top 5 recipes chocolate cake from america


CHOCOLATE CAKE WITH COFFEE SYRUP AND DATES



I highly recommend this fantastic cake for the true lover of chocolate. The texture is compact, but still airy, not as chewy or sticky as brownies. The coffee syrup and dates add an additional dimension of taste.

Ingredients

  • 225 g / 2 sticks butter
  • 200 g / 7 oz dark chocolate (70 percent)
  • 2 dl / 1 cup cocoa
  • 2 large eggs
  • 3 dl / 1 ½ cups sugar
  • 2 dl / 1 cup raw cane sugar
  • 2 tsp vanilla sugar
  • 1 pinch of salt
  • 200 g / 7 oz extra fine white all-purpose flour
  • 2 ½ dl / 1 ¼ cup boiling water
  • 1–2 pitted dates cut in halves
  • Coffee syrup:
  • ½ dl / ¼ cup strong coffee (for instance, espresso)
  • 2 dl / 1 cup sugar
  • 1 whole star anise
  • 2 tbsp Kahlua or another coffee liqueur

Directions

  1. Set the oven to 175 C / 350 F degrees. Butter and flour a baking pan of about 2 liters or a pan that is 8x8x3 in., or slightly more than 2 quarts.
  2. Break the chocolate into pieces. Melt butter and chocolate on low heat in a saucepan with a thick bottom.
  3. Stir in the cocoa. Whip eggs, sugars, vanilla sugar, and salt together. It shouldn’t become white and fluffy; just make sure it is blended well.
  4. Stir the mixture in with the melted chocolate.
  5. Add the flour a little at a time. Pour the hot water into the batter while you are whisking. Scoop it into the baking pan and bake for about 45 minutes.
  6. Pour coffee, sugar, and the whole star anise into a saucepan with a thick bottom. Heat it up so that the sugar melts. Do not stir around too much.
  7. When the sugar has melted, raise the heat and let the mixture boil for 2 to 3 minutes until it has thickened. Add the liqueur. Remove the pot from the stove.
  8. Make small holes in the cake with the help of a small toothpick. Pour half of the coffee syrup over the cake, especially the holes.
  9. Serve the cake lukewarm with dates, the rest of the lukewarm coffee syrup, and whipped cream.


CARROT MUFFINS WITH LIME CRÉME



To change things up a bit it might be nice to serve the beloved carrot cake as muffins. They are almost like mini pastries. The carrots and nuts make the muffins especially juicy and they keep for a very long time. When I bake muffins I use muffin cups in muffin pans that you may get in many different sizes. The volume may vary from ½ to 2 dl / 1 cup batter. Bake large muffins in 150–175 C / 300–350 F degrees for 20 to 40 minutes. Bake smaller muffins in 200–225 C / 390–440 F degrees for 12 to 20 minutes. They easily become dry if they bake for too long.

Ingredients

  • 3 dl / 1 ½ cups extra fine white all-purpose flour
  • 1 tbsp ground cinnamon
  • 2 dl / 1 cup sugar
  • 3 eggs
  • 175 g / 1 ½ sticks butter (room temperature) or 2 dl / 1 cup canola oil
  • 3 dl / 1 ½ cups grated carrots
  • 50 g / 1.7 oz walnuts
  • Frosting:
  • 300 g / 10 oz cream cheese (for instance, Philadelphia cream cheese)
  • 150 g / 1 ¼ sticks butter (room temperature)
  • 4 dl / 2 cups powdered sugar
  • 1 tbsp vanilla sugar
  • Zest and juice of 2–3 limes or 1 lemon

Directions

  1. Set the oven to 200 C / 390 F degrees.
  2. Mix the dry ingredients in a bowl. Add eggs and butter.
  3. Whisk until the batter is even. Pour the carrots and roughly chopped nuts into the batter.
  4. Scoop the batter into muffin cups. Bake for 15 to 20 minutes in the middle of the oven.
  5. Test whether or not the muffins are ready by pressing on them lightly with a finger.
  6. They should feel bouncy and not rubbery.
  7. Stir or whisk all of the ingredients for the frosting together.
  8. Add frosting on top of each of the cooled muffins.
  9. Decorate with walnut halves or sprinkles.

SNOWY MADELEINE CAKES



Serve a snow-covered hill of snack-sized Madeleine cakes. Marcel Proust made the cake famous in his work “In Search of Lost Time,” in which the scent and taste of the madeleine cake dipped in linden blossom reawakened his childhood memories. The cakes are traditionally baked in molded shell shapes, but you may of course use other kinds of metal cookie molds or muffin cups as well. The molds should be brushed with generous amounts of butter to give the cakes the right taste.

