Chocolate Chunk Vanilla Cake Food

CHOCOLATE CHUNK VANILLA CAKE

Steps:

• Preheat oven to 350°F Grease an 8 or 9-inch square baking dish.
• Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
• Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add Carnation milk and then remaining dry mixture. Add chopped chocolate.
• Spoon batter into prepared pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in center comes out clean.

MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
• For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
• Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.

BANANA CARAMEL CHOCOLATE CHUNK CAKE

Steps:

• Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
• Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
• Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
• In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
• Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!

CHOCOLATE CHUNK COFFEE CAKE

Steps:

• Oven 350 degrees. Grease 10-inch tube pan.
• Combine for topping: chocolate, nuts, 2/3 cup sugar and set aside.
• Beat sugar and butter till light and fluffy.
• Beat in eggs, sour cream, and vanilla till well mixed.
• Combine flour, baking powder, and baking soda in another bowl and add to batter slowly. Beat till smooth.
• Spoon and spread evenly 1/3 batter into pan.
• Sprinkle topping and alternate layers two more times.
• Bake 55-65 minutes or till toothpick inserted in center comes out clean.
• Cool on rack in the tube pan for 20 minutes before putting out onto serving plate.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

WHITE CHOCOLATE CHUNK CINNAMON COFFEE CAKE

Steps:

• Mix topping ingredients and set aside.
• Mix flour, baking soda, baking powder, and salt and set aside.
• Beat butter, sugar, and vanilla until light and fluffy.
• Beat in eggs, one at a time.
• Blend in sour cream.
• Mix in flour mixture and mix until smooth.
• Spread 1/2 of the batter in a greased 9x13 pan.
• Top with 1/2 of the topping mixture.
• Repeat layers.
• Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
• Cool in pan.

COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE

Steps:

• Cake:
• Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
• Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
• Coconut Drizzle
• Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
• Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
• Cut cake into wedges and serve with vanilla ice cream.
• Available at specialty foods stores and natural foods stores.
• ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.

MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE

Steps:

• Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
• Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
• Add cocoa to warm chocolate mixture and stir until smooth.
• Stir in vanilla, caster sugar and egg.
• Sift flour over chocolate mixture and stir gently to combine.
• Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
• Top with remaining batter and the rest of the chopped chocolate.
• Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
• Allow cake to cool completely in pan.
• Remove and dust with icing sugar. Serve.

CHOCOLATE-CHUNK CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F. Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
• sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan sides. Cool cake completely.
• Sift powdered sugar over cake. Cut into wedges and serve.

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

BAREFOOT CONTESSA'S MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
• Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
• In another bowl, combine the orange juice, buttermilk, and vanilla.
• Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
• Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
• Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup.
• In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
• Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
• Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Drizzle over the top of the cakes.

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.