Chocolate Cherry Cognac Cake Food

CHERRY COKE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
• Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
• For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
• Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
• For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.

CHOCOLATE CHERRY CAKE III

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

CHOCOLATE CHERRY CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• 15 to 20 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

CHOCOLATE CHERRY BAKEWELL CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
• Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
• Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.

CHOCOLATE CHERRY CAKE

Steps:

• combine cake mix,pie filling,extract, and eggs.
• Mix by hand and spread on jelly roll pan or 13 x 9 pan
• Bake at 350 Until done in middle (25-35 minutes).
• Frosting-------------.
• combine sugar,butter and milk,stir over low heat.
• Bring to boil for 1 minute.
• Stir in chocolate chips until melted.
• Cool then frost.

CHOCOLATE SPOON CAKE WITH COGNAC CHERRIES

Steps:

• For cherries: Combine cherries, water, 1/3 cup Cognac and sugar in small saucepan; bring to boil, stirring occasionally; reduce heat to low and cook until most liquid has been absorbed, about 30 minutes; cool; add ½ cup Cognac; cover; chill overnight.
• For cake: Preheat oven to 300F; position rack in centre of oven; butter bottom and sides of 9-inch-diameter springform pan; line sides with parchment paper strip; sprinkle bottom with almonds; melt chocolate in top of double boiler over simmering water, stirring until smooth; remove from over water; cool slightly.
• Beat butter and ¼ cup sugar in large bowl until fluffy; add yolks 1 at a time, beating well after each addition; fold in melted chocolate, then cocoa; with clean, dry beaters, beat egg whites in medium bowl until soft peaks form; add ¼ cup sugar, beat until stiff but not dry; fold whites into chocolate mixture in 2 additions, folding until just combined; pour batter into pan; bake until tester inserted into centre comes out clean, about 35 minutes; cool on rack (cake will fall to a height of about 2 inches); cut around sides of pan to loosen cake; release pan sides; remove parchment; reattach sides of pan.
• For custard: Preheat oven to 300F; bring cream to boil in small saucepan; remove from heat; add 5 oz chocolate; stir until smooth; whisk in milk, yolk and vanilla; drain cherries well, reserving liquid; press enough cherries onto top of cake to cover completely; wrap outside of pan with foil; pour custard over cake, covering completely and allowing some custard to fill space between sides of pan and cake; press down on cherries to submerge; using tip of knife, pierce any bubbles on surface; bake until custard is barely set, about 30 minutes.
• Transfer cake to rack; cool completely; cut around sides of pan to loosen cake; if custard is not completely set, refrigerate cake 15 minutes; release pan sides; press chocolate shavings onto sides of cake; (Can be prepared 4 hours ahead; cover and chill).
• Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.

CHOCOLATE COGNAC CAKE

Steps:

• Place the cookies in a plastic bag and crush them with a rolling pin.
• Transfer them to a mixing bowl.
• Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
• Place in microwave and melt them in 15 second increments.
• Stirring a few times.
• Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
• Put this mixture into a 9-inch springform pan and press down to form a base.
• Place in the refrigerator while preparing the filling.
• Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
• Beat in the mascarpone, egg yolks and brandy.
• Whip the cream until it just holds its shape and fold it into the chocolate mixture.
• Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
• Add the sugar, a little at a time, and beat until the whites are thick and glossy.
• Fold the whites into the chocolate mixture in two batches, until just mixed.
• Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
• To serve:.
• Carefully remove the cake from the pan and transfer to a serving plate.
• Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
• Cut into 12 wedges and serve.

CHOCOLATE CHERRY COGNAC CAKE

Steps:

• Combine cherries, water, 1/3 cup cognac in saucepan. Boil, then simmer for 30 minutes. Remove from heat. Add 1/2 cup cognac, cover and refrigerate overnight. To make the custard, bring heavy cream to a boil. Remove from heat.Add chocolate, stir until smooth. Whisk in milk, egg yolks, and vanilla. Preheat oven to 300 degrees. Butter bottom and sides of pan, and line sides with parchment. Sprinkle bottom of pan with almonds. Melt chocolate in double boiler. Beat butter and 1/2 cup sugar until fluffy. Add yolks, one at a time, beat well. Fold in chocolate, then the cocoa. Beat egg whites until soft peaks form. Add 1/4 cup sugar to whites and beat until stiff. Fold whites into chocolate mixture until just combined. Pour batter into prepared pan. Bake 50-60 minutes. Release sides and remove the parchment. Then reattach sides. Cover bottom of pan with foil. Cover cake with cherries. Pour custard over the cake and bake another 20 minutes. Cool cake on cake rack.