Double Chocolate Snack Cake

Servings: 6
Ingredients:

1 2/3 c  All-purpose flour
1 c  Packed light brown sugar
1/4 c  Hershey's cocoa
1 ts Baking soda
1/4 ts Salt
1 c  Water
1/3 c  Vegetable oil
1 ts Vinegar
3/4 ts Vanilla extract
1/2 c  Hershey's Semi-Sweet
-chocolate chips

DOUBLE CHOCOLATE SNACK CAKE

Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2
inches. In small mixing bowl combine flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar, and vanilla; beat until
smooth. Pour into prepared pan. Sprinkle chocolate chips over top.
Bake 35 to 40 minutes or until wooden pick inserted in center comes
out clean. Cool in pan on wire rack. Cut into squares.

Makes 6 to 8 servings.

VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup;
stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring
batter into pan.

Devil’s Food Cake With Fudge Frosting (U. S.)

Servings: 8
Ingredients:

1 3/4 c  Sifted cake flour
1/2 c  Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c  (1 stk) unsalted butter
1 1/4 c  Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c  Boiling water
FROSTING:
1/4 c  (1/2 stk) unsalted butter
2 c  Unsifted confectioners'
-(10X) sugar
2    Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 ts Vanilla
2 tb Half-and-half, milk or
-evaporated milk

CAKE:

PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well,
then dust then generously with cocoa. (This gives the cake layers a
rich brown finish). Sift the flour, cocoa, baking soda and salt onto
a piece of waxed paper and set it aside. Cream the butter until it is
fluffy, add the sugar and vanilla, and continue beating until the
batter is silvery and light. Beat the eggs in one by one, then add
the sifted dry ingredients, alternately with the boiling water,
beginning and ending with the dry ingredients and beating well after
each addition. Divide the batter equally between the two pans,
smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
or until the layers feel spongy to the touch and begin to pull away
from the sides of the pans. Cool the layers upright in their pans on
wire racks for 10 minutes, then carefully loosen them around the
edges with a spatula and turn them onto wire racks. Cool them
completely.

FOR THE FROSTING: Cream the butter until it is light, then add the
confectioners’ sugar gradually, beating all the while. Beat in the
melted chocolate and vanilla, then add just enough cream to make the
frosting a good consistency for spreading. Sandwich the two cake
layers together with frosting, then frost the top and sides of the
cake. Swirl the frosting into peaks and valleys. Makes about 8
servings.

Deep Chocolate Torte With Coffee Buttercream

Servings: 1
Ingredients:

14 lg Eggs, Separated
1 3/4 c  Sugar
9 oz Bittersweet Chocolate,Melted

1 c Sugar
2 lg Eggs
1 1/2 c Unsalted Butter, Softened
3 tb Instant Espresso, Dissolved
1 tb Hot water

1 1/2 c Heavy Cream
6 oz Bittersweet Chocolate, Chip

3/4 c Apricot Preserves
Chocolate Coffee Beans

Line 2 greased jelly-roll pans, 15×10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with
an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar,
beating, and beat the mixture until it is thick and pale and forms a
ribbon. Add the chocolate and combine the batter well. In another
large bowl with clean beaters, beat the egg whites until they hold
soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in
the middle of a preheated 375�F oven for 18-20 minutes or until pick
test. Let cake layers cool in the pans, covered with kitchen towels
on large racks. Invert the cake layers onto the racks and remove the
wax paper carefully. Buttercream: In a small heavy saucepan,
dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring
mixture to a boil, and boil it until it registers 240�F on a candy
thermometer. In a large bowl with an electric mixer, beat eggs until
they are frothy. Add sugar syrup in a thin stream, beating, and beat
the mixture until it is cool. Beat in the butter, one T at a time.
Beat in expresso powder and a pinch of salt. Beat the buttercream
until it is combined well. If necessary, chill the buttercream,
covered, until it is firm enough to spread. Ganache: In a large
heavy saucepan, bring cream just to a boil and remove from heat. Add
chocolate and stir until it is smooth. Transfer mixture to a bowl
and chill, covered, stirring occasionally, until it is cool and
thickened. Do not let it solidify. Beat the mixture until it just
forms soft peaks, but do not overbeat. Assembly: Force preserves
through a fine sieve into a bowl. Transfer the cake layers to a work
surface. Trim edges and halve each layer lengthwise. On a serving
plate, arrange one layer, spread with a third of the preserves, and
spread a third of the ganache over the preserves. Top with another
layer and proceed with the preserves, ganache and cake in the same
manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes.
Spread on additional buttercream, leaving about 1/3 cup to make
rosettes. With a pastry comb or tines of a fork, score the
buttercream lengthwise. Draw the back of a knife crosswise across
the scored buttercream at intervals. Transfer the remaining
buttercream to a small pastry bag fitted with a decorative tip. Pipe
rosettes on top of the torte along the long sides and intersperse the
rosettes with chocolate coffee beans. Chill. Remove from
refrigerator about 30 minutes before serving. A 1989 Gourmet Magazine
Favorite.

