Death By Chocolate Ice Cream Cake Food

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: CHOCOLATE GANACHE

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

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 ICE CREAM CAKE

Steps:

• Preheat oven to 350. Prepare brownie mix according to directions on box. Spray a 9" springform pan with baking spray. Pour batter into springform pan and bake. Cool completely.
• Remove side of springfrom pan, leaving brownie on bottom of pan. Slice along side the brownie with a long knife creating 2 discs. trim aroun the discs about 1/4" to make room for the kit kats. Replace side of pan to the bottom with the bottom brownie disc still in tact.
• Align kit kats along the inside of the pan (facing out), making sure to fit them down to cover the outside rim of the brownie bottom. Place a layer of ice cream flavor, making sure to spread to the edges up to the kitkats. Drizzle the layer with half the chocolate sauce. Cover with the other brownie disc. Spread the second ice cream flavor, drizzle the remaining chocolate sauce. Cover with crushed oreos.
• Cover the entire pan with plastic wrap and re freeze until ready to serve. Thaw at room temp 15-20mins before ready to serve.