Chocolate Chocolate Cake To Die For Food

A CHOCOLATE CAKE TO DIE FOR

Steps:

• For the White Chocolate Cream: Prepare the cream at least one day before serving the cake(s). Put the white chocolate in the work bowl of a food processor or in a blender container. Heat the heavy cream until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste and add up to a tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in the refrigerator.)
• For the Cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch round cake pan or 6 individual tart pans and line the bottom with parchment or wax paper; butter the paper. Put the cake pan (s) in a shallow roasting pan and set aside until needed.
• To make by hand: Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
• Put the eggs and the remaining ⅓ cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.*
• Baking the cake: Pour and scrape the batter into the prepared pan(s), running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
• Serve the cake warm or at room temperature with the chilled white chocolate cream.
• Storing: Once cooled, the cake can be covered and kept at room temperature for 1 day or refrigerated for up to 3 days. Wrapped airtight, the cake can be frozen for up to 2 months. Thaw, still wrapped, overnight in the refrigerator.

DEATH BY CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

TO DIE FOR CHOCOLATE CAKE

Steps:

• Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
• Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
• While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

Steps:

• Preheat oven to 345 degrees. Grease a bundt pan.
• Mix together: oil, water, eggs and sour cream. Beat until well mixed.
• Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
• Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
• Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
• Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
• Once cooled, dust with powdered sugar. Enjoy!

CHOCOLATE CAKE TO DIE FOR

Steps:

• Bake cake according to directions.
• Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
• Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
• Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
• Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).

BROOKLYN BLACKOUT CAKE

Steps:

• In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
• In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
• Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
• Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
• Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
• Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
• Cut the cold butter into ½-inch pieces. Let it come to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
• Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
• Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
• Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
• In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
• While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate large bowl, whisk together the sour cream and eggs.
• Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
• Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
• Frost the cake with the Dark Chocolate Pudding Buttercream.

DIED AND GONE TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

DEATH BY CHOCOLATE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Prepare cake mix according to package directions. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
• Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
• Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.