Pareve Chocolate Cake Food

DON'T BE AFRAID OF THE DEEP, DARK PAREVE CHOCOLATE CAKE!

Steps:

• Preheat oven to 350*.
• Beat eggs and oil together in large bowl with electric mixer.
• Add sugar and vanilla and beat until well-mixed.
• In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
• Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
• Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
• Pour mixture into a greased, 9 x 13 pan.
• Bake 1 hour at 350* until cake tests clean with skewer or knife.

PASSOVER CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
• Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
• Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
• Transfer half of the batter to another bowl and set aside in the refrigerator.
• Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
• When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
• When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
• Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.

PEANUT BUTTER CHOCOLATE CHIP CAKE (DAIRY OR PAREVE)

Steps:

• Preheat oven to 350. Grease and flour a 12 cup Bunt pan and set aside.
• In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.
• By hand, stir in 1/2 cup chocolate chips.
• Spoon batter into pan. Bake for 55-65 minutes until set brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick).
• Cool in pan for 10 minutes, then loosen edges and tum pan onto serving plate. Cool completely, then frost.
• In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.