Creole Chocolate Cake Food

FRENCH CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess.
• Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly.
• Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
• In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
• Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

CREOLE CAKE

Steps:

• Preheat oven to 325 degrees.
• Mix sugar, cocoa, flour and baking soda until well blended.
• Add 2 eggs, milk, oil and vanilla, mix well.
• Slowly add the boiling water while mixing with mixer at low speed.
• Mixture will be very thin.
• Pour into a greased and floured 9 x 13 inch pan.
• Bake for 30 to 35 minutes.
• While cake is baking mix ingredients for frosting.
• As soon as cake is done, remove from oven and spread frosting evenly over cake.
• Place under broiler for 1 to 2 minutes or until mixture begins to brown.
• Let cool before cutting.

CREOLE FUDGE CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees.
• Pour water into double boiler and add coffee granules stirring to dissolve.
• Add brown sugar and chocolate and heat over simmering water stirring until well blended.
• Set aside to cool.
• In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
• Add eggs, one at a time, beating after each addition.
• Mix until light and fluffy.
• Add chocolate mixture to butter mixture, mixing well.
• Sift together cake flour, baking powder, baking soda and salt.
• Add flour mixture to chocolate mixture alternately with the milk.
• Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
• Stagger pans in preheated oven and bake for 25 to 30 minutes.
• Cool for 2 minutes and turn onto cooling racks.
• Frost between layers, on top and sides with Coffee Buttercream Icing.
• Sprinkle with chocolate shavings.
• Coffee Buttercream Icing:.
• Dissolve coffe in hot water.
• Once dissolved set aside to cool.
• Blend butter and egg yolks on medium speed with electric mixer.
• Add coffe mixture and mix thoroughly.
• Add powdered sugar to coffee mixture and blend until smooth.

"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

CREOLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
• To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
• Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
• Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
• Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
• With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.