What are Some types of chocolate cakes and some recipes?


The Norwegian Erling Kagge even took one with him during his South Pole expedition. He was the first to explore this unknown territory, alone and without any outside help, and even in these extreme conditions, he fulfilled the journey with a chocolate cake on his sledge.

Although most of the inhabitants of the planet delight in pastry, a chocolate cake can instil terror in certain regions. In Japan, a chocolate cake prompted the intervention of the mine clearance brigade. Students had left the cake in front of the door of one of their friends with a threatening message to ward off potential thieves that was misunderstood and gave a bitter taste to this sweet gift.

Some types of chocolate cakes

  • traditional chocolate cake
  • layer cake
  • Black Forest cake
  • chocolate soufflé cake
  • Pastel Devil’s food
  • Ding Dong
  • Chocolate cake without flour or with less flour
  • Fudge (pastel)
  • Pastel Racing
  • german cake
  • red velvet cake
  • Sachertorte

Chocolate cream to fill and dress cakes


  • 1 litre of milk
  • two egg yolks
  • One tablespoon butter
  • 1 cup of sugar
  • Three tablespoons cornstarch
  • 3 bars of chocolate
  • One spoonful of vanilla.


Grate the chocolate and add the sugar, the cornstarch dissolved in a bit of milk or cold water, the yolks, the butter and the resulting milk. When it is bound, strain it and put it on the fire, moving it continuously until it has a thick cream. When removed from the heat, it is flavoured with vanilla and poured into a bowl that will cool.

Fondant icing


  • 300ml heavy cream
  • 375g sugar
  • 190 g dark pastry chocolate
  • 170g cold sweet butter cut into 12 pieces
  • 1 ½ teaspoon of pure vanilla extract


  • In a medium saucepan, whisk together the heavy cream and sugar. Bring to a boil over medium heat, not forgetting to mix once or twice. Heat over low heat, occasionally stirring, until mixture thickens or about 4 minutes. Adjust the heat to continue cooking, stirring continuously for an additional 2 minutes. Get out of the fire.
  • In a large bowl, mix the chocolate and butter. Pour over the hot cream and occasionally mix with a wooden spoon and melt. Add the vanilla and mix.
  • Put the bowl in ice water. Take an electric mixer and beat the icing on high speed until shimmery and thick enough to set, i.e. 5 minutes. Observe as you whisk it. If the icing is stiff on the sides, immediately remove the bowl from the ice water and continue beating.

Black Forest cake


  • ¾ cup butter
  • ¾ cup of sugar
  • Five eggs
  • Four tablets of semisweet chocolate
  • ¼ cup of water
  • Two tablespoons cocoa
  • 1 ½ cups sifted flour
  • One teaspoon of baking powder
  • Preheated oven at 175 g.
  • sent
  • ¾ cup of water
  • ¼ cup of sugar
  • ¼ cup Kirsch
  • stuffed and decorated
  • Two cans of half cream
  • ½ cup of icing sugar
  • Three tablespoons of lemon
  • 1 cup of chopped walnut
  • ½ cup of cherries cut in half.


Cream the butter with the sugar and the eggs. Melt the chocolate with the water, and the coffee, add to the above, continue beating, and add the flour and the baking powder. Pour into a greased and floured pan—Bake for 30 minutes. Heat the water and sugar, remove and add the Kirsch, and wrap the cake by dividing it in half. Beat the cream with the sugar and the lemon until it thickens. Fill the cake in half, sprinkle pecans and distribute the cherries.

Chocolate, apple and walnut cake


  • 1 1/2 sticks of margarine or butter (135 gms)
  • 160 gms de chocolate semiamargo.
  • Three apples, peeled, cored and grated
  • 300 gms. finely ground walnut
  • Six whole eggs
  • 1 cup of sugar
  • Preheat the oven to 180 degrees centigrade; butter and flour (or sprinkle with sifted cocoa) in a 22-24 cm springform pan. Diameter.


  • Melt the butter with the chocolate in a bain-marie.
  • Blend the eggs with the sugar, and add the melted chocolate and butter. The walnut and apples are incorporated by hand.
  • Bake for half an hour or more until a toothpick inserted comes out slightly moist.

With a knife, separate the edges of the cake from the mould and let cool before unmolding. It can be covered with a chocolate ganache or sprinkled with icing sugar.


Pour hot cream over semisweet or dark chocolate broken into small pieces. The amounts must be the same. Stir with a spoon until smooth. It is used warm and can also be used to fill the cake.

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