HowToCookThat : Cakes, Dessert & Chocolate | Best Chocolate Cake Recipes From around the World

Cake
4 Eggs
240mL (8.12 fluid ounces) Water
80mL (2.71 fluid ounces) Oil
180g (6.35 ounces) Sugar
67g (2.36 ounces) Cocoa Powder
240g (8.47 ounces) All-Purpose Flour
1 Tablespoon or 15g (0.53 ounces) Baking Powder

Preheat oven to 180C (356 degrees Fahrenheit). In a bowl add the eggs, water, oil, sugar and cocoa powder into a bowl and mix well. Sift in the flour and baking powder and stir until combined. Pour into 2x 8″ greased lined baking tins. Bake until a skewer inserted into the centre comes out clean.

Allow to cool then level the tops of cakes and split each one into two equal layers.

Filling
790g (27.87 ounces) Sweetened Condensed Milk (2 cans)
200g (7.05 ounces) Cream
100g (3.53 ounces) Dark Chocolate
150g (5.29 ounces) Milk Chocolate
100g (3.53 ounces) Cream
Combine the sweetened condensed milk, 200g (7.05 ounces) of cream and chocolates in a pan and stir continuously over heat until it boils and thickens, approximately 7 minutes.
Measure 130g (4.59 ounces) of this mixture and put it in the fridge (use for making the balls by rolling in sprinkles once cold).
With the remaining mixture add the 100g (3.53 ounces) of cream and whisk through.

Sugar Syrup
180 mL (6.09 fluid ounces) Water (3/4 cup)
30 g (1.06 ounces) Sugar (2 tablespoons)

Topping
Make on the day of assembly
390g (13.76 ounces) Sweetened Condensed Milk (1 can)
300g (10.58 ounces) Cream (1 and 1/2 cans)
100g (3.53 ounces) Dark Chocolate
100g (3.53 ounces) Milk Chocolate
80g (2.82 ounces) of Sugar

Combine all ingredients in a pan and heat, stirring continuously, until boiled and thickened.

Assembly
Chocolate Sprinkles

Line an 8″ deep tin with plastic wrap. Place a slice or cake at the bottom and sprinkle with sugar syrup. Add 1/3 of the filling, cake, syrup, 1/3 of the filling, cake, syrup, remaining filling, cake and syrup. Wrap in plastic wrap and refrigerate overnight.

Make the topping and cool to room temperature. Remove the cake from the fridge, unwrap and cover in the topping. Add sprinkles to the edges. Roll spoons of the thick filling, that you reserved in the fridge, in the sprinkles to make balls. Place on top of the cake.

Heloísa Nabuco de Oliveira inventor of brigadeiros

2 packets of Arnott’s Choc Ripple biscuits
600ml thickened cream
(optional alcohol or coffee to flavour the biscuits)
Fresh berries, to serve
Preparation:
Whip the cream in a large bowl.
Spread cream onto one side of a biscuit, then sandwich with another biscuit. Repeat this process, placing the biscuits on their side around the edge of a lined 8″ springform tin to form a wreath shape.
Cover the top and any visible biscuits with enough cream to cover. Chill overnight.
Remove the side of the springform tin. Place a serving plate on top and carefully invert. Spread the remaining cream over the wreath and top with fresh berries.

Walnut daquoise
7 egg whites
150g (5.29 ounces) sugar
290g (10.23 ounces) ground walnuts (or other nuts)
40g (1.41 ounces) corn starch or corn flour
Preheat the oven to 170C (338 degrees Fahrenheit).
Whisk the egg whites and sugar until you have a stable glossy meringue. Fold in the ground nuts and corn flour.
Pipe 6 x 8″ discs onto baking paper, spreading with a spatula. Tip: before piping turn your baking paper over and draw an 8″ circle by tracing around a baking tin.
Bake for 12–15 minutes, or until golden. They should not be crispy and dry, still a little soft and cakey is fine as long as they are cooked.

Chocolate Filling
160g (5.64 ounces) sugar
7 egg yolks
175mL (5.92 fluid ounces) cream
200g (7.05 ounces) dark chocolate
150g (5.29 ounces) butter
You can add a couple of tablespoons of cognac or other alcohol if desired, I did not.
Whisk together the sugar and egg yolks. In a separate bowl break the chocolate into pieces. In a pan heat the cream and pour over the chocolate, allow to sit for a few minutes and then stir well. Once all the chocolate is melted add the butter and whisk to combine. Allow to cool at room temperature until it is a little thicker, but not cold.

On a cake stand place one of the dacquoise discs, cover in filling and continue to stack the discs in this way, alternating with filling. Spread filling over the sides and refrigerate. Also refrigerate left over filling and once cold use some to smooth the sides. If you still have more filling you can whip that later and use it to pipe swirls on top.

Glaze
100g (3.53 ounces) chocolate
100g (3.53 ounces) butter
Place in a bowl and melt int eh microwave. Stir until combined. Pour over the whole cake.

Pipe swirls of left over filling on top and add a walnut to each one.

