Chocolate cake: recipes

What could be better for breakfast than a cup ofaromatic coffee and a chocolate muffin made with your own hands? Such a pleasant morning may well become the beginning of a wonderful day, which may become the beginning of a successful month, and that in turn will give a start to the happiest period in life. Therefore, everyone who dreams of changing their life for the better needs to urgently master several recipes for chocolate muffins. Moreover, their preparation does not take much time, and the result, if the recipe is strictly followed, is always gorgeous.

Unusual cupcakes with mint cream

This is an extraordinary chocolate cake:The recipe may surprise even experienced cooks. It combines unusual ingredients such as coffee and mint extract, which make its taste completely different from traditional chocolate muffins. The recipe is designed for 9 small muffins, which make up one serving.Ingredients:

180 gr. dark chocolate
60 gr. white chocolate
6 tbsp. spoons of butter
3 eggs
6 tbsp. spoons of sugar
1/4 teaspoon of salt
1/4 teaspoon of strong instant coffee
90 gr. cream of maximum fat content
1/8 tsp mint extract
1 bag of vanillin

Mint cream:The first step in making these unusual cupcakes is the mint cream. To make it, chop up the white chocolate and place it in a small bowl. At the same time, bring the cream to a boil and pour in the chocolate, stirring constantly so that it dissolves faster. When the mixture has cooled, beat it with a mixer. Then add the mint extract and beat thoroughly again. Cover the bowl with regular plastic wrap or foil and put it in the refrigerator for two hours. Making the dough: To make the dough, chop up the dark chocolate and cut the butter. Place these ingredients in a small saucepan, add instant coffee and put on low heat so that the chocolate and butter melt. Then beat the mixture until smooth and leave to cool slightly. Separately beat the yolks with three tablespoons of granulated sugar, add the chocolate-cream mixture, add vanilla and beat again. In a separate bowl, first beat the egg whites until thick, then add the remaining three tablespoons of granulated sugar and beat everything thoroughly again. Add the beaten egg whites to the dough in three stages to make the muffins airy. Baking the muffins: To bake the muffins, preheat the oven to 170-175 degrees. It is better to line the molds with baking paper to avoid problems with removing the finished muffins from them. Fill the molds only 3/4 full so that the dough does not flow over the edge when heated. 15-20 minutes are enough to bake. Allow the finished muffins to cool and remove them from the molds. Then, put mint cream on the completely cooled muffins and sprinkle with grated chocolate on top. The result is an amazing taste that can be remembered for its originality.

Traditional chocolate cake

As befits real chocolate muffinsThis recipe contains chocolate. The number of servings is calculated for twelve persons. The cooking time is about 90 minutes in total. Ingredients for the dough:

250 gr. chocolate, preferably dairy
200 gr. Of vegetable oil
100 g of sugar sand
200 grams of grilled almonds
200 gr.muki
4 eggs
1 bag of baking powder
½ bag of vanillin

Ingredients for decoration:

100 g of dark chocolate
100 g of light chocolate
100 g of chocolate dragée

Method of preparation:To start making muffins, you need to turn on the oven so that by the time the dough is ready, it is heated to 170 degrees. Break the milk chocolate into pieces, add butter to it and put it all in a water bath to melt. When the chocolate and butter go from a solid state to a liquid, remove them from the water bath and let them cool. The next step is to beat the eggs with a mixer, but first separate the whites from the yolks and beat everything separately. In order for the whites to become a thick foam, they need to be cooled, and a few crystals of salt should be added to the yolks. After the yolks and whites are beaten, combine them and slowly, stirring constantly, add the chocolate-butter mixture. Mix the flour with the baking powder and add it through a sieve to the resulting mass. Do not neglect sifting the flour, because this process will add fluffiness to any and not only chocolate muffins. Lastly, add chopped almonds to the dough. Mix them in very carefully. Grease the muffin tins thoroughly with margarine, then fill them with dough to 2/3 of their volume. Bake for 50-60 minutes, check the readiness with a wooden stick. If it comes out of the dough dry, it means that the muffins are baked and can be taken out of the oven. Ready muffins cannot be taken out of the tins immediately, so as not to crush them. This can be done no earlier than ten minutes after taking them out of the oven. In order for the bottom of the muffins to separate better from the tin, the muffins in the tins can be placed on a wet towel. After the baked muffins have completely cooled, you can start decorating them. To do this, melt white and dark chocolate separately in a water bath. Apply the chocolate to the muffins with a small spoon so that the white and dark stripes alternate. Before the chocolate has completely hardened, chocolate dragees are placed on it. When decorating, you can let your imagination run wild, because the more interesting the cupcakes look, the more appetizing they are.

Recipe for cupcakes with cocoa

This recipe is better suited for baking muffins not in small molds, but in one large one. This recipe is a real find for friendly gatherings and for small family celebrations.Ingredients:

200 gr. butter or cream margarine
1, 5 cups of sugar
0, 5 cups of milk
4 tbsp. tablespoons of cocoa
4 eggs
2 cups of sifted flour
1 bag of baking powder or 1 teaspoon
1 packet of vanilla sugar
0, 5 cups of crushed nuts (walnuts, almonds, hazelnuts)
0, 5 glasses of raisins

Method of preparation:Pour milk into a small saucepan, stirring, add cocoa and granulated sugar. Put the saucepan on low heat. When the milk is warm enough and the sugar has completely melted, it is time to add the butter. Without forgetting to stir, bring the mixture to a boil, but do not boil it. A few spoons of the mixture can be poured for glaze, the rest must be cooled. Pre-sifted flour is mixed with baking powder. Eggs are beaten with a fork or mixer until foam appears. Flour and eggs are gradually added to the mixture, which by that time should have completely cooled. Then vanilla sugar and washed and necessarily dried raisins and nuts are added to the dough. It is better to cut the nuts into pieces equal in size to the raisins, so that the cake does not contain incomprehensible crumbs, but tangible and recognizable pieces of nuts. Instead of nuts and raisins, you can use poppy seeds and pieces of chocolate. The cake pan is well greased with butter or margarine, the cake is baked at a temperature of about 180-200 degrees. The baking time is about an hour. The readiness of the cake is checked, as usual, by piercing it with a sharp wooden stick. The hot cake, so as not to break it, cannot be removed from the pan. You need to be patient and wait until it cools down, even if the guests are already sitting at the table. Because otherwise - there is a high probability of serving a mountain of fragments on the table. Before serving, the cooled cake is sprinkled with powdered sugar or decorated with glaze that has cooled by this time.

Cupcake with yogurt and chocolate filling

This recipe is reminiscent of American versions.muffins with various additives, which are called muffins. The muffin turns out to be what is called both for a feast and for the world. And to pamper your family - a great idea and to serve at a festive table instead of a boring cake. In addition, such a muffin is a good way to use up kefir that has been stagnating in the refrigerator. This recipe is one solid benefit: simultaneously saving and gastronomic pleasure. Ingredients:

1 cup kefir
1 cup of sugar
150 gr. butter or quality margarine
0,5 cup semolina
0.5 cups of sifted flour
2 eggs
2 tbsp. tablespoons of cocoa
1 teaspoon of soda
1 bag of vanillin
50 gr. walnuts
150 gr. chocolate paste
1st. Amaretto liqueur spoon

Method of preparation:Beat the eggs with sugar using a mixer. It is better to do this by separating the whites from the yolks. Add soda and semolina to the kefir, mix everything thoroughly, then gradually add the beaten eggs. Melted butter, previously mixed with cocoa, is added to the resulting mass. At the very end, flour is added while stirring, as a result the dough turns out to be quite liquid, with the consistency of thick sour cream. Amaretto liqueur and vanillin are added last, which will give the cake a special piquant taste. Particular attention when preparing chocolate muffins should be paid to the pan. If it is poorly greased with butter or margarine, it will be problematic to remove the cake from it. As a result, it may lose its appearance. If the cake was intended as a dessert for lunch, then this is not a big deal, but it will be awkward to serve it to guests in this form. Therefore, in the case of the pan, you do not need to save butter, it is better to grease it excessively than to take the cake out in pieces. Put exactly half of the dough into a greased form. Then spread the chocolate paste evenly with a tablespoon and sprinkle with half of the chopped nuts. Pour the remaining dough over everything and put in an oven preheated to 180-190 degrees. Bake this cake for about half an hour. Then take it out of the oven, let it cool and take it out of the form. Before offering it for tasting, spread it with chocolate paste and sprinkle with nuts, or you can use only nuts.

Chocolate muffins: recipe with cottage cheese

No one will be pleased with chocolate muffins with cottage cheeseYou will be surprised, but they contain such healthy ingredients that you should definitely learn how to bake them, especially if there are children in the house. Moreover, the preparation of these muffins, the recipe of which is very simple, will not take much time from the housewives. But you will get twelve delicious and healthy muffins at once.Ingredients for the dough:

200 gr. flour
180 gr. Sahara
1 egg
300 ml. natural yoghurt without additives
3 tbsp. tablespoons of cocoa
100 gr. vegetable oil, preferably olive oil
1 bag of baking powder

Ingredients for the filling:

250 gr. soft cottage cheese
5 tbsp. spoons of sugar
1 packet of vanilla sugar

Method of preparation:First, you need to make the filling: carefully beat the cottage cheese with granulated sugar and vanilla. Then prepare the dough: sift the flour, add cocoa powder and pour in a packet of baking powder. Beat the sugar with the eggs, keeping in mind that it is better to beat the whites and yolks separately. Add yogurt and olive oil to the beaten eggs, then the mixture of flour, cocoa and baking powder. Mix everything carefully, trying to keep the foam from the eggs. The crumbliness and airiness of the muffins depends on it. Divide the dough into two equal parts. Then grease the molds with oil and put in them first one part of the dough, then the curd filling and finish the layers with dough again. The consumption of the filling in each mold is about 2 full teaspoons of the curd mass. The baking oven should be hot, the temperature is 200 degrees, and the baking time is 20 minutes. We recommend reading: