Molten Heart Chocolate Cake

Preparation time: 30 min
Cooking time: 12 min
Servings: 8


Ingredients:

Cake
225 g (8 oz) semi-sweet chocolate
180 ml (3/4 cup) unsalted butter, cut into cubes
5 eggs at room temperature
180 ml (3/4 cup) sugar
180 ml (3/4 cup) unbleached all-purpose flour
1 pinch salt

Caramelized bananas
4 baby bananas, halved lengthwise
45 ml (3 tablespoons) sugar


Preparation:
1. With the rack in the middle position, preheat the oven to 200°C (400°F). Generously butter 8 ramekins and dust the insides with sugar. Set aside.

Cake
1. In a double boiler, melt the chocolate and butter. Set aside to cool.
2. Meanwhile, in a bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale, doubles in volume and falls from the beaters in ribbons, about 6 minutes. On low speed, blend in the melted chocolate mixture. Add the flour and mix for about 1 minute.
3. Divide the batter among the ramekins and place them on a baking sheet. Bake for about 10 to 12 minutes. Immediately invert each ramekin onto a plate and unmould. The centre should be slightly runny.

Caramelized Bananas
1. Place the bananas cut side up on a baking sheet. Sprinkle with sugar. With a crème brûlée torch or under a preheated broiler, quickly caramelize the sugar. Place a banana half on each cake. Serve immediately.

Source: http://www.ricardocuisine.com/recipes/4431-molten-heart-chocolate-cake

Banana and Chocolate Cupcakes

Pull out the tins and turn on the oven for these banana and chocolate cupcake treats.

Preparation Time
20 minutes

Cooking Time
25 minutes

Ingredients:
(serves 16)

150g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 200g pkt good-quality dark chocolate, coarsely chopped
300g (2 cups) self-raising flour
60ml (1/4 cup) milk
White chocolate curls, to decorate

Chocolate frosting
1 x 200g pkt good-quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream


Method:

• Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
• Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
• Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
• Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Source: http://www.taste.com.au/recipes/1984/banana+and+chocolate+cupcakes

Chocolate Yogurt Cake

For the Cake:

2 cups sifted cake flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1 1/2 cups sugar

1/2 teaspoon salt

2/3 cup canola oil

3 eggs

1 1/2 teaspoons vanilla 

1 cup plain yogurt

For the Filling:

2 cups reduced-fat cream cheese 

2/3 cup confectioners’ sugar

For the Frosting:

1 cup plain yogurt

400 grams dark chocolate, cubed

finely chopped walnuts

Procedure:

1  Preheat oven to 350oF. Grease and line two 8 or 9-inch round pans. 

2  Sift together the cake flour, cocoa powder, baking soda, sugar, and salt. 

3  Add oil, eggs, vanilla, and yogurt. Mix until well blended.

4  Pour batter into prepared pans. Bake for about 20 to 30 minutes or until a toothpick inserted at the center comes out clean.

5  Cool on a wire rack for 10 minutes before unmolding. Remove paper lining and cool completely.

6  In a bowl, beat the cream cheese until soft then blend in the confectioners’ sugar. Set aside.

7  Make the frosting: In a small pan, scald the yogurt. Put the chopped chocolate in a bowl, then pour in the heated yogurt. Mix until chocolate is melted and smooth.

8  Spread the cream cheese mixture evenly over one cake layer. Top with the other cake layer. 

9  Put a wire rack on a baking tray. Place filled cake on the wire rack. Pour the chocolate frosting over the cakes until well coated. Let set. 

10 Garnish chocolate cake with finely chopped walnuts. 

Source: http://www.yummy.ph/recipe/Chocolate-Yogurt-Cake

Busy-Day Chocolate Cake

Ingredients:

1 1/2 cups all-purpose flour, (spooned and leveled)

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

6 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 tablespoon white vinegar

1 cup cold water

Directions:

• Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
• Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Source: http://www.marthastewart.com/334278/busy-day-chocolate-cake?czone=food/cake-center/favorite-cake-recipes&center=276954&gallery=274371&slide=285355

Easy Peasy Chocolate Fairy Cakes

Ingredients
Serves: 18

150g butter, room temperature
300g caster sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 pinch cayenne pepper
280g plain flour
50g cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
350ml water


Preparation method
Prep: 15 mins
 Cook: 20 mins

1. Preheat the oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 18 paper cases.
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, bicarb and salt; stir into the mixture, alternating with the water, just until blended. Spoon the fairy cake mixture into the prepared cases, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice as desired.

Source: http://allrecipes.co.uk/recipe/7396/easy-peasy-chocolate-fairy-cakes.aspx

Chocolate Mayonnaise Cake Recipe

A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil.

Ingredients:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon vanilla

Preparation:
Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.

Source: http://southernfood.about.com/od/chocolatecakes/r/bl01018a.htm

Chocolate Cream Cakes

Serves: 18 

Yields: About 18 cakes

Ingredients:

1 3/4 cup(s) Unsalted Butter, softened

1 tablespoon(s) Unsalted Butter, melted

2 cup(s) All-Purpose Flour

2 1/2 tablespoon(s) All-Purpose Flour

2 1/4 cup(s) Whole Milk

2/3 cup(s) Sugar

1/2 cup(s) Dark Brown Sugar

1/2 cup(s) Unsweetened Cocoa

1/4 cup(s) Sour Cream

3 large Eggs

3 teaspoon(s) Pure Vanilla Extract

1 teaspoon(s) Baking Powder

1 teaspoon(s) Baking Soda

1 teaspoon(s) Salt

1 cup(s) Confectioners' Sugar

9 ounce(s) Bittersweet Chocolate

1 1/2 tablespoon(s) Vegetable Shortening

Procedure:

• Make batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 2 1/2-inch 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1 1/4 cups milk, sugar, brown sugar, cocoa, 3/4 cup butter, sour cream, eggs, 2 teaspoons vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more minutes.
• Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 minutes. Cool in muffin pans on a wire rack 5 minutes. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
• Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
• Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
• Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 minutes. Pour about 1 tablespoon chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 minutes, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.

Source:  http://www.countryliving.com/recipefinder/chocolate-cream-cakes-3736