Great Cake Recipes

"This cake won me First Prize at the county fair last year. It is very chocolaty."- Denise

Ingredients:

• 1 (18.25 ounce) packagedevil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

Photography by Mark O'Meara Opt for treats at Halloween with this cake pop recipe.

Ingredients:

• 583g packet chocolate fudge cake mix
• 1/4 cup (60ml) bought chocolate frosting
• 375g white chocolate melts
• Orange food colouring gel

Equipment:

You will need a black edible ink pen (available from cake decorating suppliers) alternatively you can use cake decorating writing gel in chocolate or black (available from supermarkets). We used wooden sticks for this recipe which were thoroughly cleaned, but lollypop sticks or bamboo skewers can be used as an alternative.

Directions:

1) Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.

2) Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.

3) Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the chocolate frosting and stir to combine.

4) Line an oven tray with baking paper. Roll tablespoonfuls of mixture into a ball. Use your fingers to lightly flatten into a pumpkin shape. Place on the lined tray. Repeat with remaining chocolate cake mixture. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.

5) Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add orange food colouring and stir to combine.

6) Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a ball. Return to the tray. Repeat with remaining cake balls.

7) Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake pops and chocolate. Set aside for 15 minutes to set.

8) Use a black edible in pen to draw a face on each pumpkin to create a jack ‘o’ lantern. Turn pumpkins on their base to serve. Taste.com.au - April 2012
Recipe by Sarah Hobbs

Photography by Amanda McLauchlan Boo! Halloween is here, so put on your scariest outfit and invite everyone around for these terrifying treats.

Ingredients:

• 3 gold-strength gelatine leaves 
• 300ml thickened cream
• 1/3 cup (75g) caster sugar
• 1 tsp vanilla extract
• 24 ready-made chocolate tart cases 
• Cocoa powder, to dust

Direction:

1) Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.

2) Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.

3) Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set.

4) When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs. delicious. - October 2009 , Page 116
Recipe by Valli Little

Photography by Prudence Miller Everyone loves a chocolate crackle, and on Halloween, if you conjure up these spiders, your kids will think you're magic!

Ingredients:

• 70g (2 cups) Rice Bubbles
• 120g (2/3 cup) icing sugar mixture
• 35g (1/2 cup) shredded coconut
• 1 tbs cocoa powder, sifted
• 140g copha
• 20g (1/4 cup) shredded coconut, extra
• 1 tbs icing sugar mixture, extra
• 1 tsp cocoa powder, extra
• 24 red jelly beans
• 190g (1 cup) dark chocolate melts (Nestle brand)

Directions:

1) Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts. Reserve 2 tablespoonfuls of copha. Add the remaining copha to the Rice Bubbles mixture and stir until well combined.


2) Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.


3) Place 2 tablespoonsful of Rice Bubbles mixture in each hole of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to lightly press down. Sprinkle with coconut mixture. Press red jelly beans in each chocolate crackle for eyes. Place in the fridge for 30 minutes to set.


4) Meanwhile, line 2 baking trays with non-stick baking paper. Place the chocolate melts in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Reserve 2 tablespoonfuls of chocolate. Place the remaining chocolate in a small plastic bag. Use a pair of scissors to snip the corner and pipe 8 chocolate lines, about 10cm long, onto the lined tray to make spider legs. Repeat to create 11 more sets of legs. Place in the fridge for 5 minutes or until set.


5) Remove chocolate crackles from pan and place, coconut-side up, on a clean work surface. Use reserved melted chocolate to attach the chocolate legs to each spider. Serve. Australian Good Taste - October 2002 , Page 52
Recipe by Nadia French

Photography by Cath Muscat

Use up leftover chocolate candies and candy bars from the kids' Halloween haul to create these crumbly shortbread bars.




Makes 16 bars



Source:http://www.marthastewart.com

Prep 20 mins  -  Cook 55 mins  -  16 Piece

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus more for baking pan
• 1 cup all-purpose flour (spooned and leveled)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/4 cups sugar
• 1/2 pound bittersweet chocolate chips (1 1/2 cups)
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 32 miniature chocolate peppermint patties, such as York
• Candy eyes, chocolate chips, and icing pens, for decorating

Directions:

1) Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.


2) Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.


3) Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.

Candy Spiders:

Makes 8 Spiders

Don't be afraid of these friendly ghosts -- they are easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home. Or make individual cakes, using either mini muffins (as directed below) or a twelve-cup standard muffin tin; if making standard-size, bake them for about twenty minutes.
Makes three 6-inch layers or about 6 dozen mini cupcakes

Vanilla Cream Cheese Frosting:

Ingredients:

• 16 ounces cream cheese, room temperature
• 1 cup confectioners' sugar

Directions:

1) Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.

Chocolate Cream Cheese Frosting:

Ingredients:

• 12 ounces semisweet chocolate, coarsely chopped
• 24 ounces cream cheese, room temperature
• 1 cup confectioners' sugar

Directions:

1) Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.

Photography by Brett Stevens Looking for a Christmas dessert with wow factor? This extraordinary mud cake with brandied cherries is a true gift for the tastebuds.