Decadent Chocolate Cake

Servings: 12
Ingredients:

1 c  Boiling water
3 oz Unsweetened chocolate
8 tb Sweet butter (1 stick)
1 ts Vanilla
2 c  Sugar
2    Eggs, separated
1 ts Baking soda
1/2 c  Sour cream
2 c  Less 2 T flour
1 ts Baking powder
Chocolate frosting*
*see below

1. Preheat oven to 350F. Grease a 10′ tube pan.

2. Pour boiling water over chocolate and butter; let stand until
melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a
time, until blended well.

3. Mix soda and sour cream and whisk into chocolate mixture.

4. Mix flour and baking powder well, and add to batter, mixing
thoroughly.

5. Beat egg whites until stiff but not dry. Stir in a quarter of the
egg whites thoroughly into the batter. Scoop the remaining egg whites
on top of the batter and gently fold in.

6. Pour batter into prepared pan. Set on the middle rack of the oven
and bake for 40-50 min. or until the edges have pulled away from the
pan and the cake tester inserted comes out clean. Cool in pan for 10
minutes; unmold and cool completely before frosting.

=============================Chocolate Frosting======================

2 T sweet butter 3/4 c semisweet chocolate
chips 6 T heavy cream 1 1/4 c confectioners sugar
1 t vanilla

Place all ingredients in a heavy saucepan and whisk until smooth over
low heat. Cool slightly; add more sugar if necessary. Spread on cake
while frosting is still warm.

Source: Silver Palate Cookbook

Death By Chocolate Cake

Servings: 6
Ingredients:

3 pk Ladyfingers
1/2 c  Dark rum
1 1/2 lb Butter (no substitutes)
27 oz Semisweet chocolate chips
12    Eggs
2 1/2 c  Heavy cream
1/4 c  Sugar
1 ts Vanilla
2 tb Vegetable oil

From: John Totels, 25 May 89 00:13:00

Here’s a recipe I recently obtained from a friend who in turn
received it from a friend …. This recipe can be made a week or so
in advance, or so I’m told. It’s more like a mousse than a cake, but
it is indecently rich!

Preparation: Paint outside of the ladyfingers with rum, and place
flat side down, around the sides and on the bottom of a 10 in.
springform pan. Melt butter in medium pan; remove from heat and add
24 oz. of the chocolate bits. Stir until melted; cool slightly.
Beat the egg yokes into the mixture one at a time until all are
incorporated into the chocolate. Beat the egg whites until they form
stiff, not dry, peaks. Fold the whites into the chocolate mixture,
and pour into the lined springform pan. Chill for at least 6 hours.

Whip the cream until thickened and add the sugar and vanilla.
Continue whipping until very stiff. Turn the cake onto a serving
platter, removing the pan sides and bottom (the lady fingers will now
be on top). Spread a layer of whipped cream over the entire cake,
then pipe the rest of the whipped decoratively however you wish
around the cake - be imaginative! Melt the remaining chocolate chips
with the oil in a double boiler. Cool completely. Dribble the sauce
down the sides of the cake. Garnish with stemmed candied cherries.
Store in the refrigerator.

Should make about 16 servings, or 8 - depending….

Note: If the cake is going to be displayed for any length of time,
you may wish to use stabalized cream, and add 1 teaspoon of dissolved
gelatin to the cake mixture.

One more note: I don’t know to whom the credit goes for this
’slightly’ fattening recipe, and I apologize for that. But I am
passing it on to those of you who are in good health. If you are not
in good health, you use this recipe at your own risk - 12 eggs, 2-1/2
cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no
substitutes) - there ought to be a law! Thanks for listening.

