Hi cake lovers! i have a question about chocolate cake?!
actually its a recipy, where can i get a chocolate cake or fairy cake recepy that uses chocolate bars!?Www@FoodAQ@Com
Answers:
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave!. Let cool to room temp!.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate!. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake!. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess!. The 4 pans is much quicker and makes a much nicer cake!.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it!.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
WELLSBY FUDGE CAKE
4 squares BAKER'S Unsweetened Baking Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp!. baking soda
1/4 tsp!. salt
1/2 cup (1 stick) butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp!. vanilla
PREHEAT oven to 350°F!. Microwave chocolate, 1/2 cup of the sugar and the water in large microwaveable bowl on HIGH 2 min!. or until chocolate is almost melted, stirring after 1 min!. Stir until chocolate is completely melted!. Cool to lukewarm!.
MIX flour, baking soda and salt; set aside!. Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy!. Add eggs, 1 at a time, beating well after each addition!. Add flour mixture alternately with the milk, beating until well blended after each addition!. Add chocolate mixture and vanilla; mix well!. Pour into 2 greased and floured 9-inch round cake pans!.
BAKE 30 to 35 min!. or until toothpick inserted in centers comes out clean!. Cool in pans 10 min!.; remove from pans to wire racks!. Cool completely!. Frost as desired with Easy Chocolate Frosting!.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this rich fudge cake on special occasions!.
Use Your Stove
Place chocolate and water in heavy 1-qt!. saucepan; cook on very low heat just until chocolate is melted, stirring constantly!. Add 1/2 cup of the sugar; cook 2 min!., stirring constantly!. Cool to lukewarm!. Continue as directed
WHITE GERMAN CHOCOLATE CAKE
1/4 lb!. white chocolate
1 tsp!. hot water
1 c!. butter
2 c!. sugar
4 egg yolks
1 tsp!. vanilla
1 c!. buttermilk
1 c!. chopped pecans
2 1/2 c!. cake flour
1/2 tsp!. baking powder
1/2 tsp!. baking soda
4 egg whites
1/2 tsp!. cream of tartar
Melt chocolate with 1 teaspoon hot water in microwave or double boiler!. Cream sugar and butter!. Add egg yolks one at a time!. Add vanilla and melted chocolate!. Sift flour with baking soda, powder and salt!. Add flour mixture and buttermilk alternately!.
Beat egg whites until frothy!. Add 1/2 teaspoon cream of tartar and continue beating until they stand in a peak!. Fold in egg whites then nuts!. Bake 350 degrees 30 minutes!. Use three 9 inch cake pans!. Cool and ice with cream cheese icing!.
ICING:
1 stick butter
6 oz!. cream cheese
1 tsp!. vanilla
Salt to taste
1 box powdered sugar
Soften butter at room temperature!. Beat butter, cream cheese, vanilla, and salt!. Add powdered sugar!. Beat until light!. If too stiff add a little milk!. If not stiff enough, add more powdered sugar
French Chocolate Cake
" This is typical of a French homemade cake - dense, dark, and
delicious!. The texture is very different from a sponge cake, and it
is excellent dusted with confectioners' sugar and served with whipped
cream!. "
1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste
1 Preheat the oven to 325 degrees F (165 degrees C)!. Generously
grease a 9 1/2 inch springform cake tin!. Dust with a little sugar,
and tap out the excess!.
2 Set aside 3 tablespoons of the sugar!. Place the chocolate, butter,
and remaining sugar in a large, heavy-based pan!. Cook over moderate
heat until the chocolate and butter have melted, and the sugar has
dissolved!. Remove the pan from heat!. Stir in vanilla, and leave the
mixture to cool slightly!.
3 Beat the egg yolks into the chocolate mixture one at a time,
beating well after each addition!. Stir in the flour!.
4 In a large bowl, scrupulously clean and grease free, beat the egg
whites until foamy!. Add cream of tartar and salt, and beat to stiff
peaks!. Sprinkle reserved sugar over egg whites, and beat until stiff
and glossy!. Beat 1/3 of the egg whites into the chocolate mixture,
then carefully fold in the remaining whites!. Carefully pour batter
into the prepared tin, and tap the tin gently to release air bubbles!.
5 Bake for about 45 minutes to 1 hour, until well risen and a skewer
inserted into the center of the cake comes out clean!. If the cake
appears to rise unevenly, rotate after 30 to 35 minutes!. If the cake
starts to crack or become too brown, place a piece of foil lightly
over the top!. Transfer the cake to a wire cooling rack, and remove
the sides of the springform tin!. Cool completely, and then remove the
base!. Do not attempt to remove the cake before it 's completely
cooled as this cake is very fragile!.
