Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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The Most Elegant Chocolate Layer Cake
This is the most elegant Chocolate Layer Cake and a decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin layers of chocolate sponge cake brushed with espresso coffee, an irresistible chocolate and cream cheese frosting and a silky chocolate ganache topping.
To print the recipe check the full recipe on my blog:
#chocolatecake #chocolatelayercake #chocolatedessert
0:00 - Intro
0:39 - Chocolate Sponge Cake Layers
4:21 - Chocolate Cream Cheese Frosting
5:52 - Assemble the Cake
8:20 - Cut the Cake into Slices
9:02 - Pipe Chocolate Ganache
Ingredients
Makes 8 -12 servings
Chocolate Sponge Cake
8 eggs
1 cup (200g) sugar , divided
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (2g) baking powder
1/2 tsp (2g) salt
For brushing the chocolate sponge layers
3.5 fl.oz (100ml) espresso coffee , room temperature
Chocolate Cream Cheese Frosting
8.5 oz (240g) semisweet chocolate
2/3 cup (160g) whipping cream
10 oz (300g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) vanilla extract
1 ⅔ cup (400g) whipping cream (35% fat) , chilled
Chocolate Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
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Grandma's SECRET 10 layer chocolate cake!!! :) Don't let her know I have shared her secret!!!
This is a melt in your mouth old fashion recipe. 10 thin layers with luscious chocolate dripping through and through. It is sure to win the heart of that someone special!!!
1 CUP SHORTENING, HALF BUTTER
2 CUPS SUGAR
4 EGGS
2 2/3 CUPS SIFTED CAKE FLOUR (I USE WHITE LILY ALL PURPOSE)
2 TSP. BAKING POWDER
1/2 TSP. SALT
1 CUP MILK
1 TSP. VANILLA
CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM UNTIL MIXTURE IS VERY FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER, ADD TO MIXTURE ALTERNATELY WITH MILK. ADD FLAVORINGS. SPREAD APPROXIMATELY 2/3 CUP IN EACH PAN AND BAKE 5 OR 6 MIN. AT 350 DEGREES, OR UNTIL GOLDEN. FROST WHEN COOL.
ICING
4 CUPS SUGAR
2/3 CUP COCOA
3 CANS EVAPORATED MILK
1/2 CUP HOMOGENIZED MILK
2 TBSP. KARO
3/4 STICK BUTTER
VANILLA
MIX SUGAR AND COCOA TOGETHER WELL, THEN ADD
KARO AND MILK. COOK SLOWLY OVER MED. LOW HEAT UNTIL IT THICKENS, STIRRING OFTEN. IT WILL TAKE 45 - 60 MINUTES.
AT THE END, ADD BUTTER AND VANILLA.
THIS MAKES A LOT OF ICING. YOU CAN SAVE THE LEFTOVER IN THE FRIDGE FOR A WEEK AND APPLY TO ANOTHER CAKE.