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/

Chocolate Cupcake Recipe

Ingredients
Cupcake

• 1 1/3 cups all purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 cup hot water
• 1/2 cup unsalted butter
• 1 cup granulated sugar, sifted
• 2 pieces raw eggs
• 2 tsp vanilla essence

Frosting:

• 2/3 cup unsalted butter
• 1  1/3 cups confectioners sugar, sifted
• 4 ounces unsweetened chocolate
• 1  1/2 tsp vanilla essence

Cooking Procedure

• Combine flour, baking powder, and salt in a mixing bowl and whisk thoroughly until the ingredients are evenly distributed. Set aside.
• Put the cocoa powder in the bowl where the hot water is and stir until the cocoa powder is diluted. Set aside.
• Combine the butter and sugar in a separate mixing bowl then cream (electric mixer is needed) until texture become fluffy
• Add the eggs while mixing continuously then put-in the vanilla essence.
• Put in half of the flour-baking powder-salt mixture then mix well.
• Add the other half of the flour-baking powder-salt mixture then continue mixing until all the ingredients are well distributed.
• Pour the cocoa mixture and continue mixing until texture becomes smooth.
• Preheat the oven to 375 degrees Fahrenheit
• Fill the cupcake pan with cupcake paper cups.
• Put the batter in each paper cup then bake for 18 minutes (insert toothpick in the cupcakes, if it comes out clean then the cupcakes are done).
• Remove the cupcake from the oven and allow to cool down over a wire rack.
• Melt the chocolate by placing it in a bowl over boiling water.
• Once melted, set aside and allow to cool down to room temperature
• Put the butter in a mixing bowl then cream (use electric mixer)
• Add the sugar and continue mixing until the texture becomes fluffy.
• Put-in the vanilla essence and chocolate then mix thoroughly until texture becomes smooth.
• Place the frosting over the cupcakes.
(I use a pipe so that the frosting can easily be swirled. If you don’t have any tools, you may use a spoon or spatula to spread the frosting.
• Serve with a smile. Share and enjoy!

SOURCE: http://panlasangpinoy.com/2009/11/06/dessertchocolate-cupcake-recipe/

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