Berry Glazed Chocolate Cake Food

BERRY-GLAZED CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set., Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

CHOCOLATE DONUTS WITH COFFEE GLAZE

Steps:

• For the chocolate donuts: Preheat the oven to 375 degrees F.
• Spray a 12-cavity donut pan with cooking spray and set it aside.
• Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
• Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
• Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
• For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
• Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

CHOCOLATE BLUEBERRY CAKE

Steps:

• Preheat oven to 350'F.
• Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
• In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
• In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
• Make a well in the dry ingredients and pour in the blueberry mixture.
• I used my hand blender and mixed everything up well together. Add.
• the liquid sweetener and mix again until the batter is nice and smooth.
• Bake 30 minutes or until a tooth pick comes out clean.
• Cool completely in the cake pan and flip out onto a serving platter.
• At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
• Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
• You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
• I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
• Bon Appetit!

GLAZED SOUR CREAM-CHOCOLATE CAKE

Steps:

• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
• Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
• Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.

BERRY-GLAZED CHOCOLATE CAKE

Steps:

• In a large mixing bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
• Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

GLAZED CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.