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Showing posts with label Chocolate Cake. Show all posts
Showing posts with label Chocolate Cake. Show all posts

Ultimate Chocolate Cheesecake

Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake! The best part? This decadent chocolate cheesecake is so easy to make and freezer friendly!


The day has arrived! I’m finally sharing the recipe for my ultimate chocolate cheesecake! You know… the one I teased you with on Instastories last week! And trust me… it was worth the wait, my friend. Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! And I’m confident that after one slice, you’ll be equally smitten with this treat.

Ingredients
For the Crust:

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
For the Ultimate Chocolate Cheesecake:

2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
For the Chocolate Ganache:

1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
Instructions

For the Crust:

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For full intruction please see: bakerbynature.com

Ultimate Homemade Chocolate Cake

Ultimate Homemade Chocolate Cake is the best chocolate cake you will ever eat! I can’t get over how moist, fluffy, and fudgy it is. It tastes even better the day the next day. The chocolate frosting is creamy and silky smooth and is the perfect match for this chocolate cake.


Ultimate Homemade Chocolate Cake might seem like a bold statement. So if you are doubting this statement, then just give it a try. I have tried recipe after recipe for years now for chocolate cake. I was getting so frustrated because no matter what recipe or technique I used, the cakes were always lacking. I started wondering if making the Ultimate Homemade Chocolate Cake was even possible.

Ultimate Homemade Chocolate Cake
1 3/4 cups of granulated sugar
1 3/4 cup of all-purpose flour

1 1/4 cup of dutch processed cocoa

1 1/2 tsp. of baking powder

1/4 tsp. of baking soda

1 tsp. of salt

2 eggs, at room temp.

1 cup of milk, at room temp.

1 /2 cup of canola oil

1 tbsp. of vanilla

3 tbsp. of sour cream

1 cup of hot coffee

Instructions

Pre-heat oven to 350 degrees

Mix all the dry ingredients together in bowl. In another large bowl, whisk the eggs, milk, oil, vanilla, and sour cream together.
 Add the wet ingredients to the dry ingredients and mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed.
Add the hot coffee to the cake batter and mix in by hand until well combined.
Pour the batter into the well greased pan/pans and bake until a toothpick inserted in the center comes out with only a few crumbs attached. *baking time depends on the pan you use.
-For Layer Cake- use three 9 inch pans- bake for 15 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached. Cool cake in pans for 10 minutes, then turn pans over on a cooling rack and cool completely. Frost cake with chocolate truffle frosting. * I double the frosting recipe when making a layer cake.

-For a 9×13 pan– bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached. Allow the cake to cool completely before frosting it.

For full intruction please see: myrecipeconfessions.com

CHOCOLATE SHEET CAKE WITH CHOCOLATE GANACHE

I have a chocolate cake recipe that I love. It's my go-to chocolate cake recipe for all occasions. The recipe is from the Essence of Chocolate by John Scharffenberger and I kid you not, it is amazing and fool-proof. I've made it so many times I've lost track and I've never had anything go wrong. I've been pretty committed to this cake recipe for around 7 years now. I've never thought about trying something new until last week I was having an 'I need some chocolate cake right now or my life will be over' type of pregnancy craving. I went to the fridge and discovered that we no longer had any eggs or milk on hand and because I was too lazy to go to the store I thought that I would try and make some sort of vegan chocolate cake if I had all of the ingredients.


I did an internet search and found a sheet cake recipe from King Arthur Flour that seemed promising. I like that the recipe had a ton of options for substitutions, so if you had milk or cream, you could use instead of water for a richer version. Luckily, I had all of the ingredients to make a version of this cake, and I didn't have to leave the house. The recipe is so easy, with minimal ingredients, it seemed too good to be true. I was skeptical.

CHOCOLATE SHEET CAKE

recipe adapted from

King Arthur Flour

serves 9

prep time: 10 minutes

cooking time: 30 minutes

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

1 tbsp white vinegar

1/3 cup canola oil

1 cup cold water

ganache

1 1/2 cups semi-sweet chocolate chips

1/2 cup heavy cream

Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan, and line it with parchment paper.

In a large bowl, add the dry ingredients and combine.

In a smaller bowl, add the wet ingredients and combine.

Add the wet to the dry and combine.

Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted comes out clean.

For full intruction please see: www.flourishingfoodie.com

TRIPLE CHOCOLATE DEVIL'S FOOD CUPCAKES

Is there anything left for me to say about these cupcakes that the pictures don't already communicate? Maybe not, so I'll let them do most of the talking in this blog post. I'll just add that they are delightfully rich with hot fudge-drizzled dark chocolate buttercream. All of that richness sits atop lightly sweet black devil's food cake. I'd venture to say they are better than any bakery-made chocolate cupcake I've ever tried.


