Chocolate Cake : Valentine's Day Special

Ingredients:
2 eggs
220 gm all purpose flour
1 cup chocolate chips (optional)
90 gm butter
3/4 cup powder sugar
vanilla essence few drops
2 tbspn cocoa powder
1 tspn baking soda
1/2 tspn baking powder
4 tbspn cup milk
Procedure:
1. In a bowl, beat butter by using electric beater to make it smooth.
2. Add sugar in the butter and beat well enough to make a thick smooth paste.
3. Now add egg one by one and beat for 4-5 minutes so that eggs mix smoothly in the mixture.
4. In a separate bowl, make a dry mixture of baking soda, baking powder, cocoa powder and
flour.
5. Add this dry mixture gradually in the egg mixture and mix using flat wooden spoon.
6. Put the chocolate chips in the batter and mix.
7. Take a suitable mold of 8-10 inch size, greeze the pan first and then sprinkle flour on the base
and sides of the mold. Pour the cake batter in the mold and put it in preheated oven at 180oC for
20-25 minutes.

Serving:
Leave for at least 15 minutes at room temperature after take out the mold from the oven and then
serve it on the beautiful cake dish. If you want to make some dressing over it you can pour the
chocolate sauce on the cake.
 Sacher Torte
Makes one 9-inch, 2-layer cake 
Serves 12

Cake:

7 tablespoons (3.5 ounces) unsalted butter, softened

Scant 1/s cup (2 ounces) confectioners' sugar, sifted
6 large eggs, separated 
3.5 ounces bittersweet chocolate, melted and cooled
Pinch of salt
7 tablespoons (3.5 ounces) superfine sugar
3/4 cup plus 1 tablespoon (3.5 ounces) cake flour

Filling:

1/4 cup granulated sugar

3 tablespoons dark rum
1 cup (12-ounce jar) apricot preserves

Sacher Glaze

1 cup plus 2 tablespoons

(8.75 ounces) granulated sugar 7 ounces unsweetened
chocolate, finely chopped

Storage: 

Keep at room temperature, under a cake dome or an

inverted large mixing bowl. Refrigerate only after a
couple of days, but bring the cake back to room
temperature before serving.

Note:

If you are so inclined, write the name Sacher on top of

the cake with piping chocolate (page 345). Or cover the
top with crystallized flowers.
To make the cake:

1. Position a rack in the center of the oven and preheat to 350°F. Butter a 9 X
2.5-inch springform pan and line the bottom with a parchment or greased waxed
paper circle. 
2. With an electric mixer on low speed (or with a stationary mixer fitted with the
paddle attachment), beat the butter for 1 minute, or until light. Add the
confectioners' sugar and beat for 2 minutes longer. 
3. Add the egg yolks two at a time, beating for 10 seconds between additions, or
until absorbed by the butter. Scrape down the beaters and sides of the bowl and
beat for 1 minute longer, or until smooth. Add the melted chocolate and mix until
combined.
4. Whip the egg whites with a pinch of salt until they form soft peaks. With the
machine running, add the superfine sugar, about 2 tablespoons at a time, and beat
until the egg whites are stiff and glossy. With a rubber spatula, fold 1/2 the egg
whites into the batter. Transfer the flour to a strainer and sift it over the batter as
you fold it in along with the remaining beaten egg whites.
5. Transfer the batter to the prepared cake pan, smooth the top, and set the pan on
a larger baking sheet (to catch the drips). Bake for 40 to 45 minutes, or until a
tester inserted in the center comes out dry.
6. Cool the cake to room temperature in the pan on a wire rack. Run a knife
around the cake to loosen it from the sides, then unlock the springform and lift
the cake out of the ring.

To make the fillling:

1. Turn the cooled cake upside down onto a cardboard round cut slightly smaller
than the diameter of the cake. Remove the metal base and peel off the paper.
With a serrated knife, split the cake horizontally in two and set aside the top
layer.
2. In a small saucepan, combine the sugar with 1/4 cup water and bring to a boil,
stirring. Remove from the heat and add 2 tablespoons of the rum. 
3. Puree the apricot preserves in a blender with 1 tablespoon of water and strain
out the chunks by passing the puree through a small sieve. Transfer the preserves
to a small saucepan and bring them to a boil over low heat, stirring. Boil for 2
minutes, or until thickened, then remove from the heat and add the remaining
tablespoon of rum.
4. With a pastry brush, soak the cake layer on the cardboard with 1/3 the sugar
syrup (be generous or the cake will be dry). Spread 1/3 of the warm apricot
preserves over the syrup and top it with the second cake layer. Brush the second
layer with the remaining sugar syrup and brush the top and sides with the
remaining apricot preserves. Set the cake on a cooling rack or an icing grid set
over waxed paper to catch the drips.

