rich dark chocolate cake recipe

Ingredients:
- 1 spray non fat cooking spray, flour (baking) variety suggested
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup(s) sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa
*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!
TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.
Directions:
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. 


 

 


 

 


 

Creative Wedding Cake Designs and Recipes

Ingredients

For the cake:
6 oz (175 g) dark chocolate (65 percent per cent cocoa solids)
4 oz (110 g) soft butter
4 oz (110 g) caster sugar4 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
4 oz (110 g) plain flour
1/2 teaspoon baking powder
5 large egg whites


For the icing:
6 oz (175 g) dark chocolate lindt is wonderful
5 fl oz (150 ml) double cream
2 teaspoons glycerine
2 teaspoons smooth apricot jam



Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need an 8 inch (20 cm) springform cake tin, lightly greased and the base lined with baking parchment.


Method

Break the chocolate into a heatproof bowl, then place the bowl over a saucepan of barely simmering water and leave it to melt slowly, being careful not to let the bottom of the bowl touch the water or the chocolate will overheat, and go hard and lumpy.

Cream the butter and sugar until very pale and fluffy. Now beat in the egg yolks, a little at a time, whisking well after each addition.Then, when the chocolate has cooled slightly, fold it gradually into the creamed butter mixture and then add the vanilla extract.

Next, sift the flour and baking powder together into a bowl, then put it all back into the sieve and sift it into the mixture a little at a time, carefully folding it in with a large metal spoon.

Next, in a large, clean bowl, whisk the egg whites to the stiff-peak stage, which will take 3-4 minutes, and then carefully fold them into the mixture, bit by bit, still using a metal spoon. Now pour the mixture into the prepared cake tin, level the top and bake it on the middle shelf of the oven for about 1 hour, or until firm and well risen. When it’s cooked, allow the cake to cool in the tin for 10 minutes before turning it out on to a cooling rack. Then leave it to get quite cold.

Now warm the apricot jam and GLAZE the cake all over with it. Next, to make the icing, melt the chocolate with the cream, again in a bowl over simmering water. Then remove the bowl from the heat, and stir in the glycerine, to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top and the sides completely. Then leave it to set, which will take 2-3 hours. 


 

 


 

 

White Chocolate Berry Wedding Cake