Chocolate Cake Recipe Nytimes

Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.

309 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 4 grams protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Benjamina Ebuehi's Chocolate, Buttermilk And Hazelnut Cake

I can name that tune in one note….forget the double boiler and melt the chocolate in a microwave safe bowl on low heat for 15 seconds at a time. Stir after each zap until melted, stir, then dump in the rest of the ingredients, mix well and bake.

Here a note from a Swede about to make this: thank you so much for your efforts in presenting your recipes in grams and other oldworldly measurements. Makes our lives easier over here. :)

This cake is a winner no matter what, but I like to add some ancho chile powder and some pecans. A little heat and a little crunch to add contrasting texture elevate it even further.

Devil's Food Cake With Hazelnut Praline Recipe

I am french and my mother taught me to do a chocolate mousse which in fact was the exact recipe for our flourless cake, you just cook it !! We would chop 2 bars of Lindt dark chocolate, in a pan with a tablespoon of water and start to slowly melt it then add 150 grams of butter (!) , 2 tbsp of brown sugar, then add the 4 yolks, beat the 4 whites, add to the mix of chocolate/butter/yolks, then cook for just 25 minutes. Velvety... ;)

I just realized what this recipe is - a reformatted version of a never fail Brownie recipe from the back of the CH Sugar bag which I cut out and still have fifty years later. Then, I was making $90/wk and bringing home $65 after taxes, so I couldn’t make the Brownies very often, as I considered them pricey. Anyhow, if you want to turn this into Brownies, dump 1 1/4 c flour, 1 tsp baking powder and 1 c chopped walnuts into the mix and bake in a 9x13 greased pan for 25-35 minutes.

CORRECTION WITH MY APOLOGIES. Save the unnecessary double boiler. and just melt the chocolate chips AND butter in the microwave in 15 second zaps until melted. Stir until smooth. and a little cooled. Dump in remaining ingredients, blend well, and proceed as directed.

Nyt Chocolate Cherry Cake

Made this cake, then made the Claire Ptak (Violet Bakery) version of this recipe. Same exact ingredients in almost the same proportions, except the other uses 1/4 tsp of salt. the preparation is completely different, the eggs are separated & whipped, folded into melted chocolate butter & salt. This is good but the Claire Ptak is DIVINE. If you are thinking of making this type of cake use the one from the Violet Bakery cookbook instead- it’s head & shoulders above.

It'll work! Just start checking for doneness at 30 minutes to make sure it doesn't over bake. The cake will be flatter, but still delicious.

This is such a simple, yummy, gluten-free recipe for all. This celiac mom says thank you. Powdered sugar dusted on top tastes great, too!

Evelyn Sharpe's French Chocolate Cake Recipe

Made this last night. Very easy using microwave method to melt chocolate. I used Hu’s dark chocolate hunks and did NOT add any sugar. Cake was perfect dark chocolate richness. Served with raspberries and blueberries!

Instead of vanilla, kahlua is an awesome addition to this cake. Also chopped up heath bars sprinkled on the whipped cream taste very good too!

Highly recommend trying it with a splash of espresso or strong coffee added into the mix around the same step as the vanilla. Trust me!

Chocolate Church Cake Recipe

Applesauce in a dish like this is highly unlikely to work as a sub. I routinely pull back on butter/oil in recipes swapping applesauce and this type of recipe won't work that way. Quick breads have a much better chance of being successful. This is a decadent and rich dessert that would be completely different if you reduced the butter.

I made this out of what I had. Doves dark chocolates, salted butter and halved the recipe. Just a test to see what it tastes like. Used two mini springforms. Even that worked out great! I can’t imagine I wouldn’t have thrown a little salt in anyway, that’s just the way I was taught. Took about 35 mins in the oven. Delish! I’ll make it for reals when my gluten-free friend comes through town.

Put the batter in a cupcake pan with paper liners. A half batch made six mini cakes. Baking time was around 20 minutes. Outstanding and super easy to take out of the pan!

Chocolate Pumpkin Layer Cake Recipe

I made this and it was nice, though a little drier and crumblier than desired. Because it wasn’t being consumed quickly, I decided to freeze the rest, which the recipe notes offered. This is where the recipe really shines: I popped a frozen slice in the microwave for one minute, and it came out something close to magical. Fudgy but not too dense, like the nicest brownie you’ve ever had. Folks, don’t eat this straight from the oven, make this and freeze it!

Delicious with rave reviews, mine puffed up then sank and left a funny crusty edge. But I trimmed and served it with a Ganache and spiced date cashew cream and no one was the wiser.

Definitely use the microwave to melt chocolate. Also-it was drier than expected-baked just shy of 50 minutes. Would try for 40 or less next time

Clementine Cake Recipe

I made this for my gluten free friend and she loved it! After reading through the comments, I checked the cake after 30 minutes and it was ready to come out. I used a little espresso powder and Mexican vanilla to jazz it up. I thought it was good, but I think it would be better made in ramekins so the center stays more gooey. The finished cake was less than an inch thick and the texture was a bit dry for my taste.

I halved the recipe since I didn't have enough eggs or an 8 in. round pan. I lined 4 spots in the middle of a cupcake tin, made the batter as directed a half teaspoon of espresso powder mixed in with the cocoa. Baked ~25 min in a 350F oven. The cupcakes domed high, almost like muffins, but I liked that. Deep chocolate flavor and surprisingly airy cake. Would add a pinch of salt next time. Beating the eggs well was very important to get that airiness, but hard to see in the dark batter.

Two teaspoons of instant coffee plus whipping egg whites with sugar into meringues to fold into the batter makes the fluffiest cake. It’s divine. Going to try with a pinch of cayenne next time and some raspberry coulis!

Chocolate Chocolate Birthday Cake Recipe

The person for whose birthday I first made this characterized it as the giant brownie (humph!), but loved it. I'm making it again for a celebration of life and will update this with the reaction of a larger sample.

I followed recipe except added 1.5 t espresso. The cake tasted gritty. Don't understand. It was really a 1 star, but i'm sure I did something wrong.

Delicious! Funny, I like the double boiler method better than the microwave. I feel like I have more control over the rate at which the chocolate melts.

Classic Coconut Cake Recipe

This was a winner with everyone and I haven't baked in years (my spouse took over years ago)! I used our June oven and made it for my gluten-free nephew and sprinkled some powdered sugar and raspberries on top! So moist and dense, yet somehow not heavy.

I am making this recipe to bring to my son's Father's Day b'que. It is still in the oven at 41+ minutes but figure it needs 50 min. I will put it on something to cool in the car. I have vanilla ice cream and chocolate sauce for toppings. Bon Appetit everyone!!!“A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as