How to make dark chocolate cake recipes? All of us chocolate lovers have probably asked ourselves this question. When I was younger, I have been so disappointed with my finished cake thinking I was baking a rich chocolate cake and it just was not what I wanted. This is not to say my cake did not taste good but I had in my mind a “richer” version.
I learned from experience over my years of cooking that there are certain things to look for when selecting recipes. First, one must look at the qualities that you want your cake to have when finished. Not only do I want a “deep dark chocolate” in color and flavor, but I also want my cake to be moist and tender in texture. To obtain these qualities, we must look carefully at the ingredients.
Since I learned how to make dark chocolate cake recipes, the color and flavor comes from the chocolate used and especially how much is used. Of course, I suggest using a good quality of chocolate. Some people like to use chocolate chips for about everything chocolate that they make because it is easier to keep one type in stock. I like chocolate chips for cookies but when melting chocolate for cakes, I prefer a good quality chocolate bar.
As you probably know by now, I love cocoa powder; I could not be without it and the shelf life is forever. Through my years of cooking I have substituted chocolate with cocoa powder more times that I can remember. When it comes to my learning how to make dark chocolate cake recipes, for me, the melted bars of chocolate have an edge over cocoa powder. I am not saying the cocoa powder cake is not good but you try both ways and decide for yourself.
The amount of chocolate used when learning how to make a dark chocolate cake recipe is important. I found that a recipe must have AT LEAST 4 ounces of unsweetened chocolate or semi sweet chocolate in the recipe; AT LEAST ¾ cup of cocoa powder. (If substituting cocoa powder for chocolate mix 3-4 tablespoons with about ½ tablespoon of butter for each ounce.)
When learning how to make dark chocolate cake recipe some other ingredients to look for in a recipe are sour cream, buttermilk, yogurt, mayonnaise, vinegar and baking soda. The acidity of these ingredients works in the baking of cakes making them more moist and also making the color darker and richer looking. I look for these ingredients not just for chocolate recipes but in most recipes because of the flavor and texture which they add.
Speaking of texture; if you are learning how to make dark chocolate cake recipes or just new at cooking, correct measurement is very important. For instance, adding too much flour to a recipe is one cause for a dry and tougher chocolate or any type of cake. Follow you recipes carefully to achieve perfection. Below I am giving you some of my favorite dark chocolate cake recipes.
Learn how to make dark chocolate cake recipe with raspberry this is a great combination.
Preheat oven to 350F degrees.
Grease a 9 inch spring form pan; dust with cocoa powder and set aside.
Combine flour, baking powder and salt; set aside.
Melt 3 semisweet squares of chocolate, 4 squares unsweetened chocolate and ¾ cup butter in heavy saucepan over low heat stirring constantly.
Beat together sugar, ¾ cup jam and eggs in a large bowl.
Beat in chocolate mixture, flour mixture and 1/4 cup of nuts until well blended.
Pour batter into prepared pan; bake 40 to 45 minutes until set.
Cool in pan 10 minutes; remove sides of pan and cool completely.
Melt remaining chocolate and 1 tablespoon butter in a heavy saucepan over low heat stirring constantly.
Spread remaining ¼ cup jam over top of cake; sprinkle 1/4 cup chopped nuts and drizzle top with melted chocolate.
Preheat oven to 350F degree.
Grease, line with parchment paper, grease again and flour 2 eight inch round cake pans.
Combine and sift together in medium bowl the flour, sugar, baking soda, baking powder and salt.
In a large mixing bowl beat together water, sour cream, shortening, vanilla and chocolate.
Add dry ingredients to chocolate mixture beating until well blended.
Pour batter evenly into prepared cake pans; bake for 30 to 40 minutes or until pick comes out clean.
Cool cakes in pans 10 minutes; remove from pans and cool completely.
Filling and frosting recipes below.
TRUFFLE PRALINE FILLING
For praline stir together pecans, brown sugar and 2 tablespoons whipping cream.
Spread mixture in lightly buttered 9 inch round cake pan; bake at 350F degrees for 20 minutes.
Stir once while baking; mixture will appear slightly crystallized.
Remove from oven, stir and cool; set aside.
To make filling melt chocolate and ¼ cup whipping cream over medium low heat until smooth.
Add 3 tablespoons butt and amaretto and stir to blend; let stand 20 minutes.
Beat mixture with electric mixer for 4 minutes until soft peaks form (Do not overbeat)
Stir praline mixture into filling; spread between layers, on sides and top of cake.
CHOCOLATE FROSTING RECIPE
Combine all frosting recipes in a small bowl; beat on low speed until blended.
Beat mixture on high until smooth and creamy; spread on sides and top of cake.
Preheat oven to 350F degrees; grease and flour a 9X13 inch baking pan (or two 9 inch pans)
Combine and sift together all dry ingredients in a large bowl; set aside.
Combine eggs, milk, oil and vanilla; blend into dry ingredients.
Add boiling water and mix well (batter will be very thin).
Pour into prepared pans; bake for 35 to 40 minutes.
CHOCOLATE BUTTERCREAM FROSTING in pan
COMBINE all ingredients and beat -until smooth and of spreading consistency.
Add more milk if necessary.
Preheat oven to 350F degrees; grease 9X13 inch baking pan or layer pans.
Melt chocolate and butter over low heat; cool.
Beat sugar into chocolate mixture; beat in yolks and 1 cup of milk.
Add flour and salt; beat until moistened about 1 minute.
Add vanilla and ½ cup of milk; beat until smooth.
Combine baking soda and ¼ cup of milk; stir into batter.
Pour into prepared pan; bake 45 minutes.
Frost with Fluffy Peppermint Frosting.
NOTE: Recipe makes a full 9x13 cake with 6 cups of batter. I baked it in three 8 inch cake pans for a layer cake. I baked layers for 22 minutes.
FLUFFY PEPPERMINT FROSTING
Combine sugar, water, egg whites, corn syrup and salt in top of a double boiler.
Beat mixture to blend; place over boiling water and beat with hand mixer until mixture holds peaks.
Remove from heat and add peppermint.
Beat until cool and thick enough to spread adding food coloring at end.