INGREDIENTS – CHOCOLATE CAKE:

• 4 ounces (120 grams) unsweetened chocolate, chopped
• 1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
• 1 cup (240 ml) boiling water
• 2 1/4 cups (315 grams) all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (226 grams) unsalted butter, room temperature
• 2 cups (400 grams) granulated white sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) milk

COOKING INSTRUCTIONS – CAKE:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.
2. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

INGREDIENTS – FROSTING:

• 5 ounces (140 grams) unsweetened chocolate, chopped
• 1/3 cup (80 ml) milk
• 1/2 cup (113 grams) unsalted butter, softened and cut into pieces
• 4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract

COOKING INSTRUCTIONS – FROSTING:

Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes.

When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 – 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

PUT IT ALL TOGETHER:

Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 – 10 people.

• 3 tablespoons unsweetened cocoa
• 1/3 cup flour
• 1 cup sugar
• 3 egg yolks
• 1 cup water, divided
• 2/3 cup milk
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• baked pie crust or purchased crumb crust, 9-inch

PREPARATION:

Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. Blend in the sugar and the beaten egg yolks and add remaining water and milk. Cook over low until the mixture is thick; add butter and vanilla. Pour into baked pie crust. Top with whipped cream or whipped topping, or use the egg whites to make a meringue.

Chill thoroughly and serve.

• 1 c. pecans
• 1 c. flour
• 1 stick butter
• 1 box vanilla pudding
• 1 box chocolate pudding
• 8 oz. cream cheese
• 1 c. Cool Whip
• 1 c. powdered sugar
• 1 Hershey chocolate bar

COOKING INSTRUCTIONS

1. Chop pecans. Mix flour and butter. Press in pan. Brown 20 minutes at 350 degrees. Cool completely.
2. Mix cream cheese, Cool Whip and powdered sugar and spread over crust. Then put chocolate pudding layer then vanilla pudding layer on the chocolate pudding.
3. Top with Cool Whip. and sprinkle chocolate bar shavings on top.

That’s it, serve it up!

CAKE

• One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped
• 1/2 cup sweetened condensed milk
• 1 large egg white
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• Scant 1/2 teaspoon baking soda
• Scant 1/2 teaspoon salt
• 1 1/2 sticks (6 ounces) unsalted
• butter, softened
• 1 cup plus 2 tablespoons sugar
• 3 large eggs
• 3 ounces bittersweet or semisweet chocolate, melted and cooled
• 2 1/4 teaspoons pure vanilla extract
• 1 1/2 cups plain nonfat yogurt

INGREDIENTS – GLAZE:

• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract

COOKING INSTRUCTIONS – CAKE:

1. Preheat the oven to 350 degrees farienhiet. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
2. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
3. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.

INSTRUCTIONS – FROSTING:

In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again.

Refrigerate until the glaze is set and slightly cracked and serve.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1/2 cup shortening
• 1/4 cup baking cocoa, unsweetened
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract

BAKING INSTRUCTIONS:

1. Preheat oven to 350 degrees fareinheit. Grease and flour a 13×9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside.
2. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil.
3. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger.

INGREDIENTS – ICING:

• 1/2 cup margarine, room temperature
• 1/4 cup baking cocoa, unsweetened
• 6 tablespoons milk
• 1 pound (1 box) confectioners’ sugar, about 3 3/4 cups unsifted
• 1 teaspoon vanilla extract
• 2 cups flaked coconut
• 1 cup chopped pecans

PREPARATION – ICING

For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners’ sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans.

Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack. Once chilled it is ready to serve!

• 2 packages of Lady finger cookies
• 2 1/2 cups of strong coffee
• 1/2 cups coffee liqueur
• 9 eggs separated
• 1 3/4 cup of sugar
• 1 1/2 tsp. of Vanilla
• 1 1/2 pound of Mascarpone cheese
• 1 cup of finely chopped semisweet chocolate
• 1/2 cup of sweet cocoa powder

PREPARATION INSTRUCTIONS:

1. Mix the cold coffee and the liquer in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
2. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 – 3 more minutes. Set aside.
3. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture.
4. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.

• 6 tablespoons unsalted butter, plus more or greasing the pan
• 1 1/4 cups granulated sugar
• 6 large eggs, separated
• 5 tablespoons instant espresso
• 6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
• 6 tablespoons dark rum or Marsala
• 1 1/2 cups ground, toasted, blanched almonds
• All-purpose flour, for coating the pan
• Confectioners’ sugar, for dusting

BAKING INSTRUCTIONS

1. Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don’t scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.Transfer the cake mixture to a mixing bowl and set aside.
2. Preheat the oven to 375 degrees F.
3. Butter and flour a 9-inch round cake pan.
4. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture.
5. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners’ sugar and cut into wedges before serving.

That’s it, let it cool and serve!

• 3 cups flour (680 grams)
• 2 cups sugar (450 grams)
• 6 tablespoons cocoa (100 grams)
• 2 teaspoons baking soda (10 cc’s = 10 ml)
• 1 teaspoon salt (5 cc’s = 5 ml)
• 3/4 cup vegetable oil (200 cc’s)
• 2 tablespoon vinegar (30 cc’s)
• 2 teaspoon vanilla (10 cc’s)
• 2 cup cold water (480 cc’s)

BAKING INSTRUCTIONS

1. Mix the dry ingredients.
2. Add the wet ingredients. Stir until smooth.
3. Bake in two greased, floured pans at 350 degrees for 30 minutes.

