Easy Bake Oven Chocolate Birthday Cake Food

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

EASY BAKE OVEN CAKE MIX

Steps:

• In a medium bowl, combine sugar, flour, baking soda, salt, and lemonade drink mix. Stir to blend. Cut in shortening with a fork or pastry blender until mixture resembles corn meal.
• Spoon about 1/3 cup mixture into 10 small containers or sealable plastic bags. Label and store in cool, dry place. Use within 12 weeks.
• Preheat Easy Bake oven. Grease and flour a 4 inch miniature cake pan.
• To make a cake: Empty the contents of one bag cake mix into a small bowl. Using a fork, mix with 4 teaspoons water until smooth.
• Bake according to manufacturer's instructions

EASY-BAKE OVEN CHOCOLATE BIRTHDAY CAKE

Steps:

• Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored.
• Pour the batter into greased and floured cake pan.
• Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.
• Makes 1 layer cake.

EASY BAKE OVEN CHOCOLATE CAKE

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
• Stir with a wire whisk until blended.
• With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
• Seal containers.
• Label with date and contents.
• Store in a cool dry place.
• Use within 12 weeks.
• To Use:.
• 1 package cake mix.
• 4 teaspoons water.
• Mix together and stir with a fork or spoon until blended and smooth.
• Pour mixture into greased and floured 4 inch round miniature baking pan.
• Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
• Remove from oven and cool in pan on a rack for 5 minutes.
• Invert onto a small plate and remove pan.
• When cool frost.

CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 9-inch layer cake pan; tap out the excess flour.
• Melt the chocolate in the top of a double boiler over hot, not simmering, water.
• Set aside to cool to lukewarm.
• Beat the eggs and 3/4 cup sugar in a bowl until thick and lemon colored.
• Fold the flour and melted chocolate into the batter, a third at a time until just combined.
• Stir in the almond extract.
• Pour the batter into the cake pan and bake for about 45 minutes or until a cake tester inserted in center comes out clean.
• Leave the cake in the pan for 5 minutes, then unmold it onto a wire rack.
• When cake is cool, split it into 2 layers.
• To make the frosting, in a saucepan boil 1/2 cup sugar and 1/2 cup water until the sugar melts and the syrup is clear.
• Cool to lukewarm.
• In the bowl of an electric mixer set on medium speed, beat the egg yolks, adding the syrup in a slow, steady stream, until thick.
• Continue beating for about 5 minutes or until the mixture has more than doubled in bulk.
• In a clean bowl and using the electric mixer, beat the butter until light and creamy.
• Add the butter to the yolk mixture, a little at a time.
• Spread the buttercream on one of the cake layers Top with the other cake layer.
• To decorate the cake, melt the bittersweet chocolate in the top of a double boiler over hot, not simmering, water.
• Line a baking sheet with wax paper and spread the melted chocolate in a thin layer over the paper.
• Freeze for about 15 minutes until the chocolate is brittle.
• Brush the warmed, strained preserves over the top of the cake.
• Crumple the wax paper to break the chocolate into pieces.
• Scatter the broken chocolate over the top of the cake.
• Note: If you decide to write on the cake, double the buttercream amounts and omit the broken chocolate.
• Spread the buttercream on top of apricot preserves, and then write on the smooth surface with red or another color of decorating gel.

SUPER-EASY BIRTHDAY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter two 18cm loose-based cake tins and line the bases with baking parchment. Beat the butter and sugar in a mixer or by hand, then add the eggs, one at a time, mixing well after each. Fold in the flour, milk and vanilla extract until the mixture is smooth.
• Divide the mixture between two bowls. Sift the cocoa powder into one of the bowls. Scrape the vanilla batter into one tin and the chocolate batter into the other and level the tops. Bake for 20-25 mins or until a skewer comes out clean. Cool for 5 mins, then transfer to a wire rack and cool completely.
• To make the icing, beat the butter and add the icing sugar a little at a time, beating each lot in until you have a smooth, creamy icing. Add a little pink colour and beat it in (add more if you want a stronger colour). Sandwich the two cakes together with icing and spread the rest on top using a palette knife. Will keep in an airtight container for three days.

CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Prepare three 8-inch round pans with oil and cocoa powder and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Mix until smooth; batter will be thin.
• Pour evenly into prepared pans. Bake in the preheated oven 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, mix together icings and cocoa.
• Frost cake.

EASY BAKE OVEN INDIVIDUAL CHOCOLATE CAKE

Steps:

• Preheat Easy Bake Oven 15 minutes
• Mix together flour, sugar, salt, baking powder, cocoa and shortening. Stir in milk until smooth. Pour into a greased pan. Bake in Easy Bake oven for 12 to 15 minutes.