Free Online Recipes

Sign Up login

Rich Chocolate Cake Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Rich Chocolate Cake

Category   Breakfast - Brunch
Sub Category   None

1 3/4 cups all-purpose flour
3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1.tablespooon pure vanilla extract
Malted Belgian Chocolate Frosting
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic (brown in colour)
8 oz (250 g) Callebaut Chocolate – Pure – Bittersweet – 1 kg (or other premium brand) chocolate, cho
1/2 cup whipping (35% fat) cream

Preheat oven to 350 F. Prepare 3 x 8 in. cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. (increase by 50 percent or double)
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
Toasted-Marshmallow Frosting Ingredients- 16 large white marshmallows 1 cup icing sugar (confectioners’ or powdered) 1/2 lb butter (2 sticks, or 1 cup) at room temperature 1/2 teaspoon pure vanilla extract 8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Rich Chocolate Cake recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.