Sinful Chocolate Cake Recipes

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.

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.

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.

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.

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.

"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

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