{"id":912,"date":"2011-10-19T10:44:17","date_gmt":"2011-10-19T10:44:17","guid":{"rendered":"https:\/\/alwaysfoodie.com\/?p=912"},"modified":"2011-10-19T10:44:17","modified_gmt":"2011-10-19T10:44:17","slug":"delightful-chocolate-cake-recipes","status":"publish","type":"post","link":"https:\/\/drprem.com\/culinaryguide\/delightful-chocolate-cake-recipes\/","title":{"rendered":"Five delightful chocolate cake recipes"},"content":{"rendered":"

\"Choco-laty<\/p>\n

Chocolate, the name is enough to stir you up. Be it depression or celebration, every moment is incomplete without chocolate. Chocolates are a token of love. Valentine’s Day is an unofficial Chocolate Gift Day, where lovers open up their hearts to their loved ones by gifting them chocolates. The most delightful feature of chocolate is that it is used in making chocolate cake. Chocolate cakes were earlier consumed just like that, but now they act as a base to many sinful deserts. The mouthwatering deserts, the recipes of which are mentioned below, can be part of your dinner table:<\/p>\n

<\/p>\n

1. Chocolate Cake with Espresso Glaze<\/b><\/p>\n

Complexity level: <\/b>Easy<\/p>\n

Time taken:<\/b> 1 hour<\/p>\n

Ingredients: <\/b><\/p>\n

For Cake<\/p>\n

    \n
  1. 4 tablespoons unsalted butter<\/li>\n
  2. 8 ounces dark chocolate<\/a>, chopped<\/li>\n
  3. 8 large eggs, yolk and white seperated<\/li>\n
  4. 2 cups powdered sugar<\/li>\n
  5. 4 tablespoons instant espresso powder<\/li>\n
  6. 1\/2 teaspoon salt<\/li>\n
  7. 2 tablespoon vanilla<\/a> extract<\/li>\n<\/ol>\n

    For Glaze<\/p>\n

      \n
    1. 4 ounces dark chocolate, chopped<\/li>\n
    2. 2 tablespoons unsalted butter<\/li>\n
    3. 3 teaspoons vanilla extract<\/li>\n
    4. 1\/2 cup heavy cream<\/li>\n
    5. 1\/2 cup powdered sugar<\/li>\n
    6. 2 tablespoon instant espresso powder<\/li>\n
    7. 1\/4 teaspoon salt<\/li>\n<\/ol>\n

      Process:<\/b><\/p>\n

      Make the cake:<\/b><\/p>\n

      a. Preheat oven to 350 degrees. Grease bottom of a 12 inch ovenproof pan. Melt butter and chocolate in a double boiler.<\/p>\n

      b. Beat the egg yolks with half sugar until creamy. Now add espresso and salt to it, and beat for another minute. Then add vanilla and chocolate mixture, and again beat for a minute.<\/p>\n

      c. In a separate bowl beat egg whites. Slowly add remaining sugar, and continue beating until peaks form. Add the egg whites into chocolate mixture in small portions. Pour batter into greased pan.<\/p>\n

      d. Bake<\/a> for 40 to 45 minutes. Let cool completely in the pan on a rack. After the cake cools, slowly lift cake carefully.<\/p>\n

      Make the glaze:<\/b><\/p>\n

      a. <\/b> Pour chocolate, butter, and vanilla extract in a bowl. <\/p>\n

      b. Boil the remaining ingredients and add to the chocolate mixture. Serve hot glaze with cake.<\/p>\n

      2. Warm Chocolate and Caramel Cakes<\/b><\/p>\n

      Complexity level:<\/b> Easy<\/p>\n

      Time taken:<\/b> 20 minutes<\/p>\n

      Ingredients:<\/b><\/p>\n

        \n
      1. 3 cups Cream Butter<\/li>\n
      2. 1 bottle caramel sauce<\/li>\n
      3. 1 1\/2 cup sifted cake flour<\/li>\n
      4. 1\/3 cup cocoa powder<\/li>\n
      5. 1 teaspoon baking<\/a> soda<\/li>\n
      6. 1 cup sugar<\/li>\n
      7. 1\/2 teaspoon salt<\/li>\n
      8. 1 cup warm strong brewed<\/a> coffee<\/a><\/li>\n
      9. 1\/3 cup light olive oil<\/li>\n
      10. 1 1\/2 teaspoon vanilla<\/a> extract<\/li>\n
      11. 1 tablespoon balsamic vinegar<\/li>\n<\/ol>\n

        Process:<\/b><\/p>\n

        a. Coat six small ramekins with the cream butter. Refrigerate the ramekins in the freezer for 10 minutes, and then apply a second coat of butter. Apply 3 tablespoons of caramel sauce into each ramekin and put back to the freezer for 1 hour.<\/p>\n

        b. Sift the cake flour with cocoa powder, baking soda, sugar, and salt together in a large bowl and set aside. Add the coffee, olive oil, vanilla extract, and vinegar together and stir constantly till a smooth mixture forms.<\/p>\n

        c. Fill each ramekin one-third with the batter. Bake<\/a> in an oven at 400 degrees until the cake is set and the caramel has spread on all sides.<\/p>\n

        3. Hot Chocolate Cake<\/b><\/p>\n

        Complexity level:<\/b> Easy<\/p>\n

        Time taken:<\/b> 1 hour<\/p>\n

        Ingredients:<\/b><\/p>\n

          \n
        1. 1\/3 cup cocoa powder<\/li>\n
        2. 1 cup flour<\/li>\n
        3. A pinch of salt<\/li>\n
        4. 1\/4 teaspoon baking<\/a> powder<\/li>\n
        5. 1\/3 teaspoon cinnamon powder<\/li>\n
        6. 1\/3 teaspoon cayenne pepper<\/li>\n
        7. 6 ounce dark chocolate<\/a><\/li>\n
        8. 1\/3 cup unsalted butter<\/li>\n
        9. 3 large eggs<\/li>\n
        10. 1\/2 cup sugar<\/li>\n
        11. 1\/4 cup dark brown sugar<\/li>\n
        12. 1 teaspoon vanilla<\/a> extract<\/li>\n<\/ol>\n

          Process:<\/b><\/p>\n

          1. Make cake batter<\/b><\/p>\n

          a. <\/b>Preheat oven to 350 degrees. Grease an ovenproof round cake pan. <\/p>\n

          b. In a medium bowl, sift together flour, cocoa powder, salt, baking powder, cinnamon powder, and cayenne and set aside. Melt chocolate and butter in a double boiler. <\/p>\n

          d. In a large bowl, beat eggs and sugar until creamy mixture forms. <\/p>\n

          e. Add the chocolate mixture and vanilla, and beat again. Fold in the flour mixture and beat. <\/p>\n

          f. Pour batter into greased pan. Bake<\/a> for 30 to 40 minutes.<\/p>\n

          2. Make glaze<\/b><\/p>\n

          a. <\/b>Melt remaining dark chocolate and sprinkle over cake.<\/p>\n

          4. Chocolate-Fudge Pudding Cake<\/b><\/p>\n

          Complexity level:<\/b> Easy<\/p>\n

          Time taken: <\/b>1 hour 10 minutes<\/p>\n

          Ingredients:<\/b><\/p>\n

            \n
          1. 1\/4 cup pastry<\/a> flour<\/li>\n
          2. 1\/4 cup self-raising flour<\/li>\n
          3. 1\/5 cup sugar<\/li>\n
          4. 1\/8 cup cocoa powder<\/li>\n
          5. 1 1\/4 teaspoon baking<\/a> powder<\/li>\n
          6. A pinch of salt<\/li>\n
          7. 1 large egg<\/li>\n
          8. 1\/2 cup milk<\/a><\/li>\n
          9. 2 tablespoon olive oil<\/li>\n
          10. 2 teaspoon vanilla<\/a> extract<\/li>\n
          11. 1 1\/3 cup warm brewed<\/a> coffee<\/a><\/li>\n
          12. 2\/3 cup light brown sugar<\/li>\n
          13. 1\/8 cup chopped walnuts, toasted<\/li>\n
          14. Icing sugar, for dusting<\/li>\n<\/ol>\n

            Process:
            <\/b><\/b><\/p>\n

            a. Preheat oven to 350 degrees. Sift pastry flour, self-raising flour, sugar, cocoa powder, baking powder and salt in a large bowl. Beat egg, milk, oil and vanilla extract in a glass cup. Fold to the flour mixture and stir. Mix hot coffee and brown sugar in the glass cup and pour into the batter. Sprinkle nuts.<\/p>\n

            b. Bake the pudding cake until set. Dust with icing sugar and serve warm.<\/p>\n

            5. Molten Chocolate Cakes<\/b><\/p>\n

            Complexity level: <\/b>Easy<\/p>\n

            Time taken: <\/b>30 minutes<\/p>\n

            Ingredients:<\/b><\/p>\n

              \n
            1. 1\/2 cup powdered sugar<\/li>\n
            2. 8 squares sweet chocolate, chopped<\/li>\n
            3. 1 stick butter, sliced to chunks<\/li>\n
            4. 1\/2 whipping cream<\/li>\n
            5. 1 teaspoon vanilla extract<\/li>\n
            6. 1\/2 cup all-purpose flour<\/li>\n
            7. 4 large eggs<\/li>\n
            8. 4 egg yolks<\/li>\n
            9. Confectioners’ sugar<\/li>\n<\/ol>\n

              Process:<\/b><\/p>\n

              a. Preheat oven to 400 degrees and grease eight custard cups. Dust them with powdered sugar.<\/p>\n

              b. Melt chocolate, butter, and cream in a double boiler. Add vanilla to it and stir to form a smooth mixture.<\/p>\n

              c. In a bowl, beat sugar, eggs, and yolks until thick mixture forms. Fold in the egg mixture to the chocolate mixture.<\/p>\n

              d. Pour the prepared batter in equal portions in greased custard cups and bake in oven for 10 minutes.<\/p>\n

              e. Cool cake on a wire rack. Dust with confectioners’ sugar and serve immediately.<\/p>\n\n

              <\/div>","protected":false},"excerpt":{"rendered":"

              Chocolate, the name is enough to stir you up. Be it depression or celebration, every moment is incomplete without chocolate. Chocolates are a token of love. Valentine’s Day is an unofficial Chocolate Gift Day, where lovers open up their hearts to their lo<\/p>\n","protected":false},"author":1,"featured_media":75815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[43],"tags":[],"class_list":["post-912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/comments?post=912"}],"version-history":[{"count":0,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/912\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/media\/75815"}],"wp:attachment":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/media?parent=912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/categories?post=912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/tags?post=912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}