- Dish type
- Chocolate cake
- Chocolate sponge cake
A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chips and smothered in a rich, decadent ganache...this truly is the ultimate cake...
Devon, England, UK
20 people made this
- For the cake
- 250g butter
- 230g soft light brown sugar
- 3 eggs, at room temperature
- 260g self raising flour
- 180ml milk
- 1 tablespoon water
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon vanilla extract
- 200g milk chocolate, roughly chopped
- 100g white chocolate, roughly chopped
- For the ganache
- 300g dark chocolate, finely chopped
- 300ml double cream
- 1 pinch salt
MethodPrep:20min ›Cook:1hr30min ›Extra time:1hr30min cooling › Ready in:3hr20min
- Preheat the oven to 180 C / Gas 4. Grease a 20cm cake tin and line with baking parchment.
- In a mixing bowl, cream the butter and sugar together then gradually beat in the eggs, one at a time, until the mixture becomes smooth.
- Sift in half of the flour and fold. Gradually add the milk then sift in the rest of the flour and fold into the mixture. Mix the water and oil in, then the cinnamon, salt, and vanilla. Stir in the chocolate chunks. Transfer to the prepared cake tin.
- Bake in the preheated oven for 1 to 1 1/2 hours, or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool, about 90 minutes, fully then remove from the tin.
- Place the chocolate into a bowl. Gently heat the cream, then pour over the chocolate and stir until smooth. Stir in the salt. Leave the ganache to cool to a spreadable consistency (you can place briefly in the freezer to help the process along). Spread or pipe over the cake. Slice and serve, now, time to indulge!
For the cake:
For the ganache:
I sometimes serve this cake whilst it's still warm, and pour on the unset ganache like a sauce with a nice big dollop of creamy ice cream. However, is just as good cool, and drenched in pouring cream! I always serve this with a pot of tea.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I have made this cake 3 times now and love it. Consistency goes a bit weird after adding the eggs but perseverance pays off. Have added cocoa powder to make even more chocolatey.-18 May 2018
- 2 tablespoons warm water
- 1 tablespoon instant coffee crystals
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 4 3.52-ounce milk chocolate Toblerone bars, cut into 1/2-inch pieces
- Powdered sugar
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves set aside.
- sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack sprinkle remaining chocolate pieces over hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake release pan sides. Cool cake completely.
- Sift powdered sugar over cake. Cut into wedges and serve.
How to make chocolate chunk muffins
These chocolate chunk muffins take just 30 minutes to prep and bake, and they make for a filling breakfast or dessert. Here’s how to make these bakery-style muffins:
Beat the butter and sugar — To help your muffins puff up in the oven, you need to cream the butter and sugar for a solid 3 minutes. The butter mixture should become light and fluffy, and you shouldn’t see any loose sugar hanging out at the bottom of the mixing bowl.
Mix in the wet ingredients — Greek yogurt and an egg make these easy muffins moist and filling. After the yogurt and egg have been incorporated into the mixture, add in the vanilla extract.
Add the dry ingredients — You’ll want to add the dry ingredients into the batter in stages to avoid getting flour all over yourself. Mix until the dry ingredients are just incorporated, and then turn off the mixer. Stir the chocolate chunks in by hand and then scoop the batter into the prepared muffin tin.
Bake the muffins — These chocolate chunk muffins start off at a high heat for just a few minutes, and then partway through the baking process you need to turn down the oven. In total, these muffins should be in the oven for around 20 minutes.
Best Double Chocolate Chunk Brownie Dessert
While I was taking photos, my grandpa started to sneak around me, as he always did when he smells freshly baked sweets, asking a lot questions and giving advice as usual. I offered him a piece, so that he would chill out for a bit. And guess what, a few seconds later silence fell and the grandpa was munching my brownie. Then he asked me: “Vera, may I get some more, please? “Mm, now the whole situation started to seem a bit fishy, so I decided to take a bite myself. OMG, it was absolutely divine! My little brownies may not have looked so good, but surely they tasted like heaven.
This is why I decided to post this on the Internet, so that if you feel like a delicious chocolate dessert, you should know that Fudgy Brownies with Milk Chocolate Chunks are definitely the right choice.
What Kind of Chocolate for Ganache?
The orange and chocolate combination was of course just lovely and the ganache…oh the ganache! I used a combo of bittersweet (60% cacao) and semi-sweet chips for the chips in the cake and for the ganache and the combination was to die for. Semi-sweet on its own would have been overkill for me.
I skipped the orange syrup that the recipe called for because I thought there was enough orange flavor and sweetness already in the cake and I’m so glad I did. For me, the cake definitely was moist and flavorful enough without the syrup.
So needless to say, these cakes will make a reappearance very soon, next time in mini form.
