8 variations of the chocolate cake recipe for real cocoa gourmets

Who could resist a piece of high quality chocolate that touches all the senses? If you are also passionate about this irresistible sweet, you have probably already tried the most cocoa recipes such as chocolate mousse, hot chocolate and chocolate ball, or Nutella chocolate cookies. It is also sure that you have tried to make a chocolate decoration for your cakes. Today we bring you a new culinary experience – prepare 8 variations of chocolate cake for every taste. Are you tempted?

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What chocolate cake recipe to prepare to delight the whole family?

There aren't many people on this planet who don't have a chocolate stash at home, a place where they keep their favorite chocolate delights away from prying eyes. Everyone knows that brown delicacy is made after cocoa processing. The last is extracted from the fruit of a tree called Theobroma cacao, which grows in South America. In fact, the word Theobroma means “food of the gods”. We don't know what the gods eat, but we certainly don't know anyone who doesn't like chocolate. If there is one in your circle, share these recipes with him and they will change his mind, for sure.

Chocolate cake without butter with frosting

Ingredients

For the cake

For the icing

Preparation

Cake

1. Heat the oven to 180°C. Grease and flour two 23 cm round molds.

2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat at medium mixer speed for 2 minutes. Stir in boiling water (batter will be thin). Pour the batter into the prepared pans.

3. Bake for 30 to 35 minutes or until a wooden stick inserted in the center comes out clean. Leave to cool for 10 minutes; turn out onto a wire rack. Let cool completely. Frost with icing.

Icing

1. Melt the butter. Stir in the cocoa. Alternately add the powdered sugar and milk, beating to a spreadable consistency.

2. Add a small amount of additional milk, if necessary. Stir in the vanilla.

Chocolate cake without egg

Ingredients

Preparation

1. Preheat the oven to 180°C. Grease a 20cm flat-bottomed pan.

2. In a saucepan, gently melt the butter, milk, sugar and golden syrup. Leave to cool slightly, then add the flour and cocoa, sifting them.

3. Dissolve the baking soda in the second measure of milk. Add it to the batter and mix well.

4. Pour the cake batter into the pan and bake for 30 minutes or until a skewer or knife comes out clean. Let cool for 10 minutes before unmolding.

5. Cut the cake into slices and enjoy as is or drizzle with a simple ganache made from 100ml hot whipped cream and 75g dark chocolate chunks.

Chocolate Zucchini Cake Recipe

Ingredients

Preparation

1. Preheat the oven to 160°C. Butter and flour a 33 x 23 x 5 cm mold. Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract while beating. Add the dry ingredients as well, alternating with the buttermilk in 3 additions each. Add the grated zucchini. Pour the batter into the prepared pan. Sprinkle with chocolate chips and nuts.

2. Bake the cake until a stick inserted in the center comes out clean, about 50 minutes. Let the cake cool completely in the pan.

Fondant chocolate cake

Ingredients

Preparation

1. Preheat the oven to 200°C and place a baking sheet on the middle shelf.

2. Grease a small pan with butter (or spray it with nonstick spray).

3. Place the butter and cooking chocolate in a large microwave-safe bowl, then melt for 1 minute or until the butter is melted, then stir until the butter and the chocolate are smooth.

3. Whisk the egg together with the icing sugar and a pinch of salt. Pour in the melted chocolate and butter. Add the flour, then stir until combined.

4. Pour the chocolate batter into the ramekin. At this point the dough can be refrigerated until needed, but let it come to room temperature before baking.

5. Bake for 12 to 14 minutes, or until the top is set but you can feel there is moist dough under the surface. Remove the cake from the oven immediately and allow it to cool for a minute (but not too long, as it will continue to cook the longer it remains), then run a small, sharp knife around the ramekin and carefully invert it onto a serving platter. If you're not sure the cake will survive the spill, you can always eat it straight from the ramekin!

6. Sprinkle the chocolate fondant with cocoa powder (or icing sugar) and serve hot with whipped cream.

Chocolate and milk cake recipe

Ingredients

For the chocolate ganache

Preparation

1. Cut the dark chocolate into pieces and melt it with the butter in a double boiler over low heat. Stir the chocolate mixture until smooth.

