Cakes with honey replacing sugar stay fresher longer due to natural antibiotics. Reduce liquids by ~one-fifth to allow for moisture in honey.
Keeping Fresh Longer:
Cut slices from the middle rather than from the end. Then firmly push the two leftover sections together to reform a loaf. Sinking Nuts and Raisins: Roll fruits, raisins and nuts in flour before adding to cake batter. They will be less likely to sink to the bottom of the cake. Keeping Moist: Put half an apple in the cake box Keeping the Filling in Place: To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners' sugar before spreading filling. Easier to Frost: To frost a cake quickly without having it crumble, freeze the layers in the cake pans for about one hr, then remove them from the pans and frost them. This also prevents the layers from splitting in the center.
Getting Rid of Air Pockets: To keep holes and tunnels out of your cake, run a knife through the batter after you have finished mixing it. This removes air holes. Keeping the top from cracking: Add one envelope of unflavored gelatin to the dry ingredients of any batter. This will prevent cracking, and will also make the cake fuller. The gelatin does not change the flavor or moistness of the cake.
Lining the pan: Use paper coffee filters to line 8-inch cake pans. Just flatten one into a large circle and lay it on the bottom of the pan. Making Even Slices: Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss and press down. Flouring Cake Pans: Take into consideration the flavor of the cake. If you plan to serve the cake dusted with powdered sugar, a white ring on the side of a chocolate cake takes away from the appeal. For light cakes, use white flour to flour your pans. When making a dark cake, use powdered cocoa. Making Tops Level: Fill cake pans about two-thirds full and spread batter well into corners and to the sides, leaving a slight hollow in the center.
Keeping the plate clean: To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting. Stabilizing Layers While Frosting Them: If tiers of a multi-layer cake slip as you are applying frosting, insert strands of uncooked spaghetti through the cake for support. Carefully pull out spaghetti when the frosting has set.
Chocolate Pudding Cake
1 cup flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
4 tbsp butter, melted
2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
Pinch of cinnamon
1 2/3 cup half & half milk or boiling water with 2 tsp vanilla and 1 tsp coffee*
3/4 cup brown sugar (dark)
1/4 cup unsweetened cocoa powder or chocolate
Preheat oven to 325 F. Grease and flour a 9 inch pan. In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk, melted butter & vanilla. Spread evenly into the prepared pan. In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water or milk over the entire pan of batter. Bake for 25 - 40 min. Cool 10 min in pan. The cake is done when the cake part is on top and the bottom is of a pudding consistency.
Try - Blackout Cake
1 1/2 cups milk
1/3 cup sugar
1/4 tsp kosher salt
2 tbsp cocoa (preferably Dutch processed)
1 tbsp plus 1 tsp cornstarch
1 egg yolk
4 ounces semi sweet chocolate, finely chopped
1 1/2 tbsp butter, at room temperature
1 tsp vanilla extract
1 1/2 cups plus 1 1/2 tbsp all-purpose flour
3/4 cup cocoa (preferable Dutch processed)
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 cups sugar
1/2 cup vegetable oil
1 cup buttermilk
1 cup brewed coffee, at room temperature
1 tsp vanilla extract
8 ounces semi sweet chocolate
2 1/2 tbsp butter
1/4 cup hot brewed coffee (brewed in heavy cream)
2 tsp corn syrup
1/2 tsp vanilla extract
3 dozen chocolate wafer cookies
Pudding: Combine 1 cup milk with 2 tbsp sugar in a small saucepan and bring to just under a boil. In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat over medium heat, stirring until mixture thickens and just starts to bubble. Whisk in egg and egg yolk and cook, stirring, for 30 sec. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
Cake: Preheat oven to 350 F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess. Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve. In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 min. Cool in pan for 15 min. Invert onto cooling racks, peel off paper and cool completely. When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, frost sides and top of cake. In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake. Serve cake at room temperature. If holding for more than 2 hrs, store in refrigerator for up to 48 hrs, but bring to room temperature before serving.
Serving Suggestion: cake is meant to be served on its own. If you want to dress individual plates, perhaps add a drizzle of fudge sauce and a sprinkle of cocoa.
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. Cake balls can be rolled in nuts, sprinkles, coconut or double dipped in white and dark chocolates.
1 chocolate cake batter (size: 18.25 cake mix)
1 (16 ounce) container prepared chocolate frosting
1/2 cup chocolate
Confectioners sugar coating
Bake cake batter. Crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon scoop or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on wax paper to set.
Chocolate Flan Cake
* 1(18ounce)box chocolatedevil's food cake mix
* 1 1/2cups water(amount per cake mix directions)
* 1/2cup oil(amount per cake mix directions)
* 3 eggs(amount per cake mix directions)
* 1(11ounce)jar cajetaor smucker's caramel topping
* 1(14ounce)can sweetened condensed milk
* 1(12ounce)can evaporated milk
* 1/2cup freshmilk
* 1(8ounce)package cream cheese, room temperature
* 1tsp vanilla
* 5 eggs
Heat oven to 350ºF. Grease a large 12-cup Bundt pan. Soften the caramel in the microwave and pour into the prepared pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.) Set the pan into a large pan and set on the oven rack and slide inches. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake cake for 2 hrs (test); do not uncover during this time. After two hrs, remove cake from water and allow to cool 15 min. Peel off the aluminum foil. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.
*Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan. Try - Devil's Food the Only Recipe you'll ever need! Good for layers Cake
* 2cups all-purpose flour
* 2/3tsp salt
* 2tsp baking soda
* 3/4cup unsweetened cocoa powder or choc (+ 2 tbsp check)
* 1 cup white granulated sugar
* 1 1/4 cups dark brown sugar or white sugar
* 1cup vegetable oil or butter
* 1cup boiling hot coffee or water
* 1/2cup milk (+1/2 most probably)
* (1/2 tsp baking powder)
* 2 large or 3 eggs
* 1 1/2tsp vanilla
* 1cup milk
* 5tbsp all-purpose flour
* 3/4cup butter, softened
* 1/4cup shortening
* 1cup sugar
* 1tsp vanilla
Steam moist chocolate cake (recipe by Dralion)
1 1/2 cups butter/ corn Oil **
2 cups castor sugar
1 can evaporated Milk
4 Eggs, lightly beaten
2 cups flour
1 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla Extract
Combine castor sugar, evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny). Heat up the steamer. Grease a 9 inch baking pan. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminum foil. Steam over medium heat for 1 1/2 hr Cool the cake in pan before turning out for further decoration.
1 can of Condensed milk+1 tsp of Vanilla extract+1/2 cup Corn oil+1/3 cup Cocoa powder, sifted+1/8 tsp Salt
Combine the sifted cocoa powder, condense milk and oil. Stir over low heat till it thickens (stirring all the time). Add in salt and vanilla extract or essence. Cool a little.
Flourless Chocolate Cake (USE THE BEST CHOCOLATE)
* 1 cup semi-sweet chocolate
* 1 cup bittersweet chocolate
* 1 cup butter
* 3tsp vanilla extract
* 8large eggs, separated
* 2/3cup packed brown sugar (more??)
* (baking soda)
* 1/4tsp salt
* 1/4tsp cream of tartar
Preheat oven to 325°F. Oil and flour a 9-inch spring form cake round. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan. Melt the butter and chocolate together until smooth. Set aside to cool slightly. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds. Continue beating while adding the brown sugar and cream of tartar. Beat until stiff peaks form- be careful not to over beat--this is most important! If the eggs curdle, throw them away and start over with new egg whites, seriously. Whisk the egg yolks and vanilla into the melted chocolate mixture. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light. Pour into the prepared pan. Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it. Bake the cake for about 60-70 min or until it passes the toothpick test. Remove cake from oven and allow to cool for about an hr. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface. Remove the paper from the cake and invert again onto the final plate for displaying the cake. The cake can be eaten right away but it may fall slightly when it is cut- for best results, refrigerate at least 6 hrs before serving.
Try - Flourless Chocolate Cake (gluten free, 15-20 servings, and thin slices)
Think you can't bake a cake without flour? Think again. The Black Beast, also known in more sophisticated circles as La Bête Noire, is a simple but sinfully decadent flourless chocolate cake.
* 2 cups semisweet chocolate (nestle brand)
* 1 cup water or coffee or orange juice
* 1 cup heavy cream (optional)
* 1/2 - 1 cup unsweetened chocolate
* 1/2 - 1 cup butter (reviewers suggest 1/2)
* 3/4 cup sugar
* 3 eggs and 3 egg whites whipped with 1/4 cup sugar
* 1 tsp flavored extract
* Pinch of salt
Preheat oven to 300 F. Grease a 10 inch round cake pan. Cut a circle of parachment paper to fit in the bottom of the cake pan, place on the bottom after greasing BOTH sides of the paper. In a saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. In a double boiler melt the chocolate. Pour the chocolate into the bowl of an electric mixer. Melt in the butter. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. (Don't overbeat) Or beat eggs with sugar on high until fluffy. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath for 45 min - 1 hr. The center will still look wet. (Chill cake overnight in the pan.) To unmold, dip the bottom of the cake pan in hot water for 10 sec and invert onto a serving plate. Using a thin, sharp knife dipped in hot water; slice cake while it is cold. May heat 15 sec before serving, garnish with whipped cream and Raspberry Coulis OR spread chocolate with veg. oil on large surface and with a scraper, scrape chocolate to put curl shaped chocolate on top of cake.
Emeril's Raspberry Coulis (2 cups)
* 2 cups raspberries, rinsed
* 3/4 cup simple syrup
* 1 1/2 tbsp fresh lemon juice
* 1/2 tbsp cornstarch
Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer while stirring occasionally, until the berries are very soft (about 10 min). Sprinkle the cornstarch over 2 tsp cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook stirring occasionally, until the sauce thickens (about 3 min). Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use.
*Freeze any leftover coulis in a plastic container for up to one month.