Chocolate Cake

440 g sugar 140 g butter,
softened 3 eggs,
separated 220 g all-purpose flour
7 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ cup boiling water
1 cup sour cream

For frosting:
660 gram white sugar
1 cup water ¼ tsp cream of tartar (optional)
4 egg whites
1 pinch salt
1 tsp vanilla extract

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. Whisk egg whites until stiff and fold gently into the cake mixture.

Divide into two equal portions and transfer to the cake tins. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. For the frosting, combine sugar and water in a saucepan.

Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Chocolate Souffle

3 egg yolks
5 egg whites
70 g sugar
150 g bittersweet chocolate
a pinch of salt

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease one large souffle dish or 6 small souffle dishes. Melt the chocolate over hot water (in a double boiler).

Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks. Add 1/3 cup of sugar gradually while whisking with the electric mixer.

Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites. Fold in the remaining part of the whisked egg whites.

Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.

Chocolate Torte

5 eggs
120 g semisweet dark chocolate (40-50% cocoa)
165 g sugar
½ cup vegetable oil
110 g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
3 tbsp water

Ingredients for Glace and Frosting
350 g apricot jam
2 tbsp butter
200 g semisweet dark chocolate (40-50% cocoa)

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).

Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.

Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula. Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.

Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake to make two or three layers.

Use half of the jam to sandwich the two (or three) layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.

Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water). Let the mixture cool to room temperature, and spread it evenly over the torte.

Place the torte in the refrigerator to harden the frosting.

Rich Chocolate Mousse Cake

4 egg whites
110 g sugar
140 g hazelnuts, finely ground
2 tbsp unsweetened cocoa powder
250 g dark semi or bittersweet chocolate (60-70%)
4 egg yolks
70 g sugar
¼ cup + 1 cup whipping cream

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. Mix with finely ground hazelnuts and cocoa powder.

Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool the cake.

Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white.

Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. Transfer to the cake tin, and place in the refrigerator for several hours.

Chocolate Lava Cake

8 eggs
140 g all-purpose flour
280 g bittersweet chocolate
180 g butter
275 g sugar

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour.

Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Black Forest Cake

2 eggs
110 g butter, softened
140 g all-purpose flour
275 g sugar
50 g unsweetened cocoa powder, natural
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
¾ cup buttermilk

Ingredients for filling
¼ cup cherry brandy, optional
400 g cherry pie filling or pitted cherries
3 cups heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg.

Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake.

When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling: Drain cherry pie filling in a colander to remove most of the thickened juices. Beat the whipping cream with confectioners' sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling: Sprinkle each layer of the cake with cherry brandy. Place one cake layer on a serving plate. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer.

Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Brownies Chocolate Cake

150 g all-purpose flour
330 g sugar
4 tbs unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
170 g butter
3 fl oz boiling water
3 eggs
120 g chocolate chips (40-50% cocoa)
150 g chopped walnuts or pecan nuts

Frosting
75 g butter
220 g sweet or semisweet dark chocolate
2 tbs light corn syrup
2 tbs hot espresso or very strong coffee

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Melt the butter in a saucepan. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth. Add chocolate chips and nuts.

Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.

Cool the cake. Glace with the chocolate frosting. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Chocolate Souffle

125 g pasteurized Butter
125 g chocolate, chopped
100 g almonds
4 eggs, separated
125 g caster sugar
icing sugar or chocolate powder for garnishing

Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally. Stir in the almonds.

Beat the egg yolks and sugar and stir in the chocolate mixture. Whisk egg whites until stiff and fold into mixture.

Spoon the mixture into 12 muffin pan hollows, up to the top. Bake for 15 mins. at 180 C. Set it aside to cool. Dust it with icing sugar (or chocolate powder).

Rich Chocolate Cake

300 g finely milled and refined flour
35 g coca powder
175 g brown sugar
300ml milk
2 tsp vanilla essence
1 tsp baking powder
1 tsp cooking soda.
1 ladle butter
4 tsp honey
2 tsp rum (optional)

Mix flour with baking powder, cooking soda and cocoa powder, sieve the mixture. Add brown sugar. Add milk, white butter and honey in a bowl. Heat it till the butter melts.

Remove from heat, add the flour mixture to it slowly by constantly mixing it. Add vanilla essence and rum (optional). Transfer to a baking tin.
Place in a preheated oven at 180 degree for 1 hour.

Chocolate Yule Log

2 large eggs
90 g caster sugar
100 g self raising flour
pinch of salt
50 g cocoa or chocolate powder
vanilla essence for flavor
1 tbsp. warm water

For butter Chocolate :
200 g unsalted butter
150 g melted dark chocolate

Break the eggs into a basin and add the sugar. Place basin over a pan of warm water and beat mixture until it thickens. Add water and vanilla essence.

Sieve the flour with the cocoa or chocolate powder and using a metal spoon, fold this into the egg and sugar mixture.

Line a swiss roll tin (long flat tin) with greaseproof paper and pour the mixture into it.

Bake at 175 degrees for 10 to 12 mins. When cooked, the sponge should be springy to the touch. Turn it out on to a cloth sprinkled with caster sugar and spread it with a layer of chocolate butter cream.

