Chocolate Broiler Cake Food

CHOCOLATE BROILER CAKE FROSTING

Steps:

• Combine the butter, brown sugar, and milk in a saucepan. Bring to a boil.
• Remove from heat and stir in the nuts/coconut. Spread evenly over the top of the warm cake (still in pan).
• Place cake low under a slow broiler. Broil until lightly toasted. Watch carefully. Cool completely in pan.

CHOCOLATE BROILER CAKE

Steps:

• grease and line bottom of 8x8 inch pan with wax paper.
• melt half the chocolate and set aside.
• beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
• add egg yolks one at a time, beating well.
• mix flour and cornstarch together, then stir into beaten mixture.
• divide batter in half.
• add melted chocolate to ONE half, stirring well.
• wash beaters VERY WELL.
• beat egg white in separate bowl until soft peaks form.
• gradually add 1/4 cup sugar, beating till stiff peaks form.
• divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at
• this point but that is normal.
• spread scant 1/2 cup of chocolate batter evenly in prepared pan.
• Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
• Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
• repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
• When done you should have around 10 layers.
• cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
• ICING DIRECTIONS.
• melt together remaining chocolate and 3 tbsp butter.
• Stir in powdered sugar until crumbly.
• pour in enough boiling water to make drizzling consistency (about 1/4 cup).
• cut cake and drizzle each piece with chocolate.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

GET-YOUR-GRILL-ON CAKE

Steps:

• For the hot dogs: Unwrap the salt water taffy and caramels and place on a microwave-safe dish. Microwave until slightly softened and a little pliable but not melted, about 10 seconds. Knead the candies together to blend into a uniform pinkish color. Divide into 2 equal sections and roll each piece into a hot dog shape. Freeze for 2 hours to harden.
• Using the food coloring marker, add "grill marks" to the hot dogs.
• For the grill cake: Bake two 9-inch cake rounds according to the cake mix box instructions, then let cool completely. Trim the cake tops, place on large plate and frost with the chocolate frosting.
• For the coals: Preheat the broiler on low. Line a baking sheet with a silicone baking mat and spray with nonstick cooking spray.
• Arrange the mini marshmallows on the prepared baking sheet in a 7-inch diameter circle (the marshmallows will melt together and form a disk). Place under the broiler until the marshmallows are slightly charred, 1 to 2 minutes. Let cool completely.
• For the cheeseburgers: In a medium pot, combine the marshmallows, chocolate chips and butter and heat over low heat, stirring constantly, until the marshmallows and chocolate are melted. Remove from the heat, stir in the cereal and vanilla and mix until completely combined. Form into patties. Cut the fruit leather into 3-by-3-inch pieces and arrange on top of the puffed rice cereal patties.
• For the kebabs: Thread a slice of the lime and orange candy onto a 6-inch bamboo skewer, followed by a gumball and then a lemon and cherry candy slice. Repeat with the remaining candy on a second skewer.
• For the corn on the cob: Slice off the ends of the cream-filled sponge cake. Frost the outside with the vanilla frosting, leaving the bottom unfrosted. Press the jelly beans into the frosting to form corn kernels and continue until completely covered. Insert a corn holder at each end.
• To assemble: Place the disk of marshmallow coals on top of the cake. Sprinkle the rock candy in between the coals. Place an 8-inch cooling rack on top. Arrange the hot dogs, kebabs, corn on the cob and cheeseburgers on top of the cooling rack.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE CAKE WITH BROILED COCONUT FROSTING

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease and flour a 9-inch-square baking pan or spray with a flour and oil baking spray.
• Combine the flour, granulated sugar, cocoa, baking soda, and salt in a mixing bowl.
• Add the oil, buttermilk, and vanilla, along with the beaten egg into the bowl with the dry ingredients. Whisk or slowly beat until well blended.
• Pour into prepared pan and bake for 35 to 40 minutes. Allow it to cool down slightly before topping it with the coconut mixture.
• Combine topping ingredients in a small bowl, stirring until well blended.
• Spread the topping over the cooked warm cake and broil it for about 4 inches from heat for 3 minutes, or until topping is browned and bubbly.
• Serve and enjoy!

BROILER ICING

Steps:

• In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
• Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

GERMAN CHOCOLATE LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

MARGARIDA'S BROILER CAKE

Steps:

• CAKE:.
• Scald milk in a saucepan. Add butter to melt. Set aside.
• In a bowl, lightly beat eggs. Add sugar gradually and beat well.
• Sift flour, then measure. Sift flour again with baking powder and salt in a separate bowl.
• Add vanilla extract to scalded milk.
• Add dry ingredents to egg/sugar mixture and beat well. Add liquid ingredients and beat well until all is incorporated well.
• Pour mixture into an 8-9" square pan.
• Bake at 350-degrees Fahrenheit for 25-35 minutes or until done when tested with a toothpick.
• Remove from oven and let cool for 5-10 minutes.
• Spread the Broiler Topping over warm cake.
• Place cake under broiler for 2 - 3 minutes to brown lightly.
• BROILER Topping:.
• Melt butter in a saucepan. Stir in brown sugar until melted. Add the coconut and if desired, add the walnuts. Add the whipping cream and mix well to distribute.

CAPPUCCINO CHOCOLATE LAYER CAKE

Steps:

• For coffee syrup:
• Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool. (Can be made 2 days ahead. Chill.)
• For cake:
• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Peel off paper.
• Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead. Cover and let stand at room temperature.)

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
• Add the coconut and pecans, beat until thick enough to spread.

CHOCOLATE ZUCCHINI CAKE WITH BROILED TOPPING

Steps:

• Prepare a 9 x 13 inch pan by greasing it.
• Preheat oven to 350 degrees.
• To make cake, beat eggs, oil, honey and brown sugar tog.
• Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
• Mix tog buttermilk and soda and set aside.
• Add zucchini to egg mixture, then add 1/3 of the flour mixture.
• Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
• Add almond flavoring.
• After this is all mixed tog well, pour into prepared cake pan.
• Bake at 350 degF for 35- 40 minutes, testing with a tooth pick to see if done, especially in the middle or in the cracks.
• While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
• After the cake is done remove from oven and spread 1/2 of the topping mixture over the cake, making sure all the cake has topping on it, then sprinkle the sliced almonds over the cake evenly and to taste.
• Drizzle the remaining syrup of the almonds on the cake and return to oven.
• Broil the cake until it is nicely browned,watching not to burn the topping.
• Can be served warm or cold.
• Top each serving with some whipped topping, like whipped cream, to taste.
• Enjoy!

CHOCOLATE-MALT CAKE

Steps:

• For chocolate-malt crumbs:
• Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
• For malt-fudge sauce:
• Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD: Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
• For cake:
• Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
• Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
• Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
• Cut cake into wedges and serve.

HOMEMADE CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.