“There are those people who can eat one piece of chocolate, one piece of cake, drink one glass of wine… And then there are people for whom one of anything is not even an option.” – Abigail Thomas
Two recipes for when all you want with your chocolate is more chocolate.
Immoderate Chocolate Cake
I searched and experimented for the perfect chocolate cake recipe for years. My sister made this cake and the search was concluded in the first bite. In this case, the destination trumps the journey and I could not have been happier to arrive. Credit, and thanks, for the cake recipe goes to shirleyo who posted it on allrecipes.com as “One Bowl Chocolate Cake III”. Adaptation was minor – I replaced half of the white sugar with brown and made some adjustments in the writing of the method. Frosting was not included with the cake recipe, so I offer two of my own, a lovely rich buttercream and a luscious hazelnut ganache. Choose one or the other or for true decadence, top the buttercream with the ganache. This is the epitome of chocolate cake.
- 1 C White sugar
- 1 C Brown sugar
- 1 3/4 C All-purpose flour
- 3/4 C Unsweetened cocoa powder
- 1 1/2 t Baking powder
- 1 1/2 t Baking soda
- 1 t Salt
- 2 Eggs
- 1 C Milk
- 1/2 C Vegetable oil
- 2 t Vanilla extract
- 1 C Boiling water
- Preheat oven to 350°F. Grease 2 round 9” cake pans. Line the bottom of the pans with parchment paper.
- Boil the kettle.
- In a large bowl, whisk together the white and brown sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a mixing jug, whisk together eggs, milk, oil, and vanilla extract.
- Add the wet ingredients to the dry.
- Using a hand held mixer, beat for 2 minutes on medium speed.
- Lastly, mix in the hot water until just combined.
- The batter will be thin. Pour evenly into the prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove the pans from the oven and set them on cooling racks for 20 minutes. Turn each pan upside down onto the rack and lift off the pan. Peel off the parchment and let the cakes cool completely.
- Slightly adapted from allrecipes.com (One Bowl Chocolate Cake III)
- Makes 1 9”, 2-layer cake
- If using the batter for cupcakes (will make 24 cupcakes), use liners otherwise they fall apart when you try to remove them from the pan as the cake is very soft. Bake for about 15 to 18 minutes.
- 3 oz Semi-sweet chocolate, broken into pieces
- 8 oz Unsalted butter, room temperature
- 1/2 C Unsweetened cocoa powder
- 1 t Vanilla extract
- 1/2 t Salt
- 1/4 t Instant coffee
- 3 T Whipping cream
- 3 1/4 C Icing sugar
- In the microwave, melt the chocolate and allow to cool.
- In the bowl of an electric mixer fitted with the whisk beater, beat the butter until light and fluffy.
- Add in the cocoa powder and beat until combined and lump-free.
- Dissolve the instant coffee in 1 T of the cream.
- Beat in the cream-coffee mixture along with the cooled chocolate, vanilla extract, and salt.
- Add the icing sugar in 3 parts and beat until combined.
- Beat in the remaining cream.
- To melt chocolate in the microwave, start with 30 seconds on high. Stir gently to assess if it is melted enough. If it needs to be melted some more, go slowly – 15 seconds at a time – as the chocolate can seize quickly.
- Makes 2 cups, enough for a 2-layer cake or 24 cupcakes. For a 2-layer cake, use a third for the middle, a third for the top and a third for the sides.
- 8 oz Hazelnut chocolate, broken into pieces
- 1/2 C Whipping Cream
- In the microwave, heat the chocolate and cream together to melt the chocolate. Begin with 30 seconds on high with an additional 15 seconds if needed. Stir gently together to blend until smooth.
- Allow to cool for about 5 to 10 minutes before pouring over cake (it should be cool enough so as not to melt the buttercream).
- The large bars of Lindt Hazelnut chocolate are a good option.
Click for printable version: Immoderate Chocolate Cake Recipe for Print
Chocolate Brownie Cookies
Williams Sonoma’s Chocolate Brownie Cookies are the irresistible love child of the fudgey brownie and the much loved chocolate chip cookie. I will not slow you down by waxing on and on about how good they are. Make them and taste for yourself.
- 1/2 C All-purpose flour
- 1/4 t Baking powder
- 1/4 t Salt
- 2 oz Unsalted butter
- 12 oz Semisweet or bittersweet chocolate, chopped
- 3/4 C Firmly packed brown sugar
- 2 Eggs
- 1 t Vanilla extract
- 1 C Chocolate chips
- Whisk together, and then set aside, the flour, baking powder, and salt.
- In a heavy saucepan over low heat, melt together the butter and chocolate.
- Whisk continuously. Once melted, remove from the heat.
- Whisk in the sugar, eggs, and vanilla extract.
- Whisk in the flour mixture until just blended.
- Stir in the chocolate chips until evenly distributed.
- Transfer the dough to a wide, shallow bowl and refrigerate for 30 minutes.
- Position a rack in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Drop rounded tablespoonful’s of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart.
- Bake until the cookies are set but still slightly soft in the center, 10 to 12 minutes.
- Allow to cool on the baking sheets for about 5 minutes and then transfer the cookies to wire racks to cool.
- Makes about 24 cookies.
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Click for printable version: Chocolate Brownie Cookies Recipe for Print
What’s your chocolate fix?