Chocolate Cake Recipes

This dessert combination of bittersweet chocolate and dusky dried chilies isn't so strange when you consider their happy pairing in Mexican mole sauce. This is a sort of reverse mole sauce-heavy on the sweet and chocolate, light on the spicy essence of chili peppers. If you have the same passions for chocolate and hot chilies that I do, you won't be disappointed by this exotic cake recipe.

I got this recipe in a cooking class given by Donna Nordin, who appeared in Bon Appetit during the late 70's/early 80's. A wonderful dessert chef.

A dense chocolate cake for those of us who can't tolerate wheat or gluten. Makes 1 -10 inch round cake (16 servings).

Also nice with dark choc bits instead of white chocolate. This is a simple recipe but is very moist and very nice. It is part of a recipe book I am writing. I hope you enjoy it. I am sorry I don't know the American weight equivalent so I put cup measurements to make it easier. kind regards Tess G.

Not exactly what you asked for - but close!

very chocolaty and moist cake...and no eggs

Good...real good.

Advice on baking cake in jars. You can use any cake recipe for this. Your favorite cake recipe 8 straight-sided wide-mouth canning jars 8 rings and lids for jars Directions: 1. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking. 2. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. 3. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool. 4. It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. 5. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy. 6. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold

This is very rich, of course and you have to like chocolate.

This heavenly cake melts in your mouth and is doubly rich with cocoa and chocolate chips.