Chocolate cakes are, in my opinion, the tastiest cakes in existence, but beware of the calories, which are really a lot, even if attempts have been made to make lighter chocolate cakes. Let's start with the classic chocolate doughnut, the simplest and easiest recipe to make, excellent for breakfast dipped in milk and for children's snacks.
Chocolate doughnut
Chocolate doughnut ingredients
grams 350 of 00-type flour
grams 180 sugar
grams 70 of seed oil
2 tablespoons of bitter cocoa
3 eggs at room temperature
160 grams of milk
1 sachet of baking powder
1 teaspoon vanilla flavouring (optional)
Preparation of chocolate doughnut
In a bowl, whisk the eggs with the sugar until frothy. Slowly add the oil and milk, mixing well. Add the flour, baking powder, bitter cocoa and vanilla flavouring, mixing all ingredients with a wooden spoon.
Prepare the doughnut mould by spreading a little butter and flour on it, put the mixture in it, leveling it well, and bake in a preheated oven at 160 for about 40 minutes. To be sure that the doughnut is perfectly cooked, you usually proceed with the toothpick test.
Take a wooden toothpick and insert it into the cake just after the recommended baking time. If the toothpick remains dry when removed, our cake is ready to be taken out of the oven.
This system is used to check the degree of baking of all cakes.
Remove from the oven, leave to cool for a few minutes and serve. It is delicious with a little freshly whipped cream.
Classic chocolate cake
This cake can be filled with cream, cream, Nutella or jam.
Ingredients classic chocolate cake
grams 250 flour
grams 150 sugar
grams 100 of butter at room temperature
grams 60 of bitter cocoa powder
5 eggs at room temperature
70 grams of milk
1 sachet of baking powder
Preparation of classic chocolate cake
For this preparation, the egg whites must be separated from the yolks of the eggs. The egg whites should be beaten until stiff, while the yolks should be beaten with sugar. Add the butter while continuing to stir to avoid lumps.
When the butter has all melted, slowly add the flour and cocoa and the sachet of baking powder, slowly adding the milk to prevent the mixture from becoming too thick. Now add the stiffly beaten egg whites to the mixture with a wooden spoon and working from the bottom up to prevent the egg whites from unravelling.
Put some butter and flour on a 24 cm cake tin, put the mixture in, level it well and put it in a preheated oven at 140 degrees for 45/50 minutes.
Let the cake cool for half an hour, at which point you can cut it in half and fill it with whatever you like. Place the top of the cake on top of the bottom after filling, dust the surface with icing sugar and serve at the table.
Nutella cake
This is my favourite chocolate cake. It is also beautiful to look at and lends itself well to serve as a birthday cake
Nutella cake ingredients
grams 170 of type 00 flour
grams 60 of potato starch
grams 100 of butter
4 eggs
grams 250 dark chocolate
grams 100 of cooking cream
100 grams of sugar
1 sachet of baking powder
For the filling
grams 250 of mascarpone
grams 250 of nutella.
Preparation of Nutella cake
First, melt the dark chocolate with the butter in a saucepan and add the cream, then leave to cool.
The eggs are divided into egg whites and yolks. The yolks are beaten with the sugar until they form a frothy mixture. When it is cold, add the chocolate with the cream and the butter we prepared earlier. We now add the flour, sachet of baking powder and potato starch.
We whip the egg whites that we had separated and once whipped add them to the ready 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 tin of about 26 centimetres and after having put the mixture and levelled it well, put it in a preheated oven at 180 degrees for about 45 minutes.
Let the cake cool completely. In the meantime, prepare the filling by mixing together mascarpone and Nutella until smooth.
When the cake has cooled, cut it in half and spread half of our Nutella and mascarpone mixture on the bottom surface. Close the cake with the top and spread the remaining mixture on the surface of the cake. In this way you get a base to perhaps write greetings with cream. That is why I said that this cake is suitable for birthdays. You can add marzipan flakes found in all supermarkets, or chocolate chips or other toppings as desired.
Chocolate Paradise Cake
This is a variation of the classic paradise cake. It is soft and fluffy and literally melts in your mouth.
Ingredients chocolate paradise cake for a 26 cm cake tin
grams 150 of 00-type flour
grams 75 of potato starch
grams 75 of bitter cocoa powder
grams 300 of butter at room temperature
grams 300 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
Preparation of chocolate paradise cake
With an electric whisk or with a planetary mixer whip the sugar, the butter in small pieces and the vanilla. This mixture needs to be worked a lot so that it becomes fluffy and soft. Then one by one add the eggs until completely absorbed. Add the bitter cocoa, flour, potato starch and sachet of baking powder. If the mixture is too thick, add a few drops of milk.
Grease and flour a 26 cm cake tin and pour in the mixture, levelling off the surface.
Bake in a preheated oven at 180 degrees for 30 minutes. Check the baking with a wooden toothpick and after removing from the oven, dust with icing sugar and serve. It is also excellent filled with cream and Nutella. This is also great for making a birthday cake.
Sacher cake
The sacher cake I think is the most famous chocolate cake in the world. Of Austrian origin, it is known and appreciated all over the world. The original recipe is said to be secret, but it is baked all over the world with various recipes that are almost similar to each other with only a few minor modifications. However, they are delicious.
Ingredients sacher cake
grams 130 of flour
grams 130 of butter at room temperature
grams 130 dark chocolate
grams 130 of sugar
6 eggs
a pinch of salt
grams 130 of apricot jam
For the final covering of the cake you still need
grams 220 of dark chocolate
grams 65 of butter
6 teaspoons of apricot jam
ml 120 water
grams 100 of icing sugar
Preparing sacher cake
The first thing to do is to melt the dark chocolate in a saucepan placed over a pan of boiling water.
Whip the butter with 80 g sugar until smooth. Now separate 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 flour.
Now whisk the egg whites you have set aside with a pinch of salt. Add the egg whites to the mixture with a wooden spoon and mix well from the bottom up to prevent the egg whites from losing their fluffiness.
Put the mixture into a buttered and floured cake tin and after levelling it well, bake it in a preheated oven at 180 degrees for about an hour.
When it is cooked let it cool completely, perhaps putting it in the fridge after it has cooled a little.
Once cooled cut it in half horizontally and spread the apricot jam all over the inside surface of the cake Cover with the other half, put it back in the fridge and now move on to the preparation of the cake covering.
In a small saucepan, melt the butter with the chocolate. In another, melt the sugar with the water. When the water boils remove it from the heat and add the melted butter with the chocolate.
Put it back on the heat and, stirring continuously, bring it to the boil again. Remove from the heat and work it in with a whisk to thicken the mixture a little more. Leave it at room temperature until it cools down.
Let us now move on to the topping of our cake.
Spread teaspoons of jam over the surface to make the chocolate coating adhere better, using a knife to spread it evenly. The sacher cake is ready now and tradition dictates that you write the word sacher on the surface of the cake. It is served with lots of whipped cream.
Chocolate cheesecake with baking
This recipe is the chocolate variant of one of the most famous American cakes. It can be made either hot or cold, depending on the season, and is delicious both ways.
Ingredients chocolate cheesecake with baking
grams 180 of dry biscuits
grams 100 of melted butter.
For the cream you need
grams 270 cream cheese spread
grams 220 dark chocolate
grams 60 of corn starch
grams 270 of fresh ricotta
2 eggs
grams 220 of whole milk
25 grams of bitter cocoa powder
grams 130 of sugar
a few drops of vanilla flavouring
grams 150 of whipping cream for the cake topping
Preparation of chocolate cheesecake with baking
A food processor is recommended for this recipe.
Chop the dry biscuits in the mixer and add the butter, which has first been allowed to warm up, and mix well with a spoon.
Line a 26 cm cake tin with baking paper and place the biscuit and butter mixture, which will be the base of our cheesecake. Refrigerate for at least an hour.
Now put the ricotta cheese, cream cheese, milk, vanilla flavouring and eggs into the mixer. Blend everything not too much and add the cornstarch and bitter cocoa.
In the meantime, prepare the chocolate and melt it in the microwave or on a low heat, when it is lukewarm add it to the mixture. Blend everything again until a homogeneous cream is obtained.
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.
While it bakes, prepare the whipped cream using an electric whisk; it can also be found ready-made in practical containers that also allow for toppings.
Garnish our cake as desired with the whipped cream and serve at the table.
Chocolate cheesecake without baking
This preparation is very well suited to summertime as it requires no cooking and allows us not to turn on the oven.
Ingredients chocolate cheesecake without baking
grams 200 or so dry biscuits
grams 100 or so of melted butter
Ingredients for the filling
grams 200 ricotta cheese
grams 300 of spreadable cheese
grams 160 of dark chocolate
grams 100 of sugar
two to three tablespoons of fresh liquid cream
Preparation of chocolate cheesecake without baking
for the base, proceed as in the previous recipe with the dry biscuits and melted butter, which we will place in a 26 cm cake tin and refrigerate for at least one hour.
For the filling, mix together the ricotta and spreadable cheese with the sugar. Then add the melted dark chocolate, also melted in the microwave or in a saucepan on the stove.
Let the chocolate cool and add it to the mixture, afterwards, add the liquid cream and mix well again so that there are no lumps. Put the mixture into the base we had prepared earlier and put everything in the refrigerator for at least 4 to 5 hours. Garnish the cake with chocolate chips or whipped cream before serving.
