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

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

Triple Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients:

1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

Chocolate Cake Directions:

•  Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
• In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
• In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
• At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
• Stir in the vanilla, and do not over-beat.
• Pour an equal amount of batter into each of the three prepared pans.
• Bake for 20 to 25 minutes or until a cake tester comes out clean.
• Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar

(Half and Half is a dairy product consisting of half light cream and half milk.)

Chocolate Frosting Directions:

• Combine the chocolate chips, half-and-half and butter in a heavy saucepan.
• Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.
• Gradually add the confectioners' sugar, stirring well.
• Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

Source: http://www.momswhothink.com/cake-recipes/chocolate-cake-recipe.html/

No Bake Royal Chocolate Biscuit Cake Recipe

Substitutes for British digestive biscuits
American graham crackers
British rich tea biscuits (my second favorite for this recipe)
Indian Britannia digestive biscuits
Indian Marie biscuits


If you are using butter cookies or graham crackers, remember that they are sweeter, you might need less. Also taste and adjust the sugar as you go if you are using any of the substitutes.

serves about 8

Ingredients:
7 oz. McVities digestive biscuits (about 12 biscuits). See above for substitutions.
6 oz. semi-sweet chocolate (milk chocolate)*
2 oz. dark chocolate (60% cocoa)*
4 tablespoons butter
2 tablespoons milk
4 tablespoons sugar or honey


*You can vary the milk chocolate: dark chocolate ratio if you like. Just make sure the total amount of chocolate (milk&dark) is 8 oz.

Procedure:

• Break each biscuit into about 10 pieces. Place the broken biscuits in a bowl.
• Melt all the other ingredients together in a double boiler –pour about 1 cup water into a saucepan or pot and bring to a boil. Then reduce heat and keep the water on a gentle simmer. Select a bowl that will fit over the saucepan, without touching the water (the steam from the water will melt the chocolate in the bowl).
• Add all ingredients except the broken up biscuits, to the bowl over the simmering water. Whisk frequently, till everything is melted and you get a smooth sauce. Be careful not to get any water into the chocolate sauce.
• Remove the bowl from the saucepan, and let the chocolate sauce cool for about 15 minutes. Gently fold in the broken up biscuits.
• Line a loaf pan or cake tin with a large piece of glad wrap/cling film so that there is an over hang on all sides. Pour the cake mixture over the glad wrap and gently press down using a spatula, and flatten out the top. If your cake mixture is still warm, let it cool completely before proceeding.
• Then fold the overhanging glad wrap over the cake. Using your palms, gently press down to compact everything. Refrigerate for 3 hours or till the cake is set.
• Remove the glad wrap, cut into slices or cubes and serve.
• Store chocolate biscuit cake in the fridge.

Source: http://www.veggiebelly.com/2011/05/no-bake-royal-chocolate-biscuit-cake-recipe.html

Perfect Chocolate Cake

The Chocolate Cake Recipe
Ingredients
Mix A- Mix below
1 cup Hershey’s Cocoa
2 cups Boiling water
(mix the above till smooth then cool)

Mix B- Mix well in plastic
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

-Prepare the rest of the ingredients below
1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla

Procedure
1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.
2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.
3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.
4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.
5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing
Ingredients
1 can condensed mik
1/2 cup cocoa
1/4 cup butter
1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.
2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.
3. Add desired flavor.
4. Use this icing right away. Keep bowl in double boiler to maintain warmth.
Other notes
1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe
3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla
1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.
2. Cook until thick.
3. Take away from fire and add butter and vanilla. Mix well
(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. )

Easy Chocolate Icing
1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)
4 tablespoons (more or less) HOT water (boiling hot water preferred)
Directions:
1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal
2. Add water, 2 tablespoons at a time mixing until smooth.
NOTES:
*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.
* It is very important to sieve the sugar before using

Chocolate Mousse Cake

Ingredients (serves 4)

500g dark chocolate

2 tbs golden syrup

125g unsalted butter

4 eggs

1 tbs caster sugar

1 tbs plain flour, sifted

Melted chocolate, to decorate

Chocolate sorbet, to serve

Coffee mascarpone

200g mascarpone cheese

2 tbs instant coffee

2 tbs pure icing sugar

Methods

• Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
• Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
• Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
• Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
• To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
• Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

Source: http://www.taste.com.au/recipes/6438/chocolate+mousse+cake

Devil's Food Cake Recipe

Yield: 12 servings.

Ingredients:

2 cups (440 g) sugar

½ cup + 2 tablespoons (140 g) butter, softened

3 eggs, separated

2 cups (220 g) all-purpose flour

7 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

½ cup boiling water

1 cup sour cream

Ingredients for frosting:

3 cups (660 g) white sugar

1 cup water

¼ teaspoon cream of tartar (optional)

4 egg whites

1 pinch salt

1 teaspoon vanilla extract

Method:

• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.
• Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
• Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
• Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
• Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
• Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.
• Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.
• For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.
• Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Source: http://www.cacaoweb.net/devilsfoodcake.html

Flourless Chocolate Cake with Silky Chocolate Glaze Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

6 1-ounce squares coarsely chopped semisweet chocolate

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla

For Glaze:

2 1-ounce squares coarsely chopped semisweet chocolate squares

1 1/2 tablespoons unsalted butter

1 1/2 teaspoon milk OR light coconut milk

1 1/2 teaspoons Agave syrup OR honey

1/8 teaspoon vanilla

Preparation:

• Preheat oven to 350°F

• Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

• Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
• Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
• Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
• Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
• Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
• Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
• To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
• Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

Serves 6

Source: http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm