Sinful Chocolate Cake Recipes

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Sinfully Delicious Chocolate Cake Recipes

Chocolate, the World's most tantalizing flavor to savor. It's taste is so mesmerizing that some people are proud and self-professed chocoholics, including me!

Introducing recipes for Chocolate Marble Cheesecake, Chocolate Flecked Angel Food Cake, Chocolate Almond Layer Cake, Chocolate Orange Cake, Chocolate Angel Food Cake, and Chocolate Orange Tart.

Highlighting sinfully, devilish and delicious chocolate cake recipes; some simple, some complex including Robin Hood Cake recipes.


Chocolate Marble Cheesecake Recipe 

02/07/09 - Robin Hood Cake Recipe @ Mia's House


I have to admit Chocolate Cheesecake is my absolute favorite chocolate cake, so I was compelled to add this delightful marble cheesecake recipe first in the list of all the chocolate cake recipes. Enjoy!

A unique cookie brownie crust with a creamy marbled cheesecake filling. Decadent and delicious!

Crust:

1 (600g) box Duncan Hines Double Decker Bar Mix

Filling:

3 (250g each) packages cream cheese, softened
1 cup granulated sugar (250 ml)
3 eggs
1/2 cup Hershey Chips (125ml) Semi-sweet Chocolate Chips
2 tbsp Margarine

Crust: Prepare brownie mix according to package directions spreading layers in 10" springform pan.

Bake at 350 degrees for 20 - 25 minutes. Cool 15 minutes on wire wrack.

Filling: Beat cream cheese and sugar until smooth. Add eggs, one at a time, beating until smooth. Divide mixture evenly into 2 bowls. Melt chocolate chips and margarine together until smooth. Add to one of the bowls. Mix thoroughly. Pour plain mixture over crust. Spoon chocolate batter on top. Marble by pulling knife through mixture in wide curves.

Bake at 300 degrees F for about 1 hour. Remove from oven. Run knife around rim of pan. Cool on wire rack. Refrigerate overnight.

Tip: use a wet knife to cut cheesecake. Serve at room temperature.

Chocolate Flecked Angel Food Cake 

04/06/09 - Robin Hood Cake Recipe @ Mia's House


Tender, light and chocolaty.

1 cup Robin Hood All purpose or Monarch Cake and Pastry Flour
1 1/2 cups icing sugar
12 large egg whites at room temperature
1 1/2 tsp cream of tartar
1 cup granulated sugar
2 tsp vanilla
4 squares Baker's Bittersweet Chocolate, grated
2 squares Baker's Bittersweet Chocolate, melting and cooled

Sift the flour and icing sugar together into a bowl; set aside.

Beat egg whites on medium speed with electric mixer until frothy. Add cream of tartar and beat on high speed, adding granulated sugar gradually, until whites are glossy and stiff. Add Vanilla and mix until just blended.

Fold flour mixture into egg whites using a large rubber spatula. Fold in grated chocolate.

Pour batter into ungreased 10" tube pan.

Bake at 325 degrees for 50 to 55 minutes, or until golden and cake begins to pull away from sides of the pan. Remove pan from oven and invert. Cool cake completely. turn cake right-side-up and run knife between cake and side and center of the pan to loosen it. Invert cake onto serving plate. Drizzle melted chocolate on top and sides of cake to decorate.

Tip: for the crowning touch, fold 1 cup fresh raspberries into the cake batter.



Easy Creamy Chocolate Cake 

14/05/09 Robin Hood @ Mia's House

This easy chocolate torte, aka chocolate cake, is great for elegant entertaining that's quick and easy.

1 (515 g) package Duncan Hines Devil's Food Cake Mix
2 cups whipping cream
1/2 cup granulated sugar
1/4 cup Hershey Low Fat Cocoa
4 (39g each) Skor chocolate bars, crushed or semi-sweet chocolate

Prepare cake mix in two 9 inch round cake pans according to package directions. Cool. Cut each layer in half. Combine whipping cream, sugar and cocoa. Chill 15 minute. Whip until stiff. Fold in 3 crushed Skor bars or substitute with semi-sweet chocolate of your choice. Spread cream mixture between layers and on top of cake. Shred Skor or sprinkle remaining Skor bar on top. Chill until serving.

Tip: Prepare cake ahead and freeze and then it's ready to assemble at a last minute's notice.

Chocolate Lime Mousse Cake Recipe 

23/04/09 Robin Hood Cake Recipe @ Mia's house

If you love Chocolate and Orange together, then why not try Chocolate and Lime - it's delish. This would be a great cake to make for a Margarita Party, that's if anybody wants to eat after drinking all those Margaritas!

Base:
1/2 cup margarine or butter
3 squares unsweetened chocolate
1 1/4 cups granulated sugar
3 eggs
2/3 cup all purpuse flour
1/4 tsp. baking powder

Topping:
1 envelope Knox unflavored gelatine
1/2 cup granulated sugar
4 egg yolks
1/2 cup lime juice
2 tsp. grated lime rind
4 egg whites
1/2 cup granulated sugar
1/2 cup whipping cream, whipped

Base: Melt margarine or butter and chocolate. Add remaining ingredients, stirring until smooth. Spread in greased 10 inch springform pan.
Bake at 350 F (180 C) for 20 to 25 minutes or until set. Cool in pan.

Topping: Combine first 4 ingredients in saucepan. Cook stirring constantly over medium heat until slightly thickened, about 5 minutes (tends to thicken more on cooling). Stir in rind. Chill just until mixture starts to set. Beat egg whites and 1/2 cup sugar to stiff peaks. Fold egg whites ad whipped cream into lime mixture gently. Spread over brownie base. Chill until set, 3 hours or overnight. Decorate with lime slices or other fruit.

 

Robin Hood Recipe Book 

Chocolate Almond Layer Cake 


Chocolate-almond Layer Cake

Adapted from an Ina Garten Chocolate Cake recipe printed in The Toronto Star.

Note: the cup of coffee makes this cake batter alarmingly runny, but not to worry, you will end up with a moist, fudgy cake after 35 minutes in the oven.

* 1 3/4 cups all-purpose flour
* 2 cups sugar
* 3/4 cups unsweetened cocoa powder
* 2 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp salt
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 eggs
* 1 tsp vanilla extract
* 1 cup fresh-brewed coffee

* 1/2 cup almond butter
* 2 egg yolks
* 3 tbsp sugar
* 1 cup half-and-half (10% m.f.) cream
* 1 tsp vanilla extract
* 1/4 cup chopped, toasted almonds

The Cake

1. Butter two eight-inch round cake pans and line with parchment paper. Butter the paper and dust with flour.
2. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla. Beat buttermilk mixture into the dry ingredients until just combined, then slowly incorporate coffee into batter.
4. Pour batter into prepared pans and bake in pre-heated oven at 350 degrees for 35 minutes or until a toothpick inserted into the centre comes out clean. Cool cakes in pans for 30 minutes, then invert onto a rack to cool completely. Peel paper off.

Almond Cream

1. Heat half-and-half in a saucepan over low heat until just about simmering - wait for the first few bubbles and remove from heat.
2. In the meantime, whisk yolks and sugar into the almond butter.
3. Gradually whisk half-and-half into the almond-butter mixture. Return mixture to saucepan on low heat until visibly thickened, about ten minutes. Remove from heat and stir in vanilla. Let cool to room temperature, then cover and chill in the fridge until ready to use.

Assembly

1. Spread half of almond cream over first cake layer. Place second cake on top of the first and spread with the remaining cream.
2. Garnish with almonds and serve.

Source: Lemon Jelly

Delight-full Chocolate Orange Cake 

Raw Chocolate Cake which uses Cacao or carob powder instead of Chocolate


There's nothing quite so delightful as the complementary flavors of chocolate and orange. That puts this chocolate cake high on my list!

