Wicked Chocolate Cake Food

WICKED CHOCOLATE FUDGE CAKE

Steps:

• Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
• Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
• Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
• Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
• Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft
• Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
• Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

LORNA'S WICKED CHOCOLATE CAKE

Steps:

• For the cake:.
• Preheat the oven to gas mark 5/190degC/375degF.
• Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
• Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
• place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
• Remove from the heat and stir in the vanilla.
• Add the vinegar to the cream and stir into the flour/sugar mixture.
• Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
• Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
• Remove rom the tins& place on wire racks to cool.
• For the filling:.
• Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
• Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
• Remove from the heat& stir in the chocolate mixture and the vanilla.
• Allow to cool, stirring occasionally& then place in a fridge until cold.
• Sandwich the two cakes together with the filling and leave on a rack over a tray.
• To ice the cake:.
• Put the remaining chocolate in a small saucepan with the butter and the water.
• Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
• Pour the icing over the top of the cake and then chill until set.

WICKED CHOCOLATE CAKE

Steps:

• In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
• Sift in the combined flour, bicarbonate of soda and cocoa powder.
• Mix using an electric beater for 1minute.
• Add egg whites and beat for another 30 seconds.
• Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
• pour in the cake mix.
• Bake in the oven at 180 degrees for approximately 30mins.
• Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
• Spread icing evenly over top.

CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
• Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
• Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
• In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
• When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

MOST CHOCOLATEY CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
• 2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
• 3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
• 4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
• 5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
• 6. Cool for 10 minutes, then take out of pan and cool completely.
• 7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
• 8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.