Dark Chocolate Picnic Cake Food

CHOCOLATE PICNIC CAKE

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
• Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

DARK CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
• Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
• In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
• Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
• Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
• Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
• For the toffee: Line a baking sheet with parchment paper.
• Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
• For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
• Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
• Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
• Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
• For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
• Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
• To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

GERMAN CHOCOLATE PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
• Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
• Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
• Spread frosting over the cooled cake.

DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
• Sift together flour, salt, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
• Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
• Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

FUDGY DARK CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
• Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

HERSHEY'S SPECIAL DARK PICNIC CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour 9 x 13 baking pan.
• Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.
• Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
• Pour batter into prepared pan.
• Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.
• Cool completely in pan on wire rack.
• For Frosting:.
• Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir.
• If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
• Gradually beat in powdered sugar, milk and vanilla, beating until smooth.
• If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
• For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.

CHOCOLATE PICNIC CAKE

Steps:

• Set oven to 350 degrees.
• Set oven to second lowest position.
• Grease an 8-inch square or round pan.
• In the microwave melt chocolate squares; cool 10 minutes.
• In a bowl combine the flour with baking soda and salt; set aside.
• In a mixing bowl beat egg and sugar until well combined.
• Beat in the water and oil.
• Stir in melted chocolate and dry ingredients; mix until blended.
• Pour batter into greased pan then sprinkle chocolate chips over batter.
• Bake for 32-38 minuntes or until cake tests done.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.

TAKE ME TO A PICNIC CAKE

Steps:

• Heat oven to 350.
• Grease and flour a 15 1/2 X 10 1/2 X 1 inchjellyroll pan.
• in medium sauce pan combine water, butter and cocoa.
• Cook over medium heat, stirring occasionally, until mixtures boils.
• Boil 1 minute.
• Remove from heat:Set aside.
• In large mixing bowl, stir together sugar, flour,baking soda,& salt, Add eggs and sour cream, beat until blended.
• Batter will be thin.
• Pour into prepared pan.
• Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool cake in pan on wire rack.
• Using the ingredients for Peanut Butter Chip FrostingIn medium sauce pan combine butter, milk& peanut butter chips.
• cook over low heat stirring constantly, until chips are melted& mixture is smooth.
• Remove from heat,stir in vanilla.
• In small mixer bowl, place powdered sugar.
• Gradually add chips mixture, beating until well blended.
• Makes about 2 cups frosting.
• Chocolate Garnish: In a small microwave-safe bowl, place 1/2 cup semisweet chocolate chips& 1 tsp.
• shortening.
• Cook on High for 1 minute.
• Stir until chips are melted& margarine is smooth.
• Spread Peanut Butter Chip Frosting over cake.
• Drizzle chocolate garnish over top of the cake.

DARK CHOCOLATE PICNIC CAKE RECIPE

Steps:

• heat oven to 350* grease and flour pan combine chocolate chips, butter, and water in large mixing bowl stir with spoon until chocolate is melted and mixture in blended gradually ad flour, sugar, sour cream, eggs, baking soda, salt, and vanilla beat o. low speed of electric mixer until smooth pour batter into prepared ban bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out Clean cool completely in pan on wire rack frost with frosting Frosting place butter and chocolate chips in medium microwave safe bowl microwave on high for 1 minute stir if necessary microwave 15 seconds at a time until chocolate is melted and mixture is smooth gradually beat in powdered sugar, milk, and vanilla beat until smooth spread on cake

SECRET-INGREDIENT DARK CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
• Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
• Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
• Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
• Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.