National Chocolate Cake Day!

Posted on: 27/01/2016

National Chocolate Cake Day! National Chocolate Cake Day!

Today is National Chocolate Cake Day! Did you know that in Greece, cakes were heavy and flat, and people served them with nuts and honey? The Romans made cakes like cheesecake or pastry, and presented them as offerings to the gods, and here in  Medieval England, people used the words “cake”to refer to anything made with flour dough. In the late 1920's a company called O. Duff and Sons created the first boxed cake mix, and after years of research and development, General Mills released the first “just add water” Betty Crocker cake mixes in 1947. The first chocolate cake mix wasn't introduce until 1948 (possibly one of the best days EVER!) Chocolate is now considered the most popular kind of cake, and there are lots of variations from Devil's Food Cake, Black Forest, Flourless, Fudge, Ganache, German Chocolate, Lava, and many, many more! Sound good enough to eat? We've provided you with easy to follow recipes below so you can indulge on some of these yummy chocolate cakes! Devil's Food Cake - Nigella LawsonIngredients: For the cake;
  • 50 grams best-quality cocoa powder (sifted)
  • 100 grams dark brown muscovado sugar
  • 250 ml boiling water
  • 125 grams soft unsalted butter (plus some for greasing)
  • 150 grams caster sugar
  • 225 grams plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
  • 2 large eggs

For the frosting;

  • 125 ml water
  • 30 grams dark brown muscovado sugar
  • 175 grams unsalted butter (cubed)
  • 300 grams best-quality dark chocolate (finely chopped)
Method;
  1. Preheat the oven to 180°C/gas mark 4/350°F.
  2. Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
  3. Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
  5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
  8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.
  11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.
Black Forest Cake - Nigella LawsonIngredients;
  • 150 grams dark cooking chocolate
  • 150 grams butter (soft)
  • 150 grams caster sugar
  • 6 eggs (separated)
  • 150 grams self-raising flour
  • 1 pinch of salt
  • 250 ml cream
  • 1 tablespoon caster sugar (extra)
  • cherries
  • 2 ½ tablespoons cornflour
  • 750 grams dried sour cherries (jar)
  • 100 grams caster sugar
  • 30 ml amaretto liqueur (or kirsch, cointreau, ganache)
  • 375 grams dark chocolate (roughly chopped)
  • 250 ml cream
 Method;
  1. Preheat oven to 170C
  2. Gently melt the chocolate in a microwave or over a double boiler
  3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy
  4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time)
  5. Fold in the sifted flour
  6. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture
  7. Pour into a lined and greased 26cm spring-form tin
  8. Bake for 40-50 minutes or until a skewer comes out clean
  9. Remove from the oven and allow to cool
  10. Mix the cornflour with enough cherry juice to make a paste
  11. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar
  12. Cook, stirring, until it boils and thickens
  13. Add the cherries and liqueur, remove from heat and allow to cool
  14. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth
  15. Do not let it boil
  16. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It's about right at room temperature
  17. Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick
  18. Cut the cake into 3, horizontally
  19. Sprinkle the bottom layer with a little extra liqueur and spread over cream and then the cherry mixture
  20. Repeat with the remaining layers and pour over the ganache and allow to set before cutting
  Flourless Chocolate Cake - allrecipes.co.ukIngredients;
  • 200g high quality plain chocolate
  • 125g butter, softened
  • 125g caster sugar
  • 4 eggs, separated
  • 200g peeled and finely ground almondsMethod;
    1. Break the chocolate into pieces in a bowl and set the bowl over simmering water to melt the chocolate, stirring occasionaly.
    2. Cream the butter and sugar until light and fluffy. Separate the eggs, and add the yolks to the butter mixture together with the ground almonds and melted chocolate. Mix well to combine.
    3. Whisk the egg whites until stiff and add to the batter, mixing gently.
    4. Put the batter into a 20cm round tin, and bake in a preheated oven at 180 C / Gas 4 for about 20 minutes or until done.
    5. Cool in the tin for about 15 minutes before inverting onto a plate.

Chocolate Fudge Cake - Nigella Lawson

For the cake;
  • 400 grams plain flour
  • 250 grams golden caster sugar
  • 100 grams light brown muscovado sugar
  • 50 grams best-quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 3 large eggs
  • 142 ml sour cream
  • 1 tablespoon vanilla extract
  • 175 grams unsalted butter (melted and cooled)
  • 125 ml corn oil
  • 300 ml chilled water

For the fudge icing;

  • 175 grams dark chocolate (minimum 70% cocoa solids)
  • 250 grams unsalted butter (softened)
  • 275 grams icing sugar (sifted)
  • 1 tablespoon vanilla extract Method;
    1. Preheat the oven to 180°C/gas mark 4/350ºF.
    2. Butter and line the bottom of two 20cm / 8 inch sandwich tins.
    3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
    4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
    5. To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
    6. In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
    7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
Chocolate Ganache Cake  - Nigella Lawson

Ingredients;

  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium egg
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache;

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar
Method;
  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butterinto pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
German Chocolate Cake - allrecipes.co.ukIngredients;
  • 115g dark baking chocolate
  • 125ml water
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 225g butter, softened
  • 400g caster sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extractFor the Icing;
  • 250ml buttermilk
  • 4 egg whites
  • 340ml evaporated milk
  • 300g caster sugar
  • 175g butter
  • 4 egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 225g desiccated coconut
  • 165g chopped pecans
    Method;
    1. Preheat oven to 180 C / Gas 4. Line bottom of 20x30cm baking tin with baking parchment.
    2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
    3. In a medium bowl, mix together flour, bicarbonate of soda and salt. Set aside.
    4. In a large bowl, cream 225g butter and 400g sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
    5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into prepared tin.
    6. Bake at 180 C / Gas 4 for 30 minutes or until skewer inserted into centre of cake comes out clean. Allow to cool.
    7. Combine milk, 300g sugar, 175g butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and spreading consistency. Spread over cake.
Lava Chocolate CakeNigella LawsonIngredients;
  • 50 grams soft unsalted butter (plus more for greasing)
  • 350 grams best dark chocolate
  • 150 grams caster sugar
  • 4 large eggs (beaten with pinch of salt)
  • 1 teaspoon vanilla extract
  • 50 grams plain flour (or italian 00)Method;
You will need 6 individual pudding moulds or ramekins, buttered.
  1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
  2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
  3. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
  4. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
  5. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.National Chocolate Cake Day!
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