Azo Chocolate Cake Food

AZO FAMILY CHOCOLATE CAKE

Steps:

• Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8 1/2 ounces butter and the chocolate. Stir to blend.
• In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
• Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.

CHOCOLATE CAKE SHAKE

Steps:

• Add the ice cream and milk into a blender and puree. Add in the cake and blend. Serve the shake with a spoon and a straw in a pint glass. If you want to spike it up, add some espresso or coffee liqueur for an adult version.

MISO CHOCOLATE CAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the miso chocolate cake: Prepare a 9-inch cake pan by spraying it with cooking spray, laying a parchment circle on the bottom and spraying it with cooking spray again.
• In a stand mixer fitted with the paddle attachment, cream the sugar, coconut oil and miso until smooth and no longer grainy. Add the eggs to a small bowl, pour the vanilla extract into the eggs and then add to the stand mixer. Mix until smooth, scraping the sides and bottom of the bowl. Alternatively, use a hand mixer or just whisk by hand.
• In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda. Add to the mixer and mix until just combined, then add the buttermilk. Mix until incorporated. With the mixer on low, carefully add the boiling water to the cake batter until well combined. Pour the cake batter into the prepared pan. Pick up and tap down to let out any air bubbles.
• Place the cake on the indirect side of the gill, close the lid and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly before flipping it out of the pan and onto a serving platter.
• For the coconut whipped cream: Open the refrigerated cans of coconut milk. Scoop the coconut cream off of the top (totaling 3/4 cup) and add to the bowl of a stand mixer fitted with the whisk attachment. Add the honey and vanilla and whip until light and airy, about 5 minutes.
• Once the cake is cool, spread the coconut cream on top and sprinkle with toasted coconut before serving.

AZO CHOCOLATE CAKE

Steps:

• February 8, 2006 Recipe: Azo Family Chocolate Cake Time: 40 minutes, plus 3 hours for cooling 8½ ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan 7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped 5 large eggs, separated 1 cup sugar ½ cup all-purpose flour Pinch of salt Whipped cream for serving (optional). 1. Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend. 2. In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan. 3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream. Yield: 8 to 10 servings.

COME-HOME-TO-MAMA CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

HIGH-ALTITUDE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
• Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
• Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.