In my opinion, chocolate cakes are the tastiest cakes that exist, but beware of the calories that are really many, even if you tried to make light chocolate desserts. Let's start with the classic chocolate donut, the simplest and easiest recipe to make, excellent for breakfast soaked in milk and for children's snacks.
350 g of type 00 flour
180 g of sugar
70 g of seed oil
2 tablespoons of bitter cocoa
3 eggs at room temperature
160 g of milk
1 packet of baking powder
1 teaspoon of vanilla flavoring. (optional)
In a bowl, whisk the eggs with the sugar until the mixture is frothy. Add the oil and milk slowly, mixing everything well. Add the flour, the yeast sachet, the bitter cocoa and the vanilla aroma, mixing all the ingredients with a wooden spoon.
Prepare the donut mold by passing a little butter and flour, add the mixture leveling well and in a preheated oven to 160 cook for about 40 minutes. To be sure that the donut is cooked perfectly it is usually proceeded with the toothpick test.
Take a wooden toothpick and insert it into the cake as soon as the recommended cooking time has elapsed. If the toothpick has remained dry, our donut is ready to be removed from the oven.
With this system the degree of cooking of all cakes is controlled.
Remove it from the oven, let it cool for a few minutes and serve. It is delicious with some fresh whipped cream.
This cake can be filled with cream, cream, nutella or jam.
250 grams of flour
150 grams of sugar
100 grams of butter at room temperature
60 grams of bitter cocoa powder
5 eggs at room temperature
70 grams of milk
1 sachet of baking powder
For this preparation it is necessary to divide the egg whites from the yolk of the eggs. The egg white should be whipped, while the yolks should be mounted with sugar. Add the butter, stirring constantly to avoid lumps: When the butter is completely melted, slowly add the flour and cocoa and the baking powder sachet, placing the milk slowly to prevent the mixture from becoming too thick. At this point, add the whipped egg whites by combining the mixture with a wooden spoon and working from the bottom up to prevent the egg whites from coming apart.
Put some butter and flour on a 24 cm cake pan, put the mixture in it, level it well and place it in a preheated oven at 140 degrees for 45/50 minutes.
Let the cake cool for half an hour, at this point you can cut it in half to fill it with the one you like best. Place the top of the cake on the bottom after filling it, dust the surface with icing sugar and serve on the table.
This is my favorite like chocolate cakes. It is also beautiful to look at and lends itself very well to serving as a birthday cake.
170 grams of flour type 00
gr 60 of potato starch
100 grams of butter
250 grams of dark chocolate
100 grams of cream
100 gr of sugar
1 sachet of baking powder for
250 g of mascarpone
250 g of Nutella.
First, in a saucepan, melt the dark chocolate with the butter and add the cream, leaving it to cool.
Eggs should be divided between egg whites and egg yolks. The yolks are beaten with sugar until they form a frothy mixture. When it is cold, add the chocolate with the cream and the butter we had prepared earlier. Now we combine the flour, the yeast sachet and the potato starch.
We whisk the egg whites that we had separated and once assembled they join the ready-made mixture, working everything with a wooden spoon and stirring from the bottom up so as not to disassemble the egg whites.
The mixture for the cake is ready, now butter and flour a cake pan of about 26 centimeters and after putting the mixture and leveled well, we put it in a preheated oven at 180 degrees for about 45 minutes.
Allow the cake to cool completely. Meanwhile, prepare the filling by mixing together mascarpone and nutella to obtain a homogeneous mixture.
When the cake has cooled, cut it in half and spread half of our nutella and mascarpone mixture on the lower surface. Close the cake with the top and the remaining mixture spread over the surface of the cake. In this way we obtain a basis for writing wishes with cream. That's why I told you this cake is suitable for birthdays. You can add marzipan flakes that are found in all the supermarkets, or chocolate chips or other topping to taste.
This is a variation of the classic paradise cake. It is soft and soft it literally melts in the mouth.
150 grams of flour type 00
gr 75 of potato starch
75 grams of bitter cocoa powder
300 grams of butter at room temperature
300 grams of icing sugar
4 whole eggs
a pinch of salt
1 sachet of baking powder
2 tablespoons of vanilla extract
a little milk if needed
with an electric whisk or a planetary mixer add the sugar, small butter and vanilla. This compound must be worked a lot because it becomes fluffy and soft. Then one by one put the eggs until completely absorbed. At this point add the cocoa powder, flour, potato starch and baking powder sachet. If the mixture is too thick, add a few drops of milk.
Grease and flour a 26 cm cake tin and place the mixture leveling the surface.
