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Chocolate covered chocolate cake recipe

Chocolate covered chocolate cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Easy chocolate cakes

I have been making this chocolate cake covered in a special chocolate icing since I was 11 years old, and I'm 29 now! Always a favourite with the whole family.

Be the first to make this!

IngredientsServes: 6

  • For the cake
  • 125g butter
  • 5 eggs, separated
  • 250g caster sugar
  • 120g plain flour
  • 1 teaspoon baking powder
  • 125g plain cooking chocolate
  • 1 pinch salt
  • For the icing
  • 125g plain cooking chocolate
  • 200g icing sugar
  • 200g crème fraîche
  • 1 egg yolk
  • 1 tablespoon chocolate sprinkles

MethodPrep:20min ›Cook:30min ›Extra time:3hr cooling › Ready in:3hr50min


  1. Melt butter in a small saucepan and pour into a mixing bowl. Add 5 egg yolks (reserving egg whites in a separate bowl) and caster sugar and whisk together into a thick cream. Add flour and baking powder and mix all together until smooth.
  2. Break chocolate into pieces and melt slowly in small saucepan over low heat. Remove from the heat and slowly stir into egg mixture.
  3. Add a pinch of salt to egg whites in bowl and beat until stiff peaks form. Fold gently into the egg chocolate cream.
  4. Preheat oven to 190 C / Gas 5. Lightly grease a 23cm round cake tin.
  5. Pour cake mixture into tin and bake in the preheated oven until a skewer inserted in the centre comes out clean, about 30 minutes. Let cool 1 hour before unmoulding from tin.
  6. Icing

  7. Melt chocolate in small saucepan over medium low heat. Mix in icing sugar and crème fraîche and cook over low heat for 5 minutes. Add egg yolk and stir together until smooth. Remove from heat and spread icing over cooled cake.
  8. Garnish with chocolate sprinkles and refrigerate for at least 3 hours until cake is well chilled.

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Vanilla Protein Frosty

Imagine being able to make your own Wendy’s vanilla frosty right in your kitchen, any time you want one.

And this healthy version calls for just 5 ingredients!

With less than half the sugar and none of the corn syrup or added flavorings, it’s everything you could ever want in a milkshake – with at least 8 grams of protein per serving (even more if the milk you use has protein).

Also be sure to try this Avocado Smoothie

Vanilla Frosty Ingredients:

Start with your favorite milk (I like almond, cashew, oat milk, or coconut milk), freeze it and then blend with pure vanilla extract, a pinch of salt, sweetener of choice, and silken tofu (or one of the soy free alternatives below).

For a peppermint version, feel free to add a few drops of pure peppermint extract.

Soy Free Options:

To make the recipe without tofu, simply use an equal amount (3/4 cup) of any of the following instead:

Frozen yogurt or vanilla ice cream, coconut cream, mashed avocado (which will give it a green color but is still delicious), banana (for a banana frosty, and you can add a dash of cinnamon if desired) or roasted sweet potato (here’s how to cook sweet potatoes). Or you can substitute 1 cup raw soaked cashews.


Step 1 of 4: Prep The Dutch Oven and The Cake Pan

Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil.

Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment. Place the prepared pan on top of the coil.

Step 2 of 4: Sift, Whisk, and Mix

Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds.

Whisk in the water, espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.

Step 3 of 4: Cover and Steam

Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes.

Step 4 of 4: Cool, Cut, and Serve

Turn off the heat and remove the lid. Let the cake sit in the Dutch oven until the pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edges.

Let the cake cool completely, then invert onto a plate and remove the parchment. Invert again onto another plate.

  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup buttermilk
  • 5 tablespoons butter, melted and cooled
  • 2 quarts fat (lard, crisco, or neutral oil) for frying
  • 1/4 cup milk
  • 2 1/2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • pinch of salt

In a large bowl, whisk together flour, cocoa powder, salt, and baking powder and set aside. In a smaller bowl, whisk eggs for 1 minute, until they are lightened. Add the sugar, melted butter, and buttermilk and whisk immediately for an additional minute. Add the wet ingredients to the dry and mix together with a large rubber spatula, until they come together. Do not overmix.