Dark Chocolate Pecan Torte

Servings: 2
Ingredients:

4    Squares (4 Ounces)
-Unsweetened Chocolate,
-Broken Into
Pieces
1/3 c  Butter Or Margarine
1 1/2 c  Sugar
1 1/2 ts Vanilla Extract
3 lg Eggs, Separated
1/2 c  Unbleached All Purpose Flour
3 tb Water
3/4 c  Finely Chopped Pecans
1/8 ts Cream Of Tartar
1/8 ts Salt
Chocolate Glaze
1 c  Powdered Sugar
1/2 ts Vanilla Extract
2 tb Butter
2 tb Water
1    Square (1 Ounce) Unsweetened
-Chocolate
Hot Water

Servings:10 to 12 Servings

In a small microwave safe bowl, place the chocolate and butter.
Microwave on HIGH (100 %) power 1 Minute or until smooth when
stirred; cool slightly.

Line the bottom of a 9-inch springform pan with foil; butter the foil
and sides of the pan. Pre-heat the oven to 350 Degrees F. In a
large mixer bowl, combine the chocolate mixture, sugar, and vanilla
and beat well. Add the egg yolks, beating well after each addition.
Blend in the flour and water, and beat well. Stir in the pecans.
Clean the mixer beaters very well and in a small bowl beat the egg
whites, cream of tartar, and salt until stiff peaks form; carefully
fold the egg whites into the chocolate mixture. Pour the batter into
the prepared pan. Bake for 45 minutes or until the top appears dry,
(The torte will NOT test done in the center).

Cool 1 hour. Cover and refrigerate until firm. Remove the side of
the pan. Invert onto a serving plate and carefully remove the bottom
of the pan and the foil. Pour the Chocolate Glaze over the torte
spreading evenly on the top and sides.

Chocolate Glaze:

In a small mixer bowl, combine the powdered sugar and vanilla extract
and set aside. In a small microwave safe bowl, place the butter,
water, and chocolate. Microwave on HIGH (100 %) power 1 minute or
until smooth when stirred. Add to the sugar mixture, beating until
smooth. Add hot water, 1/2 Tsp at a time, if needed until the
desired consistency is reached.

Dark Chocolate Glaze (For Decadence Cake)

Servings: 6
Ingredients:

4 oz Ghirardelli Sweet Dark
-Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/3 c  Ground or chopped almonds or
-walnuts

DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt
broken chocolate with butter. Stir frequently until smooth. Remove
from heat. Stir in milk, syrup and vanilla. Place 9′ cake layer on
rack over a baking sheet. When glaze is cool, pour onto center of
cake. Let glaze run down sides. Use spatula to smooth glaze and coat
sides. Decorate side of cake with nuts. Chill about 10 minutes to set
glaze.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Creamy Blender Chocolate Frosting

Servings: 3
Ingredients:

6    Blocks (6 oz.) unsweetened
1 c  Evaporated milk
Baking chocolate
1 ts Vanilla
1 1/2 c  Sugar
6 tb Margarine

Cut chocolate into small pieces. Put all of the ingredients into a
blender. Cover. At low speed, blend until larger pieces are chopped.
Stop motor and stir. Blend at high speed until frosting becomes thick
and creamy. This frosting is absolutley scrumptious. Makes 3 cups
frosting.

Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II
Shared by: Scott Ward I

Cocolat Walnut Torte

Servings: 12
Ingredients:

8 oz Ghirardelli Bittersweet
-Chocolate
3/4 c  Butter
4    Eggs, separated
3/4 c  Sugar, divided
1 ts Vanilla
1/4 c  Unsifted flour
2/3 c  Walnuts, ground
1 pn Cream of tartar

Servings: 12

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly until smooth; set aside. Beat egg yolks
for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat
in chocolate mixture. Fold in flour and nuts. Beat egg whites with
cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,
beating until stiff peaks form. Blend a fourth of the egg whites into
the chocolate mixture; fold in remaining egg whites. Pour into 9′
springform pan lined with parchment paper. Bake at 375 F for 30 to 35
minutes or until sides start to separate from pan but center is still
moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum
Glaze*.

* Separate recipe

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Cocoa Bundt Cake

Servings: 12
Ingredients:

1 2/3 c  All-purpose flour
1 1/2 c  Sugar
1/2 c  Hershey cocoa
1 1/2 ts Baking soda
1/2 ts Baking powder
1 ts Salt
2    Eggs
1/2 c  Shortening
1 1/3 c  Buttermilk or sour milk *
1 ts Vanilla
Chocolate glaze (recipe foll
-ws)

Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt
pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda,
baking powder and salt; add remaining ingredients except Chocolate
Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on
high speed 3 minutes, scraping bowl occasionally. Pour into prepared
pan. Bake 50 to 55 minutes or until wooden toothpick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire
rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk:
Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups