Jack’s Layered Chocolate Cake 12 Servings
½ tsp Baking soda
2-1/4 cups Flour, sifted, unbleached
1 tsp Baking powder
½ tsp Salt
1-1/2 cups Sugar, white
3/4 cup Butter, salted
2 Eggs, large
2 ounces (2 squares) Unsweetened chocolate,
Melted And Cooled
1 tsp Vanilla, pure extract
1 cup Cold water
Grease and place wax paper into two, 9 inch round cake pans. Preheat oven to 350
(Dry ingredients) Sift the baking soda, flour, baking powder, and salt together in a small bowl and set aside, to use later.
With a electric mixer, on medium speed, cream the sugar and butter together, in a large mixing bowl, until light and fluffy. One at a time, add the eggs, beating well after each addition. Then mix in the melted, cooled chocolate squares and vanilla extract, until blended. Beating well after each addition, add the dry ingredients, alternately with the cold water, and the creamed mixture.
Pour the cake batter into the round cake pans. Bake 30 minutes, in a preheated oven, or until a pick stuck in the middle of the cake comes out clean. On racks, cool the cakes, in the pans for 10 minutes. Remove the two cakes from the pans and finish cooling. While cakes are cooling make the dark chocolate icing. (recipe below)
Use the following dark chocolate icing or one of your choice. To prepare your chocolate cake for frosting, turn one cake layer upside down, on a serving platter, (if needed to level the cake, first slice the top off) and then place the icing on the top. Put the second cake layer on top of the first, turn it right side up (again slicing the top if needed) and then use the rest of the icing to frost the sides and top of the cake.
Dark Chocolate Icing
3 ounces (3 squares) Unsweetened chocolate, melted
½ cup Butter, unsalted
3 Egg yolks
1 lb Powdered sugar, sifted
1/4 cup Hot water
1 tsp Vanilla, pure extract
To melt unsweetened chocolate squares, place in a double boiler, over hot water. When chocolate is melted and smooth, cool to room temperature. In a mixing bowl combine, cooled chocolate, butter and egg yolks. On medium speed, of an electric mixer, beat until well blended together. Beat in the sifted, powdered sugar gradually along with the hot water. Beat in the pure vanilla extract and continue beating until smooth and spreadable. Spread on cake as described above.
Chocolate Cake and Pudding
½ cup Sugar, white, granulated
1 cup Flour, all purpose
1 tsp Baking powder
1/3 cup Cocoa powder
1/4 tsp Salt
3 Tbl Butter, salted, melted
½ cup Milk, whole
1 tsp Vanilla, pure extract
2 Tbl Cocoa powder, unsweetened
1/3 cup Sugar, granulated
1/4 cup Brown sugar, packed
1 cup Cold water
Preheat oven to 350
Grease a rounded bottom casserole dish, 6 cup size
In a medium sized bowl, place the sugar, flour, baking powder, cocoa powder, and salt. Stir with a fork until thoroughly mixed together.
Pour butter, milk, and vanilla extract, into the sugar and flour mixture. Beat by hand until mixture is some what smooth. The batter will be very thick, and is ready for you to spoon into the prepared casserole dish. Make the top flat and smooth.
In a small sized bowl mix together the cocoa and the sugars until they are thoroughly blended. Using a spoon, carefully sprinkle this mixture over the batter in the casserole dish. Then, slowly pour the cup of cold water over the sugar and cocoa mixture. Do not stir.
Place in the center of a preheated oven and bake about 35 to 40 minutes. Or until the cake appears to be lightly glazed on top and the sauce is bubbling around sides of dish.
Remove from oven, place on a wire rack to cool. Best served warm.
Decadent Double Chocolate Cake
8 ounces Cream cheese, softened
1/3 cup Sugar, white, granulated
1 Egg, large
1/4 cup Cocoa, unsweetened
1 cup Sugar, white, granulated
1 tsp Baking soda
1 ½ cup Flour, white, all purpose
½ tsp Salt
1 cup Water, cold
1 Tbl Vinegar, white
1/3 cup Oil, vegetable
1 tsp Vanilla, pure extract
6 ounces Chocolate chips, semi sweet
½ cup Walnuts, finely chopped
Preheat oven 350
In a medium size mixing bowl, with an electric mixer, beat the cream cheese until light and fluffy. Slowly beat in 1/3 cup sugar, until combined with cream cheese. Then add the egg into the mixture and blend all until smooth. Set this mixture aside for use later.
In a large bowl mix together, cocoa, sugar, baking soda, flour and salt. In another bowl, beat together until very well mixed, the water, vinegar, oil and the vanilla. Slowly add the vinegar mixture to the flour mixture, make sure that it all is blended well.
When the flour and vinegar batter is well blended, turn that mixture into a greased 9 square baking pan. Then using your set aside mixture of cream cheese, drop spoonfuls of the cream cheese mixture over the batter. On top of the cream cheese mixture, scatter the chocolate chips and the chopped walnuts, and press down very lightly. Place into a preheated oven.
Bake it until a cake tester comes out clean and the top springs back when touched. That would be about 30 to 50 minutes. Remove from the oven and cool on wire rack. To serve, cut into squares.
Sauerkraut Chocolate Cake
2/3 cup Butter, unsalted, softened
1 ½ cup Sugar, white, granulated
3 Eggs, large
1 tsp Vanilla, pure extract
2-1/4 cup Flour, white, all purpose, sifted
1 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
½ cup Cocoa powdered, unsweetened
1 cup Water
2/3 cup Sauerkraut, drained and well rinsed
Preheat oven to 350 Grease and flour 2-8" cake pans
In a large bowl, with a mixer on high, cream butter and sugar together. Add eggs to this mixture one at a time, beating well after each addition. Add the vanilla extract and stir until mixed in.
In an another large bowl, sift together (dry ingredients) the flour, baking soda, salt, baking powder and cocoa. Add the dry ingredients alternating with the water to the creamed mixture. Mix until all is smooth.
Open the sauerkraut, drain and rinse very well in cold water, drain again, making sure that all water is drained off. Cut, snip or chop the sauerkraut into very small pieces, then add it to the cake batter. Stir until well combined.
Divide the batter into the 2 prepared cake pans. Bake in preheated oven for about 30 minutes. Remove pans from oven and cool on a wire rack.
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