Chocolate Cake Shot Food

CHOCOLATE CAKE SHOT

Steps:

• Frost the rim of an old-fashioned glass with sugar and lemon. Add the vanilla vodka and Frangelico hazelnut liqueur, stir together. Lick the sugar rim, shoot the mixture, and bite a piece of lemon.

GERMAN CHOCOLATE CAKE

Steps:

• Fill a shaker with ice. Add vodka and hazelnut liqueur and shake to combine. Dip lemon wedge into sugar. Strain vodka and hazelnut liqueur into a snifter or lowball glass. Bite lemon with sugar, then drink from snifter. Swallow, then exhale. Tastes just like German chocolate cake.

CHOCOLATE CAKE SHOT

Steps:

• In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.

CHOCOLATE CAKE SHOT

Steps:

• In shaker with ice, combine 1 part frangelico and 1 part vodka and shake up.
• Coat lemon wedge in sugar and pour shot into glass.
• Take the shot and follow with the lemon.
• Have another! :).

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

BIRTHDAY CAKE SHOTS

Steps:

• Fill shaker three-fourths full with ice. Add vodka and white chocolate liqueur; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into two shot glasses. Top with whipped cream and sprinkles.

CHOCOLATE VODKA SHOTS

Steps:

• Warm the chocolate spread for 10 secs in the microwave to loosen it. Use a clean paintbrush to brush a line of chocolate spread on the inside of six shot glasses.
• Pour the hazelnut liqueur, chocolate liqueur and vodka into a cocktail shaker and fill up with ice. Shake well until the outside of the glass feels cold. Strain into your prepared glasses and garnish with a couple of wedges of Kinder Bueno.

CHOCOLATE CAKE AND CREAM SHOTS

Steps:

• Make cake mix in microwave as directed on box, using 1/4 cup water. Refrigerate until cool, about 5 to 10 minutes.
• Divide cake into 6 portions; spoon 1 portion into each of 6 (1- to 2-oz) shot glasses. Top each with 3 raspberries, a spoonful of whipped topping and remaining raspberries.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

CHOCOLATE STOUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

CHOCOLATE CAKE COCKTAIL

Steps:

• Pour sugar onto a small plate. Cut a slit in the middle of each lemon wedge, slide around the rim of 2 shot glasses and dip rims into the sugar.
• Fill a cocktail shaker with ice. Add the hazelnut liqueur and lemon-flavored vodka to the shaker. Cover and shake until chilled; pour into shot glasses. Hang the lemon wedges on the rims.