Black Bottom Cake Food

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Sift dry ingredients together in large mixing bowl.
• Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
• Beat with mixer until smooth.
• Stir in chocolate chips.
• In separate bowl, cream together cream cheese and powdered sugar.
• Fill greased or paper-lined muffin cups 2/3 full with batter.
• Drop 1/2 tsp of cream cheese mixture on top.
• If desired, sprinkle with slivered almonds.
• Bake at 375 for 12-15 minutes.

BLACK BOTTOM CAKE RECIPE - (4.3/5)

Steps:

• To prepare chocolate cake: Heat oven to 300 degrees F. Whisk together cocoa, oil and coffee; set aside. Sift together flour, baking soda, baking powder and salt; set aside. Cream together butter and sugar. Add eggs, one at a time, beating to combine, then add vanilla extract. Add the cocoa mixture and mix until thoroughly combined. Scrape side of bowl and then add the sifted flour mixture; mix thoroughly. Pour into 2 greased and floured 10-inch cake pans. Bake 45 minutes or until a wooden pick comes out clean. Check progress during last half of baking and adjust time as needed for oven variations. Layers will be big so they can be cut as directed later in recipe. Allow cakes to cool 15 minutes in pan; remove from pan and allow to cool completely. To prepare chocolate mousse: Melt chocolate in top of double boiler over simmering water. Whip cream until just fluffy; set aside. Mix gelatin with cold water in top of separate double boiler. Place over hot water and stir to make sure it is completely dissolved. Beat the eggs with sugar until well blended. At medium speed (so the chocolate does not clump while mixing), pour the melted chocolate into the egg and sugar mixture. Mix a little while, then stop and scrape down bowl. Pour in the well-dissolved gelatin and mix on a low speed a little longer. Fold in the whipped cream until well blended. Chill overnight to set up. To prepare the pastry cream: Heat milk and cream to a slow boil in a heavy saucepan. While the milk and cream are coming to boil, mix the sugar and cornstarch. Add the whole eggs, yolks and vanilla and mix until really smooth and mixture has no lumps. After the cream and milk have come to a boil, blend 1 cup of milk mixture into the egg mixture. Then pour the egg mixture into the boiling milk mixture, stirring continuously until it thickens. Remove from heat. Pour pastry cream into a container and place plastic wrap over the pastry cream so it does not form a skin. Refrigerate overnight. To prepare the frosting: Whip together cream and confectioners' sugar. To assemble cake: Cut 1 chocolate cake layer into 3 pieces. Pipe chocolate mousse around the first layer, then pipe pastry cream to cover the top of the first layer. Top with second layer of cake. Pipe pastry cream around outside of the second layer, then pipe chocolate mousse to cover the top of the second layer. This is known as checkerboard effect. Top with the third cake layer. Spread the whipped-cream frosting around the entire cake. Sprinkle top with white chocolate shavings and drizzle melted dark or semisweet chocolate lightly over the shavings. Melt 1 pound dark chocolate or semisweet chocolate in top of double boiler over simmering water. Cover the back of a flat and smooth cookie sheet with a sheet of parchment paper. Pour melted chocolate on top of the paper; spread and smooth it out over the entire cookie sheet. Chill in the refrigerator until firm. To garnish cake Set out chilled chocolate at room temperature 5 minutes. Measure the height of the finished cake plus 1/4 inch. Using scissors, cut the chocolate and the parchment into 2 strips, each the height of the measured cake plus 1/4 inch. Pick up 1 strip with the parchment and wrap around the cake; pull off the parchment once it is in place.

BLACK BOTTOM CAKE

Steps:

• Preheat oven to 350. Grease an oblong pan. Mix Filling ingredients till well blended, set aside.
• Mix together all dry ingredients; add water, oil, vinegar and vanilla. Mix until well blended and smooth.
• Pour batter into pan. Drop Filling mixture onto cake batter by spoonfuls. Bake 30 to 45 minutes.

EASY BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
• Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

BLACK BOTTOM CHEESECAKE

Steps:

• The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in melted chocolate, light rum, and vanilla extract.
• Stir in whipping cream.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes.
• Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
• Pipe whipped cream mixture around the edge of the cheesecake.
• Garnish with chocolate curls; chill until serving time.