my boyfriend is graduating this saturday and i would love to make him a dessert. He said he would really want a chocolate cake but i want to make it i guess ';fancy';. Some of his family that i don't know will be enjoying this cake too so i want to make sure its delicious and delicious looking! :] thank you %26lt;3Special chocolate cake recipe?
The very best chocolate cake (easy too!) is Chocolate Toffee Caramel Cake ~1 box milk chocolate cake mix ,1 can sweetened condensed milk,1 14-ounce jar caramel ice cream sauce 1 tub cool whip (Defrost in refrigerator before starting cake the day before) 2 or 3 crushed Heath bars~Make cake according to directions in 9x13 pan while still warm poke holes in cake with meat fork or back of wooden spoon be careful warm cakes tend to fall apart Mix condensed milk %26amp; caramel together and pour over cake .Let cool , put in refrigerator and get cold, take out and spread with cool whip and sprinkle crushed Heath bars not only festive and fancy but Delicious this cake is always a big hit whenever it is served~Special chocolate cake recipe?
Special Chocolate Cake II
INGREDIENTS
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1/2 teaspoon salt
2 cups cake flour
1 cup sour milk
1 teaspoon baking soda
1 tablespoon distilled white vinegar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended.
Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.
Frosting
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut flavoring
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted (optional)
DIRECTIONS
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
fudge brownie cake
Prep: 15 min., Bake: 45 min., Cool: 25 min.
Yield
Makes 8 servings
Ingredients
1 cup all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk, at room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped cream or ice cream
Preparation
1. Preheat oven to 350掳. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
3. Bake at 350掳 for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.
Moist Chocolate Cake
170g (6oz) Margarine
170g (6oz) Caster Sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking Chocolate
3 Eggs, well beaten
1 tbsp Hot Water
Buttercream Filling
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or Milk, if required
Glace Icing
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)
Pre-heat oven to 180掳C: 350掳F: Gas 4
Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.
Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.
Glace Icing
Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6
Moist Chocolate Cake
170g (6oz) Margarine
170g (6oz) Caster Sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking Chocolate
3 Eggs, well beaten
1 tbsp Hot Water
Buttercream Filling
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or Milk, if required
Glace Icing
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)
Pre-heat oven to 180掳C: 350掳F: Gas 4
Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.
Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.
Glace Icing
Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6
Hi there, have a go at the special chocolate cake on my website : http://www.culinarycrusades.co.uk - best chocolate cake recipe ever! If you dont like the sound of the icing then you can either fill with whipped cream and strawberries (which looks and tastes brilliant) or, my boyfriends favourite, cover and fill with chocolate icing - to do this you will need approx 300ml of double cream and 300g of dark chocolate. Melt the chocolate and then beat in the cream. Leave until the mixture is 'workable' - i.e. not too runny. If the mixture curdles then it needs more cream!
Hope it all works out, let me know how it goes!
Quick and easy:
Bake a chocolate cake in a 9x 13 pan
Let cool, take the handle of a wooden spoon and poke holes everywhere in rows.
Take a package of instant pudding make as directed on package, when set pour into a throw away plastic bag, snip of the end and fill all holes when done spread remaining pudding over the top of the cake. drizzle carmel ice cream topping over the top, you may have to warm it up to do so. Top with cool whip. chocolate shavings(optional) this cake is name is know as better then sex cake! lol
I made this cake in March for my husband's 40th birthday party and it was absolutely amazing--he's a fan of raspberry and chocolate, so I made a raspberry filling to place between the layers, but it would have been just as good just using the ganache in the recipe. Enjoy!
http://www.epicurious.com/recipes/food/v鈥?/a>
MOIST CHOCOLATE CAKE
1-3/4 CUP SUGAR
1/2 C, COCOA
1/2 tsp. SALT
2/3 C. OIL
1 EGG
1 tsp. VANILLA
1 C. BUTTERMILK
1 C. HOT COFFEE
3 tsp. BAKING SODA
2 C. FLOUR
--------------------------------------鈥?br>
MIX BAKING SODA IN COFFEE, THEN MIX ALL TOGETHER.
BAKE @ 350 DEGREES FOR 35 MINUTES OR UNTIL DONE.
On the frosting: I don't measure, I just go by feel %26amp; consistency.
Equal amounts of soft butter %26amp; solid crisco. Add powdered sugar %26amp; 2 tsp. vanilla.Use about 2/3 c. powdered cocoa. Use a little milk or buttermilk to obtain consistency.
Mile-High Chocolate Cake with Vanilla Buttercream
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. This recipe is balanced flavorwise while it still looks delicious. The base is a chocolate cake filled with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead it has a chocolate glaze that drips down the sides.
Ingredients:
Cake:
1 1/4 cups hot water
3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
1 1/2 cups sugar
1 cup (packed) dark brown sugar
3 large eggs
1 tablespoon vanilla extract
Vanilla Buttercream:
5 large egg whites
1 2/3 cups sugar, divided
1 vanilla bean, split lengthwise
1/3 cup water
1 pound (4 sticks) unsalted butter, diced, room temperature
Chocolate Glaze:
5 ounces high-quality milk chocolate (such as Lindt), chopped
5 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 1/4 cups heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Special Equipment: Candy thermometer, Instant-read thermometer %26amp; Offset spatula
Preparation:
Cake:
Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
Position rack in center of oven and preheat to 325掳F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
Vanilla Buttercream:
Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238掳F to 240掳F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100掳F), about 30 minutes. Do not beat.
Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
Chocolate Glaze:
Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. Serves about 16.
Note: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.
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