Chocolate Rainbow Cake Food

CHOCOLATE RAINBOW CAKE

Steps:

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line bottoms with parchment paper.
• Whisk together cocoa powder and hot coffee in a medium sized bowl and set aside.
• In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat on medium speed for 3 minutes. Scrape sides of bowl as needed. Stir in coffee and cocoa mixture. The cake batter will be very runny.
• Divide batter between the two cake pans and bake for 32-35 minutes, until cake is springy when touched and no dent is left behind. A wooden toothpick tester must come out clean.
• Cool cakes completely in pans on wire racks. When cakes are no longer warm, cover the pans tightly with plastic wrap or aluminum foil and chill for at least 2 hours.
• *Make Ganache Frosting ahead of time as it needs about 2 hours to cool.*
• In a medium-sized saucepan, heat and stir the cream, butter, sugar and salt over low heat until mixture nearly comes to a boil. Do not allow it to boil. Remove from heat and stir in chocolate until completely smooth. Stir in vanilla.
• Allow mixture to cool to room temperature (about 2 hours), until it reaches a spreadable consistency, stirring occasionally.
• Beat the butter and salt in a mixing bowl on medium speed for 3-5 minutes until the butter appears nearly white. Add the sifted powdered sugar and vanilla and mix on low speed until blended. Scrape bottom and sides of mixing bowl with a rubber spatula and mix again briefly. Add the heavy cream and mix on medium speed until the frosting is creamy.
• Divide the frosting into five bowls (about 130 g each) and color each frosting a different color of your choice. Begin coloring with minimal amounts of food coloring. Transfer frosting to five plastic food storage bags.
• Turn chilled cakes out of pans and remove parchment paper. Slice each cake horizontally into three layers. Ideally, you would use a cake leveler to cut the layers but a long, serrated bread knife works as well. Don't worry if the layers aren't perfect, the cake will still be beautiful.
• Place the bottom layer on a cake platter and lay strips of parchment paper under the edges to make cleaning the platter easier afterwards.
• Cut a small corner off your first bag of frosting. Pipe the frosting onto the cake in large swirls and smooth it out with an offset spatula or a butter knife. Repeat process with remaining cake layers and frosting.
• When the chocolate ganache frosting has thickened into a pudding-like spreadable consistency, you can use it to frost the cake. If it is still too soft, you can set it in the freezer for a few minutes. If it is too hard, you can heat it in the microwave for 5 seconds.
• Start by frosting the sides of the cake. Holding your palette knife parallel to the cake, apply plenty of frosting to the sides, filling in any holes and uneven spots with the frosting. Smooth out the frosting and remove excess by scraping the sides of the cake with palette knife or cake scraper (or a ruler). Repeat until the sides are nicely covered. Then frost the top of the cake and scrape smooth.
• Decorate cake with colored sprinkles as desired. Chill cake over night before cutting into slices and serving.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!