Chocolate Party Cake

Hello everyone–  If there’s one thing we love at our house, it’s chocolate cake.  This is one I made for a baby shower a couple weeks ago.  I think this cake just looks like a party!

I have to tell you, when I saw those chocolate shards on top in the photo of the recipe, I was intimidated.  But they were super easy.  And with chocolate whipped cream filling and chocolate ganache– pretty perfect!

CHOCOLATE PARTY CAKE

Cake:
1 chocolate cake mix*
3 eggs
canola oil
water 1 packet instant coffee

Filling:
1 cup heavy whipping cream
1  1/3 cup chocolate chips
2 tsp. instant vanilla (or chocolate) pudding mix (powder)

Ganache:
1/2 cup whipping cream
2 tab. butter (1/4 stick)
1  1/3 cup chocolate chips

Chocolate Shards:
2/3 cup chocolate chips

To make the cake, follow the instructions of the package.  Mine used 3 eggs, 1 1/4 cup water, 1/2 cup vegetable oil.  Add in the packet of instant coffee (to make the a richer chocolate taste) and beat 2 minutes with an electric mixer.

Scoop the batter into three 9″ cake pans that have been sprayed with cooking spray.  Bake them up at 350 degrees for 22 to 25 minutes, until they are firm to the touch.  Let the cake school completely before you add the filing and toppings.

To make the filling, put the 1 cup of heavy whipping cream in a glass bowl and microwave it for 2 minutes.  Pour in the 1  1/3 cup chocolate chips and beat them together until they make a dark chocolate paste.  Set the bowl into the fridge for at least 30 minutes to chill.

Then use an electric mixer (whisk attachment works best) to beat the cream & chocolate mixer plus the vanilla pudding mix  until it becomes fluffy and firm.  Top the bottom layer of the cake with half of the whipped chocolate cream.  Stack the second layer on top and top it with the second half of the cream.  Then add on the third layer of cake.

To make the chocolate ganache, put the 1/2 cup whipping cream and 2 tablespoons of butter in a small saucepan.  Bring it to a low simmer.  Turn off the heat and then add in the 1 1/3 cup of chocolate chips.  Beat the ganache 3 or 4 minutes until it’s blended and glossy.  (so pretty!)

When the ganache cools to room temperature, drizzle it over the cake.

To make the chocolate shards, melt 2/3 cup of chocolate chips in a glass bowl in the microwave for 45 seconds.  Stir it up and microwave 45 seconds more until it is smooth.

With an offset spatula (or wide blade knife) spread the chocolate onto a piece of parchment paper to have a 12″ by 6″ rectangle of thin chocolate.  Top it with a second piece of parchment and then roll it into a tube and set it in the fridge for at least 30 minutes.

Take the rolled chocolate out of the fridge and carefully unroll the parchment.  With a small spatula lift the broken shards onto the top of the cake.  Beautiful!  Happy Party!!

Chocolate Cake with Chocolate Sour Cream Frosting

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Hi all– Sometime when that chocolate craving hits, I head straight to the cupboard for a small handful of chocolate chips to tide me over.  But there is a more refined and fairly easy way to satisfy those cravings– namely with this simple rich chocolate cake topped with a tangy chocolate sour cream frosting.  It’s for real chocolate lovers.  That’s me.  You too?

CHOCOLATE CAKE WITH CHOCOLATE SOUR CREAM CREAM FROSTING

Cake:
1 cup flour
1 cup sugar
1/3 cup unsweetened cocoa powder*
1  1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1/4 canola oil
2 tsp. vanilla
1/2 cup strong coffee**

Frosting:
1 cup chocolate chips
1/2 cup sour cream
1 tsp. vanilla

To make the cake, mix the flour, sugar, cocoa powder, baking powder and salt.  The stir in the egg, milk, oil, vanilla and coffee.  Mix til it’s all blended and then pour the batter into a 9 or 10 inch cake pan that has been sprayed with cooking spray.

Put the cake into the oven at 350 degrees for 30 to 40 minutes (depending on the size of your pan) and cook until a toothpick inserted into the cake comes out clean.

Let the cake cool before you frost it.

To make the frosting, melt the chocolate chips in a microwave 60 seconds. Stir them until they are smooth and melty.  (If they don’t seem completely melted, microwave them a few seconds more.)

Then stir in the sour cream and vanilla.  Spread it over the cake and viola!  It’s ready to satisfy any chocolate craving.

*I like Hershey’s dark unsweetened cocoa–so rich!
**I just use those tiny packets individual packets of instant coffee with 1/2 cup boiling water.

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Julia Child on “Cake”

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Just liked this so much,
I thought you should see it too.

What do you think Ani?

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Cakes.  I love them.  Here are eight great cakes–  Good Old Chocolate Cake, Carrot Cake, Cherry Angel Food Cake, Apricot Cheesecake, Coconut Pecan Cake, Plum Cake, Heath Bar Pecan Cake, Simple Strawberry Cake.  Looking at these makes me want to throw a party!

You can find all these recipes on the blog (except the carrot cake, I’ll post it soon)– Just put the name in the search box… Happy Cake!!