Rich And Chocolaty Syrup Cake Food

PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS

Steps:

• Preheat the oven to 345 (370 for high altitude)
• Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
• Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
• In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
• In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
• Then add the sour cream and oil and whisk.
• Add the wet mixture in a stream to the dry ingredients and mix until blended.
• Add the lightly beaten eggs slowly while beating on low.
• Add the cooled melted chocolate and mix until uniform in color.
• Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
• Place the chocolate into a large bowl
• in a saucepan heat the cream - until just about to simmer
• Pour it over the chocolate and let it sit for 5 mins - then stir
• Let the ganache cool to room temp
• Beat butter and add 1 C powdered sugar
• beat in the corn syrup
• add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
• pour the ganache into the buttercream and beat.
• Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness

RICH AND CHOCOLATY SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
• Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

MARSHMALLOW CHOCOLATE CAKE

Steps:

• In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
• Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
• Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
• Place butter, sugar, and evaporated milk in a medium-sized saucepan.
• Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
• Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
• Working quickly, pour over marshmallows and smooth with a rubber spatula.
• Allow to cool completely.

CHOCOLATE PISTACHIO CAKE

Steps:

• Blend first 6 ingredients; then beat 2 minutes.
• Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
• Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
• Mix well. Set aside.
• Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
• Bake at 350 degrees for 60-65 minutes.
• Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
• You can use butterscotch instant pudding for a chocolate butterscotch cake.