Chocolate Shadow Cake Recipe 425 Food

CHOCOLATE SHADOW CAKE

Steps:

• Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
• In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
• In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
• Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
• Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
• Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
• Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
• In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
• Cool slightly and set aside.
• Fill cake layers with frosting, then frost the sides and top of the cake.
• Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.

CHOCOLATE SHADOW CAKE

Steps:

• For the cake:
• Heat oven to 350* F.
• Grease and flour two 9 inch round or 3- 8 inch round baking pans.
• Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
• Stir in boiling water (batter will be thin). Pour into pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minute remove from pans to wire racks. Cool completely.
• Frost with icing below.
• For the icing:
• Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
• With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
• Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
• To Assemble:
• Spread 1 cup icing on bottom cake layer.
• Repeat with second cake layer and additional 1 cup icing.
• Top with final cake layer and spread top and sides with remaining icing.
• To Decorate:
• Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
• Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.

CHOCOLATE TWEED LAYER CAKE

Steps:

• Preheat oven to 350 (F).
• Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
• Cream butter and 1/2 cup sugar.
• Beat in vanilla.
• Sift together flour, baking powder and salt.
• Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
• Stir chocolate into batter.
• In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
• Fold into cake batter.
• Pour batter into prepared pans and bake for 20-25 minutes.
• (Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
• Prepare your favorite buttercream frosting and frost when cakes are cool.
• For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
• Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
• Drizzle thinned chocolate over frosting.
• Chill cake for at least an hour, or until ready to serve.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

CHOCOLATE SHADOW CAKE

Steps:

• Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
• In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
• Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
• In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
• Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.

CHOCOLATE SHADOWS

Steps:

• Melt chocolate chips on low heat, set aside.
• In large bowl combine sugars, shortening, peanut butter and egg mixing well.
• Add dry ingredients, mixing well.
• Add melted chocolate, stirring just enough to give a"marble" effect.
• Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
• Flatten with bottom of glass.
• Bake at 375* for 10 minutes or until golden brown.
• Cool slightly before removing from cookie sheet.

CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)

Steps:

• For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.