What's your favourite chocolate cake recipe?

Chocolate-Espresso Lava Lava Cakes with Espresso Whipped Cream





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Cakes Chocolate





Amount Measure Ingredient -- Preparation Method


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1 cup all purpose flour


3/4 cup unsweetened cocoa powder


6 teaspoons instant espresso powder or instant coffee


powder


1 1/2 teaspoons baking powder


1 cup salted butter -- (2 sticks) melted


1 cup sugar


1 cup golden brown sugar -- (packed)


4 large eggs


1 1/2 teaspoons vanilla extract


1/4 teaspoon almond extract


12 tablespoons semisweet chocolate chips (about 4 1/2


ounces)


1 cup chilled whipping cream


3 tablespoons powdered sugar





Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.


Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cups in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.





Position rack in center of oven and preheat to 350:F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with


espresso whipped cream and serve.








Description: These Individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or souffle dishes can be used.)





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Per serving: 216 Calories (kcal); 4g Total Fat; (16% calories from


fat); 6g Protein; 44g Carbohydrate; 125mg Cholesterol; 161mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other CarbohydratesWhat's your favourite chocolate cake recipe?
Pistachio Mint Choc Chip Cake


1 (18 ounce) box yellow cake mix


2 (3 1/2 ounce) boxes instant pistachio pudding mix


1/2 teaspoon mint extract


1/2 cup oil


4 eggs


1 cup water


1 (11 1/2 ounce) package chocolate chips





1. ';Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.';.


2. ';Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean. Take it out of the oven and let it cool completely before trying to turn it out onto a plate';.


3. ';To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted. Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.';.What's your favourite chocolate cake recipe?
Chocolate Crazy Cake.
We call this ';arretjescake'; which is unfortunately intranslatable since it doesn't mean anything.


You don't need an oven to make this. (that's why it's the only one I ever make)





What you need:


half a packet of cheap biscuits (like the ones you get with your tea, just plain ones)


100 g. (grammes) of sugar, brown sugar but then the white version of it. (I have no idea what it's called in English.)


100 g. of butter


25 g. of cocoa powder


an egg


a packet of vanilla sugar, if you really must.


Rum, if you have some left.





How to make it:


Mix the cocao powder, the sugar and the vanilla sugar till there are no lumps left.


Put it in a pan together with the butter, melt it over low heat while stirring.


Put plastic foil in your cake tin. (really, do this. You will never be able to get the cake out in a normal way if you just butter the tin up) (you won't be able to get it out in a normal way anyway, but that's for later)


Beat the egg loose. (does that make sense? I mean break it, put it in a bowl and beat it with a whisk)


Now put the biscuits in a plastic bag and beat them with something heavy till they're nothing but crums and not too big lumps. (best part of the whole recipe)


Toss it in the pan together with the egg (when the butter has melted, that is) and stir well.


Put the rum in when you take the pan of the heat.


Put it in the tin and then put it in the fridge till it's cooled and set.


DO NOT ATTEMPT TO GET THE CAKE OUT OF THE TIN, THIS WILL BE IMPOSSIBLE! Just cut up and scoop out as well as possible.








Don't know how many calories per serving (a lot, is my guess) and don't know how long it will take you to make it. (It can take me anywhere from between 20 minutes till 2 hours when I am really confused that day)


Diet info: don't eat it when you are on a diet.


Seriously.


Don't
Its a recipe I got from soul diva Patti LaBelle. Double Mocha Chocolate Double Layer cake. The recipe is from one of her aunts or grandmother I can't remember but is the best I have ever had.
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.
A secret one.
devils food-The one that comes in a box-duncan hines makes it
i dont like cake so i dont know
Chocolate Mayo or German Chocolate
all of them, try this site they have some great recipes for everything from cookies to chocolate to cookies to chocolate, did I mention they have recipes for cookies and chocolate ?








http://www.pure-chocolate.co.uk











Steven Fawcett


http://www.pat-services.org.uk


http://www.purechocolate.co.uk
The Pillsbury original boxed cake mix is great.