Classic Chocolate Cake Recipe
If there’s one cake recipe to have under your belt, it’s a Classic Chocolate Cake version that will take you from your birthdays to your next dinner party.
Ingredients of classic chocolate cake
- 1 1/3 cups (200g) plain flour
- 1 tsp baking powder
- 2 tbs cocoa
- 1/2 tsp bicarbonate of soda
- 200g good-quality dark chocolate, chopped
- 225g unsalted butter, softened, chopped
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup (125ml) milk
- 1 cup (220g) caster sugar
- Chocolate ganache icing and chocolate curls, to decorate
Method
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Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
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Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
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Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let bowl touch water). Cool slightly.
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Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
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Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
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To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
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To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
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To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard – leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Variations of this cake
Soft-centred chocolate puddings
Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar.
Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake
Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces.
Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges.
Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours
Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside.
To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don’t let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly.
You should have a thin, glossy icing – add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
Notes for this recipe
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It’s best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
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To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn’t touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it’s melting, it will ‘seize’ and become hard and unusable.
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How to Store the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Yield: 8 servings.
Black Forest Trifle Recipe
A Black Forest Trifle has the same components as a Black Forest Cake; that is, chocolate, cherries, kirsch liqueur or kirschwasser, and whipped cream. This is the most moist and flavorful Black Forest Trifle cake you will ever try.
Ingredients of black forest trifle
- 2 tbs cornflour
- 2 x 680g jars morello cherries, drained, 1/2 cup (125ml) juice reserved
- 1/3 cup (80ml) kirsch (see note)
- 1/3 cup (75g) caster sugar
- 2 tbs icing sugar, sifted
- 300ml thickened cream
- 1 basic chocolate cake (see related recipe), chilled
- Grated chocolate, to garnish
Custard
- 2/3 cup (160ml) milk
- 3 egg yolks
- 200ml pure (thin) cream
- 2 tbs cherry jam
- 2 tbs caster sugar
Method
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Mix cornflour with 2 tbs of the reserved cherry juice. Place remaining juice in a pan with sugar over medium-low heat and stir for 2 minutes to dissolve sugar. Add cornflour mixture and stir for 1-2 minutes until sauce thickens. Stir in the cherries and kirsch, then remove from heat and cool. Chill until needed.
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For the custard, heat milk and cream in a pan over medium heat to just below boiling point. Remove from heat. Whisk egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into yolk mixture. Return to a clean pan over medium-low heat. With a wooden spoon, stir gently but constantly, for 4-5 minutes, reaching the base and corners, until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail). Remove from the heat. Strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally. Stir in the jam, cover and chill.
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Whip the cream with the icing sugar to soft peaks. Slice cake horizontally into 3 even rounds. Place 1 cake layer in a 2-litre serving bowl, trimming to fit if necessary. Spread with half the custard, then top with one-third of the cherry mixture. Repeat this process, then top with the final layer of cake. Top with the whipped cream, then arrange the remaining cherries on top. Chill for at least 2 hours for flavours to develop, then serve garnished with grated chocolate.
Notes: Kirsch is a clear cherry brandy available from bottle shops.
Yield: 10 servings.
Chocolate Coconut Cake Recipe
This Chocolate Coconut Cake is delicious. We used the butter cream icing recipe with the truck cake is was fantastic! Tips: my other half put the cake in the fridge after we had tucked in and it was inedible as it made it hard and dry, so store it on the bench. However we will be making it again. So do it yourself.
Ingredients of chocolate coconut cake
- 125g butter, softened
- 1/2 teaspoon coconut essence
- 1 cup caster sugar
- 2 eggs
- 1/4 cup cocoa powder
- 1 1/2 cups Healthy Baker self-raising flour
1 cup milk - 1/2 cup desiccated coconut
- double cream, to serve
Chocolate buttercream
- 200g butter, chopped
- 200g dark chocolate, chopped
Method
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Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.
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Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
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Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.
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Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.
Yield: 10 Servings.
Flourless Chocolate Hazelnut Cake
I have made this cake several times and most recently had success in reducing the butter in the cake as well as halving the icing ingredients with nil change to taste etc. Have made with both almond and hazelnut meal and prefer the hazelnut meal. Also find it takes 1 hour 10 mins to cook.
Ingredients of Flourless Chocolate Hazelnut Cake
- 200g dark chocolate, chopped
- 150g butter, chopped
- 300g dark chocolate, chopped
- 1 1/2 cups hazelnut meal
- 6 eggs, separated
- 2/3 cup caster sugar
- Chocolate icing
- double cream, to serve
- 2/3 cup pure cream
Method
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Preheat oven to 170°C / 150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
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Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
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Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.
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Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
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Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
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Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream.
Yield: 10 Servings.
Chocolate Cake with Caramel and Honeycomb Sauce
With chocolate, vanilla and honeycomb, this dessert has all your bases covered. A moist chocolate cake topped with vanilla ice cream and drizzled with caramel sauce, this is a chocoholic’s dream come true.
Ingredients
- 1 x 350g pkt frozen Sara Lee Chocolate Cake
- 1 x 50g bar Nestle Violet Crumble
- 80ml (1/3 cup) thickened cream
- 70g (1/3 cup, firmly packed) brown sugar
- 6 scoops vanilla ice-cream
Method
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Thaw the cake following packet directions. Use a sharp knife to cut the Violet Crumble bar lengthways into thin shards.
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Place cream and sugar in a saucepan over low heat, and stir until sugar dissolves. Simmer, stirring, for 3 minutes or until the sauce thickens slightly. Set aside for 5 minutes to cool slightly.
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Meanwhile, cut the cake into 6 equal portions.
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Divide the cake among serving plates and drizzle over caramel sauce. Top with ice-cream and sprinkle over the Violet Crumble. Serve immediately.
Yield: 6 servings