100870 deep dark chocolate moist cake Recipes

dark chocolate cake mix (reserve 2/3 cups), butter, softened, egg, chopped pecans, eggs, cake mix (previously reserved), powdered sugar, chocolate ice cream, softened, vanilla, chocolate chips (semi-sweet)

cake, white whole wheat flour, salt, baking soda, dark brown sugar, olive oil, pure maple syrup, applesauce, vanilla, egg, milk, dark chocolate chips, honey or blue agave (for a milder taste), cornstarch, unsweetened cocoa powder, salt, water, olive oil, vanilla

dark chocolate (78% cocoa), chopped into small pieces, sugar, flour, freshly crushed pink peppercorn, softened butter, eggs, icing and glaze, dark chocolate, chopped into small pieces, sugar, freshly crushed pink peppercorn, heavy cream, raspberry jam, whiskey

cake, eggs, sugar, flour, cocoa powder, grated carrots, chopped walnuts, vegetable oil, cream cheese softned, icing(powder ) sugar, milk or dark chocolate,melted

dark chocolate or 8 oz semisweet chocolate, unsalted butter, room temperature, sugar, eggs , beaten until foamy, semisweet chocolate, heavy cream

dark chocolate, golden syrup, unsalted butter, eggs, caster sugar, plain flour , sifted, melted chocolate, to decorate, chocolate ice cream, to serve

chocolate sponge, eggs -3, sugar - 75g /powdered, cornflour - 1 tbsp, cocoa - 2 tbsp, flour - 75 g minus 3 tbsps, baking powder - 1 tsp, salt, vanilla essence - 1 tsp, strawberry sponge, eggs - 3, sugar - 75 g, cornflour - 1 tbsp, flour - 75g minus 1 tbsp, baking powder - 1 tsp, salt, strawberry essence - 1 tsp, method : similar to above., cream - 400ml (35% fat), strawberry essence -1 tsp (optional), powdered sugar - 2-3 tbsp (increase if strawberries are tart), strawberries - 200g/ chopped ; reserve 3-4 for decoration, ganache, dark chocolate - 200g, cream - 200ml

dark chocolate , chopped into button sized pieces, butter, room temperature, eggs (2 whole, 4 separated ), sugar , plus, sugar, cointreau liqueur (optional), grated orange zest (optional), cream, vanilla extract, cointreau liqueur (optional), unsweetened cocoa powder, for sprinkling

cake flour, all-purpose flour, baking soda, baking cocoa, granulated sugar, brown sugar, melted butter, eggs, melted dark chocolate, vanilla, chocolate chips , rice krispies, coconut flakes, etc

cake, godiva dark chocolate, finely chopped, chestnut puree, eggs, separated, superfine sugar or confectioners sugar, icing, godiva dark chocolate, finely chopped, egg yolk, unsalted butter, rum or 1 tsp extract (optional), superfine sugar or confectioners sugar, heavy cream , softly whipped, chestnut puree is available at gourmet and specialty food shops and many supermarkets

dark chocolate, coarsely chopped, unsalted butter, chopped, caster sugar, eggs, separated, pecan meal (see notes ), pecan nuts, coarsely chopped, dark chocolate, grated, pecan nuts, toasted, coarsely chopped, to serve, dark chocolate , eating, coarsely chopped, thickened cream, baileys irish cream (see notes )

dark chocolate cake mix, instant coffee, instant chocolate pudding mix, butter melted, eggs, vanilla extract, sour cream, semisweet chocolate chips, ganache topping, semisweet chocolate chips, heavy cream

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

dark chocolate cake mix, vanilla instant pudding, sour cream, semi sweet chocolate chips (i use nestles), eggs, canola oil, kahlua

duncan hines dark chocolate fudge cake mix, water, vegetable oil, eggs, nabisco raspberry fig newtons raspberry-filled cookies, italian sweet vermouth, chilled (make sure you buy sweet vermouth. there is a big difference in flavour between sweet and dry vermout)

sugar, all-purpose flour, dutch-process cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, raspberry filling, dark chocolate frosting, garnish: fresh raspberries

dark chocolate, butter, eggs, caster sugar, vanilla extract, plain flour, instant espresso powder, tia maria or 4 tbsp other coffee liqueur, white chocolate, double cream, instant espresso powder, cocoa powder (for decoration)