Make this by mixing the melted dark chocolate and butter together. Carefully roll the sponge into a roll using the cloth to ease it into position.

Chocolate Frozen Layer Cake made from Biscuit

4 packs glucose biscuits
400 g drinking chocolate
200 g cocoa powder
50 g coffee powder (optional)
200 g dry coconut powder
sugar to taste

Arrange glucose biscuits in a layer within a tray. Now mix cocoa powder and drinking chocolate (1:2) Add sugar to taste and form a paste with water.

Now spread this paste on the layer of biscuits. Sprinkle coconut powder on it
Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer, repeat the same steps. Add up to 4 or 5 layers of biscuits.

Then completely cover it with chocolate paste and garnish completely with coconut
powder. Keep it in freezer for an hour .The chocolate frozen cake is ready to serve.

Chocolate Sponge Cake

4 eggs
110g sugar
1/4 t. vanilla essence
110g soft flour
90g cocoa powder
25g melted butter

Preheat oven to 180C (356F). In a mixing bowl, add the eggs and sugar. Beat at high speed for 10 minutes or until batter is thick and fluffy.

Add the vanilla essence and beat more until fully mixed. (tips: If batter does not sink immediately, it is then ready)

In a separate bowl, mix together the cocoa powder with the soft flour. Fold into the batter slowly.

Add in the melted butter and fold into the batter. Grease the sides and bottom of an 8" cake ring and pour the butter into it ¾ full.

Bake in oven for 25 minutes or until top is firm to touch.

Super Fast Chocolate Mug Cake

1 egg
4 T. flour
4 T. sugar
2 T. cocoa
3 T. milk
3 T. oil
3 T. chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug for baking

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate, serve with vanilla ice cream.

Egg-Free Chocolate Cake

655 g sifted plain flour
90 g dark cocoa
3 t. bicarbonate of soda
1/2 t. salt
660 g caster sugar
250 ml vegetable oil
700 ml water
2 T. vanilla essence

Preheat oven to 180 degrees C. Grease and flour a 22x30cm baking tin. In a large bowl, sift together flour, cocoa powder, bi-carb soda and salt. Add sugar and mix together. Add oil, water and vanilla essence and mix together thoroughly. Pour into prepared baking pan. Bake in preheated oven for 1 hour or until skewer inserted in center comes out clean.

Dairy Free Chocolate Chip Blondies

1/4 cup Egg Replacer Powder
1/4 cup hot water
1 cup dark dairy-free chocolate chips
8 T. (1 stick) dairy-free soy margarine, melted
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking soda
1/2 t. salt

Preheat the oven to 350 F. Line an 8 x8" square baking pan and line with parchment or foil. Lightly oil or grease (with dairy-free soy margarine) the parchment or foil and set aside.

In a small cup or bowl, whisk together the Egg Replacer and hot water until the mixture is smooth and gooey. Set aside.

In a medium-sized mixing bowl, whisk together the melted margarine and sugars well until the sugars are dissolved and the mixture is combined. Add the vanilla and Egg Replacer mixture, whisking until combined.

In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.

Spread the batter in the prepared pan and baked until a toothpick inserted into the center emerges with few or no crumbs, about 30-35 minutes. Allow the blondies to cool in the pan for about 10 minutes, then lift the blondies out by the parchment paper or foil, and allow them to cool completely on a wire cooling wrack before removing the paper and cutting.

Chocolate Chip Pancakes

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm

Super Brownies

2 Eggs
3/4 c Sugar
1 ts Vanilla
1/2 c Butter or margarine; melted

2/3 c Unsifted flour
1/4 ts Baking powder
1/4 ts Salt
3/4 c Ghiradelli ground chocolate

1/2 c Walnuts, chopped

Heat oven to 350F degrees. Using a spoon, stirr eggs with sugar and vanilla; add butter.

Sift ground chocolate with flour, baking powder, salt.

Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch square pan.

Bake at 350F for 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking. Cut into squares.

Chocolate Cream Cheese Squares

3 Eggs
8 oz Cream cheese, softened
1 Box confectioners sugar
1/2 ts Vanilla extract
1 Box chocolate cake mix
1 Egg
1 Stick margarine, melted

In large mixing bowl combine cake mix, 1 egg and margarine. Press into a greased 9x13x2 baking pan, using a piece of wax paper over the mixture will allow for easier spreading.

In small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into small squares to serve.

Chocolate Butterflies Cake

1/2 c Cocoa
2 ts Baking powder
2 c Flour
1-1/2 ts Vanilla flavoring
1/3 c Milk
1/2 c Shortening
1/2 c Peanut butter
1-3/4 c Sugar
2 Eggs

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla.

Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten.

Bake at 400 F for 8 to 10 minutes. Do not overbake.

Chocolate Crunch Pie

1 Chocolate cookie crust (8-9-in)
1 pack Jello Choco instant pudding
1 c Milk; cold
3-1/2 c Cool Whip; thawed
20 Chocolate sandwich cookies; ground
1-1/2 c any combo of chocolate chips, chopped peanuts, granola bar chunks

Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into pie crust.

Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving. Always store leftover pie in freezer.