Liberally flour a work surface and turn the dough out onto it. Give the dough a fold so it comes together in one mass, then allow it to rest for 10 minutes. Liberally flour the top of the dough (it will be sticky, don't be afraid to use flour) and press it flat. Then, use a rolling pin to make the dough an even 1/2 inch thick. Using cutters dipped in flour, cut the doughnuts and place on a floured tray.

Prepare your frying oil and glaze setup. Place a large, heavy pot on the stove and rest the thermometer inside. Pour in the oil and set the pot over medium heat. The goal is to get the oil to reach 375°F and it is important to watch the pot at all times to maintain that temperature (and for safety). Set up a cooling rack covered with paper towels next to the stove and get tongs, spiders, chopsticks, or strainers ready (whatever you prefer to turn the doughnuts and remove them from the hot oil). On another burner, warm the milk in a small saucepan set over low heat until the milk begins to steam. Remove it from heat and add the confectioner's sugar, pinch of salt, and vanilla and whisk until they are smooth. Pour the glaze into a bowl and set the bowl over a small saucepan of water and set aside.

Once the oil has reached 375°F, begin to add the doughnuts, one at a time, until there are three in the pot. Cake doughnuts will sink to the bottom of the oil, then cook for a bit before rising up. Once the doughnut bobs to the surface, fry it for approximately 2 minutes more before turning it and fry for an additional 2 minutes on the other side. Place the doughnuts on the prepared cooling rack. Break one open to ensure that it is cooked, and if additional time is needed, add the doughnuts back to the oil to finish and add a bit more cooking time for the rest. Fry the rest in similar fashion, and allow all of the doughnuts to cool.

Glazing: Place the pot of water with the bowl of glaze set over it over low heat and stir to bring it back to a gooey liquid. Remove from heat and use your fingers to carefully submerge each of the doughnuts in the glaze. Place the glazed doughnuts on a clean cooling rack to dry. The glaze will become more translucent as it dries. For best flavor, serve immediately.


  • For Cake:
  • 7 large egg whites
  • 1 1/2 cups milk, divided
  • 1 teaspoon vanilla extract
  • 4 1/2 cups (18 ounces) cake flour
  • 2 1/4 cups (15 3/4 ounces) granulated sugar
  • 2 tablespoons baking powder
  • 1 3/4 teaspoons salt
  • 18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened
  • 3 tablespoons butter flavoring (see note)
  • 1/2 teaspoon yellow food coloring
  • 3/4 teaspoon orange food coloring
  • 1/4 teaspoon terra cotta food coloring (see note)
  • For Frosting:
  • 10 tablespoons (5 ounces) unsalted butter, softened
  • 1 1/4 cups (5 ounces) confectioners' sugar
  • 1 tablespoon milk
  • 1 tablespoon butter flavoring (or to taste)
  • For Ganache:
  • 6 ounces bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • Candy corn to garnish cake

Chocolate Fudge Cake Doughnuts

Many of you have been wondering when we'd come up with a chocolate version of our popular baked doughnut recipe — and here it is. Moist, dense, and dark, these doughnuts are everything a chocolate lover could want.


  • 1/2 cup (43g) Dutch-process cocoa
  • 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (160g) light brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1/2 cup (85g) chocolate chips
  • 2 large eggs
  • 1/3 cup (76g) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar, white or cider
  • 8 tablespoons (113g) unsalted butter, melted


To make the batter: In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

Add the wet ingredients to the dry ingredients, stirring to roughly blend. Once you can no longer see any bits of raw egg, stir in the melted butter. There's no need to beat the batter, just make sure everything is well-combined.

Perfect your technique

Chocolate Fudge Cake Doughnuts

Lightly grease the wells of two standard doughnut pans. If you don't have two pans, simply bake the batter in two batches. Spoon the batter into the prepared pan(s), filling the wells about half to two-thirds full there should be about 64g to 70g batter in each well.

Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Don't over-bake the doughnuts, as this could dry them out.

