3 easy-to-make chocolate cakes you can always try at home
WHAT’S more exciting than *chocolates*? And even in… cakes! We know a few friends probably craving right now. So this one’s for you!
First, know that chocolate cake recipes don’t need to be too complex. In fact, even a simple chocolate cake recipe can be the most decadent, moist and fudgy cake you can make. You may not know it but having an oven to make a cake isn’t even a necessary kitchen appliance for some of these recipes.
If you have good quality chocolate bars or a dark and rich cocoa powder that you find delicious, these are the chocolate products you need to use for these deep, dark cakes to make them the most indulgent confections you will make.
Indulge your chocolate cravings with these three easy chocolate cake recipes:
1. STEAMED CHOCOLATE CAKE
PHOTO BY: RIELL SANTOS
How can you go wrong with a classic chocolate cake? Uh-oh. No worries for ingredients! You just need a steamer to make this dreamy yet easy chocolate cake a reality.
Ingredients
1/4 cup butter
1/2 cup + 2 tablespoon fresh milk
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 large egg
1/2 teaspoon vanilla
for the ganache:
1 cup all-purpose cream
1 cup dark chocolate chunks
Steps
*Combine butter, sugar, and milk in a small saucepan. Cook over low heat until sugar is dissolved.
*In a bowl, lightly beat egg and vanilla. Add butter-sugar mixture. Whisk together until combined.
*Sift together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to milk-egg mixture.
*Pour cake batter into a cake pan and cover with foil. Place cake pan on top of the steamer and cover with a lid. Steam over medium heat for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Set aside to cool.
*Meanwhile, make the ganache: Scald milk in a saucepan over low heat. Add chocolate chunks and stir until chocolate has melted.
*Once cooled, pour ganache over cake, making sure to glaze all sides. Let stand at room temperature to set.
2. FLOURLESS CHOCOLATE CAKE
PHOTO BY: RIELL SANTOS
Have lots of eggs but don’t have any flour? We got you! This chocolate cake is the ultimate cake for anyone who either doesn’t have any flour left or has shunned the carbs in their diet. Either way, this flourless chocolate is a testament that no matter what you eat, you can still have your chocolate cake anyway. Remember: always shop for good-quality dark chocolate (60 to70 percent is ideal) and the freshest eggs that you can find.
Makes
a 9-inch flourless chocolate cake
Ingredients
10.5 ounces dark chocolate, coarsely chopped or broken into pieces
10 tablespoons plus 2 teaspoons salted butter, at room temperature, cubed, separated
5 egg whites
1 cup white sugar
6 egg yolks
1 teaspoon vanilla
2/3 cup plus 1 tablespoon cocoa powder, sifted, separated
Steps
*Preheat the oven to 350°F. Grease a 9-inch round cake pan with 2 teaspoons of butter, then lightly dust with 1 tablespoon of cocoa powder. Set aside until ready to use.
*Place the dark chocolate and butter in a medium heatproof mixing bowl. Combine on low heat over a double boiler until smooth and combined, around 8 minutes. Set aside and let cool.
*In a medium-sized mixing bowl, beat the egg whites on low speed. Once the egg whites start to foam and just before they form soft peaks, gradually add the white sugar, increasing the speed as you go. Whip the egg whites and sugar until they for stiff peaks.
*Add the egg yolks, vanilla, and cocoa powder into the cooled dark chocolate and butter mixture. Stir until smooth and thoroughly combined.
*Add a large scoop of the meringue into the chocolate mixture and beat to lighten up the mixture. Fold in the rest of the meringue in batches. It is alright to leave a few strokes of meringue in the chocolate-be careful not to overmix.
*Pour the cake batter onto the prepared cake pan and smoothen out the top. Bake for 35 minutes or until the cake does not shake in the center anymore and until the top has set. Cool completely before slicing with a knife dipped in warm water.
3. NO-BAKE CHOCOLATE CUPCAKE
PHOTO BY: BIANCA LAXAMANA
Our little delights!
Cupcakes are really just cakes that are divided into individual portions before you bake them! That’s why we won’t tell a soul when you indulge your chocolate cake passion with these mini-chocolate cakes instead.
You don’t even need the mixer. You can do this in a big bowl with a whisk and spatula. We promise: you won’t regret the spontaneous decision to do so.
Makes
8 cupcakes
Ingredients
1/4 cup butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla flavoring
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 cup + 2 tablespoons fresh milk
For the dark chocolate ganache:
1 cup all-purpose cream
1 cup 60% dark chocolate, chopped
Steps
*Preheat steamer.
*In the bowl of a stand mixer, cream butter until softened and light. Add sugar, and mix until well mixed.
*Add flour, cocoa powder, baking soda, baking powder, and salt. Stir until well mixed.
*Add the milk followed by the vanilla flavoring and finally, the egg, and stir to mix well.
*Divide chocolate cake batter in 2 six-cup silicone cupcake molds. Cover with foil if desired. Place molds in the steamer and cover with a lid. Steam over medium heat for 20 minutes or until a toothpick inserted in the middle of each cupcake comes out clean. Set aside to cool completely.
*Meanwhile, make the ganache: Melt chocolate in a bowl placed over simmering water in a saucepan over low heat. Transfer to a medium bowl, and stir in hot cream until chocolate has melted. Set aside to cool completely.
*Once cooled and thickened, scoop into a piping bag with a piping tip and pipe onto each cupcake. Let stand at room temperature to set. Serve immediately.(with reports from Cosmo,Yummy.ph/PN)