Bake in preheated oven at 180 degrees for 30 minutes. Check the cooking with a wooden toothpick and remove from the oven, sprinkle with icing sugar and serve. It is also excellent stuffed with cream and nutella cream. This is also great for making a birthday cake.
The Sacher cake I think is the most famous chocolate cake in the world. Of Austrian origins, it is known and appreciated all over the world. The original recipe is said to be secret, but it is cooked all over the world with various recipes that are almost similar to each other with only a few minor modifications. However, they are very good.
130 grams of flour
130 grams of butter at room temperature
130 grams of dark chocolate
130 grams of sugar
a pinch of salt
130 grams of apricot jam
For the final covering of the cake you still need:
220 g of dark chocolate
gr 65 of butter
6 teaspoons of apricot jam
120 ml of water
100 grams of icing sugar
The first thing to do is to melt the dark chocolate in a saucepan placed on a container with boiling water.
Whip the butter with 80 g of sugar until you get a homogeneous mixture. At this point, divide the egg yolks from the egg whites and add them to the mixture one at a time. Mix well, now add the melted chocolate and the flour.
Now whisk the egg whites you have kept aside with a pinch of salt. Add the egg whites to the mixture with a wooden spoon and mix everything well slowly from below to avoid the egg whites losing their softness.
Put the mixture in a buttered and floured cake pan and after having leveled it well bake at 180 degrees in a preheated oven for about an hour.
When it is cooked, let it cool completely, perhaps putting it in the fridge after it has cooled a bit.
Once it has cooled, cut it in half horizontally and spread the apricot jam over the entire inside surface of the cake. Cover with the other half, put it back in the refrigerator and we now go on to prepare the cake cover.
In a small saucepan melt the butter with the chocolate. In another melt the sugar with water. When the water boils remove it from the heat and add the melted butter with the chocolate. Return to the heat and, stirring constantly, boil again. Remove it from the heat and work it with a whisk to thicken the mixture a little more. Leave it at room temperature until it cools down.
Let us now turn to the garnish of our cake.
Spread the teaspoons of jam on the surface to better adhere the chocolate coating you are going to put on the entire surface, using a knife to spread it evenly. The sacher cake is ready now and tradition has it that the word sacher is written on the surface of the cake. It goes well with lots of whipped cream.
This recipe is the chocolate variant of one of the most famous American cakes. You can do both hot and cold depending on the season and it is very good in both ways.
gr 180 of dry biscuits
gr 100 of melted butter.
For the cream you need:
270 g of fresh spreadable cheese
220 g of dark chocolate
60 g of cornstarch
270 g of fresh ricotta
220 g of whole milk
25 g of bitter cocoa powder
130 g of sugar a
few drops of aroma to vanilla.
150 grams of whipping cream for the cake topping.
Processor is recommended for this recipe.
Chop the dry biscuits in the mixer and add the butter made to cool and mix well with a spoon.
Line a 26 cm cake tin with parchment paper and place the biscuit and butter mixture which will be the basis of our cheesecake. Refrigerate for at least an hour.
At this point, always put the ricotta, the fresh cheese, the milk and the aroma of vanilla and the eggs in the mixer. Whisk everything not very well and add the cornstarch and bitter cocoa.
Meanwhile prepare the chocolate and melt it even in the microwave or on low heat, when it is lukewarm add it to the mixture. Blend everything again until you get a smooth cream.
Now take the base from the refrigerator and add the cream you have prepared, leveling the mixture and place it in a preheated oven at 160 degrees for about an hour.
Meanwhile, when it cooks, we prepare the whipped cream using an electric mixer, but it is also ready in practical containers that also allow the gaskets.
Garnish our cake with whipped cream and serve.
This preparation is very suitable for the summer as it does not require cooking and allows us not to turn on the oven.
about 200 grams of dry biscuits
about 100 grams of melted butter
200 grams of ricotta
300 grams of spreadable cheese
160 grams of dark chocolate
100 grams of sugar
two, three tablespoons of fresh liquid cream
for the base proceed as in the previous recipe with dry biscuits and melted butter that we will put in a 26 cm cake tin and we will stay in the refrigerator at least an hour.
For the filling, mix together ricotta and cream cheese with sugar. Then add the melted dark chocolate also in the microwave or in a small saucepan over the heat. Allow the chocolate to cool and add it to the mixture, then add the liquid cream and mix well so that there are no lumps. Put the mixture in the base that we had prepared before and put everything in the refrigerator at least 4 or 5 hours. Before serving garnish the cake with chocolate flakes or whipped cream.