Remove the doughnuts from the oven and after 30 seconds or so, use a nylon heatproof spatula or table knife to carefully loosen their edges. Turn the pan upside down over a rack, gently tap the pan on the rack, then give it a little shake the doughnuts should fall onto the rack. If one or two stick, use the spatula or knife to loosen them further. Do all of this quickly the longer you wait, the more chance the doughnuts will stick.

For simple sugar-coated doughnuts, immediately shake the doughnuts in a paper or plastic bag with 1 tablespoon granulated sugar.

If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.

To make the icing: Combine the chocolate chips and milk or half-and-half in a microwave-safe bowl or measuring cup. Heat until the liquid is steaming and starting to bubble.

Remove from the microwave, and stir until the chips have melted and the icing is smooth.

Dip the top of each doughnut in the icing, spreading to coat or simply spread icing on the doughnuts. Garnish with sprinkles or shaved chocolate, if desired.

Store doughnuts, loosely covered, at room temperature for a couple of days freeze for longer storage.

Tips from our Bakers

August 4, 2020: Thanks to feedback from you, our fellow bakers, we've amended this recipe to address issues of doughnut batter overflowing the pan doughnuts sticking in the pan, and doughnuts being too fragile to handle easily. Basically, we've reduced the amount of batter overall increased the percentage of egg, for added structure reduced the amount of sugar, to alleviate stickiness (and sticking in the pan) and increased the amount of milk, to help balance the reduction in sugar. For a doughnut closer to the original recipe (but also more fragile and potentially harder to get out of the pan), increase the number of eggs to 3 increase the brown sugar to 1 cup (213g), and decrease the milk to 1/4 cup (57g).

Can you shake these in confectioners' sugar? Yes do so once the doughnuts are completely cooled (and just before serving), since confectioners' sugar will quickly "melt" into the doughnuts. An easy solution: use non-melting white sugar, a type of confectioners' sugar that won't melt and disappear.

If your doughnuts tend to stick in the pan, make sure your pan is very clean, with no gummy buildup of non-stick spray. In addition, using a lower-cost pan spray can sometimes cause sticking as can using inexpensive chocolate chips, which contain a greater percentage of lecithin (which can cause them to stick to the pan).

Want to know how to make candied orange peel so it turns out perfectly? Watch the quick video below!

Traditionally, candied orange peel is made with your run-of-the-mill granulated cane sugar. But you can use any sugar you’d like. You could use raw turbinado sugar, coconut sugar, honey, maple syrup, monk fruit or erythritol (among many other options). So if you’re following a paleo or low carb diet, feel free to choose the sugar that fits your lifestyle best.

Two notes on sugar selection:

  • Darker sugars (like coconut sugar) may slightly darken the orange peels when boiled
  • Honey keeps the orange peels softer than other sugars (and they won’t firm up as much)

Sumptuous Walnut Syrup Cake Covered with Chocolate Ganache

  • Author: Eli K. Giannopoulos
  • Prep Time: 65 min
  • Cook Time: 35 min
  • Total Time: 1 hour 40 minutes
  • Yield: 10 portions 1 x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Greek
  • Diet: Vegetarian


The signature fluffy and moist Greek walnut cake (karidopita) infused with cinnamon and clove syrup covered with a crispy, thick chocolate glaze!


For the cake

  • 400g chopped walnuts ( 14 ounces )
  • 200g butter ( 7 ounces )
  • 170g sugar ( 6 ounces )
  • 7 eggs (separated into whites and yolks)
  • 180g breadcrumbs or powdered Melba toast ( 6.5 ounces )
  • 20g baking powder ( 4 tsps)
  • 2 tsps powdered cinnamon
  • 1 tsp powdered nutmeg
  • 1 tsp grounded clove
  • zest of 1 orange
  • 75 ml cognac (1/3 of a cup)

For the syrup

  • 2 cups water
  • 2 cups sugar
  • 1/4 of a cup cognac
  • 1 tsp vanilla extract
  • 1 tbsp orange juice

For the chocolate glaze

For the chocolate ganache

  • 200 ml pure (thin) cream ( 7 fluid ounces)
  • 200g good-quality dark chocolate, chopped ( 7 ounces )

Similar recipes you may like!