Makes one 7 " cake

Crust Variation 1
3/4 cup well packed soft dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 1/2 cup ground almonds or loosely packed left-over pulp from making milk
1/2 cup dried coconut
1/2 cup cashews

Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

Crust Variation 2
1/2 cup brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon raw cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar
1-2 tablespoons cacao nibs (optional)

Process first 7 ingredients in a food processor until fine. Add agave and cacao nibs if using and process some more until the mixture just starts to stick together.

Recipe continued here at the Sunny Raw Kitchen.

Devilish Chocolate Angel Food Cake 


Chocolate-Glazed Devilish Angel Food Cake with Sliced Strawberries Adapted from Cooking Light

2/3 cup sifted cake flour
1/3 cup unsweetened cocoa
1/4 cup sugar
1/2 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar
3 ounces bittersweet chocolate, chopped
3 tablespoons milk
1 tablespoon unsalted butter
1 1/2 cups thinly sliced strawberries

Preheat oven to 350°.

devilish Angel Food Cake recipe continued.

Chocolate Orange Tart 


Candied Orange peel:
1 orange
1/4 cup sugar
2 tablespoons water

Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
3/4 cup all purpose flour

Filling:
1 cup slivered almonds, toasted, coarsely chopped* or substitute haze nuts
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon Grand Marnier or other orange liqueur

For candied orange peel:
Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For crust:
Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.

Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.

Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.

For filling:
Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.



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Chocolate Ricotta Cheesecake With Chocolate Gelatin Ganache 

Raw Chocolate Ricotta Cheesecake


"Here comes my chocolate recipe with ricotta cheese...the cake was really soft n fluffy, i did a ganache with chocolate, low fat cream n gelatin to decorate them..yummy delicious chocolate cake..."

2+1/3 cup All purpose flour
6 tbsp Cacao powder
2 Large eggs
4 tbsp Butter
1 cup Sugar
1 tbsp Vanilla extract
1/4 tsp Salt
1 cup Ricotta cheese
2 tsp Baking powder
1 cup Milk

Recipe continued at Priya Easy N Tasty Recipes

Dark Gooey Chocolate Cake 


CAKE
2 1/2 cups granulated sugar
2 ½ cups all-purpose flour
1 1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 ½ cups buttermilk
1 cup strong brewed coffee, cooled
3/4 c vegetable oil
1 tsp vanilla
4 oz unsweetened chocolate squares, melted and slightly cooled

FROSTING
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup whipping (35%) cream
6 oz semi-sweet chocolate squares
2 tsp vanilla
1 package (8 oz) light cream cheese, softened
1 cup butter, softened

Chocolate Cake by Paxye continued here.



Steamed Moist Cocoa Chocolate Cake 

What you need
3/4 bar of butter (1 bar= 250g)
1 cup of castor sugar
1/2 can of Full Cream Evaporated Milk (about 200g)
2 Eggs,lightly beaten with a folk
1 cup of Plain flour
1/2 cup of Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla Extract or 1 tsp Vanilla essence

Recipe continued here at The Lazy Chef

Light and Dark Chocolate Mousse Cake 

Mark Armstrong's Light and Dark Chocolate Mousse Cake
from Vogue Wine & Food Cookbook "Home Truths: What The Foodies Cook For Themselves"

Chocolate Genoise:
250g egg (after shelling)
125g sugar
100g flour
35g cornflour
25g cocoa
50g melted butter

Recipe continued at Munch and Nibble

Nigella Lawson chocolate cake recipe 

Nigella Feasts - Chocolate Heaven: old-fashioned choc cake

Runtime: 5:05 | 246579 views | 351 Comments

 

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Favin' or Flamin' - leave your comments here! 

tcinvestor wrote...

Aaahh!!! Yum..this is Lot D stuff here. Nice job.

ReplyPosted June 29, 2009

Hazelwoody wrote...

Awesome lens! I do love everything chocolatey and this is amazing... 5 stars
This is my Black Forest Gateau lens

ReplyPosted May 17, 2009

Pastiche wrote...

I can almost taste these delicious chocolate confections ... faved so I can return to try each recipe, one by one. Beautifully designed layout as well.

ReplyPosted May 06, 2009

 
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