana Chocolate Cake Recipe

6 tbsp. butter
3/4 cup sugar
3/4 cup molasses
3 eggs
1 teaspoon vanilla extract
2-1/2 cups mashed overripe bananas
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

1. Preheat oven to 350 degree F.
   
2. Cream together the butter and sugar with a mixer.
   
3. Add the molasses and mix until combined.
   
4. Add the eggs and vanilla, and then mix in the bananas.
   
5. Mix in the flour, baking soda, and salt until smooth.
   
6. Fold in the chocolate chips.
   
7. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour.
   
8. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting, and serve this banana chocolate cake.

Two Chocolate Cake Recipes

Chocolate Cake
2 cups flour
1-3/4 cups sugar
1/4 teaspoon salt
4 tbsp. cocoa
1 cup cold water
1/2 cup vegetable oil
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda

1. Combine flour, sugar, salt, and cocoa in a large bowl.
   
2. Combine water, oil, and butter in a saucepan. Bring to a boil.
   
3. Remove from heat and pour into dry mix. Beat until smooth.
   
4. Add buttermilk, eggs, and baking soda. Beat; batter will be thin.
   
5. Pour into well-greased jellyroll pan. Bake at 350 degrees F until done.
   
6. Cool on a wire rack. While still a little warm, frost this chocolate cake with your favorite frosting.

Chocolate Cake Recipe 2

4 oz. unsweetened chocolate
1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs

1. Preheat oven to 350 degrees F.
   
2. In a small, heavy-bottomed pan, melt chocolate and butter, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
   
3. In large bowl, combine flour, sugar, baking powder, baking soda, and salt.
   
4. Add chocolate mixture, milk, and eggs, beating until smooth.
   
5. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning this chocolate cake onto wire rack.

Bittersweet Chocolate Pound Cake

Bittersweet Chocolate Pound Cake Recipe
6 oz. chocolate, unsweetened
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tbsp. instant coffee
2 tbsp. hot water + cold water to equal 1-1/2 cups
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs

Rich Chocolate Glaze:
1 oz. chocolate, unsweetened
1 cup confectioner’s sugar
3 tbsp. butter, softened
1/2 teaspoon vanilla extract
1 to 2 tbsp. hot water

1. Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In small bowl combine flour, baking soda and baking powder; set aside.
   
3. In 2-cup glass measure, dissolve instant coffee in 2 tablespoons hot water. Add cold water to measure 1-1/2 cups.
   
4. In a large mixer bowl, beat sugar, butter, and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes.
   
5. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.
   
6. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
   
7. Bake 65-70 minutes or until cake tester inserted in center comes out clean.
   
8. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.

Glaze:

1. Over hot (not boiling) water, melt chocolate, stirring until smooth.
   
2. In the small mixer bowl, combine melted chocolate, confectioner’s sugar, butter, and vanilla.
   
3. At low speed, gradually beat in water until smooth.
   
4. Drizzle over cake.

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe
1/2 cup butter
1-3/4 cups sugar
2-1/2 cups flour
4 tbsp. cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup sour milk (a teaspoon of vinegar added to milk)
1/2 cup oil
1 teaspoon vanilla
2 cups grated zucchini
Chocolate chips

Preheat oven to 325 degrees F. Grease a 9x13-inch pan.

Combine flour, cocoa, soda, baking powder, cinnamon, and salt in a bowl.

In another bowl, cream the butter with the sugar. Blend in eggs, milk, oil, vanilla, and zucchini.

Add the the dry ingredients and mix well.

Pour into pan. Bake until toothpick inserted in center comes out clean.

Top with chocolate chips.