7oz SR flour
1oz good quality cocoa powder (not drinking chocolate)
8oz caster sugar
8oz butter or baking margarine
30ml milk or cream (depending on how rich you'd like it)
4 eggs (medium size)
cream butter and caster sugar until pale and fluffy. Mix eggs and milk/cream together and slowly whisk into butter and sugar (add a tbsp flour if mixture starts to curdle). Sift flour and cocoa together and fold into mixture. Divide between 2 greased and lined 7" tins and bake for approx 20mins at 180 degrees C (reduce time/temp if using a fan oven). Sandwich together with ganache/cream/nutella depending on your taste and sit back and enjoy it with a cuppa.
2007-03-23 03:59:50
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answer #1
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answered by Daisy the cow 5
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2016-05-13 18:11:41
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answer #2
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answered by Luella 3
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Sorry, all my recipes are in cups, etc. But one cup is 8 oz, so you can convert...
Triple Chocolate Pound Cake
1 (18 ounce) box chocolate cake mix
1 (3 ounce) box instant milk chocolate pudding mix
1/2 cup oil
1/2 cup water
4 large eggs
1 cup chocolate chips (Milk Chocolate or Semi-Sweet)
1/4 cup powdered sugar, for decoration (optional)
1. Preheat oven to 350°.
2. Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
3. Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
4. Add melted Chocolate Chips to the Cake batter and mix thoroughly.
5. Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
6. When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
Variations: Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
2007-03-23 03:57:01
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answer #3
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answered by Jes 5
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Please try my cake you will love it - double the mixture for 2 tins.
Dark Chocolate Mousse Cake
Description:
This rich, dense chocolate cake is incredibly easy to make but will always impress. It can be served with whipped cream, crème fraiche, Green & Black's Organic Vanilla ice cream or simply on its own sliced into small fingers with coffee. It can also be made with Green & Black's Dark, Milk, White and Maya chocolates either on their own or in a combination. If it is made the day before and then chilled over night it becomes even more dense, fudgey and wicked. The lack of flour in the recipe also makes it suitable for coeliacs.
Ingredient:
Use: 20cm or 23cm (8in or 9in) cake tin with removable base or similar-sized tart tin
• 3 x 100g Bars Green & Black's Dark 70% Chocolate
• 275g Caster Sugar
• 165g Unsalted Butter
• Pinch of Sea Salt
• 5 Large Free Range Eggs
• Icing Sugar
• 1 Tablespoon Ground Almonds plus extra for dusting the tin
Instruction:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Butter and dust a cake tin with a removable base.
3. Put the first 4 ingredients in a bowl over barely simmering water and allow to melt.
4. Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat.
5. Pour into the cake tin and bake for between 35 and 40 minutes.
6. Allow to cool, and dust with icing sugar.
Serves:
Use: 20cm or 23cm (8in or 9in) cake tin with removable base or similar-sized tart tin
Preparation Time:
Preparation time: 10 minutes.
Cooking time: 35-45 minutes.
2007-03-25 00:46:58
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answer #4
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answered by ? 3
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Chocolate Sponge Cake:
ingredients:
1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Dutch-processed cocoa powder or powdered sugar for dusting
Chocolate Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons cocoa powder (I use Dutch-processed)
instructions:
Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
Once the cake has cooled, spread with the chocolate whipped cream and gently roll the cake, peeling off the parchment paper as you roll.
Can be stored in the refrigerator for up to five days.
2007-03-23 04:17:25
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answer #5
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answered by Sue 5
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Mmm I'm just baking one right now..
225g v soft butter (unsalted)
225g caster sugar
4 large eggs (room temperature)
200g SR flour
25g corn flour
1 tsp baking powder
2 tbsp cocoa powder
3-4 tablespoons milk
Stck it all in the food processor except the milk and mix till it's smooth. Then gradually add the milk till the mixture's soft & dropping.
180 C, 25-35 mins
Good luck, mine smells delicious
2007-03-23 03:51:02
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answer #6
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answered by Victoria S 2
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