2. Remove the bowl from the heat, sift the cocoa powder, add the milk and mix well again. Add the egg yolks, vanilla and brown sugar, homogenize. Stir in the cake flour and stir gently until combined.

3. Beat the egg whites until frothy with an electric mixer. Add the sugar in 3 portions and beat until the egg whites form stiff peaks.

4. Gently fold the egg whites in two portions into the chocolate batter using a hand whisk or rubber spatula until just combined.

5. Pour the chocolate batter into a small loaf pan (lined with parchment paper on all sides) and bake in a preheated oven at 150°C for 30-35 minutes.

6. Leave the cake to cool completely in the mold before spreading it with ganache cream.

Ganache cream

1. Put the chopped chocolate pieces and the butter in a bowl, set aside.

2. Bring the whipping cream to a boil over medium heat, then pour it over the chocolate pieces. Stir the chocolate until smooth and add the vanilla extract, mix well.

3. Chill the ganache cream in the refrigerator for about 30 seconds to a minute so that it thickens a little.

4. Mix the ganache cream again and spread 3-4 layers on the cake with a spatula. Then sprinkle with chopped pistachios as decoration (you can add any other kind of chopped nuts). The cake can be served immediately or stored in the refrigerator for 5 days.

Applesauce chocolate cake

Ingredients

Preparation

1. Preheat the oven to 180°C and prepare a 23 cm round cake tin, buttering and flouring it.

2. In a bowl, combine flour, cocoa powder, baking powder, baking soda and salt, then stir well to combine. Set aside.

3. In a large bowl, combine the eggs, applesauce, sugar and vanilla. Stir to homogenize everything. Then, while whisking continuously, add the melted butter in a trickle.

4. Add the dry mixture to the wet mixture and stir until combined. The batter will be very thick. Pour it into the prepared cake pan and smooth the top evenly.

5. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.

6. Leave to cool in the pan for 15 minutes, then place the cake on a wire rack and let it cool completely. Store in an airtight container to preserve freshness.

Chocolate and mascarpone cake recipe

Ingredients

For the cake

For the icing

Preparation

Cake

1. Preheat the oven to 180°C and spray two 20cm round cake tins with cooking spray. If you have parchment paper, cut a circle to fit and place it in the bottom of the pans, then spray the paper. You can also use 23 cm molds.

2. In a large bowl, whisk together all the dry ingredients until well combined.

3. In a medium bowl, combine all wet ingredients and whisk until well blended.

4. Add the wet ingredients to the dry ingredients and whisk until well blended, then divide the batter between the two cake pans. Place them in the oven and switch sides or turn them halfway through cooking. For the 20 cm molds, the cooking time is approximately 45 minutes; for 23cm molds, start checking around the 35 minute mark. Either way, when toothpicks inserted in the center come out clean, except for a few crumbs, the cakes are done.

5. Remove from oven, let cool in pans for about 10 minutes, then invert cakes onto a cooling rack.

Icing

1. Mix until smooth the mascarpone, cinnamon, vanilla, powdered sugar and pinch of salt in a bowl with a whisk.

2. Whip the heavy cream in a stand mixer until stiff peaks form, then add the mascarpone mixture. Whisk the two together until combined, about one minute.

3. Put a layer of frosting on a cake, put the second layer on the first and finish the frosting. Serve immediately and store the rest in the refrigerator.

Chocolate cake in a mug in the microwave

Ingredients

Preparation

1. Grease a 350ml (or larger) mug with non-stick cooking spray or butter. Set aside.

2. In another bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder and salt until well combined. Add the milk, oil and pure vanilla extract and continue to mix until well incorporated.

3. Pour batter into prepared mug and sprinkle chocolate chips on top.

4. Put the cup with the batter in the microwave oven and cook for 60-90 seconds or until the center of the cake is set.

5. Carefully remove from microwave (mug will be hot!) and let cool slightly, then top with your favorite toppings and enjoy!

Sources:

hersheyland.com

foodtolove.co.nz

epicurious.com

thekiwicook.com

anncoojournal.com

recipeforperfection.com

thebakedept.com

livewellbakeoften.com