Chocolate Ribbon Cake Food

SPICED CHOCOLATE TORTE WRAPPED IN CHOCOLATE RIBBONS

Steps:

• Make the cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom of each cake pan with waxed paper; butter and flour waxed paper.
• Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).
• Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature.
• Do Ahead
• Cakes can be made up to 2 weeks ahead. Wrap tightly and freeze.
• Make the buttercream:
• Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
• Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up, on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1/2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.
• Make the glaze:
• Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).
• Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.
• Make the chocolate ribbons:
• Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let white chocolate dough stand at room temperature 1 hour.
• Repeat with bittersweet chocolate and remaining 1/4 cup corn syrup.
• Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 1/16 inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.
• Cut four 8x1-inch strips from rolled white chocolate dough and four 8x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons equidistant from each other in same fashion so ribbons meet in center.
• Cut ten 6 1/2x1-inch strips from rolled white chocolate dough and ten 61/2x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes. Arrange ribbon halves with V shapes at center of cake to form bow.
• Cut one 3x1-inch strip of white chocolate and one 3x1/2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot; place in center of bow. Carefully transfer cake to serving platter or cake stand.
• Do Ahead
• Cake can be prepared up to 1 day ahead. Cover and refrigerate. Bring cake to room temperature before serving.

CHOCOLATE RIBBON CAKE

Steps:

• Preheat oven to 350.
• Butter and lightly flour a 9x5" loaf pan.
• Grate or chop chocolate until you have slivers and small pieces. Set aside.
• In large bowl with mixer at medium speed, beat butter and sugar until light and fluffy.
• Reduce speed to low; add flour, baking powder, baking soda, vanilla, sour cream and eggs.
• Beat well, scraping down bowl as necessary.
• Spread half of batter evenly into pan, sprinkle with half grated chocolate and 1/4 t. cinnamon.
• Cover with remaining batter, chocolate and cinnamon.
• Draw knife through batter a few times to swirl chocolate.
• Bake 1 hour (or less, be careful) until toothpick comes out clean.
• Cool in pan on wire rack 10 minutes.

CHOCOLATE RIBBON CAKE

Steps:

• Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth.
• Gently stir in half of the whipped topping.
• Spread on bottom of crust.
• Pour 2 cups milk into large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• (Mixture will be thick.) Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, garnish with remaining whipped topping.

LAYERED RIBBON CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.
• Meanwhile, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.
• Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Carefully cut cake layers horizontally in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP mixture. Garnish with chocolate curls and jelly beans.

FABULOUS FUDGE RIBBON CAKE

Steps:

• In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
• In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
• Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
• Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.

BEST SRI LANKAN RIBBON CAKE - HILTON STYLE

Steps:

• Preheat oven to 175C. line two 19 x 19 cm square pan with baking paper. If you are doing only the ribbon cake and not the whole cake with brownie, then use one pan to bake the cake.
• In a cake mixer (stand or hand held mixer)Place the soften butter and sugar in the mixing bowl and mix well on high speed until creamy
• Add vanilla, almond essence, oil and mix well
• Add in the eggs one by one until fully incorporated
• Reduce the speed and fold in the sifted flour and baking powder
• Finally, add milk and mix until fully incorporated
• Divide the batter into two equal parts, add a dollop of pink colouring to one part and green colouring to the other part and mix well separately
• Add in both batters to the prepared lined trays and bake in the oven for 20-25 minutes
• Take it out of the cake pans and let it cool on a wire rack, while it is hot, you can simply peel off the top brown layer of the cake ( note you can also carve it with a knife, but it easily peels off) The brown layer will be different from oven to oven, if there is no brown layer then leave the cake as it is.

CHOCOLATE RIBBON CHEESECAKE

Steps:

• Preheat the oven to 350*F>.
• Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
• Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
• Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
• Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
• To make this special:.
• Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

CHOCOLATE ICING FOR FUDGE RIBBON CAKE

Steps:

• Combine milk and butter in saucepan; bring to a boil and remove from heat.
• Blend in chocolate.
• Stir in vanilla and sugar.
• Beat until spreading consistency.
• If necessary, thin with a few drops of milk.

RICH FUDGE RIBBON BUNDT CAKE

Steps:

• Preheat oven to 350º.
• Grease and flour, (I use baking cocoa instead), 10" bundt cake pan WELL.
• Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
• Pour batter into pan.
• Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
• Spoon evenly over cake batter.
• Bake 50-55 minutes til toothpick comes out clean.
• Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
• Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.

CHOCOLATE FLOWERS/RIBBON DECORATION

Steps:

• Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
• To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
• To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
• *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
• To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
• Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.

FUDGE RIBBON CAKE

Steps:

• HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour batter into prepared pan.
• BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
• BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
• CHOCOLATE GLAZE
• COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
• VARIATIONS
• FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
• FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.

RIBBONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Prepare cake according to directions on package. Pour into Bundt pan.
• In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

CINNAMON-CHOCOLATE RIBBON CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan. Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy. Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla. Add dry ingredients and beat just until blended.
• Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter. Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter. Using small knife, swirl batters to marbleize slightly.
• Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.
• Glaze:
• Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers. Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
• Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper. Chill until glaze sets. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.)

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!

WHITE CHOCOLATE RIBBON PUMPKIN CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
• Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. You can use high or 50% power. I recommend 50% power for stronger microwaves, as there is less chance the white chocolate will seize.
• In a small mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Stir in the melted white chocolate. Set mixture aside.
• In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
• In a mixing bowl, beat softened butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir in flour mixture.
• Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
• Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
• Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.