XOCOLATL Recipes, Chapter 7: Chocolate Cakes with a Twist

Chapter 7: Chocolate Cakes with a Twist

For chocolate lovers who want to take their cake experience to the next level, Chapter 7 of our recipe book is perfect for you. These chocolate cake recipes are not your ordinary cakes - each one has its own unique twist that will surprise and delight your taste buds. From rich hazelnut to zesty orange, fruity coconut to tart cherry, and the classic oozy lava cake, there's something for everyone.

First up is the Chocolate Lava Cake, a dessert that is sure to impress any dinner party guest. The outside is a soft and fluffy chocolate cake, but when you dig in with your fork, molten chocolate lava oozes out, creating a perfect blend of gooey and cakey. This dessert is surprisingly easy to make, with only a few ingredients and simple steps. It's perfect for a romantic night in or for any special occasion.

Next is the Chocolate Hazelnut Cake, a perfect combination of chocolate and hazelnut flavors. The chocolate cake is moist and tender, and the hazelnut filling is rich and creamy, with a slight crunch from the chopped nuts. The cake is finished with a decadent chocolate ganache, making it a truly indulgent dessert. This cake is perfect for any hazelnut lover, and is sure to impress at any event.

If you're a fan of citrus flavors, the Chocolate Orange Cake is for you. This cake has a light and fluffy chocolate sponge, paired with a tangy orange cream cheese frosting. The combination of the sweet chocolate and tart orange is perfect, and the frosting gives the cake a beautiful pop of color. This cake is perfect for any summer event, or as a refreshing dessert after a heavy meal.

For those who love tropical flavors, the Chocolate Coconut Cake is a must-try. The cake is made with shredded coconut and coconut milk, giving it a rich and nutty flavor. The chocolate frosting is creamy and rich, making it a perfect complement to the coconut cake. This cake is perfect for any occasion, from a backyard barbecue to a beachside celebration.

If you're a fan of tart fruit flavors, the Chocolate Cherry Cake is a must-try. The cake is moist and tender, with chunks of juicy cherries throughout. The chocolate frosting is rich and creamy, balancing out the tartness of the cherries perfectly. This cake is perfect for any summer celebration, and is sure to impress any dessert lover.

In summary, Chapter 7 of our recipe book offers a unique twist on traditional chocolate cakes. From the indulgent Chocolate Lava Cake to the fruity Chocolate Cherry Cake, these desserts are perfect for any occasion. Whether you're hosting a dinner party, celebrating a special occasion, or simply want to indulge in a delicious dessert, these chocolate cakes are sure to satisfy.

Recipe 1: Chocolate Lava Cake

Ingredients:

• 4 oz (115 g) bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 425°F (220°C). Grease four 6-ounce (170 g) ramekins with cooking spray or butter.
2. Melt the chocolate and butter together in a double boiler or in the microwave, stirring occasionally, until smooth.
3. In a separate bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract until thick and pale.
4. Add the melted chocolate mixture to the egg mixture and whisk until well combined.
5. Sift in the flour and salt and whisk until just combined.
6. Divide the batter among the prepared ramekins and bake for 12-14 minutes, or until the edges are set but the center is still soft.
7. Let the cakes cool in the ramekins for 5 minutes before inverting onto serving plates.
8. Dust with powdered sugar and serve immediately.

Recipe 2: Chocolate Hazelnut Cake

Ingredients: For the cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup hazelnut paste or Nutella

For the frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 oz (115 g) bittersweet chocolate
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans with cooking spray or butter and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, and beat until just combined.
7. Fold in the hazelnut paste or Nutella.
8. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. To make the frosting, melt the butter and chocolate together in a double boiler or in the microwave, stirring occasionally, until smooth.
11. In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract.
12. Add the melted chocolate mixture to the powdered sugar mixture and whisk until well combined.
13. Let the frosting cool to room temperature before spreading over the cooled cakes.

Recipe 3: Chocolate Orange Cake

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 cup freshly squeezed orange juice
• 1/2 cup vegetable oil
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch (23 cm) round cake pan with cooking spray or butter.
3. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a separate bowl, beat sugar and eggs until light and fluffy.
5. Add orange juice, vegetable oil, orange zest, and vanilla extract to the egg mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before frosting with your favorite frosting.

Recipe 4: Chocolate Coconut Cake

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch (23 cm) round cake pan with cooking spray or butter.
3. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a separate bowl, beat sugar and eggs until light and fluffy.
5. Add vegetable oil, buttermilk, and vanilla extract to the egg mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. Fold in shredded coconut.
8. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before frosting with your favorite frosting.

Recipe 5: Chocolate Cherry Cake

Ingredients: For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup cherry preserves

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup cherry preserves

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.

2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.

4. Gradually mix the wet ingredients into the dry ingredients, mixing until just combined.

5. Gradually mix in boiling water until the batter is smooth.

6. Fold in the cherry preserves.

7. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. In a large mixing bowl, beat the butter until creamy.

10. Gradually mix in the powdered sugar, cocoa powder, milk, and vanilla extract until the frosting is smooth and creamy.

11. Fold in the cherry preserves.

12. Place one cake layer on a serving plate and spread a layer of frosting on top.

13. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

14. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.