Best 11 Bittersweet Chocolate Cake Recipes

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
• Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

BITTERSWEET CHOCOLATE CLOUD CAKE

Steps:

• Preheat oven to 350 degrees F and position rack in the center.
• Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
• Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
• In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
• Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
• Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
• Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
• Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
• Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

BITTERSWEET CHOCOLATE AND ALMOND CAKE

Steps:

• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
• Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
• Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

BITTERSWEET CHOCOLATE CAKE WITH DRIED CHERRIES

Steps:

• Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.
• Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.
• *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.

FLOURLESS BITTERSWEET CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350°F.
• Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
• In a medium saucepan, combine the chocolate and butter.
• Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
• Gently whisk until smooth.
• Remove from the heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
• Stir in the melted chocolate mixture.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
• Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
• One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
• Continue beating until the egg whites are stiff but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• Do not overmix.
• Pour the batter into the prepared pan.
• Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
• Transfer the pan to a wire rack and cool for 10 minutes.
• Using a small sharp knife, cut around the sides of the cake to loosen it.
• Release the panside.
• Invert the cake onto a wire rack.
• Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.
• Make the chocolate glaze.
• Place the chocolate in a medium bowl.
• In a small saucepan, bring the heavy cream to a gentle boil.
• Using a wire whisk, stir in the honey.
• Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
• Whisk the mixture until smooth.
• Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
• Assemble the cake.
• Remove the cake from the refrigerator and remove the plastic wrap from the cake.
• Place the cake on a wire rack set over a baking sheet.
• Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
• Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
• Drizzle the top of the glazed cake with the melted milk chocolate.
• Serve the cake immediately, or refrigerate.
• Bring the cake to room temperature before serving.

BITTERSWEET FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the sides and bottom of a 10-inch springform pan and set aside.
• In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
• In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
• Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

FLOURLESS BITTERSWEET CHOCOLATE CAKE WITH MILK CHOCOLATE DRIZZLE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with round of parchment or waxed paper; butter the paper. In a medium saucepan, combine 8 ounces of chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture. In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. 1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions. Do not overmix. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight. Place the remaining chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened. Remove the cake from the refrigerator, removing the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake. Pour the chocolate glaze over the cake covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving.

BITTERSWEET CHOCOLATE MOUSSE CAKE

Steps:

• for the chocolate cookie crust: 1 1/2 (6.3 oz/180 g) chocolate wafer crumbs 4 tablespoons (2 oz/57 g) unsalted butter, melted for the bittersweet chocolate mousse filling: 1 pound (454 g) bittersweet chocolate, coarsely chopped 3/4 cup (160 ml) whole milk 2/3 cup (4.6 oz/132 g) granulated sugar 1 teaspoon instant espresso powder pinch of salt 1 1/2 teaspoons vanilla extract 2 1/2 cups (600 ml) heavy cream make the crust: butter the bottom of a 9 x 3-inch springform pan. in a medium bowl, stir together the cookie crumbs with the melted butter until combined. pat the crumb mixture onto the bottom of the pan in an even layer. refrigerate the crust while you make the mousse. make the mousse: place the chocolate in the bowl of a food processor and process just until finely ground. (leave the chocolate in the processor.) in a small saucepan, combine the milk, sugar, espresso powder, and salt and cook over medium heat, stirring frequently, until the sugar dissolves and the milk comes to a boil. with the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. scrape down the sides of the bowl, add the vanilla extract, and process until blended. scrape the mixture into a large bowl and let cool. in the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. using a rubber spatula, gently fold one-third of the whipped cream into the chocolate mixture. fold in the remaining cream until completely blended. scrape the mousse onto the crust and spread it into an even layer. refrigerate the cake for at least 3 hours. unmold the cake: run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. remove the side of the springform pan. if necessary, run a small metal spatula around the side of the cake to smooth any rough patches.
• I did not do the espresso
• I sprayed bottom of pan with Pam Organic canola spray.
• I did the cream with a handheld, finishing with Rosle whisk.
• Chocolate takes about 40 min to cool before can whip cream.

DENSE BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the sides and bottom of a 10-inch springform pan and set aside. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.