Ingredients:

• 300g plain chocolate biscuits
• 125g butter, melted
• 1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped
• 1/4 cup (60ml) boiling water
• 3 teaspoons gelatine powder
• 3 x 250g pkts cream cheese, softened
• 1/2 cup (100g) caster sugar
• 300ml ctn thickened cream
• 1 x 200g pkt Cadbury milk chocolate baking block, coarsely chopped
• 1 x 200g pkt Cadbury dark chocolate baking block, coarsely chopped
• 100g Cadbury white chocolate melts
• 250g punnet strawberries, washed, dried

Preparation method:
1) Grease and line the base and side of a 23cm (base measurement) springform pan.

2) Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.

3) Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.

4) Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.

5) Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.

6) Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.

7) Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.

8) Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.

9) Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve.

Source:http://www.taste.com.au

Ingredients:

• 400g butter, softened
• 2 cups (400g) brown sugar
• 4 eggs
• 1 1/2 cups (225g) plain flour
• 1 cup (150g) self-raising flour
• 1 cup (95g) Cadbury Bournville cocoa
• 1/2 tsp bicarbonate of soda
• 1 cup (250ml) milk
• 2 teaspoons instant coffee powder
• 1/3 cup (80ml) boiling water

Chocolate icing:

• 250g butter, softened
• 3 cups (450g) icing sugar mixture
• 2/3 cup (70g) Cadbury Bournville cocoa
• 1/4 cup (60ml) milk

Preparation method:

Preheat oven to 180°C. Grease and line the base and sides of two 20cm round cake pans with baking paper.

Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the combined flours, cocoa, bicarbonate of soda and milk, in alternating batches, and stir until just combined. Combine the coffee and water in a small bowl. Add to the batter and stir to combine. Divide the mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface.

Bake in preheated oven for 1 hour or until a skewer inserted in the centres comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool completely.

To make the chocolate icing, use an electric mixer to beat the butter in a medium bowl until very pale. Gradually add the icing sugar, beating well between each addition. Add the cocoa powder and milk and beat until well combined.

Use a large serrated knife to split each cake into 2 layers. Place one layer on a serving platter. Spread with one-quarter of the chocolate icing. Continue layering with remaining cake and icing. Cut into wedges to serve.

Ingredients:

Cake Ingredients:

• 3 squares (1 ounce each) unsweetened chocolate
• 1 cup water
• 1/2 cup butte
• 2 cups sugar
• 3 eggs
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream

Caramel Frosting Ingredients:

• 2 cups packed brown sugar
• 2/3 cup milk
• 1/4 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup confectioners' sugar
• 2 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract

Cake Preparation method:

1. In a small saucepan, melt chocolate in water. Remove from the heat; cool completely.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

4. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream.

5. Add cooled chocolate mixture; beat on medium speed for 1 minute.

6. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Frosting Directions:

1. Combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly.

2. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm.

3. Transfer to a small mixing bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake.


Source:http://www.momswhothink.com

Rich dark chocolate cake filled with cherries and decadent kirsch make this a cake that will impress even the most jaded foodies.

Ingredients:

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup kirsch
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted Bing cherries, drained
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 Tablespoon kirsch
• 1 (1 ounce) square semisweet chocolate

Preparation method:

1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.

2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.

4. Pour into 2 round 8 inch pans.

5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.

6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.

7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.

8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.

10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.






Source:http://www.momswhothink.com

Chocolate and banana, the perfect blend! This cake recipe will be the hit of any gathering and gives even Ben & Jerry's Chunky Monkey ice cream a run for it's money for favorite dessert!

Cake Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3 squares semi-sweet chocolate, chopped
• 1 cup mashed, very ripe bananas

Frosting Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups confectioners sugar
• 3 squares semi-sweet chocolate, melted

Cake Preparation method:

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.

2. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.

4. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated.

5. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.

Frosting Directions:

1. Beat the softened butter until fluffy.

2. Gradually add the confectioners sugar and melted chocolate, beating until smooth.

3. Spread evenly over cooled cake.
Source:http://www.momswhothink.com

Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal.
Ready in 1 hour 40 mins

Ingredients

• 175g (6 oz) chocolate biscuit crumbs
• 50g (2 oz) icing sugar
• 5 tablespoons cocoa powder
• 50g (2 oz) butter, melted
• 3 (200g) tubs cream cheese, softened
• 250g (9 oz) caster sugar
• 4 tablespoons cocoa powder
• 3 tablespoons plain flour
• 3 eggs
• 125g (4¼ oz) soured cream or marscapone cheese
• 4 tablespoons Irish cream liqueur, such as Baileys

This is my basic recipe for a simple chocolate cake. It is egg free and dairy free.
Ready in 55 mins
Serves: 24 

These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies. Feel free to add your own additions like hazelnuts, walnuts or sunflower seeds.




Ready in 30 mins
Serves: 16 

This is a really simple, yet very tasty cake or you can make chocolate buns with the mixture instead. (If you do - note these will take less time to cook). You can use rice flour or something other than wheat. You can also add chocolate chips and/or nuts


Ready in 1 hour