Anyone got a yummy CHOCOLATE CAKE recipie?

[Disenchanted]

The only one i can see on MN Recipies is dairy/egg free.

Thanks

x

?

Anyone?

made choc chip muffins yesterday instead but would really like to make a choccie cake today

Poor Disenchanted, I can't let you go unanswered. I've made this and Nigel Slater is to be Trusted. I didn't have golden caster sugar so used ordinary.

I reckon it would be even nicer with some choccy ganage (melt choc in double cream and whip when cool) or whipped cream on the side.

The perfect chocolate cake
By Nigel Slater

This works as teatime cake or dessert, though if using it for the latter, serve some raspberries on the side.

Serves 10

200g fine dark chocolate (70% cocoa solids)
a small, hot espresso
200g butter
80g plain flour
1 tsp baking powder
2 level tbs very good-quality cocoa powder
125g ground almonds
5 eggs
200g unrefined golden caster sugar

You will need a shallow cake tin, 23-24cm in diameter, about 5cm deep, the base lightly buttered and lined with a round of baking parchment. Set the oven at 180C/gas 4. Break or chop the chocolate into small pieces and melt it in a bowl resting over a saucepan of gently simmering water. As soon as it has started to melt, pour the hot espresso over the chocolate. Cut the butter into chunks and drop it into the chocolate and coffee. Resist the temptation to stir. Sift the flour, baking powder and cocoa together.

Separate the eggs, dropping the whites into a large bowl. Whisk the whites till they are thick and stiff, then quickly but gently fold in the sugar with a large metal spoon. Remove the chocolate from the heat and stir to dissolve the last of the butter. Mix the egg yolks, then stir them into the chocolate until the ingredients come together. Fold into the egg white and sugar. Lightly fold in the flour and cocoa mixture, then the ground almonds. Don't over-mix or knock the air out. Transfer the mixture to the cake tin and bake for 25 minutes. Test the cake with a skewer. It should come out clean. Leave to cool before turning out and slicing.

For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 eggs
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract

1. Preheat the oven to 180C/350F/gas mark 4.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
4. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you?ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
5. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
6. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
7. To make the icing, melt the chocolate in the microwave ? 2-3 minutes on medium should do it ? or in a bowl sitting over a pan of simmering water, and let cool slightly.
8. In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
9. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

Chocolate brownies

55g plain chocolate
115g butter
2 eggs
225g caster sugar
70g plain flour

Preheat the oven to 180*C and line the bottom of a greased, low sided baking tray.
Start by melting the butter and chocolate together in a mixing bowl set over a pan of barely simmering water (don't let the bowl touch the water).
While you are waiting for them to melt beat the eggs.
Once the chocolate and butter have liquefied, mix the eggs, sugar and flour into the liquid.
Pour the mixture into the baking tray and bake for roughly 25 minutes.
Allow to cool for 5 minutes and then turn onto a wire rack to cool thoroughly.
Once cool, cut into about 16 little squares.
(I tend to turn the temo down to 160 and cook for longer, making them sqidgier on the inside)

Chocolate muffins with chocolate chips

250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk
90ml vegetable oil
1 large egg
1 teaspoon real vanilla extract

Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
Mix both together ? it will be a runny batter - then spoon into waiting muffin cases.
Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Makes 12