To Glaze:

1. Bring the sugar and 1/2 cup water to a boil in a small saucepan and cook until
a candy thermometer registers 220°F. Add the chocolate, stir, and cook until a
candy thermometer registers 230°F (the "thread" stage). Remove the saucepan
from the heat and stir until smooth.
2. Pour the hot glaze back and forth over the top and sides of the cake. Be
generous as you pour so that the sides get covered, because the glaze can't be
 moved once it is on the cake. If there are any unglazed patches on the sides of the
cake, use a small offset spatula to patch the nude spots with more glaze. Let the
cake stand for 1 hour before transferring it to a plate or platter.

Ingredients

Chocolate Ganache:

 1 quart heavy cream

 3 pounds semi-sweet chocolate

Chocolate Cake:

 32 ounces unsweetened chocolate

 2 pounds unsalted butter
 8 pounds brown sugar
 32 eggs
 3 tablespoons pure vanilla extract
 3 pounds 8 ounces cake flour
 4 tablespoons baking powder
 2 teaspoons salt
 8 cups sour cream
 8 cups boiling water

Orange Cake:

 4 tablespoons finely zested orange peel

 24 egg yolks
 4 cups milk
 1 tablespoon pure vanilla extract
 2 tablespoons pure orange extract
 21/2 cups pure orange juice
 1 1/2 pounds butter, room temperature
 2 pounds, 11 ounces cake flour
 6 cups sugar
 4 tablespoons baking powder
 1 tablespoon salt

For Chocolate Ganache:

Directions

In a large saucepan bring cream to the beginning of a boil. Remove from cook top. Add
chocolate (in chunks). Stir until completely combined. Cool to room temperature before filling
cakes. Set aside to cool.

For Chocolate Cake:

Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt chocolate and set aside
to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes on
medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on
medium). Add chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3
dry ingredients alternately with 1/3 sour cream beginning and ending with dry ingredients. Add
boiling water and mix only for 30 seconds, scrape bowl and mix the rest by hand. Immediately
pour into pans 2/3 full. Bake until tester comes out clean in center of cake, about 30 minutes for
9-inch round, more or less for other size cake pans. Cool for 1/2 hour before removing cakes
from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap cakes
and fill with chocolate ganache.

For Orange Cake:

Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a zester, zest the
orange part of the peel of a fresh orange but do not zest the white section of the peel. Measure 4
tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in
mixer and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry
ingredients and mix on low for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer
to low and add yolk mixture in 3 batches, mixing for 40 seconds on low each time. Fill buttered
and floured cake pans 1/2 full. Bake until tester comes out clean and center springs back when
lightly touched. Cool in pans for 20 minutes.

To assemble:

Layer cake as follows: 1 layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate
ganache, 1 layer chocolate cake. Frost as desired.
Old Fashioned Chocolate Cake:

Ingredients

Amount Ingredient Preparation

3/4 cups butter or margarine

1 2/3 cup sugar

3 each eggs

1 teaspoon vanilla extract

2 cups flour all-purpose

2/3 cups cocoa powder

1 1/4 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 1/3 cup water

2 cups chocolate chips semi-sweet, (12 oz)

2 cups sugar powdered

2/3 cups milk evaporated

Directions

FOR CAKE: Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans or one
13x9x2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on
high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; add
alternately with water to butter mixture. Blend just til combined. Pour into prepared pans.
Bake 30 to 35 minutes or til wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans. Cool completely; frost.

Serves 8 to 10.

FROSTING: In small microwave-safe bowl, place chocolate chips. Microwave on high 1 1/2
minutes; stir. Microwave on high additional 30 seconds or til melted and smooth when stirred.
(Chips may also be melted in pan over warm water). Gradually add powdered sugar and
evaporated milk, beating til smooth.

About 2 1/2 cups frosting.

How do I make chocolate cake mix from scratch

Chocolate Cake

Yield: 16 servings

3/4 c Margarine, at room temperature

1/4 c Sugar

1/2 c Liquid egg substitue, at room temperature

Liquid sugar substitue equal

To 1/3 cup sugar

2 t Vanilla

2 c Cake flour

2 t Baking powder

1/4 c Instant dry milk;

1/3 c Cocoa

1 c Water, at room temperature

3 Seconds Nonstick Cooking Spray

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue,
sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir
together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed
mixture along with flour mixture and mix at medium speed only until smooth. Coat a 9-inc squar
baking pan with nonstick cooking spray and spread the batter evenly in the bottom of the pan.

Bake at 350F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away
from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings.

Chocolate-Fudge Frosting

Yield: 6 servings

3 tb Unsweetened cocoa powder

3 tb Safflower oil

1 c Sugar

1/4 ts Salt

1/3 c Evaporated skim milk

1 ts Vanilla

In medium saucepan, combine all ingredients except vanilla. Bring to a boil, reduce heat and
simmer 1 minute. Remove from heat. Add vanilla; beat 5 minutes with electric mixer. Spread
over cake.