Chocolate Coca Cola Cake

Ingredients:
Cake:
1 box caked mix
2 cups miniature marshmallows
Coca Cola (For the cake mix, use the coke to replace the water and oil)

Frosting:
2 tablespoons butter
1 box powdered sugar
1 cup chopped nuts (optional)
2 tablespoons cocoa
6 tablespoons Coca Cola

Directions:
Preheat oven to 350 degrees.

In a large bowl mix together the boxed cake mix and the coca cola.  Use how ever much coke as the water and oil would be.  Mine called for 1 1/4 cups of water and 1/2 cup oil so I used 1 3/4 cups coke.  Then stirs in the miniature marshmallows very well.  Make sure they are evenly distributed amongst the cake mix.  Grease a 13 x 9 baking dish and pour the batter in and spread evenly. Bake for 45 minutes. 

While the cake is baking make the frosting. In a large mixing bowl, put the box of powdered sugar.  In a saucepan, heat the butter, coke, and cocoa until it boils while you are whisking constantly.  Once it has boiled, pour the mixture over the powdered sugar in the bowl.  Stir with a spatula.  If desired, add the chopped nuts once it has been completely mixed.  Set aside until the cake is done.  Once the cake comes out of the oven, Put dollops of the frosting all over the top of the cake and allow to melt slightly.  Then you can spread it all over the cake.  Make sure it is hot when you do this.  Serve warm and enjoy!

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Chocolate Lava Cakes

Chocolate Lava Cakes

Serves 4 (I doubled the recipe when I made it to make 8)

Ingredients:

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter and flour for muffin tins

Directions:

Preheat oven to 350°F

Melt chocolate in the microwave in 30 second intervals for about 1-1/2 minutes. When melted, stir in the butter until it melts.

In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour. Butter and flour 4 regular sized muffin tins and pour in ¼ cup of chocolate batter.

Cook for about 10 minutes.

Let cool for about 15 minutes.  Run your knife around the outside to loosten the edges.  Then turn them out onto a dish.  Warm them for 15 seconds before serving if not serving immediately after baking.  Enjoy!

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Chocolate Mousse Cake

I made this cake for my mom's birthday and it was such a big hit!

Cake:
Ingredients:

2/3 cup butter, softened

1-2/3 cups sugar

3 eggs

2 cups all-purpose flour

2/3 cup baking cocoa

1-1/4 teaspoons baking soda

1 teaspoon salt

1-1/3 cups milk

Directions:

Preheath oven to 350 degrees.

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.

Pour batter into 2 greased 9 inch round baking pans. Bake for 35-40 minutes or until cake tests done.

Chocolate Mousse:
Ingredients:

3 oz unsweetened chocolate
1/3 c. water
3/4 c. sugar
1/8 tsp. salt
3 egg yolks
1 tsp. vanilla

2 c. heavy cream

 

Directions:

In saucepan, place chocolate and water. Stir over low heat until blended. Add sugar and salt. Simmer 3 minutes, stirring constantly. Remove from heat. In a bowl, beat egg yolks; stir in the chocolate mixture (stir constantly). Add vanilla and cool to room temperature. Beat heavy cream in a large bowl. With rubber spatula, fold in chocolate mixture gently. Chill while cake finishes baking.

 

Chocolate Frosting:

Ingredients:

2 3/4 cups confectioners' sugar

     6 tablespoons unsweetened cocoa powder

     6 tablespoons butter

     5 tablespoons evaporated milk

     1 teaspoon vanilla extract

Directions:

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Once cake has cooled completely, put one layer on a cake plate.  Fill with the chocolate mousse.  Then put the other layer on top and frost with the chocolate frosting. Refrigerate for a half hour.  Enjoy!

 

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Lemon Whoopie Pies

Ingredients:
Cake batter:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Lemon Cream Cheese Filling:

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or foil

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl beat the butter, sugar and lemon zest on medium speed until smooth, about 3 minutes. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. Reduce the mixer to low speed and add half of the flour mixture, mixing until just combined. Mix in the buttermilk. Mix in the remaining flour mixture just until just combined.

Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to cool completely. 

Once cool, make the filling. In a large bowl, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. (If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.)

Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie,  leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. Serve and Enjoy!

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Chocolate Fudge Cake with Canoli Cream Filling

Another cake I made for my brother's graduation party.  I made it into a sheet cake and then rolled it up into a diploma shape.  Here I used my coconut cake frosting without the coconut to get a nice white finish.  Another great idea would be to use the chocolate fudge frosting recipe on my blog.

Ingredients:
Canoli Cream:
32 oz whole milk ricotta
2 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup mini chocolate chips

Directions:
Drain ricotta for at least 24 hours before by putting in a wire strainer over a bowl and sitting in the refrigerator overnight. 

Once drained, beat the ricotta, confectioners sugar, lemon juice, and vanilla together with an electric mixer.  Then stir in the chocolate chips and refrigerate. 

Chocolate Fudge Cake:
Ingredients:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee
½ cup whole or low-fat milk

Directions:
Preheat the oven to 350 degrees.

Line whatever baking pan you are using with parchment paper and grease.  This makes one 13 by 9, 24 cupcakes, 2-9 inch rounds, or in my case one sheet cake.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

Bake the cakes for 25 minutes for 9 inch rounds and 24 cupcakes.  For the 13 by 9 bake for 30-35 minutes and for the sheet cake 15-20 minutes. 

One done baking cool for 1 hour and remove from pan.  Then cool completely before frosting.

To make the diploma:
After baking the cake, allow to cool for 15 minutes.  Remove the cake from the pan.  Place parchment over the top layer of the cake and then a clean dish towel over that.  Roll the cake up very tight from the shorter end.  Then wrap the entire cake in another dish towel tightly and refrigerate for 1 hour. 

After refrigeration, slowly unwrap the cake, removing the parchment paper and the dish towel.  Add a layer of the canoli cream to the entire cake and roll it back up, very tightly.  Wrap the entire thing back up in the dish towel and refrigerate for 3 hours. 

Once it is done refrigerating, frost the cake completely.  I used a fabric bow for the diploma ribbon.  Enjoy

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