I like baking these in my jumbo muffin tin because the recipe yields exactly one dozen cupcakes. I can eat an entire jumbo cake all by myself, but if you're feeling generous you can split it with someone you love. Either way, I recommend serving these with a tall glass of ice-cold milk.

Triple Chocolate Devil’s Food Cupcakes
Yields about 3 dozen standard cupcakes or 12 jumbo cupcakes
The hot fudge sauce in this recipe can be made ahead of time and stored in the refrigerator.

Hot Fudge
1/2 can (6.5 oz.) evaporated milk
1/2 package (6 oz.) semisweet chocolate chips
1/2 cup (100g) granulated sugar
1 tablespoons unsalted butter
2 tablespoons bourbon, rum or choice of spirit, optional

Cake
1 cup (226g) unsalted butter, softened
1 1/2 cups (320g) light brown sugar, packed
2 eggs, at room temperature
6 tablespoons unsweet dark cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups (180 g)all-purpose flour
2/3 cup (150g) sour cream, room temperature
3/4 cup (180 ml) hot coffee

Frosting
1 cup (226g) unsalted butter, softened
1/4 teaspoon salt
6 cups (680g) confectioners’ sugar
1/2 cup (45g) unsweet dark cocoa powder
Milk or cream, as needed to thin
6 ounces dark chocolate, melted
Chocolate batons, optional

Make the hot fudge: Combine milk, chips and sugar in a saucepan and place over medium heat, whisking constantly until chocolate is melted. Bring mixture to a boil and cook 1 minute. Remove from heat and whisk in the butter (and bourbon, if using). Pour into a 16 ounce jar and let cool slightly while you prepare the rest of the recipe.

Make the cakes: Preheat oven to 350°F. Line cupcake tin(s) with paper liners.
Using an electric mixer beat the butter in a large bowl until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; mix well.
Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.
Add the hot coffee at the end and mix until a smooth thin batter forms. Fill the cupcake liners about 3/4 full. Bake the cupcakes for 15-20 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack before frosting.

Make the frosting: In the bowl of an electric mixer with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first. Add heavy cream a little at a time until the mixture is piping consistency. Add the dark chocolate to the frosting and whip on high speed. Scrape down the bowl and whip again until light and fluffy.

Transfer the frosting to a piping bag fitted with a large French tip. Pipe frosting onto cooled cupcakes. Drizzle a spoonful of hot fudge sauce over each cupcake and top with chocolate batons, if using. Serve immediately. Store cakes in an airtight cupcake keeper.

For full intruction please see: www.sprinklebakes.com

CHOCOLATE QUINOA CRISPS

If you like chocolate crunch bars, these healthy Chocolate Quinoa Crisps will be your new best friend! They’re vegan, no bake, and SO FUN to eat!

Summer is peak time for no-bake treats. It’s hot. It’s sweaty. People are avoiding their ovens and their kitchens like the plague. I get it.


But I want cookies. What’s a girl to do when she just wants some damn cookies? Dun dun da daaa I made no bake cookies. By now you guys know alll about my no bake treat obsession. Bars to balls to cups to freezer fudge. GIRL, the list goes onnnn.

INGREDIENTS
1/2 cup refined coconut oil, melted
1/4 cup agave nectar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 1/2 cup puffed quinoa
INSTRUCTIONS

  • In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
  • Fold in the puffed quinoa. 
  • Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
  • Use your fingers to gently press the tops to flatten them out.
  • Pop in the fridge or freezer for 1 hour until harden.
  • Transfer to a bag or container and store in the fridge until you’re ready to eat!


For full intruction please see: thetoastedpinenut.com

DOUGHNUTS (VEGAN)

A chocolaty, crunchy treat that’s simple, quick to make and only calls for 3 ingredients! It really doesn’t get easier than this.


I used 70% dairy-free dark chocolate, but it will work with any chocolate you prefer. I also used protein crispies, but rice crispies or quinoa pops will work just as well.

I thought it would be a fun idea to shape them into doughnuts by using silicon doughnut moulds (these are the ones I use) They’re so much more fun than plain old boring bars, don’t you think? ;P

If you remake this recipe and post it on social media, make sure you take me using the below handles so I can see them!

Ingredients

200g dairy-free dark chocolate
2 tbsp almond butter – any nut butter will work, or you can use a seed butter/coconut oil for a nut-free version
1 cup protein crispies, rice crispies or quinoa pops

Method


  • Break up the chocolate into a heatproof bowl, then add in the almond butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
  • Add the crispies into the bowl and fold to combine.
  • Divide the mixture between 6 doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set. 
  • Enjoy!


For full intruction please see: nadiashealthykitchen.com
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