Nigella Lawson's Dense Chocolate Loaf Cake | Genius Recipes
On creating this cake, Nigella Lawson explains, I remember very strongly wanting to create what we call a loaf cake—and what is generally called a pound cake Stateside—that had a richness and squidginess of texture that this form of cake normally doesn't major in. And she did. GET THE RECIPE ►►
Ingredients (Makes 8-10 Slices)
1 cup soft unsalted butter
1 2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 ounces best bittersweet chocolate, melted
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons boiling water
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
DARK CHOCOLATE AMARETTO CHEESECAKE
Chill out with this amaizing cheesecake with intense taste of dark chocolate .
Enjoy!
Ingredients:
Cocoa sponge cake
2 eggs ????
50g icing sugar
1 tablespoon vanilla extract
50g unsalted butter (melted)
35g selfraising flour
15g cocoa
1/2 teaspoon salt
Dark chocolate filling:
250g mascarpone
60g icing sugar
1 tablespoon vanilla extract
200g dark chocolate (74%cocoa) melted
200g double cream
Mirror glaze:
110g sugar
30g cocoa
50ml cold water
75g double cream
5g gelatine +30ml cold water
2 teaspoons Amaretto
Music ???? YouTube Audio-Library
Magic Chocolate Bottom Amaretto Cake, Ep: 32, Fridays with Flora
This magic chocolate bottom cake is super easy and delicious, with lots of Amaretto to keep things interesting. Join me today on Fridays with Flora and make a yummy snack cake to finish off the week.
Please subscribe and you can be kept up to date on this series AND my new Kitchen Basics series! Help a girl out!
Amaretto Cake || Amaretto Sponge Cake- Episode 320
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Ingredients and Measurements:
1/2 lb. all-purpose flour
1/2 lb. Unsalted butter
1/2 lb. brown demarara sugar
6 large eggs
1/2 tbsp. baking powder
1/4 tsp. Salt
1.5 tsp. Freshly grated nutmeg
1/4 cup amaretto (use 1/2 cup if you want more)- you can also soak the cake
butter and flour to grease the pan
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