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 

Basic Chocolate Cake Recipe

Ingredients:

• 2 1/2 cups whole wheat pastry flour
• 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
• 1 tablespoon baking powder (look for non-aluminum type)
• 3/4 teaspoon fine grain sea salt
• 1/2 cup barely melted unsalted butter (or coconut oil)
• 1 cup real maple syrup, room temperature
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup coconut milk, room temp
• 8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Procedure:

• Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).
• Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).

Chocolate Whipped Cream Frosting

• 2 ounces bittersweet chocolate (chopped)
• 1/4 cup unsalted butter, room temperature
• 1/4 cup maple syrup
• 1 cup heavy cream, whipped to stiff peaks

Procedure:

• To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.
• Makes one 8x8 or 9x9 cake.

Source: http://www.101cookbooks.com/archives/basic-chocolate-cake-recipe.html

Eggless Chocolate Cake Recipe

Preparation: 10 minutes
Baking: 45-50 minutes

Ingredients:
1/2 cup melted butter
2 tbsps brown sugar
2/3 cup (150 ml) water
2 tsps vanilla essence
1 tin condensed milk (400 gms)
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1 3/4 tsps baking powder
1/4 tsp salt

Procedure:

• Preheat oven to 150 C. Grease and flour an 8″-9″ inch baking pan.
• Sieve maida, baking powder, baking soda, salt and cocoa powder, thrice. Keep aside.
• Cream the sugar, melted butter, condensed milk and water till smooth using a wooden spoon or hand blender.
• Slowly add little flour-cocoa mixture. Follow this procedure till the dry ingredients are completely blended with the wet ingredients. Add vanilla essence and combine well.
• Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean.

If you want to frost the cake follow this icing recipe – Sieve 1 cup icing sugar with 2 tsps cocoa powder, slowly add little hot water till it forms a flowing consistency. Place cake on a plate and pour the icing all over the cake.

SOURCE: http://www.sailusfood.com/2010/05/04/eggless-chocolate-cake/

White Chocolate Blondies

Ingredients:

Serves: 12

225 g white chocolate, chopped

15 ml vanilla extract

115 g butter, softened

155 g all-purpose flour

2 eggs

3/4 teaspoon salt

65 g white sugar

170 g semisweet chocolate chips

Preparation method:

Prep: 20 mins | Cook: 25 mins

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Source: http://allrecipes.asia/recipe/3360/white-chocolate-blondies.aspx

Everyday Chocolate Cake Recipe

Serving Size:
12

Special Info:
Nut free

Ingredients:
125g unsalted butter, at room temperature
2 cups caster sugar
2 eggs
2 cups self-raising flour
¾ cup cocoa
¾ cup milk
¾ cup water

Icing
50g unsalted butter, at room temperature
2 cups icing sugar
¼ cup cocoa
¼ cup milk

Method:

• Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.
• Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water and beat on low speed until combined, increase speed and beat until mixture is smooth.
• Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
• To make icing, beat butter until creamy and then add sifted icing sugar, cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.
• Spread icing over cold cake.

Notes:

• This is a simple chocolate cake recipe that's easy to make and great for lunchboxes and everyday eating. Because you need a chocolate cake for everyday!
• Mum made this often when my brother and I were kids. Back then it was called Pam’s Chocolate Cake (thanks Pam). Smells wonderful when you open the lid and keeps at least a week (if you can make it last that long).
• Recipe created by Melissa Hughes for Kidspot.

SOURCE: http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Everyday-chocolate-cake-recipe+1828.htm