  1. To prepare this delicious walnut chocolate cake, add in a mixers bowl the sugar and butter. Mix for at least 5 minutes, until smooth and creamy. Add the egg yolks, one at a time, whilst continue mixing. Be careful to wait each time for each egg to be absorbed, before adding the next. Pour in the cognac and the orange zest, mix for 10 more seconds and set the mixture aside.
  2. In a large bowl add the breadcrumbs or powdered Melba toast, the chopped walnuts, cinnamon, clove, nutmeg, baking powder and blend with a spoon. Use a blender or food processor to chop the walnuts, being careful not to powder. For a more authentic texture of your cake use roughly chopped walnuts.
  3. Combine the mixtures from step 1 and 2 and blend, until smooth.
  4. Add the egg whites and a pinch of salt in a mixers bowl, but be careful that your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).
  5. Using a spatula, add gradually the meringues into the mixture (from step 3) and blend with light circular movements from the bottom up, until the ingredients combine.
  6. Butter the bottom and sides of a round baking tray (approx. 30cm diameter) and bake in a preheated oven at 170C, for about 35 minutes, until nicely colored on the outside and baked through. Check if it is ready, by sticking in the middle of the walnut cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
  7. Let the cake cool down for a while and then prepare the syrup. Add all the ingredients for the syrup into a pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Ladle slowly the hot syrup over the cold cake, allowing time for each ladle of syrup to be absorbed.
  8. Let it cool down for a while and start preparing the chocolate glaze! You can either prepare a cocoa based chocolate glaze or an chocolate ganache for the coating. The chocolate glaze is always cheaper, but the chocolate ganache is pure chocolate! So it’s up to you.
  9. If you choose to coat the walnut cake with chocolate glaze, then melt the butter in a saucepan and sift in the icing sugar and the cocoa powder. Remove the pan from the stove and whisk to combine the ingredients. Whisk, until all of the butter is absorbed and the glaze is smooth. Allow to cool for 5-10 minutes and pour over the cake.
  10. If you choose to coat the walnut cake with chocolate ganache, then place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chopped chocolate in a heatproof bowl and pour over the hot cream. Stir together until melted and smooth. Allow to cool down for 10-15 minutes before icing the cake.
  11. This Greek walnut cake is ideally served cold with some vanilla ice-cream aside. Enjoy!!

Keywords: chocolate cake with walnuts, chocolate cake with syrup recipe

White Chocolate Cake Is Rich, Buttery, And Might Be Your New Favorite!

So cake. Are there ever too many cake recipes? The correct answer is no ma’am.

And today we are going WHITE CHOCOLATE. Now, from what I hear, people either love or hate white chocolate. I am firmly planted in the love category. White chocolate always and forever.

But I will say, that adding white chocolate to cake can be tricky business. I’ve tried it before and the cake always ends up super dense…which isn’t necessarily a bad thing, but I was looking for a lighter texture. So when I came across the method that I ended up using in this recipe it changed everything!

Best Chocolate Recipe Collection

What’s Cooking America’s chocolate recipe collection will help you find a decadent recipe to satisfy your chocolate cravings! This large chocolate recipe collection includes a number of outstanding uses of chocolate in a variety of desserts, such as cookies, cakes, pies, candy, and other great chocolate delicacies. Remember – chocolate is good for you, especially dark chocolate!

Dark Chocolate Is Healthy Chocolate!
IT’S THE BEST MEDICAL NEWS IN AGES! Studies in two prestigious scientific journals say dark chocolate is good for you. There is no question that chocolate procures pleasure for those who eat it. Never feel guilty again and enjoy your chocolate recipes!

Chocolate Glossary – Types of Chocolate
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.

Hot Chocolate History
There is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.

Milk Chocolate – The development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world.

Chocolate Substitution Chart – Need a quick substitution for chocolate? Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient.

How To Melt and Temper Chocolate – Learn the different techniques for melting and tempering chocolate. There are definite rules and guidelines that need to be followed.


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