Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.

To begin this triple chocolate sponge cake recipe, first, you will need to gather the ingredients. For the cake sponges, you will want flour, cocoa powder, baking powder and baking soda, butter ...

Whisk together the sugar, egg, egg yolk, vanilla and salt until foamy and pale. Whisk in the flour until smooth. Fold in the chocolate mixture and stir gently until combined. Pour the mixture into ...

I couldn't help but appreciate how the one-bowl recipe made cleanup a breeze. Even when chilled straight from the fridge, this chocolate cake remained moist and dense and it's so addictive that ...

This Brazilian Chocolate Carrot Cake is a moist, vibrant twist on the classic — topped with a rich chocolate glaze.

For that, I skipped melted chocolate in favor of cocoa powder. Melted chocolate tends to dry out cake batter, and unless you’re using 100 percent unsweetened chocolate, adding bar chocolate also ...

Transfer the cake to a large plate. Sift powdered sugar, if using, over the top of the cake. Any leftover cake will keep, wrapped, in the refrigerator for up to 3 days. Check out that fudgy center!

Cake: 3 eggs 1 cup sugar (180 grams) 3/4 cup cocoa powder (100 grams) 1/2 cup neutral oil (12 cl) 1 cup warm water (24 cl) 2 cups cake flour (240 grams) 1 tablespoon baking powder ...