5 eggs, separated
40g (1.41 ounces) flour
25g (0.88 ounces) cocoa powder
55g (1.94 ounces) butter
25g (0.88 ounces) dark chocolate
75mL (2.54 fluid ounces) milk
55g (1.94 ounces) sugar
Preheat oven to 155C (311 degrees Fahrenheit)
Place the egg whites in the freezer to chill. In a pan melt the butter until it is bubbling. Turn off the heat and add the flour and cocoa powder, mix well and then add the chocolate and stir until melted. Adding the flour to the hot butter partially cooks the starch in the flour, reducing the amount of gluten that can form, which helps gives this cake its texture.
Add the milk and egg yolks and whisk until smooth.
Whip the egg whites until soft peaks form, then take a generous spoonful and mix it into the chocolate mixture to thin it a bit. Gently fold in the rest of the egg whites. Pour the mixture into the lined cake tin and place that tin into a deep tray and add water until it comes about half way up the sides of the cake tin.

Bake until a skewer inserted into the center comes out clean.

Cake
227g (8.01 ounces) butter
198g (6.98 ounces) 72% cacao dark chocolate, chopped
400g (14.11 ounces) sugar
60g (2.12 ounces) cocoa powder
300mL (10.14 fluid ounces) strong hot coffee or hot water plus 1 tablespoon instant coffee powder
1 tablespoon vanilla extract
3 large eggs
285g (10.05 ounces) all-purpose flour
1 teaspoon baking powder
1½ teaspoons baking soda
1/4 teaspoon salt

Preheat the oven to 180C (356 degrees Fahrenheit).
Melt the butter and chocolate in the microwave. Whisk in the sugar and cocoa powder. Add the hot coffee and vanilla and whisk until smooth. Add the eggs and whisk together.
Sift the flour, baking powder, baking soda, and salt. and stir through the chocolate mixture until combined and there is no more visible flour.

Mix briefly to combine. With the mixer on low speed, gradually pour in the chocolate mixture. Once added, beat on medium-high speed for 1 minute.
Pour into two 8″ lined cake tins and bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.

Sour Cream Chocolate Frosting
130g (4.59 ounces) sour cream
100g (3.53 ounces) sugar
150g (5.29 ounces) corn syrup or glucose syrup
1 tablespoon vanilla extract
340g (11.99 ounces) unsalted butter, softened
100g (3.53 ounces) cocoa powder
450g (15.87 ounces) icing sugar

Combine the sour cream, sugar, and corn syrup in a microwave-safe bowl. Heat for 30 seconds and stir, repeat until the sugar is dissolved.
In a mixer bowl, beat the butter with a paddle attachment until creamy. Mix in the cocoa powder and vanilla until smooth. Add the sour cream mixture and beat for 30 seconds to combine. Add the icing sugar and whip for 1 minute.

200g (7.05 ounces) butter
270g (9.52 ounces) caster sugar
60g (2.12 ounces) cocoa powder
½ teaspoon salt
3eggs
90g (3.17 ounces) all-purpose flour
Preheat the oven to 175°C (347 degrees Fahrenheit).
Melt the butter in a pan, remove from the heat. Stir in the sugar, cocoa, and salt and eggs. Add the flour and stir until smooth. Pour into a lined 8″ spring form baking tin and bake for about 20 minutes. The cake should not bake all the way through, it should still be soft in the center.
Leave in the tin and let cool completely. Cover and refrigerate until you are ready to serve.
Serve with whipped cream.

75g (2.65 ounces) mixed dried fruit
60mL (2.03 fluid ounces) dessert wine like marsala
75 hazelnuts
75g (2.65 ounces) almonds
75g (2.65 ounces) other nuts of choice (walnuts, pecan, pistachios)
75g (2.65 ounces) dark chocolate
150g (5.29 ounces) honey
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground pepper
100g (3.53 ounces) flour
40g (1.41 ounces) unsweetened cocoa powder
Preheat the oven to 150C (302 degrees Fahrenheit)
Combine the dried fruit and dessert wine in a pan and heat until it boils. Turn off the heat and leave to cool.
Place the nuts on a baking tray and toast in a slow oven, 150C (302 degrees Fahrenheit), for 15 minutes. Once they are done increase the oven temp to 180C (356 degrees Fahrenheit).
Chop the chocolate and place into a bowl. Warm the honey and pour it over the chocolate. Stir until smooth. Add the spices, nuts, fruit, flour and cocoa powder and stir until combined. This will be very thick. Tip into a lined 8″ baking tin and press down firmly. Bake at 180C (356 degrees Fahrenheit) for 20 minutes.

Cake
130g (4.59 ounces) dark chocolate
1 vanilla pod
150g (5.29 ounces) butter
100g (3.53 ounces) icing sugar
6 eggs, separated
100g (3.53 ounces) castor sugar
140g (4.94 ounces) plain flour

200g (7.05 ounces) apricot jam

Preheat oven to 150°C (302 degrees Fahrenheit).
Melt the chocolate in the microwave. Scrape the seeds out of a vanilla pod. In a separate bowl whip the butter, icing sugar and vanilla seeds together.
Whisk in the egg yolks egg yolks and melted chocolate.
Beat the egg whites with the castor sugar until stiff, then fold into the chocolate mixture. Sift the flour over the top and fold in the flour and beaten egg whites.
Pour into an 8″ lined springform pan and bake in the oven for 10–15 minutes, turn the heat up to 170C (338 degrees Fahrenheit) and bake for a further 50 minutes or until a skewer inserted into the centre comes out clean
Remove the cake from the oven and loosen the sides and tip onto a wire rack to cool.

Split the cake into two or three layers. Warm the jam and stir until smooth. Stack the cake layers iwth apricot jame in between and cover teh sides with jam as well.

Glaze
Note this is the amount of glaze you need to cover the cake, but you will need to double this if you want to be able to pour it on smoothly.
150 g (5.29 ounces) dark chocolate
200g (7.05 ounces) castor sugar
125mL (4.23 fluid ounces) water

Break the chocolate into pieces and put into a bowl. Put the castor sugar and water into a pan and boil over high heat for approximately 3 minutes (soft ball stage). Take the sugar syrup off the heat and pour over the chocolate. Wait a minute for the chocolate to melt then stir well.

Use immediately. Place the cake onto a tray and pour the glaze all over the cake. Leave to set in the fridge before moving to a plate.

Almond and hazelnut dacquoise
60g (2.12 ounces) icing sugar
12g (0.42 ounces) cornstarch
35g (1.23 ounces) ground hazelnuts
35g (1.23 ounces) ground almonds
2 large egg whites (about 70g (2.47 ounces))
30g (1.06 ounces) sugar

Preheat oven to 200C (392 degrees Fahrenheit) and line a baking tray with baking paper.
Sift the icing sugar and cornstarch into a bowl and then mix with the ground almonds and hazelnuts.
In a medium bowl whip egg whites and sugar until soft peaks form. Gently fold in the almond mixture.
Pipe into an 8″ round disc and bake for 12 minutes until golden. Let cool completely.

Paillete Feuilletine
1 Egg white
butter, melted
cornstarch

Weigh the egg white. Then add the same amount of melted butter and cornstarch so you have equal quantities of all three ingredients. Whisk together well. Using a spatula spread thinly and evenly onto a silpat and bake until golden. break into smaller pieces and store in an airtight jar until needed.

Praline Paste
Note because this is such a small amount it is hard to blend, it would be easier to make more and save some for later use.
50g (1.76 ounces) whole hazelnuts
50g (1.76 ounces) whole almonds
70g (2.47 ounces) sugar
1 tbsp water
Preheat the oven to 150C (302 degrees Fahrenheit).
Place the nuts onto a baking tray and roast for 15 minutes. In a pan heat sugar and water over medium-high heat until turns golden brown. Stir in nuts to coat with the caramel. If it crystalizes continue to stir over heat until the sugar melts again. Tip onto baking paper to cool completely.
Blend for about 10 minutes until it forms a smooth thick paste.

For the crunchy Layer
Praline paste made above
80g (2.82 ounces) Paillete Feuilletine
45g (1.59 ounces) milk chocolate, melted
Combine all the ingredients and stir well. Line the edges of an 8″ spring form tin with acetate. Place the dacquoise on the bottom, spread the crunchy mixture over the top.

Chocolate Mousse
1/2 tbsp gelatin powder
2 tbsp cold water
150g (5.29 ounces) dark chocolate
150g (5.29 ounces) milk chocolate
240g (8.47 ounces) whipping cream
320g (11.29 ounces) cream
Mix together the gelatine and water in a bowl and set aside.
Place the chocolate and 240g (8.47 ounces) of cream into a bowl and microwave for 30 seconds, stir and repeat until the chocolate is melted.
Heat the gelatin mixture in the microwave until it is melted, watch carefully so it does not bubble over. Stir into the chocolate mixture. Let cool to room temperature.
Whip the remaining cream and fold into the chocolate mixture. Pour over the crunchy layer and place in the freezer overnight.

Cocoa mirror glaze
12g (0.42 ounces) gelatin powder
60mL (2.03 fluid ounces) water
200g (7.05 ounces) sugar
60g (2.12 ounces) cocoa powder
120mL (4.06 fluid ounces) whipping cream
80mL (2.71 fluid ounces) water
Mix the gelatin with the water and set aside.
In a pan heat the remaining ingredients and stir until the sugar is dissolved. Add the bloomed gelatin and stir to combine. Allow to cool to room temperature. Then take the cake out of the freezer, remove the tin and acetate. Rest the cake on a bowl or wide cup over a tray and pour the glaze over the top. Note if the glaze is too hot it will melt a layer of the mousse and slide off. If it is too cold the gelatine will set and become thick. If your glaze is too cold and has set, heat a small amount of it in the microwave and stir back into the rest until it is smooth.

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All recipe quantities in the book are in grams, ounces and cups.