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Thread: Tomorrow's my birthday... and I love chocolate cake

  1. #1
    Join Date
    Nov 2010

    Tomorrow's my birthday... and I love chocolate cake

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    Are there any suggestions for a god chocolate cake recipe for my birthday? I like double layers but my pans are not the same size

    I can't believe I'm 3 decades old... yikes.

    EDIT: I have no organic cocoa, would the regular artificial store bought cocoa do fine for this?
    Last edited by JPA; 07-20-2011 at 06:56 AM.

  2. #2
    Join Date
    Oct 2010
    Syracuse, NY
    Happy Birthday to my Sweetie | Joyful Abode

    my wife made this for my last birthday. very tasty.

  3. #3
    Join Date
    Jan 2011
    Orem, UT
    I used Bob's Red Mill brand gluten free chocolate cake mix for my daughter's bday cake. It was good & super simple to make. Alternative treat: carmel apple. I like to have them on my birthday
    --Trish (Bork)

  4. #4
    Join Date
    Feb 2010
    Ontario, Canada
    You can bake one thick layer in one pan (will take a bit longer) and cut it in half horizontally when cooled.
    FYI the grocery store brands of cocoa powder are usually not that tasty... something like Ghirardelli, even though it's not organic, would taste much better.

  5. #5
    Join Date
    Oct 2010
    when I want Chocolate cake or brownies I use the following recipe and cut the sugar in 1/2...
    Flourless Chocolate Cake - easy and gluten-free!

  6. #6
    Join Date
    Jan 2010
    North Carolina
    I've posted the recipe for this flourless chocolate cake from America's Test Kitchen here a few times. It is AWESOME. You can control the sugar content based on the darkness of the chocolate you use:

    Quote Originally Posted by yodiewan View Post
    I've made a flourless chocolate cake a couple times and it's delicious. Yeah, it's not really cake-y, but it's awesome. You can control the sugar content by what kind of chocolate you use, but I'll take a little sugar over gluten any day.

    From America's Test Kitchen:
    Flourless Chocolate Cake
    Serves 12 to 16
    Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

    8 large eggs, cold
    1 pound bittersweet or semisweet chocolate, chopped
    � pound (2 sticks) unsalted butter, cut into �-inch chunks
    � cup strong coffee or liqueur (optional)
    Confectioners� sugar or cocoa powder for decoration

    1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

    2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

    3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

    4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

    5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners� sugar or unsweetened cocoa powder over cake to decorate, if desired.
    Last edited by yodiewan; 07-20-2011 at 12:17 PM.

  7. #7
    Join Date
    Jul 2011
    I also like to make and eat dark Forest cake..
    I was eaten this on my sisters Birthday.. That was so yummy, Now I'll make this in Winters.. Or on any special event.

  8. #8
    Join Date
    Jun 2010
    London U.K
    This cake seems really simple and only has a few (primal) ingredients too. Chocolate Valentino Cake with Homemade Vanilla Ice Cream

    I haven't tried it yet but it's on my hit list
    "My mom made two dishes: Take it or Leave it." -- Stephen Wright, comedian

  9. #9
    Join Date
    Jun 2011
    Boston, MA
    It's your birthday, eat the real cake. That's what I did, and I paid for it for a full 36 hours, but once that was over it was a great reminder to only eat wheat when there's a damn good reason, like a birthday.
    My Fitday public journal.
    Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
    Recently survived Warrior Dash, New England.
    Game Developer, ex-Chef, long time Fatbody.

  10. #10
    Join Date
    Aug 2009
    Sudbury, ON, Canada
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    Quote Originally Posted by muaythaimike View Post
    This cake seems really simple and only has a few (primal) ingredients too. Chocolate Valentino Cake with Homemade Vanilla Ice Cream

    I haven't tried it yet but it's on my hit list
    I've made it, and it was soooo good! Everybody, including non-primals, loved it! It's amazing made with dark chocolate, and you can't go wrong with the super simple ingredient list.
    "Over-thinking, over-analyzing separates the body from the mind."

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