Cake recipes

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

cake recipes contd.

Coconut Cream Cake

2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs

Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping

Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.

When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.

cake recipes contd.

DEATH BY CHOCOLATE CAKE

Categories: Cakes
Yield: 10 Servings

4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar

Beat eggs, sour cream, water, and oil together in a large bowl until
thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
F for 1 hour. When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

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