And if you love the flavors of orange and chocolate together, let me also point you in the direction of my orange cranberry chocolate chunk cake. I know you love it!!
Orange chocolate chunk cake
I’ve been feeling kind of bewildered this week. It started when I asked my husband if he still thought the third year of marriage was an ideal time to try to make one of those little tiny things with roly thighs and he shocked me by saying yes, and it continued when I saw him, more than once, researching two bedroom apartments in the city. “How about Roosevelt Island?” he asked and I went to go rock in the corner for a while. Nooo Roosevelt Island, nooo.
We brought in the Jewish new year with our combined families and our mothers delighting in telling us what difficult, exhausting, impossible-to-please babies we both were (our siblings were apparent delights, or nya-nya, as they put it), weeks overdue and really, it was all very funny and ha-ha until I learned that this one came out, this one I married, at over nine pounds. NINE AND A HALF POUNDS. Good god. I don’t even like lugging 5 pound bags of flour home.
But, enough about all this. Let’s talk about a nine-pound cake! (Awesome segues like this are what keep you coming back, right?) Remember when I told you if there were ever a cookie versus cake contest, cakes would never win because you’re always fighting an uphill battle with their basic desire to be dry? Well, Ina Garten gets this. (Yes, her again. Can you tell I’m a little obsessed?) Not only does she favor pound-like cakes, whose butter-packed crumb holds moisture like a pro, she bastes them with related juices while they’re still warm, trapping in humidity that keeps the cakes fresh for days. (Something I wish our wedding cake baker had thought of, but that little box in the freezer awaiting its day in the sun, a story for another day.)
If you like orange/chocolate combinations or even if you think you don’t, I would encourage you to try your hand at this. This cake is One of the Greats, I think, and although it is on the labor-intensive side — zesting and juicing and straining and syrup-simmering and ganache-making, etc. — sometimes well-spent hours in the kitchen for an infinitely rewarding purpose is just the involved calm you need.
Orange Chocolate Chunk Cake
- Servings: 12 to 16
- Time: 2 hours
- Source:Barefoot Contessa Parties!
- 1/2 pound (8 ounces or 225 grams) unsalted butter at room temperature
- Finely grated zest from 4 large oranges
- 2 cups (400 grams) granulated sugar
- 4 large or extra-large eggs, at room temperature (Ina calls for extra-large but large works fine here)
- 3 cups (390 grams) all-purpose flour plus 2 tablespoons (15 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup (60 ml) freshly squeezed orange juice (from about 2 oranges)
- 3/4 cup (175 ml) buttermilk, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (12 ounces or 340 grams) semisweet chocolate chunks
Place sugar and zest in the bowl of an electric mixer fitted with the paddle attachment use fingertips to rub them together (this abrasion helps get the maximum flavor from the zest). Cream the butter and zested sugar together for about 5 minutes, or until light and very fluffy. Add the eggs, one at a time, scraping down the bowl between additions.
Sift or whisk together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with remaining 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top.
Bake: For 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
Meanwhile, make the syrup: In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
For the ganache: Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
Do ahead: This cake keeps very well for four days in the fridge. (I only chill it because of the cream in the chocolate. If skipping the ganache, wrap in foil at room temperature.)
Chocolate Chunk Pecan Crunch Cake
If I were to start making a list of my favorite things to bake and my favorite baking flavors, I would probably make a fairly lengthy list. But you can be sure that near the top would be Bundt cakes, chocolate, cinnamon, and pecans. That makes my love of this Chocolate Chunk Pecan Crunch Cake a given.
This lovely cake starts with a sweet, nutty, cinnamon-y mixture that&rsquos placed in the bottom of the pan to make a fantastic topping. That&rsquos followed by a soft, moist cake packed with chunks of chocolate and a bit of orange zest. The total package is one really wonderful cake!
That crunchy topping is a great contrast in texture to the soft cake. Plus, you get little bites of dark chocolate scattered throughout the cake. If you don&rsquot have chocolate chunks, you can either roughly chop some chocolate or use chocolate chips. Using chunks of chocolate is not required, but I do somehow like them better than chocolate chips in this cake. I think pairing them with that crunchy topping adds to the overall feeling of a somewhat casual, rustic cake.
The addition of orange zest to the cake gives it a more interesting taste. It doesn&rsquot overwhelm the other flavors, but rather works alongside them to contribute to the fantastic flavor. I&rsquom generally not a fan of chocolate and orange together, but it works really well for me in this cake. If you&rsquore hesitant to introduce orange to these other flavors, then dial it back a bit. Or just omit it completely if you&rsquore not a fan of orange.
