Black Satin Chocolate Cake Food

BLACK CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
• Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
• Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
• Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

CHOCOLATE SATIN

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

SO EASY BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLACK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
• Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.