It is DH's birthday in a couple of weeks and I am planning on making his cake! I would love a recipe for a really yummy moist and rich choc cake (even white choc!)
Any help is appreciated!
Thanks!
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It is DH's birthday in a couple of weeks and I am planning on making his cake! I would love a recipe for a really yummy moist and rich choc cake (even white choc!)
Any help is appreciated!
Thanks!
Hey D!
I have only made this recipe once and it was some time last year but I am pretty sure it was YUMMY! The title on the page is Chocolate ecstasy so must be good!!
White chocolate fudge cake
This cake is best made 5 to 14 days ahead as it gets moister with time
Serves 20
400g butter,chopped
500g white chocolate, chopped (see tip)
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self raising flour, sifted
fresh roses, to decorate
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream
1. Pre heat oven to 150C, Grease and line a 8.5cm deeo, 22.5cm (base) square cake pan.
2. Combine butter, chocolate and 400ml water in a large heatproof, microwave safe bowl. Microwave, uncovered, on high (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smoot.
3. Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
4. Pour mixture into prepared pan. Back for 1 hour and 50 mins to 2 hours or until a skwer inserted in to centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temp for 5 to 14 days.
5. Making white chocolate ganache - One day before serving, combine chocolate and cream in heatproof, microwave safe bowl. Microwave uncovered on medium (50%) for 2 to 3 mins, stiring every minute or until melted and smooth. Refrigerate fir 1 hour, stiring occassionally with metal spoon, or until thickened to spreadable consistancy.
6. Using a serrated knife, cute cake in half. Place base on serving plate. Spread one third of gananche over base. Sandwich together with top cake. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with warm knife to avoid ganache from cracking.
Tip: This cake is best made with cadbury dream or lindt couventure, as the prodiuce a soft fudgy cake texture.
Note: Cake will keep for 2 week stored in airtight container and at room temp.
Variation: You can halve the ingredients and backe in a 6cm deep, 20cm round (base) cake pan at 160C for 55 to 60 mins.
PHEW! That was a long one... I should have just scanned it in and emailed it to you! :rofl:
I didnt make the cake in advance like the said. I cooked, cooled, cut, and iced and ATE!! LOL But I do think doing it ahead of time owuld be much better so it is nice and moist.
I like making this one, its really easy, and its moist too. I think I may have posted it here before actually. Ha, I just got the book down that it is in, and the page automatically falls open to this page! I think I have made it too often (If that is possibel for choccie cake? :lol:
Simple Chocolate Cake (from Fresh & Tasty Biscuits & Cakes)
Preheat oven to 180c, 350f, Gas 4, 160 Fan forced (only bake for 35 mins if fan forced)
1/4 cup butter, softened
1 cup sugar
1tsp vanilla essence
2 eggs, lightly beaten
1 1/4 cups self raising flour
3 tblsp cocoa powder
1 tsp bicarbonate of soda
1 cup milk
Place the butter, sugar, and vanilla in a bowl and beat until light and fluffy. (To be honest, I just use a spatula to mix it all together really well, and it always turns out yum). Gradually beat in the eggs.
Sift the flour, cocoa and bicarb together into a bowl, Fold the flour mixture and the milk alternately into the egg mixture.
Pour the mixture into a greased and lined 18cm square cake tin and bake for 40 minutes or until the cake is cooked when tested with a skewer. Stand cake in the tin for 5 minutes before turning onto a wire rack to cool.
Chocolate Butter Icing
1/2 cup dark chocolate
3 tblsp butter
1/4 cup double cream
gold or silver dragees
Place the chocolate, butter and cream in a heatproof bowl set over a saucepan of simmering water. Heat, stirring constantly until the mixture is smooth. Remove the bowl from the pan and set aside to cool slightly. Spread the top and sides of the cakes with the icing and decorate with the dragees.
Um, I was so lazy :rolleyes: ... that I made my daughter's 2nd birthday cake earlier this month with the help of a chocolate cake mix from ALDI ... Well, my excuse is I had to make two rectangular cakes for the one birthday cake & I only have one long tin & the cakes would have each taken about 45mins in my oven ... I must say not a bad choc cake BUT I think a nice homemade moist one would be so much nicer ;)
... Sounds YUMMO " Nelix ", I think I'm gonna try that one for sure :dance:
We all get lazy smiles...
I have a much better choccie cake recipe..... for Mississippi Mud Cake. It is absolutely devine! It is my Man's favourite cake, and if its just for adults, I think it would make a perfect birthday cake...
I'll post it if anybody wants.
(PS, Smiles, thats nelix with a "t" ;))
does it have to be just choc, or can it be choc and orange?
i made this cake for df's 30th - just make sure to keep it out of reach of kids - my dd woke up the next mornin before we for up and choffed down 3 pieces...... its drowned in drambuie.
She was happy for a while, then felt a bit sick , threw up and went back to bed!
But its really really yummy......
Ingredients:
1 cup butter (not margarine)
1 1/4 cup white sugar
3 eggs
2 teaspoons vanilla extract
1 cup yogurt
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 orange, grated zest only
2 squares unsweetened chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice
Directions:
Preheat oven to 350*. Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
Bake at 350* for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving.
This recipe from CDKitchen for Chocolate Orange Marble Cake serves/makes 10
(if only i was at home to upload the pick - on top i put choc icing and,a s he was turnign 30 and was an avid fan of the movie 300, i cut a template of "30" written in the way 300 was for the movie and splattered the cake all over with red frosting, looked fantastic)
They all sound soooo yummy!!!
I have gone with making Ngala's one and it is currently in the oven baking away! I need to make 2 though because I want to put one on top of the other to give the cake some height.
Kitt3n... I think I am going to make your one as well! Ohhhh... we are going to feel sooo sick :lol: Can you please upload the pic so I can have a squiz!?!?
D how did it turn out?
I'm thinking of making one of these... i'm unsure yet which one.
Going to test out my new silicone pan! :D
Ngala can it be milk/dark chocolate? I'm not keen on white chocolate and was thinking maybe i'd make a milk one.
I wonder if i could halve the batch and do a marble one.