This is the kind of cake that I consider an all-day cake. It&rsquos a great choice for a special breakfast or brunch. Or how about an afternoon snack with your favorite coffee or tea? And, of course, there&rsquos dessert time when a slice of this cake would be more than welcomed.
I just can&rsquot get enough of this wonderful cake. From the flavor to the texture, it&rsquos pretty perfect in my book. The chocolate, cinnamon, orange, and pecans are in just the right amounts to complement and not overpower each other. This is a cake that&rsquos been in my recipe collection for years, and I expect it to stay there for a long, long time. And I think you&rsquoll want to add it to your collection, too!
Chocolate-Chocolate Chip Sheet Cake
This moist, double-chocolate cake takes one-pan cooking to the extreme since it doesn’t even require a mixing bowl to make it. It’s a sheet pan–size, better-for-you take on a unique cake recipe—called a war cake or Depression cake—that was developed during times of egg, milk, and butter shortages. (Because it has none of those ingredients, it happens to be vegan—if you use vegan chocolate chips.) The result is so crave- ably delicious and the steps for making it so easy and different that I get practically giddy thinking about it. It bakes up into a big, homey chocolate sheet cake, riddled with melty chocolate chips, that is perfect to please a crowd. It’s beautiful simply sprinkled with confectioners’ sugar, but it also provides a nice big canvas for more fanciful decorations.
2 cups whole wheat pastry flour
2/3 cup unsweetened natural cocoa powder
2 tablespoons cider vinegar
2/3 cup canola or other natural-tasting oil
2 teaspoons pure vanilla extract
1 tablespoon confectioners’ sugar
Preheat the oven to 350°F. Directly on a sheet pan, whisk together the pastry flour, all- purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
Combine the cold water and vinegar in a small bowl or pitcher.
Make a well in the middle of the flour mixture and pour the oil and vanilla into the well. Sprinkle the vinegar mixture over the top of the flour mixture and then stir well to blend all the ingredients. Stir in the chocolate chips, distributing them evenly around the pan. Wipe the rim of the pan, then place in the oven.
Bake until set and a toothpick inserted into the center comes out clean, about 20 minutes.
Remove from the oven and place the cake on a wire rack to cool in the pan. Once cool, sprinkle with confectioners’ sugar and cut into squares. The cake will keep in an airtight container in the refrigerator for up to a week.
Serving Size: one 2 1/2 inch square
Calories 230 Total Fat 10g (Sat Fat 2.5g, Mono Fat 4g, Poly Fat 3g) Protein 3g Carb 32g Fiber 1g Cholesterol 0mg Sodium 200mg, Sugar 17g (Added Sugar 15g)
Moist Chocolate Chip Bundt Cake
A recent episode from Food Network Asia “Fact or Fiction” totally inspired me break out my bundt pan and make this Moist and Chocolate Chip Bundt Cake.
Did you know that Nordic Ware is the manufacturer who invented the Bundt pan and made popular by Pillsbury back in the 60s? There is no specific bundt cake recipe, you could use any cake recipe you fancy. Bundt cake usually refers to its distinctive dome ringed shape.
Today’s recipe is a simple butter pound cake that is rich, moist and chockful of chocolate chips. Thanks to the addition of sour cream, it kept the cake tender and soft. This cake was polished off in less than a week much to my delight.
2 cups (250 g) all-purpose flour
½ cup (110 g) unsalted butter – softened at room temperature
1 cup (200 g) caster sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp vanilla bean paste / extract
2 large eggs
1 cup (240 g) sour cream – softened at room temperature
1 bag (340 g) good quality semi-sweet chocolate chips
Grease a 10-cup (2.5L) bundt pan generously with butter.
Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well.
Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy.
Add in one egg, vanilla extract and mix until just combined. Repeat with the 2nd egg.
In 3 batches, Add in 1/3 of the flour and mix gently into the batter. It is not necessary for the flour to disappear. Scrap down the sides if necessary.
Add in 1/3 of the sour cream and repeat above, until all the flour and sour cream is used up.
Gently fold in the chocolate chips.
Transfer the batter into the bundt pan and smooth the top with a spatula.
Bake in preheated oven for 45 – 50 mins, or until golden brown.
Allow to cool in bundt pan for 10 mins before unmolding it onto a wire rack to cool completely.
Dust with icing sugar for decoration. Slice and enjoy. Wrap the cake well with cling wrap and it keeps well for a few days.
Alternatively, you could freeze it and reheat in the oven before consuming.
- Prepare the chocolate mixture by combining and heating together butter, coffee, cocoa powder.
- Separately, mix together flour, sugar, baking powder, baking soda.
- Pour the cooled chocolate mixture, eggs, sour cream, vanilla and mix until batter is smooth.
- Bake and let it cool down.
- Pour ganache on top of the cake and you are done.