Mums Amazing Chocolate Cake Food

BEST EVER CHOCOLATE CAKE

Steps:

• Preheat oven to 160C (320F)
• Prepare a 25 x 25 cake tin, spray well with cooking spray or line.
• In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
• Add to this the eggs, vanilla, oil and milk and blend well.
• Finally add the boiling water and carefully stir until completely blended together.
• Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)
• In a medium sized bowl combine the icing sugar and cocoa powder and mix well.
• Add to this the melted butter and vanilla essence and stir well
• Add water a little at a time until you have your desired consistency
• Spread generously over the cake, allow to set, slice and serve!
• Store in an airtight container.

MUM'S AMAZING CHOCOLATE CAKE

Steps:

• Mix dry ingredients together.
• Beat sugar and margarine.
• Add eggs and beat.
• Add milk and vanilla.
• Add dry ingredients all at once and mix well.
• Add boiling water and beat for 3 minutes. Grease a 9 x 13 pan.
• Bake 350 for 1/2 hour.

MUM'S CHOCOLATE BISCUIT CAKE

Steps:

• Line tin with cling film
• Melt 400g of chocolate for the base over hot water
• Add 115g of butter and condensed milk and melt until all mixed well
• Add your raisins (I use about 120g)
• Roughly break biscuits and add to chocolate/raisin mixture
• Press in tin and add mini marshmallows and maltesers and press into tin, then fridge.
• Then, for the top melt another 400g of chocolate over hot water and spread over top. If you want, melt around 100g of dark and/or white chop and swirl on top!!

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MUM'S CHOCOLATE CAKE

Steps:

• Cream butter and sugar, then add eggs one at a time.
• Add cocoa, jam & vanilla, mix.
• Sift flour, add flour and milk alternately, starting and finishing with flour.
• Bake 35mins 200degC (400defF) - lower for fan forced 180degC (350degF).
• Chocolate icing:.
• Butter, icing sugar, cocoa, hot water.
• Mix icing sugar, cocoa and butter together until smooth; add a little hot water, a little at a time, continue beating - this takes away the sugary taste and makes it smooth.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.