Ingredients

  • 250 g / 2 sticks butter
  • 6 eggs
  • 3 dl / 1 ½ cups sugar
  • Finely grated zest and juice of 1 lemon
  • 4 ½ dl / 2 cups white all-purpose flour
  • 1 dl / ½ cup butter
  • 2–3 tbsp powdered sugar

Directions

  1. Set the oven to 200 C / 390 F degrees. Melt the butter in a saucepan and set it to the side.
  2. Separate the egg whites and yolks. Beat the yolks with the sugar until white and fluffy.
  3. Stir in the melted butter, lemon zest, and juice, then carefully add the flour a little at a time.
  4. Whisk the egg whites until fluffy and add them into the batter.
  5. Brush the molds with butter and fill the shapes with the batter so that they are half full.
  6. Bake in the middle of the oven for about 12 minutes.
  7. Let the cakes cool somewhat and sprinkle powdered sugar on top.

CHEWY CHOCOLATE MUFFINS WITH FUDGE AND COCONUT



Attractive small muffins with a chewy middle. Serve them lukewarm with cold whipped cream or vanilla ice cream. You may also sprinkle some coconut flakes or grated coconut on top.

Ingredients Muffins

  • 200 g / 1 sticks butter
  • 4 eggs
  • 5 dl / 2 ½ cups sugar
  • 2 ½ dl / 1 ¼ cups white all-purpose flour
  • 1 dl / ½ cup grated coconut
  • 1 tbsp vanilla sugar
  • 1 pinch of salt
  • 1 ½ dl /  cup cocoa
  • ½–1 dl / ¼–½ cup coconut flakes

Ingredients Fudge frosting

  • 100 g / 3.5 oz dark chocolate
  • 25 g / 5 tsp butter
  • 2 tbsp light corn syrup
  • ½ dl / ¼ cup heavy cream

Directions

  1. Set the oven to 200 C / 390 F degrees. Melt the butter. Mix the eggs and sugar.
  2. Don’t whisk it to be too fluffy. Stir the butter in with the eggs and sugar.
  3. Blend the dry ingredients and add them to the batter. Stir until even.
  4. Fill the muffin cups about ¾ full and bake them for 8 to 10 minutes, no longer.
  5. Roughly chop the chocolate. Bring corn syrup, butter, and cream to a boil.
  6. Remove the saucepan from the stove and stir in the chocolate.
  7. Scoop the chocolate sauce over the muffins when they have cooled for a bit.

RED VELVET CAKE



The American Red Velvet Cake originally sprung from New Orleans. Throughout the years it has been called a multitude of names, including Devil’s Food Cake, Waldorf Astoria Cake, and 100 Dollar Cake. Although we now obtain the characteristic red color by the use of food coloring, it is assumed that the color was originally a result of the cocoa, which used to be processed differently and thus had a more reddish color. Another theory is that the cake used to contain beetroots.

Ingredients

  • 1  cups sugar
  • 1  sticks of butter
  • 3 eggs
  • 2 cups of white all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup cocoa
  • 2 tsp vanilla sugar
  • 1 ¼ cups buttermilk
  • 1-2 tbsp red food coloring
  • 1 tsp vinegar
  • Cream cheese frosting:
  • 8 oz cream cheese
  • 8 oz mascarpone cheese
  • 1 tsp vanilla sugar
  • Powdered sugar
  • 2 cups heavy whipping cream

Directions

  1. Set the oven to 175 C / 350 F degrees. Butter a 9 in. round cake pan.
  2. Use an electric beater to whisk the egg and sugar for about 5 minutes so that you get a creamy batter.
  3. Add the eggs one by one and mix together. Blend all the dry ingredients in a separate bowl.
  4. Sift the dry ingredients into the batter.
  5. Blend the buttermilk, food coloring, and vinegar in a bowl and add to the batter; stir it evenly.
  6. Pour the batter into the cake pan and bake for about 40 minutes or until a testing toothpick is dry.
  7. Let it cool for a little while and then turn it out on a baking grid. Let it cool completely.
  8. Place all the ingredients for the frosting, except the whipping cream, in a food processor.
  9. Mix well. Whisk the cream and add it to the cream cheese mixture in batches.
  10. If the frosting is not stiff enough you may place it in the refrigerator until it gains the necessary texture.
  11. You may let the cake sit in the fridge overnight before serving.

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