Death By Chocolate Cake Food

DEATH BY CHOCOLATE CAKE RECIPE

Steps:

• For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
• Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
• Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
• After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
• For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
• For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
• Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.

DEATH BY CHOCOLATE CAKE

Steps:

• Beat 4 eggs, water, oil,& sour cream until smooth.
• Add the box of cake mix and pudding stirring until smooth.
• added chocolate chips, mixing just until blended.
• Pour into greased bundt pan.
• Bake at 350 degrees for 50 to 60 minutes.
• I sometimes garnish with powdered sugar when cooled.

DEATH BY CHOCOLATE CAKE

Steps:

• Lightly grease two loose-bottomed 20cm sandwich tins (4cm deep) and line the bases with non-stick baking parchment. Pre-heat the oven to 160°C/325°F/Gas Mark 3. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Add the sugar and mix well. Make a well in the centre of the dry ingredients and add the golden syrup, eggs, oil and milk. Beat well, using a wooden spoon, until smooth and then pour into the prepared tins. Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips. Turn out on to a wire rack, remove the lining paper and leave to cool completely. Cut each cake in half horizontally. For the icing, put the chocolate into a bowl placed over a pan of hot water. The water in the pan must not touch the bowl or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted, stirring occasionally, then add the butter and stir until the butter has melted. Put half the cake for the bottom layer on a wire rack and place a baking tray underneath to catch the drips. Spoon a little of the icing on to the cake, spreading it evenly to the sides. Repeat with the remaining cake layers, then pour the remaining icing over the top of the cake and use a small palette knife to smooth it evenly over the top and sides of the cake. Leave to set. For the chocolate waves, melt the white and dark chocolate in separate small bowls over a pan of hot water. Spread the chocolate on to 4 strips of foil about 4 cm (1½ in) wide and 35 cm (14 in) long. Lay the strips carefully over 2 mugs or tins, placed on their sides on a baking tray, to give a wavy shape. Allow to set in the fridge, then carefully peel off the foil and use the chocolate waves to decorate the top of the cake.

DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE

Steps:

• Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
• Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
• When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
• Add second layer and repeat the process icing the sides of the cake as well.
• Enjoy this Chocolate Heaven!

DEATH BY CHOCOLATE FLOURLESS CAKE

Steps:

• For the cake: Preheat oven to 350 degrees.
• Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
• Fold chocolate mixture and vanilla extract into yolk mixture.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
• Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
• For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
• Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.

DEATH BY CHOCOLATE CAKE MIX

Steps:

• Bake the cake per the box instructions in a bundt pan.
• Put the cake on a large platter (because this is messy).
• When the cake is done and while still hot, poke holes with a fork.
• Pour sweetened condensed milk over the hot cake - it will soak inches.
• Cool.
• Pour caramel topping over top of cake and spread Cool Whip over the top.
• Sprinkle with the crushed Heath bars.