Special Chocolate Cake Food

GRANDPOP'S SPECIAL CHOCOLATE CAKE

Steps:

• In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
• Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

SPECIAL CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
• Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
• To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!

CHOCOLATETOWN SPECIAL CAKE (CHOCOLATE CAKE)

Steps:

• In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F.
• Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!).
• Cream shortening, sugar, and vanilla until light and fluffy.
• Add eggs, beat well.
• Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans.
• Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.

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.

SPECIAL CHOCOLATE CHEESECAKE

Steps:

• Crust:.
• Combine crumbs& butter and press onto the bottom of a 9" Buttered springform Pan.
• Bake at 350F for 10 minutes, remove from oven and turn heat up to 425°F.
• Filling:.
• With an electric mixer blend together the cream cheese and sugar.
• Add eggs one at a time, mixing well after each egg.
• Add vanilla.
• Remove half the batter to another bowl.
• To one batch of the batter add the melted white chocolate, blend with the batter.
• To the other half blend in the melted semi-sweet chocolate.
• Pour the dark chocolate batter into the crumb crust and spread evenly.
• Spoon the white batter carefully over top.
• Bake at 425F for 10 minutes.
• Reduce heat to 250F Bake 30-35 minutes or until the cake centre is barely firm.
• Remove from oven and run a knife around sides.
• Let cool completely before removing the sides.
• Glaze:.
• Bring cream to a simmer over low heat.
• Add chopped chocolate and stir until melted.
• Spoon over the cake.

DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

SPECIAL CHOCOLATE CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
• In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
• Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended.
• Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.