Best 5 Insanely Chocolatey Chocolate Nemesis Cake Recipes

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

CHOCOLATEY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
• Add the sugar and whisk until combined.
• In another large bowl, whisk the eggs, milk, oil, and vanilla together.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
• Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
• Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
• Variation:
• Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

INSANELY CHOCOLATEY - CHOCOLATE NEMESIS CAKE

Steps:

• Preheat the oven to 300°F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
• Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater). Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
• Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds).
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
• Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
• Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;).

CHOCOLATE NEMESIS CAKE

Steps:

• Preheat oven to 325°F; grease bottom and sides of 9-inch springform pan. Line bottom of pan with parchment paper (See Notes). Dust side of pan with flour. Set pan on sheet of heavy-duty foil and wrap foil up the sides of pan to prevent water from leaking in during baking. (You may need to double-seam fold two sheets together to make a very wide piece of foil - you want the foil at least halfway up the sides of the springform.).
• In a heavy saucepan over medium-high heat, dissolve 1/2 cup sugar in the water, stirring occasionally. Add chocolate and butter, stir until completely melted and mixed. Remove pan from heat and cool chocolate 15 - 30 minutes.
• Meanwhile, beat eggs with remaining 1/2 cup sugar at high speed until mixture thickens and roughly triples in volume, about 6 - 8 minutes. Using a wire whisk, gently fold in the melted chocolate mixture, completely blending inches Take care to not deflate the whipped eggs. (See note).
• Pour batter into springform pan and set inside a large roasting pan. Set an oven rack at the middle height in the oven and place the roasting pan on the rack. Pour enough boiling water in the roasting pan to come halfway up the side of the springform pan. (I angle a large pot lid over the springform to protect the cake from splashes or bad aim. School of hard knocks there, folks.).
• Bake the cake for 25 - 35 minutes until the edges just begin to set and a thin crust forms on the top. Carefully remove the springform from the water bath and let cool on a rack. Cover and refrigerate overnight.
• About 30 minutes before serving, remove from refrigerator, run a knife around the edges to loosen the pan, then remove the foil and side of springform. Invert on a plate, remove the parchment paper and turn cake right side up on a serving plate.

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
• Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
• Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.