Makes 2 layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake.

]]> http://chocolateycake.net/vegan-chocolate-cake/vegan-chocolate-cake-recipe/feed/ 0 http://chocolateycake.net/easy-chocolate-cake/easy-chocolate-cake-recipe/ http://chocolateycake.net/easy-chocolate-cake/easy-chocolate-cake-recipe/#comments Thu, 24 Apr 2008 20:52:10 +0000 admin http://chocolateycake.net/2008/04/24/easy-chocolate-cake-recipe/ INGREDIENTS:
• 2/3 cup cocoa powder
• 1/2 cup butter
• 2 Tbsp. oil
• 1 cup milk
• 2 cups flour
• 1-1/2 cups sugar
• 1/2 cup brown sugar
• 1/8 tsp. salt
• 1-1/2 tsp. baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1-1/2 tsp. vanilla
• 1/3 cup cocoa powder
• 1/3 cup butter
• 1/2 cup milk
• 4 cups powdered sugar
• 1 tsp. vanilla

BAKING INSTRUCTIONS:

1. Preheat oven to 350 degrees F. In a large heavy saucepan, combine cocoa powder, butter, oil, and 1 cup milk. Place over medium heat and cook until butter melts and mixture comes to a boil. As soon as the mixture boils, remove it from the heat and beat with a wire whisk.
2. Add flour, sugars, salt, and baking soda. Beat well (batter will be thick at this point). Then add buttermilk, eggs, and 1-1/2 tsp. vanilla and beat again until batter is smooth and shiny.
3. Spray 13×9″ pan with flour based cooking spray. Pour batter (batter will be thin) into prepared pan. Bake at 350 degrees F for 25-35 minutes, until cake has risen and edges begin to pull away from sides of pan. Toothpick inserted in center will come out clean.
4. Let cake cool for 30 minutes.

PREPARE THE FROSTING:

In a heavy saucepan, combine 1/3 cup cocoa with 1/3 cup butter. Place over low heat and cook until butter melts and mixture is smooth, stirring frequently. Remove from heat and add 1/2 cup milk, powdered sugar, and 1 tsp. vanilla and beat until smooth. Immediately pour over cake. Frosting should level itself, but you may need to even it off with a knife. Let cool completely, then cut into squares.

This recipe serves 12 people.

]]> http://chocolateycake.net/easy-chocolate-cake/easy-chocolate-cake-recipe/feed/ 0 http://chocolateycake.net/hersheys-chocolate-cake/hersheys-chocolate-cake-recipe/ http://chocolateycake.net/hersheys-chocolate-cake/hersheys-chocolate-cake-recipe/#comments Thu, 24 Apr 2008 20:50:21 +0000 admin http://chocolateycake.net/2008/04/24/hersheys-chocolate-cake-recipe/ INGREDIENTS:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

BAKING INSTRUCTIONS:

1. Heat oven to 350 degrees farenheit. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

• 1 stick (1/2 cup) butter or margarine
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

SOME VARIATIONS:

ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees farenheit. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees farenheit. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

]]> http://chocolateycake.net/hersheys-chocolate-cake/hersheys-chocolate-cake-recipe/feed/ 1 http://chocolateycake.net/german-chocolate-cake/german-chocolate-cake-recipe/ http://chocolateycake.net/german-chocolate-cake/german-chocolate-cake-recipe/#comments Thu, 24 Apr 2008 20:30:50 +0000 admin http://chocolateycake.net/2008/04/24/german-chocolate-cake-recipe/ INGREDIENTS:
• 1/4 cup chopped unsweetened chocolate
• 1/4 cup chopped semisweet chocolate
• 1/2 cup water
• 1 cup unsalted soft butter
• 1 1/2 cup sugar
• 4 large egg yolks
• 4 large egg whites
• 2 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla extract

BAKING INSTRUCTIONS:

1. Preheat the oven to 200 degrees C.
2. Melt both chocolates with 1/4 cup of water over simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition.
3. In a separate bowl, mix together flour, baking soda, baking powder and salt. Add the dry ingredients to the butter/chocolate mixture, alternately with milk and vanilla extract.
4. Beat egg whites, whip in the 1/4 cup sugar until stiff, and fold it into the dough. Put the dough into a buttered and floured cake pan and bake until a wooden pick inserted into the middle comes out clean.
5. Let cake cool before filling and icing.

FILLING:

• 1 cup heavy cream
• 1 cup sugar
• 3 large egg yolks
• 11/2 tsp salt
• 1 cup toasted chopped pecans
• 1 1/3 cup unsweetened coconut lightly toasted

Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly for about 10-12 min. Remove from heat and pour through a fine strainer into a bowl. Add butter, salt, pecans and coconut.

ICING:

• Icing 8 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 2 tablespoon light corn syrup
• 1 1/2 oz unsalted butter

Heat cream. Pour over chopped chocolate and leave in peace for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

RUM SYRUP:

• 3/4 cup sugar
• 1 cup water
• 1 oz dark rum to taste

Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.

PUT IT ALL TOGETHER

Cut the cake into 4 layers. Divide the filling into 4 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/4 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top. Repeat the process to the top layer. Ice the sides of the cake. Chill cake before cutting.

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