Dark Triple Chocolate Cake Food

DARK TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl combine all ingredients except chocolate chips.
• Beat 4 minutes.
• Fold in chocolate chips.
• Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
• Cool in pan for 15 minutes then turn onto serving plate.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
• Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
• Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
• To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
• Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
• Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
• To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
• Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
• Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees Celsius.
• Grease and line a large cake tin (round or square) with parchment paper. Set aside.
• Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
• In a bowl, beat together the eggs, sugar and vanilla.
• Whisk the egg mixture into the cooled chocolate mixture.
• Then add the chopped white chocolate, flour and salt.
• Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.