Blackchocolatecake Recipes

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NANNY'S BLACK MIDNIGHT CAKE



Nanny's Black Midnight Cake image

Provided by Martha

Categories     dessert

Time 55m

Number Of Ingredients 20

2/3 cup dark cocoa powder (we used Hershey's Special Dark Cocoa Powder to get that deep dark color)
1 cup hot strong brewed coffee
1 pinch cayenne
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
Butter for greasing the pans
Two parchment circles, cut the size of the bottom of your cake pans
Cocoa for dusting the pans
1 cup dark cocoa (we used Hershey's Special Dark Cocoa to get that deep dark color)
4 ½ cups confectioners' sugar
1 ½ sticks butter, softened
½ cup buttermilk
2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
  • In the bowl of a stand mixer with paddle attachment, cream oil and sugar until well combined.
  • Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
  • Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
  • In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and mix just until all ingredients are combined, do not over mix once flour is in.
  • Butter the bottom and sides of two 9-inch cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven. (note, aluminum baking pans are by far, the best for baking cakes. Non-stick and dark colored pans can change the cake by browning it more than it needs to)
  • Bake 30-35 minutes or until a tooth pick inserted into the center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. During our baking, one cake was done in 30 minutes and the second in 32 minutes. Do not over bake.
  • Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
  • Sift cocoa powder with confectioner's sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
  • Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

BLACK CHOCOLATE CAKE



Black Chocolate Cake image

This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite.

Provided by JEANIE BEAN

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
⅔ cup shortening
2 cups boiling water
2 large eggs eggs, beaten
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
  • Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
  • Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 283.4 mg, Sugar 33.6 g

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

BLACK CHOCOLATE CAKE



Black Chocolate Cake image

The perfect dessert for Halloween: a layer cake that's black as night.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 21

1/2 cup vegetable oil, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 cup unsweetened black cocoa powder
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 ounces semisweet chocolate, chopped
1 tablespoon instant coffee granules
1 1/2 cups boiling water
3/4 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
2 cups sugar
3 large eggs
1 1/2 cups whole milk
1 1/2 cups sugar
3/4 cup unsweetened black cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 ounces semisweet chocolate, finely chopped
2 1/2 sticks unsalted butter, at room temperature

Steps:

  • Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
  • Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
  • Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
  • Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
  • Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.

DEEP, DARK CHOCOLATE CAKE



Deep, Dark Chocolate Cake image

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Categories     Dessert     Cake     Chocolate     Buttermilk     Egg     Bake     Birthday     Party     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
  • Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
  • In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
  • Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

BLACK CHOCOLATE CAKE



Black Chocolate Cake image

Dark rich and moist, this is a chocolate cake lover's dream! This complete recipe may be mixed by hand using a whisk, make certain to grease your baking dish generously for this see my recipe#78579 and also make certain the water is boiling hot and the brewed coffee is hot and strong, use your own favorite frosting or see recipe#89207

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 3/4 cups white sugar (reduce sugar to 1-1/2 cups for a less sweeter cake)
2 teaspoons baking powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup unsweetened cocoa powder
2/3 cup shortening
1 cup hot boiled water
1 cup strong brewed coffee (or use boiling water mixed with instant coffee granules)
3 teaspoons vanilla
2 eggs

Steps:

  • Set oven to 350 degrees (oven rack to second-lowest position).
  • Generoulsy grease and flour a 13 x 9-inch baking dish.
  • In a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside.
  • Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted.
  • Mix in vanilla.
  • Stir un the flour mixture until blended, then beat in eggs (batter will be thin).
  • Pour the batter into prepared baking dish.
  • Bake for 30-35 minutes or until cake test done.
  • Allow to cool completely before frosting.

Nutrition Facts : Calories 1831.9, Fat 184.3, SaturatedFat 46.4, Cholesterol 31, Sodium 309.6, Carbohydrate 49.6, Fiber 2.9, Sugar 29.4, Protein 4.6

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