Makes 1 - 9 inch cakeWww@FoodAQ@Com
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave!. Let cool to room temp!.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate!. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake!. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess!. The 4 pans is much quicker and makes a much nicer cake!.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it!.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
WELLSBY FUDGE CAKE
4 squares BAKER'S Unsweetened Baking Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp!. baking soda
1/4 tsp!. salt
1/2 cup (1 stick) butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp!. vanilla
PREHEAT oven to 350°F!. Microwave chocolate, 1/2 cup of the sugar and the water in large microwaveable bowl on HIGH 2 min!. or until chocolate is almost melted, stirring after 1 min!. Stir until chocolate is completely melted!. Cool to lukewarm!.
MIX flour, baking soda and salt; set aside!. Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy!. Add eggs, 1 at a time, beating well after each addition!. Add flour mixture alternately with the milk, beating until well blended after each addition!. Add chocolate mixture and vanilla; mix well!. Pour into 2 greased and floured 9-inch round cake pans!.
BAKE 30 to 35 min!. or until toothpick inserted in centers comes out clean!. Cool in pans 10 min!.; remove from pans to wire racks!. Cool completely!. Frost as desired with Easy Chocolate Frosting!.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this rich fudge cake on special occasions!.
Use Your Stove
Place chocolate and water in heavy 1-qt!. saucepan; cook on very low heat just until chocolate is melted, stirring constantly!. Add 1/2 cup of the sugar; cook 2 min!., stirring constantly!. Cool to lukewarm!. Continue as directed
WHITE GERMAN CHOCOLATE CAKE
1/4 lb!. white chocolate
1 tsp!. hot water
1 c!. butter
2 c!. sugar
4 egg yolks
1 tsp!. vanilla
1 c!. buttermilk
1 c!. chopped pecans
2 1/2 c!. cake flour
1/2 tsp!. baking powder
1/2 tsp!. baking soda
4 egg whites
1/2 tsp!. cream of tartar
Melt chocolate with 1 teaspoon hot water in microwave or double boiler!. Cream sugar and butter!. Add egg yolks one at a time!. Add vanilla and melted chocolate!. Sift flour with baking soda, powder and salt!. Add flour mixture and buttermilk alternately!.
Beat egg whites until frothy!. Add 1/2 teaspoon cream of tartar and continue beating until they stand in a peak!. Fold in egg whites then nuts!. Bake 350 degrees 30 minutes!. Use three 9 inch cake pans!. Cool and ice with cream cheese icing!.
ICING:
1 stick butter
6 oz!. cream cheese
1 tsp!. vanilla
Salt to taste
1 box powdered sugar
Soften butter at room temperature!. Beat butter, cream cheese, vanilla, and salt!. Add powdered sugar!. Beat until light!. If too stiff add a little milk!. If not stiff enough, add more powdered sugar
French Chocolate Cake
" This is typical of a French homemade cake - dense, dark, and
delicious!. The texture is very different from a sponge cake, and it
is excellent dusted with confectioners' sugar and served with whipped
cream!. "
1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste
1 Preheat the oven to 325 degrees F (165 degrees C)!. Generously
grease a 9 1/2 inch springform cake tin!. Dust with a little sugar,
and tap out the excess!.
2 Set aside 3 tablespoons of the sugar!. Place the chocolate, butter,
and remaining sugar in a large, heavy-based pan!. Cook over moderate
heat until the chocolate and butter have melted, and the sugar has
dissolved!. Remove the pan from heat!. Stir in vanilla, and leave the
mixture to cool slightly!.
3 Beat the egg yolks into the chocolate mixture one at a time,
beating well after each addition!. Stir in the flour!.
4 In a large bowl, scrupulously clean and grease free, beat the egg
whites until foamy!. Add cream of tartar and salt, and beat to stiff
peaks!. Sprinkle reserved sugar over egg whites, and beat until stiff
and glossy!. Beat 1/3 of the egg whites into the chocolate mixture,
then carefully fold in the remaining whites!. Carefully pour batter
into the prepared tin, and tap the tin gently to release air bubbles!.
5 Bake for about 45 minutes to 1 hour, until well risen and a skewer
inserted into the center of the cake comes out clean!. If the cake
appears to rise unevenly, rotate after 30 to 35 minutes!. If the cake
starts to crack or become too brown, place a piece of foil lightly
over the top!. Transfer the cake to a wire cooling rack, and remove
the sides of the springform tin!. Cool completely, and then remove the
base!. Do not attempt to remove the cake before it 's completely
cooled as this cake is very fragile!.
Makes 1 - 9 inch cakeWww@FoodAQ@Com
Basic recipe for fairy cakes
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
toppings:
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate bar
150ml / 5 fl oz double cream
Break the chocolate bar into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
toppings:
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate bar
150ml / 5 fl oz double cream
Break the chocolate bar into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com